Pork Chops with Cranberry Maple Sauce

Sunday , 12, January 2014 Leave a comment

pork chops with cranberry-maple pan sauce

Fresh Cranberries are the perfect compliment for these delicious Pork Chops!


  • 4 -1-inch-thick bone-in Pork Chops (about 2-1/2 lb.)
  • 2 tsp. fresh Thyme… chopped
  • Kosher Salt & ground Black Pepper
  • 1-1/2 tbsp. Olive Oil
  • 1 cup Cranberries…fresh or frozen
  • 1/2 cup reduced sodium Chicken or Vegetable Broth
  • 1/2 cup pure Maple Syrup
  • 2 tsp. cider vinegar
  • 2 tsp. Dijon Mustard


  • Pat Pork to dry and season with 1 tsp.Thyme..Salt & Pepper.
  • Heat Olive Oil in a large skillet…add Pork Chops to pan.
  • Cook 3-4 minutes…turning only once…cook until edges are browned….another 9-10 minutes
  • Check doneness of Chops with a meat thermometer before removing from skillet. 140 degrees.
  • Move Pork Chops to a plate and cover loosely with foil to keep warm.
  • Add Cranberries..Broth..Maple Syrup..Cider Vinegar..Mustard..1 tsp. Thyme to skillet.
  • Cook on medium high…stirring or whisking to combine browned bits from the bottom of pan.
  • Continue to cook…about 6-8 minutes..until Cranberries are soft and liquid has reduced to a sauce.
  • Add Pork Chops back into skillet…turning to coat with sauce.
  • Serve & Enjoy!!

Recipe courtesy of Fine Cooking

Pork Chops with Cranberry Maple Sauce

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