Maple Cranberry Pork Chops

Maple cranberry sauce being poured over a tender pork chop served with mashed potatoes and green beans, creating a rich and savory holiday-style meal.

Maple Cranberry Pork Chops

These Maple Cranberry Pork Chops are a simple way to make pork chops feel a little special. The sweet maple and tart cranberries pair perfectly with the savory pork, and everything cooks in one skillet before finishing in the oven.

Prep Time10

Cook Time45

Rest Time5

Total Time1

Servings: servings

Calories: 440kcal

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.

Notes

To Make In Advance: Coat the pork chops in the flour mixture and refrigerate until ready to cook. Make the sauce just before searing the chops.

Refrigerator Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or in a skillet over low heat.

Freezer Storage: Let the dish 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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