Next Post
Pan Roasted Brussels Sprouts with Bacon, Dates and Halloumi.
This post may contain affiliate links, please see our privacy policy for details.
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.
Servings: 4 servings
Calories Per Serving: 615 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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.
Yup, thinking so. Pork chops it is!
This is a spectacularly good recipe, but there are a few unmentioned things. Overcooked pork is an abomination–dry and tasteless, so you need to pay close attention, at least the first time you make this, The recipe calls for bone in chops, and I would suggest at least 3/4″ thick chops, but 1″ is better–and use a thermometer to make sure you don’t cook over 150 F–145F is ideal. I made this recipe once as written (3/4+” bone in chops), and a second time with 1″ boneless pork chops, SO good! Both times, I needed less oven time–I’m saying 7-10 minutes. I’m thinking this would also be delicious with either blueberries or fresh diced plums when cranberries are out of season. Since cranberries are one of my fave tastes, I’ll save this recipe for fall and early winter.
PS–I grew up on a farm in Iowa with mixed livestock. We marketed chickens, pigs, and beef cattle, plus had a small dairy operation. Nutritious but maligned pork is my favorite meat. It’s fast to prepare, lower in fat that corresponding beef cuts, and always delicious.
Hi Janet! I am so happy you loved this recipe! Thank you so much for trying this and sharing! xTieghan
Just a prefect fall recipe. We are making them a second time to celebrate November finally being here. I do suggest a thicker cut of chop last time was a little dry. And I think it’s because of the pork chop itself. My fav butcher cut bone in 1 inch thick chops so very excited. We never have trouble finding cranberries. Your site has become my go to in the last 8 months. Thank you.
Aw that is so amazing to hear! I hope you continue to love this and other recipes of mine, Gary! Thank you! xTieghan
WAY too much cayenne. Ruined the meal for me. I could not eat
Hi Janah! I am really sorry about that. I hope some other recipes of mine turn out better for you! xTieghan
Hi! Can this be made with tenderloin instead? I don’t have any bone in chops and would like to avoid a trip to the store!
Hey Amanda,
Yes, I think a pork tenderloin would be fantastic! I hope you love the recipe, please let me know if you have any other questions! xTieghan
have made this recipe may times and is one of my favorites! the pork and cranberries together are so flavorful and the glaze caps it off! Quick and easy to make also!
Thank you so much Jeannie! I am so glad you loved this! xTieghan
I can’t eat pork due to health reasons but I will be making this recipe with chicken. Looks so scrumptious. Thanks for sharing.
I hope it turns out amazing Michelle! Thank you so much! xTieghan
Thank you !! I included this recipe on my December Menu Plan Recipe Roundup!! It’s so tasty!
http://saltsugarspice.com/2019/12/01/december-2019-meal-plan/
Thank you! xTieghan
Hi there!! Planning on making this tomorrow…can I sub butter for coconut oil? And if i don’t own a skillet can i just use a cookie sheet and place chops on top of a metal rack? Thx!! Xoxo
Hi Jess! I am sure coconut oil will work just fine. Please let me know if you have any other questions. Cookie sheet or even just a roasting pan/baker works great I hope you love this recipe! Thank you and happy holidays! xTieghan
I love this recipe and have made it several times now. How can I thicken the sauce? Mine is always watery :/ Thank you!!
Hi Loren! Just place remove the pork chops from the skillet and then place the skillet over medium high heat and simmer 10-15 minutes until the sauce thickens up for you. Add the chops back to the skillet and serve! Please let me know if you have any other questions. I am so glad you love this recipe! Thank you! xTieghan
Would definitely make this again, but cut the cayenne in half. The heat overpowered the sweet/tart flavor. Love your recipes.
Thank you so much Teri! I hope this turns out better for you with a little less heat!
This recipe was AMAZING!!! I substituted the red wine with extra cranberry-pomegranate juice and it was super tasty 🙂 We ate it with mashed potatoes and the sauce on the potatoes was so delicious. I’m going to make this again tonight but I’m going to try it with chicken and no cayenne (I don’t think my nephew would be able to handle the spice).
I love how simple your recipes are – ever since my friend introduced me to your blog I can’t stop trying all your posts!!
Thank you so much Michelle! I am so glad you are loving my blog and recipes and I am so glad you loved this one!
Hi!
I am making this for dinner and just now realizing I do not have fresh rosemary and thyme.. Just dried. Does that work?
Dried will be great! I would use about 1 teaspoon of each. Please let me know if you have other questions. Hope you love this recipe! Happy Holiday’s ? 🙂
Made this and 1 tsp cayenne is far too much for us. Will try again with 1/4 tsp
I hope you love this the next time you try it! Thanks Ana, let me know!
Today our dinner will be very good, a happy night in florida and thank you for the article
Where do you live in Florida?
Thank you, I hope you love this!
Would it be okay if I used shredded chicken in the recipe?
You can use chicken, but if the chicken is already cooked, I would simmer the sauce until thickened, then stir in the chicken. Please let me know if you have other questions. Hope you love this recipe! Happy Holiday’s ? 🙂