Pork Chops with Cranberries and Balsamic

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

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

A few notes to know about these Pork Chops with Cranberries and Balsamic:

  • I use thick-cut pork chops that are about 1 to about 1/2 inches thick. If yours are somewhat thinner, the preparation time will be less.
  • I’ve used also red wine (when we’ve had some open) and chicken broth and it’s nice 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 the fresh rosemary here.
  • If you would like to add a touch of decadence, stir in a tablespoon of butter once you finish the sauce.

Pork Chops with Cranberries and Balsamic


  • 2 teaspoons of olive oil (or other vegetable oil you prefer)
  • 4 boneless thick-cut pork chops
  • 1 1/2 teaspoons of fresh rosemary
  • 1/2 teaspoon of salt
  • A quarter teaspoon of black pepper
  • A quarter cup of cranberry sauce
  • 1/4 cup of balsamic vinegar
  • 1/4 cup of red wine

How to make Pork Chops with Cranberries and Balsamic:

  • Heat olive oil (or other vegetable oil you prefer) in a large pan over medium-high heat.
  • Season pork chops on each side with rosemary, salt and pepper. add to pan and sear over medium-high heat for 3-4 minutes per each side.
  • Add the cranberry sauce, balsamic vinegar and red wine (or chicken broth) and bring down to a simmer.
  • Cover and scale back heat to medium-low and simmer till pork chops are fried through. It should take about 8-10 minutes for thick pork chops.
  • Remove the pork chops to a plate and cover to keep the heat.
  • turn the heat back up again to medium-high and scale back the sauce by about 0.5 (takes about 3-4 minutes).
  • turn off the heat and serve pork chops with more sauce drizzled on top.
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