You’ll love this recipe if you like these Shake and Bake Pork Chops and Bacon-Wrapped Pork Tenderloin recipes.
This is the kind of pork chop recipe that makes dinner feel a little special and festive without any stress. The maple and cranberries create a sauce that’s bright and flavorful, perfect when you want something different but still easy to pull off. It works for weekends, but it also fits right in on a Thanksgiving or Christmas table when you want something cozy without a lot of extra work.
You’ll love how affordable and simple this is, and leftovers taste just as good warmed up the next day. The sauce keeps the pork juicy and adds extra flavor to whatever you serve alongside it. Add mashed potatoes, roasted veggies, or sautéed green beans, and you’ve got a meal people look forward to eating.
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💛 Why you’ll love this recipe
- Ready in 1 hour from start to finish.
- Uses basic ingredients that are easy to find in most grocery stores.
- A one-skillet meal with minimal cleanup.
- Beginner-friendly recipe with easy-to-follow steps.
➡️ Ingredients you’ll need
⏲ How to make this maple cranberry pork chops recipe
👉 Easy ingredient swaps
- Pork Chops: Boneless chops work too, but reduce the baking time and start checking for doneness after about 15 minutes.
- Maple Syrup: Honey or brown sugar can be used if maple isn’t on hand.
- Cranberries: Dried cranberries work, but use ½ to ¾ cup and soak them in warm water for 10 minutes first.
✨ Variations
- Extra sweetness: Toss in sliced apples or pears with the cranberries.
- Herbs: Add fresh thyme, sage, or tarragon to the sauce for a different flavor.
- Sauce: Stir in a splash of balsamic vinegar for extra depth.
〰️ How to serve
- Vegetables — Serve with roasted carrots, sautéed green beans, or roasted Brussels sprouts.
- Starches — Pair with mashed potatoes, rice, or creamy polenta.
- Salad — A simple arugula or spinach salad adds a fresh touch.
- Bread — Crusty rolls or soft dinner rolls are great for soaking up the sauce.
💬 FAQs
Can I prep this ahead of time?
Yes, coat the pork chops in the flour mixture and store them in the fridge until ready to cook. Make the sauce just before searing the chops.
How long do leftovers last?
Leftovers keep well in an airtight container in the fridge for up to 3 days. Reheat in the microwave or in a skillet over low heat.
Can I freeze this dish?
Yes. Let it cool completely, then freeze in an airtight container for up to 3 months. Thaw overnight in the fridge and reheat gently in the oven or microwave.
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Maple Cranberry Pork Chops
Ingredients
- 5 bone-in pork chops (1 to 1 ¼ inches thick work best)
- ⅓ cup all-purpose flour
- 1 ½ teaspoons salt
- ½ teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon ground black pepper
- 3 Tablespoons salted butter
- 1 ½ cups chicken broth
- ¼ cup pure maple syrup
- 1 Tablespoon Dijon mustard
- 1 small sprig fresh rosemary
- 1 cup fresh cranberries or frozen cranberries
Instructions
- Preheat Oven: Preheat oven to 400 °F.
- Prep Pork Chops: In a large zip-top bag, combine flour, salt, black pepper, thyme, and onion powder. Add pork chops and shake to coat evenly.
- Sear Pork: Melt butter in a large (12-inch) oven-safe skillet over medium-high heat. Add pork chops and sear about 3 minutes per side until lightly browned. If they don’t all fit in a single layer without touching, sear them in batches so they brown instead of steaming, adding a little more butter if the skillet looks dry between batches. Transfer seared pork chops to a plate and set aside.
- Make Sauce: In the same skillet, whisk together chicken broth, maple syrup, and Dijon mustard. Scrape up any browned bits from bottom of the skillet. Simmer sauce for 3-5 minutes, then add cranberries and rosemary.
- Bake: Return pork chops to the skillet, spooning some sauce and cranberries over them. Transfer the skillet to the oven and bake 20-30 minutes (longer for thicker chops), checking with an instant-read thermometer until the pork reaches an internal temperature of 145°F.
- Serve: Let rest for a few minutes, then serve, spooning extra sauce and pan juices over the top and seasoning with salt to taste.
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