Cranberry Onion Pork
Infused with the perfect harmony of sweet and savory flavors, this Cranberry Onion Pork recipe is a true weeknight showstopper. Tender, golden-brown boneless pork chops are simmered to perfection in a rich sauce of caramelized onions, dried cranberries, and a blend of balsamic vinegar, brown sugar, and chicken broth. Finished with a fragrant touch of fresh thyme, this dish is as comforting as it is elegant. With just 15 minutes of prep time and 30 minutes of cooking, it’s a quick and impressive option for busy evenings or dinner parties. Serve with your favorite seasonal sides to let the cranberry-onion sauce shine as the centerpiece of a meal that’s hearty, delicious, and packed with flavor. Perfect for fans of sweet-savory dishes, this recipe is sure to become a household favorite!
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Recipe Information
Ingredients
- 4 pieces boneless pork chops
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1 large yellow onion, thinly sliced
- 2 cloves garlic, minced
- 1 cup dried cranberries
- 1 cup chicken broth
- 2 tablespoons balsamic vinegar
- 1 tablespoon brown sugar
- 1 teaspoon fresh thyme leaves
Instructions
Season the pork chops with salt and black pepper on both sides.
Heat the olive oil in a large skillet over medium-high heat.
Add the pork chops to the skillet and sear for 3-4 minutes per side until golden brown. Remove the pork chops and set aside.
In the same skillet, reduce the heat to medium and add the sliced onion. Sauté for 4-5 minutes until softened and slightly caramelized.
Add the minced garlic and cook for another 30 seconds until fragrant.
Stir in the dried cranberries, chicken broth, balsamic vinegar, brown sugar, and fresh thyme. Bring the mixture to a gentle simmer.
Return the pork chops to the skillet, nestling them into the cranberry-onion mixture. Cover the skillet with a lid and reduce the heat to low.
Cook for 15-20 minutes, or until the pork chops reach an internal temperature of 145°F (63°C) and are tender. Stir the sauce occasionally during cooking.
Once fully cooked, remove the skillet from heat and let the pork chops rest for 5 minutes before serving.
Serve the pork chops topped with the cranberry-onion sauce. Garnish with additional fresh thyme if desired.
Nutrition Facts
Calories |
1785 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.2 g | 103% | |
| Saturated Fat | 22.4 g | 112% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 300 mg | 100% | |
| Sodium | 3219 mg | 140% | |
| Total Carbohydrate | 140.0 g | 51% | |
| Dietary Fiber | 13.1 g | 47% | |
| Total Sugars | 114.7 g | ||
| Protein | 109.7 g | 219% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 153 mg | 12% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 2326 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
