Cranberry Sauce Pork Chops

Ingredients

• 15 ml (1 tablespoon)extra-virgin olive oil
• 55 g (1/2 cup)diced white onion
• 4bone-in pork chops
• 240 ml (1 cup)leftover cranberry sauce (homemade or from a can)
• 60 ml (1/4 cup)gluten-free soy sauce
• 12.5 g (1 tablespoon)brown sugar

Instructions

1. 1

   Sear the chops

   Preheat the oven to 204°C (400°F). Heat the olive oil in a pan on the hob and add the onion. Using kitchen tongs, sear all sides of each pork chop. Cook the chops with the onion until the meat is browned on all sides and the onion is translucent, then take the pan off the heat.

2. 2

   Add the sauce

   In a small bowl, whisk together the cranberry sauce, soy sauce and brown sugar. Pour the mixture over the pork chops, put the pan in the oven and cook uncovered for 20 minutes. Check that the pork has reached an internal temperature of 63°C (145°F); serve with mashed potatoes and a green vegetable or side salad.

What are cranberry sauce pork chops?

This American-style supper pairs seared pork chops with a sweet-tart cranberry sauce. It is a straightforward way to use leftover cranberry sauce, whether homemade or from a can.

The method builds flavour in the pan first, then lets the chops finish cooking in the sauce. Onion, soy sauce and brown sugar round out the cranberries with savoury depth and gentle sweetness.

Nutrition and macros by portion

The nutrition label shows one serving as written: 453 calories, 37g protein, 33g carbs, 19g fat.

The pork chops provide most of the protein, while the cranberry sauce and brown sugar contribute carbohydrates. Olive oil and the pork contribute fat; serve with a green vegetable or salad to round out the plate alongside the suggested mashed potatoes.

Choosing the ingredients

Pork chops: Bone-in chops are specified here, but their thickness can vary, so use a thermometer to check doneness rather than relying only on the timer.

Cranberry sauce: Either homemade or canned sauce works. If yours is particularly chunky, whisk it well with the other sauce ingredients so it spreads more evenly over the chops.

Soy sauce: Choose a gluten-free variety as listed. Its savoury, salty flavour balances the fruit and brown sugar.

Build a good sear

Hot pan: Heat the oil before adding the chops so their surfaces brown rather than merely warm through. Sear all sides with tongs, as the method directs.

Onion: Cook it alongside the meat until translucent. Keep an eye on it as you turn the chops so it does not catch on the bottom of the pan.

Finish in the oven

Sauce coverage: Whisk the cranberry sauce, soy sauce and brown sugar together before pouring them over the chops. This helps distribute the seasoning through the pan sauce.

Doneness: Bake uncovered for 20 minutes, then check the thickest part of a chop with a thermometer, avoiding the bone. The recipe's target is 63°C (145°F); cooking time can vary with chop thickness and the pan.

Serving ideas

The suggested sides are mashed potatoes and a green vegetable or side salad. Potatoes make a filling partner for the sweet-savoury sauce, while greens or salad bring a fresh contrast.

Spoon some of the cranberry mixture over the chops when serving, and include the onion from the pan.

Timing and texture

The stated total time is 40 minutes, including the oven stage and preparation. Since no stovetop searing time is specified, use the visual cues in the method: browned meat and translucent onion.

The sauce is baked uncovered, so it remains concentrated rather than being diluted with added liquid. Check the pork at the end of the 20-minute bake and use its internal temperature to guide serving.

Recipe notes & tips

• Pat the chops dry before searing to help their surfaces brown.
• Use kitchen tongs to turn the chops and sear their sides.
• Whisk the sauce ingredients until the brown sugar is dispersed.
• Check the thickest part of the chop without touching the bone.
• Serve promptly with the pan onion and cranberry sauce.

Variations

• Sharper sauce: Use a more tart homemade cranberry sauce for a brighter contrast with the brown sugar.
• Chunky sauce: Keep whole cranberries in the homemade sauce for a more textured topping.
• Sweeter finish: Add a little more brown sugar to the sauce mixture if your cranberry sauce is especially tart.
• Herb accent: Finish with a little chopped fresh rosemary for a savoury note.
• Simple sides: Pair with mashed potatoes and steamed green beans, as suggested by the serving method.

Common mistakes to avoid

• Crowded pan: The chops may not brown well; sear them in batches if they do not fit with space around them.
• Skipping the sear: The chops miss the browned exterior; turn them with tongs until all sides have coloured.
• Burning the onion: It can catch while the meat browns; keep it moving and remove the pan from the heat once translucent.
• Uneven sauce: Undispersed sugar or cranberry pieces can leave patches; whisk the sauce mixture before pouring.
• Guessing doneness: Chop thickness affects cooking time; check the thickest part with a thermometer and avoid the bone.

How to store

Refrigerate leftovers in a covered container within 2 hours and use within 3 to 4 days. Reheat until steaming hot throughout, adding a small splash of water if the sauce has thickened.

Frequently asked questions