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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


  • 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!!

  • JohnATX | 12/02/2015

    Easy to make and very tasty!

  • karmicflower | 09/27/2015

    Outstanding! One of the best recipes from Fine Cooking yet. Maybe its because I love cranberries but I have to say that this was on point. The savory and the sweet were perfectly balanced in this dish. I paired it with mashed potatoes and my family loved it. Thank you Tony for this awesome recipe. It's going straight into my recipe book.

  • MyrnaB | 02/07/2015

    This is one of most favorite recipes - love to make it and it is delicious every time!!!

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