Cranberry pork chops are one of those simple, beautiful dinners that look like you fussed for hours… but take less than 30 minutes. They’re juicy, sweet-savory, and simmered in a rich cranberry pan sauce that feels perfect for fall, winter, and the holidays.
If you’re tired of dry, bland pork chops, these will bring you back. The quick brown sugar rub adds caramelization, the sear locks in moisture, and the fresh cranberries melt down into a gorgeous ruby sauce.
Even better? This skillet meal uses everyday ingredients and comes together fast... exactly the kind of no-nonsense homestead cooking we love around here.
My kids ask for these on repeat, and trust me… that’s saying something.
Why You'll Love This Recipe
Ready in 30 minutes making it perfect for busy weeknights.
Uses seasonal, affordable ingredients (fresh cranberries are SO underrated).
One-skillet recipe = less cleanup.
Sweet & savory flavor everyone loves (not tart!).
Beautiful holiday-worthy presentation.
Works with venison, chicken, or turkey cutlets too!
Ingredients & What They Do
Pork Chops. Thick-cut boneless chops stay juicy and won’t overcook in the oven. Bone-in works too. Avoid thin chops.
Brown Sugar. Helps the chops caramelize beautifully and balances the cranberries.
Chili Powder. Adds subtle warmth without making the dish spicy.
Salt & Pepper. Essential for seasoning the meat properly.
Butter. Gives richness and helps sear the pork chops.
Fresh Cranberries. The star of the dish. They soften into a ruby sauce... not tart, just bright.
Red Wine. Adds depth and body to the sauce. (See substitutions below.)
Cranberry Juice. Enhances the sauce and adds natural sweetness.
Fresh Thyme & Rosemary. Bring fresh herbal flavor that pairs perfectly with pork.
How to Make Cranberry Pork Chops
Preheat Oven. Set oven to 450°F.
Season the Pork Chops. Mix brown sugar and chili powder together. Season pork chops on both sides with salt, pepper, and the brown sugar rub.
Sear the Chops. Heat 2 tablespoons of butter in an oven-safe skillet. Sear pork chops for 2–3 minutes per side until golden brown. Remove and set aside.
If you love easy skillet meals, try my Venison Salisbury Steak next!
Deglaze the Pan. Pour in the red wine and cranberry juice. Scrape up all the browned bits (flavor!). Stir in the remaining brown sugar mixture and last tablespoon of butter.
Add Cranberries & Herbs. Return the pork chops to the skillet. Scatter fresh cranberries around the pan. Top with thyme and rosemary sprigs.
Bake. Transfer skillet to the oven. Bake 10-15 minutes or until pork reaches 145°F internally.
Rest & Serve. Let pork rest 5 minutes before serving with the cranberry pan sauce.
Recipe Tips
Use thick pork chops.
Thin ones overcook before the sauce finishes.
Don’t skip the sear.
It builds flavor and helps the sauce cling to the chops.
No red wine? No problem.
Use chicken broth & 1 tablespoon balsamic vinegar.
Want a thicker sauce?
Simmer on the stovetop for 2-3 minutes after baking.
Try it with venison.
This recipe works beautifully with venison backstrap medallions or steaks.
If you love cozy, hearty dinners, try my Slow-Cooker Venison Roast! It’s one of the most popular recipes on the site for a reason.
Serving Suggestions
Great sides to serve with this dish:
- Au Gratin Potatoes
- Southern-Style Green Beans
- Creamy Mashed Potatoes
- Brown Butter Veggies
- Homemade Cranberry Sauce
Helpful Tools
More Easy Dinners You'll Love
- Venison Salisbury Steak with Onion Gravy
- American Goulash (Homestyle Classic)
- Cheesy Venison Philly Cheesesteak Casserole
- Slow Cooker Venison Roast
- Creamy Garlic Chicken
📖 Recipe
Cranberry Pork Chops (Juicy, Sweet, Savory & Ready in 30 Minutes)
These cranberry pork chops are juicy, flavorful, and ready in under 30 minutes. Thick-cut pork chops are seared with a sweet-savory brown sugar rub, then simmered with fresh cranberries, red wine, and herbs for a beautiful fall and winter dinner that tastes gourmet,but is quick enough for a weeknight meal.
Ingredients
- 6 Thick Cut Boneless Center Cut Pork Chops
- ⅓ Cup Light Brown Sugar
- ½ Tablespoon Chili Powder
- Salt & Pepper to taste
- 3 Tablespoons Butter (divided)
- 1 Cup Fresh Cranberries
- 1 Cup Red Wine
- ¼ Cup Cranberry Juice
- Fresh Sprigs Thyme
- Fresh Sprigs Rosemary
Instructions
- Preheat the oven: Heat to 450°F. Use an oven-safe skillet for a seamless stovetop-to-oven transition.
- Mix the rub: In a small bowl, whisk together the brown sugar, chili powder, salt, and pepper.
- Season the pork: Pat the pork chops dry, then coat both sides generously with the brown sugar rub.
- Sear: Heat 2 tablespoons butter in an oven-safe skillet over medium-high heat. Sear pork chops 2–3 minutes per side, until deeply browned. Transfer pork to a plate.
- Deglaze: Add red wine and cranberry juice to the skillet. Scrape up the browned bits. Stir in any remaining rub and the final tablespoon of butter.
- Assemble: Return pork chops to the pan. Scatter fresh cranberries around them and top each chop with sprigs of rosemary and thyme.
- Bake: Transfer the skillet to the oven and bake 10–15 minutes, or until an internal temperature of 145°F is reached.
- Rest: Let pork rest in the skillet for 5 minutes so the juices settle and the sauce thickens.
- Serve: Spoon the cranberry pan sauce over each chop and enjoy warm.
Notes
- Best pork chops to use: Thick-cut boneless or bone-in pork chops (1–1½ inches). Thin chops tend to dry out.
- No wine? Replace the red wine with chicken broth for an alcohol-free version.
- Make it sweeter: Add 1–2 tablespoons maple syrup to the sauce.
- Make it spicier: Add a pinch of cayenne or red pepper flakes to the rub.
- Fresh vs. frozen cranberries: Frozen work perfectly,no thawing needed.
- Internal temperature: Pork is perfectly juicy at 145°F with a 3–5 minute rest.
- Pan type: Use a heavy, oven-safe skillet (cast iron works best for browning).
- Serving suggestions: Try pairing with mashed potatoes, au gratin potatoes, brown butter veggies, or homemade dinner rolls.
Nutrition Information:
Yield:
6Serving Size:
1 PorkAmount Per Serving: Calories: 495Total Fat: 23gSaturated Fat: 9gUnsaturated Fat: 14gCholesterol: 145mgSodium: 172mgCarbohydrates: 21gFiber: 2gSugar: 17gProtein: 41g
Nutrition information is automatically calculated and is not guaranteed to be accurate. I’m not a nutritionist... just a home cook sharing what works in my kitchen. Please use your preferred calculator if you need exact values for dietary needs or medical conditions.
Lexi McGuire says
These were delish! I used a sweet wine, next time i will probably use a more dy wine! I had to use frozen berries, but they still turned out great!