Cranberry Pork Chops
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These cranberry pork chops are beautiful and bursting with flavor. Pan-seared pork chops are served in a cranberry sauce infused with orange, maple, fresh rosemary, and ginger. They’re elegant enough for dinner parties, but also easy enough for weeknights. And they’re ready in just 20 minutes!
These cranberry pork chops are one of those dishes that feel a little special the moment they hit the table. They’re savory and sweet with bold, festive flavor, and they’re a great reminder that cranberries pair beautifully with more than just turkey.
I start by pan-searing bone-in pork chops in olive oil until they’re lightly golden, then set them aside while I make the sauce in the same pan. Cranberries, orange juice, maple syrup, fresh rosemary, and ginger simmer together until the berries burst and the sauce turns glossy and vibrant. The pork chops go back into the pan to finish cooking, soaking up all that sweet-tart flavor.
If you love this dish, also try my orange cranberry roast chicken.
What to serve with cranberry pork chops
Cranberries might make you think of the holidays, but this is a quick and easy dish you can enjoy all winter long. Serve them over a bed of mashed potatoes with cream cheese and pour the sauce over top. A side of ginger rice complements the dish nicely. And a simple veggie like my green beans with buttery almonds is the perfect pair.
Cranberry Pork Chops Recipe
Ingredients
- 4 bone-in pork chops
- ½ teaspoon EACH: salt and pepper
- 1 tablespoon olive oil
- 3 cups fresh or frozen cranberries
- ¾ cup orange juice
- ⅓ cup maple syrup
- 2 teaspoons minced fresh rosemary
- 1 teaspoon finely grated ginger
- Orange slices and fresh rosemary sprig (to garnish)
Instructions
- Dry the pork chops with paper towels then season them on both sides with salt and pepper.4 bone-in pork chops, ½ teaspoon EACH: salt and pepper
- Heat the oil in a large frying pan on medium-high heat. Sear the pork chops until they are light brown on both sides, about 3 minutes per side. Remove them from the pan.1 tablespoon olive oil
- Add the cranberries, orange juice, maple syrup, rosemary, and ginger to the pan and bring it to a boil. Let it boil until most of the cranberries have popped and are soft.3 cups fresh or frozen cranberries, ¾ cup orange juice, ⅓ cup maple syrup, 2 teaspoons minced fresh rosemary, 1 teaspoon finely grated ginger
- Put the pork chops and any juices that accumulated on the plate back into the pan. Cover the pan and cook the pork chops for 5 minutes, or until they are cooked through. Garnish with some sliced oranges and a sprig of rosemary.Orange slices and fresh rosemary sprig
Nutrition
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I LOVE pork chops. Make sure to check out all of my pork chop recipes!
This was a big bust for my family. Bitter cranberry mixture, which didn’t mesh well with the rosemary, and lackluster flavor on the pork chops. We scraped off the berries and salvaged the meal with bbq sauce.
I’m sorry you didn’t love the cranberry compote. My family loves the sweet/tart flavor with the chops, but I guess it’s not for everyone!
I only had dried cranberries, plus dried cherries, and I soaked them well. I also just had a mandarin orange on hand. I used a fair amount of ginger, and the fruit stood up well to it. I regret that I still had some non-Ohio maple syrup so had to use that up before the good stuff. I made two modifications that I would recommend. A good splash of balsamic vinegar. That’s magic. And I sprinkled in some corn starch to make the sauce stick a little better to the meat. I also put in some butter. It was a big hit and I might do it for company.
How could I adapt this to pork tenderloin?
I should work to sear the pork and make the cranberry portion as per the recipe. But then put the pan into the oven so bake it for about 20 minutes, or until the tenderloin is cooked.
Would a dutch oven work and would you keep lid on when in over this is for the tenderloin roast thank you
Hi Kathy! I think you could do a version of this recipe with a tenderloin roast. There should be enough liquid in here to be able to cook the tenderloin with the lid on without the pan becoming dry. Do keep an eye on it though and add a little broth (or even just water) if it looks dry and the tenderloin isn’t cooked yet.