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Caramelized Cranberry-Glazed Pork Chops

Experience the delightful combination of sweet and savory with these Caramelized Cranberry-Glazed Pork Chops. Succulent, juicy, and incredibly flavorful, this dish can be whipped up in just 30 minutes for a satisfying and impressive dinner.
3
30 min
TOTAL TIME
552
CALORIES
$2.30
PER SERVING
Caramelized Cranberry-Glazed Pork Chops
Ingredients
12 INGREDIENTS
4 SERVINGS
Unsalted Butter
2 tbsp unsalted butter
Cayenne Pepper
1 tsp cayenne pepper
Kosher Salt
1 tsp kosher salt
Brown Sugar
3 tbsp brown sugar
Black Pepper
1/2 tsp black pepper
Bone In Pork Chops
4 whole bone in pork chops
Red Wine
3/4 cup red wine
Fresh Thyme
2 sprigs fresh thyme
Fresh Rosemary
1 sprig fresh rosemary
Cinnamon
1/2 tsp cinnamon
Extra Virgin Olive Oil
2 tbsp extra virgin olive oil
Cranberry Sauce
1/2 cup cranberry sauce
Directions
8 STEPS
10 min
PREP TIME
20 min
COOK TIME
30 min
TOTAL TIME
1
Preheat your oven to 450°F.
2
In a small bowl, combine the brown sugar, cayenne pepper, cinnamon, kosher salt, and black pepper.
3
Rub each pork chop evenly with the brown sugar mixture and set aside.
4
In a large oven-safe skillet, heat the extra-virgin olive oil over high heat. Add the pork chops to the skillet and sear for around 3 minutes per side, until golden brown. Remove the pork chops and set them aside.
5
Carefully pour the red wine into the skillet, followed by the cranberry sauce and unsalted butter. Add the fresh thyme and rosemary sprigs. Let the sauce come to a boil, then reduce the heat to medium.
6
Return the pork chops to the skillet and cook for 1-2 minutes before removing the skillet from the heat.
7
Transfer the skillet to the preheated oven and roast for 10-15 minutes, or until the pork chops are thoroughly cooked, and the sauce has thickened.
8
Serve the pork chops with the cranberry pan sauce spooned on top.
Health Info
Macros
24g
CARBS
27g
FAT
43g
PROTEIN
Allowed on these diets
GLUTEN FREE
Contains these allergens
MILK
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Frequently Asked Questions
How can I keep my Pork Chops from getting too dry?
How long should I cook my Pork Chops for?
Should I season my Pork Chops before or after cooking?
What are the best sides to pair with Pork Chops?
Can I cook Pork Chops from frozen?
What does it mean to brine Pork Chops, and why should I do it?
My Pork Chops always come out tough. What am I doing wrong?
How do I get a nice, crispy crust on my Pork Chops?
Why should I let my Pork Chops rest after cooking?
Do I need to remove the fat from my Pork Chops?