Easy Pork Chops with Cranberry Pan Sauce
Tender, juicy pork chops paired with an irresistible cranberry pan sauce make this effortless recipe a weeknight winner or a holiday-worthy delight. These "Easy Pork Chops with Cranberry Pan Sauce" come together in just 30 minutes, combining savory bone-in pork chops with a sweet-tart sauce made from whole berry cranberry sauce, sautéed onions, and a hint of red wine vinegar. The skillet-seared pork chops are simmered to perfection in the rich, glossy sauce, infused with dried thyme and a touch of garlic for a burst of comforting flavor. Garnished with fresh parsley, this dish is as elegant as it is simple, and it's perfect for pairing with mashed potatoes or roasted vegetables for a balanced, flavor-packed meal. With minimal ingredients and maximum taste, this recipe is a go-to for impressing your family or guests with ease.
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Recipe Information
Ingredients
- 4 pieces bone-in pork chops
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 cup chicken broth
- 1 cup cranberry sauce (whole berry or jellied)
- 1 teaspoon dried thyme
- 1 tablespoon red wine vinegar
- 2 tablespoons fresh parsley, chopped
Instructions
Season the pork chops on both sides with salt and black pepper.
Heat a large skillet over medium-high heat and add the olive oil.
Once the oil is hot, sear the pork chops for 3-4 minutes per side, or until golden brown. Transfer the pork chops to a plate and set aside.
Reduce the heat to medium and add the butter to the skillet. Once melted, add the chopped onion and sauté for 4-5 minutes, until softened.
Stir in the minced garlic and cook for 30 seconds, until fragrant.
Pour in the chicken broth and scrape up any browned bits from the bottom of the skillet with a wooden spoon.
Stir in the cranberry sauce, dried thyme, and red wine vinegar. Simmer for 2-3 minutes to combine the flavors and slightly reduce the sauce.
Return the pork chops to the skillet, nestling them into the sauce. Spoon some sauce over the chops.
Cover the skillet and cook for 5-7 minutes, or until the pork chops reach an internal temperature of 145°F (63°C).
Remove the skillet from heat and let the pork chops rest for 5 minutes.
Garnish with freshly chopped parsley before serving. Serve the pork chops with additional sauce spooned over the top.
Nutrition Facts
Calories |
462 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.6 g | 34% | |
| Saturated Fat | 9.5 g | 48% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 91 mg | 30% | |
| Sodium | 700 mg | 30% | |
| Total Carbohydrate | 27.6 g | 10% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 24.2 g | ||
| Protein | 28.6 g | 57% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 46 mg | 4% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 472 mg | 10% | |
*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.
