Orange Cranberry Pork Chops
Elevate your weeknight dinner game with these succulent Orange Cranberry Pork Chops, a perfect balance of sweet and savory flavors. Juicy bone-in pork chops are seared to golden perfection, then simmered in a vibrant sauce made with fresh orange juice, tart cranberries, a touch of honey, and a hint of soy sauce for depth. Infused with fresh garlic and thyme, this dish is bursting with seasonal flair and sophisticated taste. The tangy cranberry-orange glaze thickens beautifully, creating a luscious coating that pairs wonderfully with the tender pork. Quick to prepare in just 35 minutes, this one-pan recipe is an impressive yet easy option for busy evenings or special occasions. Serve garnished with a sprinkle of orange zest for a zesty touch, and pair with a side of mashed potatoes or roasted vegetables for a complete and unforgettable meal. Perfect for fall and holiday gatherings!
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Recipe Information
Ingredients
- 4 pieces Bone-in pork chops
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 1 cup Orange juice
- 1 cup Cranberries (fresh or frozen)
- 3 tablespoons Honey
- 1 tablespoon Soy sauce
- 2 pieces Garlic cloves (minced)
- 0.5 teaspoon Thyme (fresh or dried)
- 1 teaspoon Cornstarch
- 2 teaspoons Water
- 1 teaspoon Orange zest (optional, for garnish)
Instructions
Season the pork chops on both sides with salt and black pepper.
Heat the olive oil in a large skillet over medium-high heat.
Sear the pork chops in the skillet for 3-4 minutes on each side, until golden brown. Remove the pork chops from the skillet and set aside.
In the same skillet, reduce the heat to medium and add the orange juice, cranberries, honey, soy sauce, minced garlic, and thyme. Stir to combine and bring the mixture to a simmer.
Cook the sauce for about 5-7 minutes, stirring occasionally, until the cranberries begin to soften and burst.
In a small bowl, mix the cornstarch with water to create a slurry. Stir the slurry into the sauce to thicken it, cooking for another 2 minutes.
Return the seared pork chops to the skillet, spoon the sauce over them, and cover the skillet. Reduce the heat to low and let the pork chops simmer in the sauce for 8-10 minutes, or until they are cooked through (internal temperature of 145°F/63°C).
Once done, remove the skillet from heat and let the pork chops rest for 3 minutes.
Garnish with orange zest, if desired, and serve warm with the cranberry-orange sauce spooned on top.
Nutrition Facts
Calories |
2532 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 141.2 g | 181% | |
| Saturated Fat | 44.4 g | 222% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 544 mg | 181% | |
| Sodium | 3419 mg | 149% | |
| Total Carbohydrate | 107.5 g | 39% | |
| Dietary Fiber | 8.7 g | 31% | |
| Total Sugars | 79.8 g | ||
| Protein | 197.1 g | 394% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 152 mg | 12% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 3266 mg | 69% | |
*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.
