Looking for a deliciously different main dish for the holidays? Look no further! This cranberry pork chop skillet is quick enough for a weeknight, but special enough for an easy holiday meal. Pork chops are seared in a hot skillet, then topped with a fresh cranberry pan sauce. Serve with your favorite side for an easy meal that won’t take up hours of the holiday season!
Living in the cranberry capital of the world means that grocery stores are FULL of cranberries this time of year. And for good reason, because they’re delicious. Super tart, full of flavor and that gorgeous red color, they’re the key to taking pork chops up a notch.
Yes, that’s right. I said pork chops. Cranberries are not just for Thanksgiving, my friends. Their tart flavor pairs perfectly with pork and chicken, besides the obvious turkey. This sauce for these pork chops is more tart and savory than your average cranberry sauce, but you can adjust the sweetness levels to your taste.
Start off by searing pork chops in a hot skillet just until done, then make an easy pan sauce with fresh cranberries, an orange, and pantry staples. Nestle the pork chops back into the skillet to warm through, and serve with your favorite side! I usually serve these with rice or quinoa to soak up some of the sauce, but roasted potatoes often make an appearance as well. Cook your side while the pork chops sear, and you have dinner on the table in less than an hour but people will think you fussed all afternoon. I won’t tell if you don’t. 😉
Tips for Cooking Pork Chops
When cooking pork chops, it’s really important not to overcook them or they will become dry and tough. Which is no bueno. My tips for searing pork chops are:
- Get your skillet hot before adding the oil. Like really hot. The oil needs to be shimmering, but not smoking.
- When you put the pork chops in the pan, DO NOT MOVE THEM. The pork chops will move when they are ready, a.k.a. have a good crust. Just let them cook for at least four minutes, then gently try lifting one up. If it comes up easily, you’re ready to flip. If it sticks to the pan, leave it for another minute then check again. Let the pork chops speak to you.
- After flipping, cook until the internal temperature on your pork chops reaches 135 degrees Fahrenheit. They will continue to cook from the residual heat after you take them out of the pan, and reach that magic 145 number. Your total cooking time will be around 8-12 minutes, depending on how thick your pork chops are.
Make Cranberry Pork Chops Allergy-Friendly for You!
As written, these cranberry pork chops are gluten free, dairy free, garlic free, and top 9 allergen free. Because the ingredient list is fairly small, there aren’t too many substitutions needed! You could absolutely make this with chicken or even turkey tenderloins instead of the pork. You could also eliminate the orange or any of the dried herbs and spices. It will alter the flavor slightly, but not significantly. If you eliminate the orange, however, you may want to add a bit more brown sugar or honey to compensate.
If you make these cranberry pork chops, leave a comment and rate the recipe! Then share your creations on social media and tag @coffeetableeats. I can’t wait to see what you make!
Cranberry Pork Chops
Cranberries aren't just for Thanksgiving! Take basic pork chops up a notch with a fresh cranberry pan sauce. Easy enough for a weeknight, but special enough for the holidays!
Ingredients
- 1 Tbsp. olive or vegetable oil
- 6 boneless pork chops
- Kosher salt and ground black pepper to taste
Cranberry Pan Sauce
- 1 (12 oz.) bag fresh cranberries, rinsed
- Zest of one orange
- Juice of one orange, plus enough water to make 1 c. liquid
- 2-3 Tbsp. brown sugar or honey (adjust to your taste)
- 1 Tbsp. balsamic vinegar
- 1/2 tsp. kosher salt
- 1/2 tsp. ground ginger
- 1/4 tsp. ground black pepper
- 1/4 tsp. dried rosemary
- 1/4 tsp. dried thyme leaves
- 1/4 tsp. ground cinnamon
- Pinch of ground cloves
Instructions
- Preheat a cast iron or nonstick skillet to medium high heat. Add the oil, and heat until the oil is shimmering (but not smoking!), about one minute. Swirl the pan to make sure it is coated by the oil.
- Add the pork chops to the hot skillet in a single layer, and sprinkle with salt and pepper to taste. DO NOT move the pork chops once they are in the skillet! Cook the pork for four (4) minutes, then gently try lifting the edge of one chop with tongs to see if it releases easily. If it sticks to the pan, leave the chops for one more minute then try again. Once the pork chops release easily, flip them over to the other side. Cook until the internal temperature of the pork reaches 135 degrees Fahrenheit, then remove from the skillet onto a plate. The total cooking time will be about 8-12 minutes, depending on the thickness of your pork chops. If your skillet is smaller, you can cook the pork chops in two batches so they don't overlap (which will interfere with getting a good crust).
- Reduce the heat of the stove to medium, then add in all of the cranberry pan sauce ingredients (cranberries, zest, juice/water, vinegar, herbs and spices). Stir to combine, and scrape up all of the brown bits on the bottom of the pan (flavor!!). Simmer over medium heat until all of the cranberries have popped open, and the sauce is thickened (10-15 minutes).
- Nestle the pork chops back into the skillet with the cranberry sauce (be sure to add in any accumulated juices from the pork too!). Continue simmering for an additional 5 minutes, or until the pork chops are warmed through and the cranberry sauce is thick enough to coat the chops. Serve with your favorite side, and enjoy!
Notes
Leftovers reheat really well the next day. To reheat the pork chops the next day, add a pork chop and some sauce with a tiny bit of water to a small skillet. Cook over medium high heat until the sauce is bubbling and the pork chop is warmed through!
Nutrition Information:
Yield: 6 Serving Size: 1 Amount Per Serving: Calories: 445Total Fat: 21gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 103mgSodium: 316mgCarbohydrates: 28gFiber: 2gSugar: 24gProtein: 37gNutrition facts may vary based on the ingredients, swaps, and products used.