Roasted Cranberry Brown Sugar Pork Chops.
Colorful recipes like these roasted cranberry brown sugar pork chops get me every time.
Not only are these pork chops quick, easy, and delicious, but they’re really pretty too! If you guys have been reading for even just a bit, then you know I am all about creating pretty food whenever possible. It’s actually my goal to make all food pretty…sometimes I achieve it, and sometimes it’s a little harder than I’d like. I always say people eat with their eyes and if something doesn’t look delicious, then they probably will not make it. That’s why I strive to make things that literally scream “EAT ME”.
Anyway, these pork chops needed no help from me, and it’s all thanks to fall’s favorite ingredient, cranberries.
Okay, well one of fall’s favorite ingredients.
I feel like I’ve probably said this before, but I think cranberries can be used in so many recipes other than just cranberry sauce at Thanksgiving or in your morning granola. Over the years I’ve loved using fresh cranberries in recipes like my family’s Sunday pot roast (video for this recipe coming soon!), using them to make autumn salsa, roasting them with my favorite skillet chicken, and even using them in this delicious bourbon salmon with cranberry chutney.
You see? It’s clear that cranberries are not just for the Thanksgiving table…even though I am so excited for Thanksgiving, anyone with me?
Yes, I’m spending my week getting blog content ready for Thanksgiving 2017, and couldn’t be happier about it. Lots of fresh takes on holiday sides and appetizers are coming your way. I’m also planning some easy dinners, and of course, Thanksgiving cocktails! Let me know if there’s anything you guys are dying to see this holiday season!
And yes, I am way too excited for the holidays. Sorry, but then not really, I just can’t hide my love for my favorite time of year.
Okay and moving right a long here…
Pork chops are not something I grew up eating. I really just started cooking pork chops in the last four years. Actually, I have a recipe for pork chops in the cookbook that’s my all-time favorite and ever since I developed that recipe I’ve loved playing around with new flavors on them.
These roasted cranberry pork chops are my new favorite for the fall and winter months. Because I decided to use raw cranberries, I also decided to make the pork chops much more on the sweeter side, which I know is a little different, but trust me…so good.
The chops are coated in a brown sugar mix before being seared in a hot skillet. Then comes some red wine and pomegranate juice. If you don’t drink wine, use more cranberry or pomegranate juice, not a big deal.
The fruitiness in the wine pairs nicely with the tart cranberries. As the sauce cooks down it creates the most delicious, buttery, sweet sauce that when spooned over the seared chops is just beyond-words-good.
Not sure what your plans are for this Wednesday night, but if you need a quick dinner, thinking these pork chops need to happen.
Or maybe they need to happen next week for Halloween? I mean, we do all need a healthy dinner before (or after) trick-or treating! I usually make chili of some sort, but maybe it’s time to switch it up this year!
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Roasted Cranberry Brown Sugar Pork Chops.
Course: Main Course
Keyword: pork and cranberry, quick dinner
These roasted cranberry brown sugar pork chops are a delicious, buttery mix of sweet and savory, they are melt in you mouth delicious! Bonus - they're the perfect quick 30 minutes or less dinner!
1. Preheat the oven to 450 degrees.
2. In a small bowl, stir together 3 tablespoons brown sugar, the cayenne, cinnamon, and a large pinch of both salt and pepper. Place the pork chops on a cutting board and rub them all over with the brown sugar mixture.
3. Heat the olive oil in a large skillet over high heat. When the oil shimmers, add the pork chops and sear for 2 to 4 minutes per side or until golden brown. Remove the pork chops from the skillet and set aside.
4. To the skillet, slowly pour in the wine and pomegranate juice. Add the remaining 1 tablespoon brown sugar, the butter, cranberries, thyme, and rosemary. Season with salt. Bring the sauce to a boil over high heat. Reduce the heat to medium and slide the pork chops into the sauce, cook for a minute longer and remove from heat.
5. Transfer the skillet to the oven and roast for 10-15 minutes or until the chops are lightly charred and the sauce thickened. Serve the chops with the pan sauce spooned over top.
Yup, thinking so. Pork chops it is!
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