Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Pork Chops with Cranberry-Maple Pan Sauce

Scott Phillips

Servings: 4

Fresh cranberries color the sauce a vibrant red, and their tart edge is a perfect counterpoint to the sweet maple syrup.


  • 4 1-inch-thick bone-in pork chops (about 2-1/2 lb.)
  • 2 tsp. chopped fresh thyme
  • Kosher salt and freshly ground black pepper
  • 1-1/2 Tbs. olive oil
  • 1 cup fresh or frozen cranberries
  • 1/2 cup lower-salt chicken broth
  • 1/2 cup pure maple syrup
  • 2 tsp. cider vinegar
  • 2 tsp. Dijon mustard

Nutritional Information

  • Calories (kcal) : 410
  • Fat Calories (kcal): 140
  • Fat (g): 16
  • Saturated Fat (g): 4.5
  • Polyunsaturated Fat (g): 2
  • Monounsaturated Fat (g): 8
  • Cholesterol (mg): 85
  • Sodium (mg): 500
  • Carbohydrates (g): 31
  • Fiber (g): 1
  • Protein (g): 34


  • Pat the pork dry and season with 1 tsp. of the thyme, 1-1/4 tsp. salt, and 3/4 tsp. pepper.
  • Heat the oil in a heavy-duty 12-inch skillet over medium heat until shimmering hot. Add the pork chops and cook without moving until the pork is browned around the edges and easily releases when you lift a corner, 3 to 4 minutes. Flip the pork chops and continue to cook until firm to the touch and an instant-read thermometer inserted horizontally into a chop close to but not touching the bone registers 140°F, about 9 minutes.
  • Transfer the chops to a plate and cover loosely with foil to keep warm. Add the cranberries, chicken broth, maple syrup, cider vinegar, mustard,  and the remaining 1 tsp. thyme to the skillet and raise the heat to medium high. Cook, whisking to incorporate the mustard and any browned bits from the bottom of the pan, until the cranberries soften and the liquid has reduced to a saucy consistency, about 7 minutes.
  • Return the pork chops and any accumulated juice to the skillet, turning to coat both sides. Serve the pork chops with the sauce.


Rate or Review


  • BaileyWalters | 08/16/2017

    So easy and so tasty. Awesome weeknight meal.

  • rutgersbergen | 01/18/2016

    Loved this. Made it with crispy rosemary/pecorino potato wedges from latest issue and the maple/bourbon glazed carrots from the same issue and just had an awesome Monday night dinner. Thanks Fine Cooking. Your recipes rock!!

Show More

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.


View All

Moveable Feast Logo

Season 4 Extras

Carmel, CA (511)

Visit the quaint seaside town of Carmel for a coastal episode of Moveable Feast with Fine Cooking. Host Curtis Stone joins chefs Justin Cogley and James Syhabout as they forage…

View all Moveable Feast recipes and video extras


Follow Fine Cooking on your favorite social networks