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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.
I like to serve these with a side of quinoa, or potatoes…perfect easy meal (the pork chop will take maybe 20 minutes to cook up!).
And even though these pork chops are super easy to make, they also make a great dinner party main course when served with a side, a salad and of course some bread.
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!
Roasted Cranberry Brown Sugar Pork Chops.
Ingredients
- 4 tablespoons brown sugar
- 1 teaspoon cayenne pepper
- 1/2 teaspoon cinnamon
- kosher salt and pepper
- 4 bone-in pork chops
- 2 tablespoons extra-virgin olive oil
- 3/4 cup red wine
- 1/2 cup pomegranate or cranberry juice
- 2 tablespoons butter
- 1 cup fresh cranberries
- 2 sprigs fresh thyme
- 1 sprig fresh rosemary
Instructions
- 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.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
Yup, thinking so. Pork chops it is!
This was delicious! I used boneless pork chops and only 1/4 tsp cayenne and that was enough for us. Gave it small kick.
Great recipe!
Thank you Liesl!
I love pork ribs, I’m sure I’ll love this recipe. My husband makes pork ribs in the orange sauce, it gets delicious too. Highly recommend you make a day, you will love it!
Hi! I’ve been a long time admirer of this website and am finally making this recipe as my first 🙂 How thick are the bone-in pork chops? I’m so excited to try them!
Thank you! I use 3/4 inch thick pork chops. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
The pictures are so beautiful!! I love them, and the pork chops look to die for.
Thank you Carlos!
This is the perfect fall meal! Love the cranberries and rosemary 🙂
Thank you Laura!
I don’t see the Print the recipe icon??
Your recipes are amazing!!
Hi Julie! The print icon is right above the ingredients list and below the last photo! Let me know if you have any other questions!
This dish is absolutely amazing! the colours are incredible and to have it as a dinner during a weekend it would be a really nice treat after a long and stressful week.
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Yes I completely agree, this would be awesome after a stressful week. I hope you love this Roxana!
Is there a healthier version available for this? There’s just so much sugar in everything these days, it would be nice not to add it to dinner. Or will it take away from the recipe as a whole?
Is there a healthy version of this? There’s so much sugar is everything these days, it would be nice not to add it to dinner. Or will that completely take away from the meal as a whole? Thanks.
Hi Kim, you can reduce the brown sugar to 1-2 tablespoons, but the cranberries are very tart so please keep that in mind. You can also use maple or honey in place of the brown sugar, using 1-2 tablespoons as well. Please let me know if you have any other questions. Hope you love this recipe! 🙂
Thanks! My lovely sister/mom used to make sugar pork chops right after soccer practice every day after school! Brings me back to the good ‘ol days!
Awh so glad this recipe reminds you of that! I hope you love it just as much as the one your mom used to make! Thank you Milo!
LOVE cranberries! I need to make this soon!! This looks beyond delicious!!
Yes! I hope you love this Char! Thank you!
Do you think this recipe would be good if I used chicken breast? It looks delicious!
I think chicken breast would be amazing and I think the cooking times should be similar as well. Please let me know if you have any other questions. Hope you love this recipe! thank you! 🙂
These chops look so delicious. Can’t wait.to try them. I don’t think we have fresh cranberries yet at my stores, but they do have frozen cranberries. I’ll look for the fresh, though. I too am excited for turkey day. My favorite holiday. Love Thanksgiving food. Thanks for this great recipe.
Thanksgiving food is so good!! I hope you love this recipe when you get some cranberries in Joyce! Thank you!
This looks so delicious and will try this tonight..finally a cool day in Florida so I can make a real “Fall” dinner! 🙂
One question on the chops…is there any way to make sure these will be tender? Anytime I cook pork chops (I’ve tried all different cuts and methods) they are always tough..any advice friends??
Every recipe I make from Half Baked Harvest is easy and turns out perfect every time with ! THANKS TIEGHAN!!!
Hi! OK, so I have this problem often too. I think it’s best to really get a good sear on the chops first, then slowly cook them in the sauce. It’s important not to over cook them, so be sure to be checking for doneness during cooking. Please let me know if you have any other questions. Hope you love this recipe! thank you! 🙂
Oh, this looks so scrumptious ?? Unfortunately, my local grocery stores do not offer fresh cranberries ? I’m thinking swapping them with pomegranate arils or blueberries could be a way.. but I’d die to try the authentic taste of this pork roast. Must have been delicious! And Tiegh, as I said before, your photos are always perfect, you don’t need to be so hard on yourself. And this is not an exception, the meal is fabulous! Really fall suitable and I totally agree, cranberries shouldn’t be considered as a Thanksgiving thing only. Such a nice comforting food ??
I am so happy you’re liking this! I am sure this will taste great with some pomegranate (love them) haha! Thank you so much for your sweet comment on my photos. We are our own worst critic sometimes! Thanks again!
Oh my, this looks like all good things came together in those chops!!!
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Yes!! It totally did and I think you will love this Ruth!