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Pork Chops with Cranberry-Maple Pan Sauce

by Tony Rosenfeld

read reviews (6)

Fresh cranberries color the sauce a vibrant red, and their tart edge is a perfect counterpoint to the sweet maple syrup.
Serves 4

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pork chops thyme kosher salt more more

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

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.

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

photo: Scott Phillips

From Fine Cooking 119 , pp. 11

August 30, 2012

user reviews

Rate this Recipe

by Onymous, 5/7/2013This is now my go-to pork chop recipe. I have a gallon bag of frozen local cranberries to use and this is where it mostly ends up. I often serve it with sauteed chard and sweet potatoes or winter squash.

by SherryB46, 3/20/2013This was absolutely fabulous. So easy and full of flavor. This is a great weeknight dish--that i would even make for company on the weekend! Would love for a recommendation of a good side to go with this dish. The sweet and savory sauce makes a pairing a bit of a conundrum. I highly recommend this recipe.

by MidwesternFoodie, 2/13/2013Fantastic sauce! Easy to make. Don't be shy with the pepper on the chops---it works great with the sauce.

by mowgli, 11/10/2012This is easy, fast, and delicious - what more could you ask for?? I did not have cider vinegar, so used a green apple balsamic vinegar, which was perfect. This is a keeper.

by VThomas, 10/26/2012This was a fast, delicious dinner to make on a week night. I will be making this again. The sweetness of the maple and the tart of the cranberries really made this sauce come to life.

by itsMartine, 10/23/2012Love this dish. Easy to make and packed with flavor. The richness of a great piece of pork, with the tang or cranberries. Again...love his dish.

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