Skip to main content

Cranberry Pork Chops

We don't make many pork chops at our house. I haven't quite mastered the art of cooking pork chops so they are perfectly done so I am a bit hesitant to try it. I decided to be brave and try out this recipe from The Cooking Mom and it turned out delicious. 

Do you have a preference for pork chops with the fat trimmed off or still on? I've heard that there is more flavor if you cook the chops with a bit of fat still on it, but it is such a hassle to cut up that in the future I will go with all the fat trimmed off.

Are there any pork chop experts out there? Please share your tips for cooking a perfect pork chop in the comments.

Cranberry Pork Chops
Makes 4-6 servings


  • 4 to 6 pork chops
  • Salt and pepper
  • 1 tablespoon fresh thyme or 1 teaspoon dried thyme
  • 2 tablespoons olive oil
  • 1 to 1 ½ cups chicken stock
  • 1 tablespoon Dijon mustard
  • 1 can (14 ounces) whole berry cranberry sauce
  • 2 tablespoons fresh chopped Italian parsley


1. Season both sides of the pork chops with some salt and pepper and the thyme. Heat the oil in a large, heavy skillet over medium heat. Place the pork chops in the skillet and cook for 5-8 minutes on each side or until the internal temperature of the pork reaches 145°F. Remove the pork chops from the pan and keep warm on a plate covered with foil.

2. Add 1 cup chicken stock to skillet you cooked the chops in. Bring to a boil, scraping up any brown bits in the bottom of the pan. Whisk in cranberry sauce and mustard and cook a few minutes. If sauce gets too thick add more chicken stock. Place any juices from the plate the pork chops were on back into the skillet. Stir in parsley. Serve the pork chops with the cranberry sauce on top.

Recipe from The Cooking Mom.


  1. Looks delicious...nice, hearty winter meal. Thanks for hosting your link-up. Have a wonderful holiday and a happy new year!

  2. These look delicious and it looks like you have the technique down. I would cook them with the fat on and then trim off before I plated them. They will be more moist, less likely to be tough, and they will be more flavorful if you do. That is just my opinion so if anyone disagrees don't be mad - you are the boss of your food.:)

  3. Very yummy pork chops! My husband and I both love it.


Post a Comment

Popular posts from this blog

Neiman Marcus Chicken Salad

This tasty Neiman Marcus Chicken Salad has a secret ingredient that gives the texture of the salad a wonderfully creamy texture. What is it ? Freshly whipped cream folded into the chicken, almond and grape salad. It works and it is wonderful.

Serve on a bed of curly lettuce, with crackers or on a croissant. Enjoy!

Mexican Dorito Casserole

I'm not even gonna pretend that this anything but what I call "Trash Food." Every once in a while trash food is the best kind of food, comforting and totally delicious. Mexican Dorito Casserole fits that description perfectly. Enjoy!

Stick of Butter Rice

This delicious side dish was a hit at my house. The raving over this recipe was intense. To put it mildly, everyone loved it.

Personally, I felt that the amount of butter could be cut down a bit in this recipe. I'll leave that up to you guys to decide what you think is best. I think I would go with 1/3 cup and see how that goes next time around. If you have unsalted butter I'd also recommend that you go with that, instead of the standard salted butter. Between the condensed soup and broth, it can get a bit salty.

Note that for this recipe you want to use standard white rice, not instant rice. Enjoy!

American Flag Strawberry Poke Cake

Get ready for an insanely delicious and patriotic dessert, an American Flag Strawberry Poke Cake. This is a fun one to have the kiddos help decorate. We've made this cake for a few forth of July celebrations now and it is always a huge hit.

An alternative and even simpler way of making this cake would be to use raspberries instead of the strawberries for the decoration on top. You could even use raspberry Jell-o as well. Enjoy!

Big Crumb Coffee Cake with Rhubarb

I tried out this delicious recipe from the wonderful blog Smitten Kitchen. The only thing I forgot was to add a dusting of powdered sugar on top. I love rhubarb so this was a winner. Enjoy!