Pork Chops with Cranberries and Balsamic

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Pork Chops with Cranberries and Balsamic are a fast and straightforward weeknight or date night dinner that brings serious flavor with simple ingredients. You may be surprised at how some simple ingredients will bring the most flavor to these pork chops. It’s got depth, richness, a touch of earthiness from the rosemary, and a sweet-tart mix of cranberry sauce and balsamic vinegar.

You have to trust me that this mixture of flavors is outstanding! And this can be an excellent way to use some leftover cranberry sauce after Thanksgiving to create an entirely different meal that everybody will wish to dig into!

Ingredients

• 2 tsp olive oil (or vegetable oil of your choice)

• 4 pork chops, boneless or bone-in (about 1 inch thick)

• 1½ tsp fresh rosemary, chopped (or ½ tsp dried rosemary)

• ½ tsp salt

• ¼ tsp black pepper

• ¼ cup cranberry sauce – or ½ cup fresh or frozen cranberries + 1–2 tbsp sugar or honey

• ¼ cup balsamic vinegar

• ¼ cup red wine (or chicken broth as a substitute)

Instructions

1. Sear the Pork Chops

• Heat olive oil in a large skillet over medium-high heat.

• Season pork chops with rosemary, salt, and black pepper.

• Sear boneless chops for 3–4 minutes per side or bone-in chops for 4–5 minutes per side, until golden brown.

2. Make the Sauce

• Add the balsamic vinegar, red wine (or broth), and either:

  • Cranberry sauce for a smooth, sweet glaze, or

  • Fresh or frozen cranberries + sugar or honey for a slightly tart, vibrant sauce.

• Stir well and bring to a gentle simmer.

3. Simmer the Pork

• Reduce heat to medium-low, cover, and simmer until the pork is cooked through:

  • Boneless chops: ~8 minutes

  • Bone-in chops: ~10–12 minutes

• Internal temperature should reach 145°F (63°C).

4. Reduce the Sauce

• Remove the pork chops to a plate and cover to keep warm.

• Increase heat to medium-high and simmer the sauce for 3–4 minutes, until it reduces by about half and slightly thickens.

• If using fresh cranberries, cook until they burst and the sauce is glossy.

5. Serve

• Plate the pork chops and spoon the cranberry-balsamic sauce over the top.

• Garnish with fresh rosemary sprigs or a sprinkle of black pepper for a beautiful finish.

Make Ahead & Storage

• Make Ahead: Prepare the sauce up to 2 days in advance; reheat gently before serving with freshly seared pork chops.

• Refrigerator: Store cooked pork chops in an airtight container for up to 3 days. Reheat gently in a skillet with a splash of broth to keep them juicy.

• Freezer: Freeze cooked chops and sauce separately for up to 2 months. Thaw overnight in the fridge, then reheat slowly until warmed through.

Timing

• Prep Time: ~10 minutes

• Cook Time: ~20 minutes (boneless) | ~25 minutes (bone-in)

• Total Time: ~30–35 minutes

Tips for Pork Chops with Cranberries and Balsamic:

• I use thick-cut pork chops about 1 to about 1/2 inches thick. If yours are somewhat thinner, the preparation time will be less.
• I’ve also used red wine (when we’ve had some open) and chicken broth, and it’s lovely both ways. You can use what you have.
• You can use your own version of homemade cranberry sauce, and I guess you can try it with the canned stuff.
• I don’t suggest, however, substituting dried rosemary for fresh rosemary here.
• If you want to add a touch of decadence, stir in a tablespoon of butter once you finish the sauce.
• Use a meat thermometer to ensure your pork chops’ internal temperature is at least 145 F for medium-rare. 

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