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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
Cranberry Sauce
1/2 cup cranberry sauce
Kosher Salt
1 tsp kosher salt
Brown Sugar
3 tbsp brown sugar
Cayenne Pepper
1 tsp cayenne pepper
Ground Cinnamon
1/2 tsp ground cinnamon
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
Extra Virgin Olive Oil
2 tbsp extra virgin olive oil
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
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?