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Home » Recipes » Pork Chops with Cranberry-Thyme Sauce

Pork Chops with Cranberry-Thyme Sauce

November 22, 2016 Updated: May 28, 2020 By Julie Menghini 28 Comments

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A two photo collage for Pinterest. The top photo is a breaded and baked pork chop that is topped with a dollop of cranberry sauce and a sprig of fresh thyme. The bottom photo is a close-up view of a baked pork chop topped with a dollop of cranberry sauce and a sprig of fresh thyme. The title "Pork Chops with Cranberry-thyme Sauce" runs through the center.

Pork Chops with Cranberry-Thyme Sauce look and taste like it’s only for a very special occasion but it’s quick enough to put on your table any day of the week.

A white plate filled with a breaded Pork chop topped with a dollop of cranberry sauce and fresh thyme. Baked squash and quinoa sit next to the pork chop. The plate sits on a green napkin over a woven placemat.

We love pork chops, and there are so many delicious ways to cook them. Pork Chops with Cranberry-Thyme sauce is amazing. It tastes like it’s only for a special occasion, but it is quick and easy enough to put on your table any day of the week.

Close-up side view of a white plate filled with a breaded Pork chop topped with a dollop of cranberry sauce and fresh thyme. Baked squash and quinoa sit next to the pork chop. The plate sits on a green napkin over a woven placemat.

When I grew up, all of our dinners were based on meat and potatoes. I don’t ever remember a piece of fruit touching the meat let alone cooking them together. That’s not the case anymore. There are a lot of recipes that combine protein and fruit such as my Raspberry Jalapeno Shrimp Tacos or Braised Chicken Thighs with Tart Cherries.

A white plate filled with a breaded Pork chop topped with a dollop of cranberry sauce and fresh thyme. Baked squash and quinoa sit next to the pork chop. The plate sits on a green napkin over a woven placemat. Fresh thyme and cranberries sit in the background.

Breaded pork chops are our favorite as long as the chop is browned and not dry. Who wants soggy breading or a dusty chop?

To keep this from happening, I put a quick sear on them in a hot cast-iron skillet and finish them in the oven. The cranberry-thyme sauce is the perfect combination of sweet and savory to finish the whole thing off.

You really have to use an Instant-Read thermometer to assure these chops don’t overcook too.

Don’t have time to make it now?  Pin it for later!

Did you see that yummy side dish? I made Tri-color Quinoa with Roasted Vegetables from Loretta at Safari of the Mind. A great friend and an amazing cook. My roasted vegetables included butternut squash, red onions, and portobello mushrooms. It went really well with the pork chops!

I would love it if you enjoy this recipe that you will leave me a comment and rate the recipe with 5 stars!  ⭐️⭐️⭐️⭐️⭐️

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5 from 1 vote

Pork Chops with Cranberry-Thyme Sauce – #CranberryWeek

Pork Chops with Cranberry-Thyme Sauce look and taste like it’s only for a special occasion but it’s quick enough to put on your table any day of the week.
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Servings 4 people
Author Hostess At Heart

Ingredients

  • 4 pork chops bone-in thick 1-1/2″
  • 1 cup Panko bread crumbs
  • 1 cup Italian bread crumbs
  • 1 tsp Italian seasoning optional
  • 2 eggs
  • 3 tbsp milk or water
  • salt and pepper
  • Olive oil

Sauce

  • 2-1/2 cups cranberries fresh or frozen, thawed
  • 2 tbsp butter
  • 1 tsp fresh thyme
  • 1/2 cup sugar

Instructions

Sauce

  • Melt the butter in a saucepan. Add cranberries and sugar. Cook until berries break down and sauce is thickened approximately 5 or 6 minutes. Remove from heat and stir in thyme. Set aside.

Pork Chops

  • Preheat oven to 275°F.
  • Combine Panko, Italian bread crumbs, and Italian seasoning together in a shallow dish or plate.
  • Pat pork chops dry with a paper towel. Season with salt and pepper.
  • Beat eggs and milk together in a shallow dish.
  • Working one at a time, dip pork chop into the egg mixture and then dredge into bread crumbs. Put on a large plate or platter until all 4 are coated.
  • Cover the bottom of a cast iron skillet with olive oil. Heat until hot. I test with a piece of Panko. If it sizzles it’s hot.
  • Place pork chops in the skillet. Cook on medium high approximately two minutes on each side or until browned. Turn over and repeat.
  • Place skillet in the oven. Check after 10 minutes with an instant-read thermometer. Once internal temperature reaches 150°. Remove from the skillet to stop cooking. Spoon sauce over pork chop and serve.

Nutrition

Calories: 580kcal | Carbohydrates: 60g | Protein: 38g | Fat: 20g | Saturated Fat: 8g | Cholesterol: 188mg | Sodium: 662mg | Potassium: 664mg | Fiber: 3g | Sugar: 29g | Vitamin A: 385IU | Vitamin C: 4.5mg | Calcium: 124mg | Iron: 3.5mg
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.
Tried this recipe? That’s awesome!Mention @hostessatheart or tag #hostessatheart!

Are you keeping up with all of the amazing cranberry recipes this week? Here are a few more!

Welcome to #CranberryWeek, hosted by Caroline’s Cooking and A Kitchen Hoor’s Adventures. We’ll be sharing cranberry-inspired creations all week long in celebration of national cranberry day. Search #CranberryWeek to keep up to date and follow the #CranberryWeek Pinterest board for more cranberry inspiration. But first, see all the other cranberry recipes being shared today:

  • Baked Pork Chops with Cranberry Thyme Sauce from Hostess At Heart
  • Cranberry Chicken Thokku from Culinary Adventures with Camilla
  • Cranberry Cornbread Dressing from Sew You Think You Can Cook
  • Cranberry Oatmeal Sourdough Muffins from Cooking With Carlee
  • Cranberry-Sage Breakfast Sausage from Palatable Pastime
  • Jaegerschnitzel with Cranberry-Raspberry Sauce from Caroline’s Cooking
  • Pumpkin Cranberry Bread from Hezzi-D’s Books and Cooks

If you like cranberries like I love cranberries, here are a couple more of my favorite recipes!

Cranberry Upside-Down Cake Recipe

Cut piece of a Cranberry Upside-Down Cake on a metal plate with raw cranberries in the fore front.

Cranberry Apple Streusel Bread

A loaf of Cranberry Apple Streusel Bread drizzled with a powdered sugar glaze on a white plate. A large slice is on its side in front of the loaf showing the cranberry running throughout

Cranberry Vanilla Baked Donuts

Two baked glazed donuts sit on a white plate. The front one is topped with ground walnuts. A cooling wrack with more baked and glazed donuts sit in the background.

Pin it now!
A two photo collage for Pinterest. The top photo is a breaded and baked pork chop that is topped with a dollop of cranberry sauce and a sprig of fresh thyme. The bottom photo is a close-up view of a baked pork chop topped with a dollop of cranberry sauce and a sprig of fresh thyme. The title \"Pork Chops with Cranberry-thyme Sauce\" runs through the center.

Main dishes· Pork· Recipes

« Cranberry Upside-Down Cake Recipe
Cranberry Vanilla Baked Donuts Recipe »

Comments

  1. Sally Tieso says

    April 14, 2020 at 9:00 am

    I made this for dinner last night and it was delicious! It’s easy and quick enough to do during the week!

    Reply
    • Julie Menghini says

      April 15, 2020 at 10:08 am

      Thank you, Sally! I’m so glad that you enjoyed it. We actually made this on Sunday night without the sauce.

      Reply
  2. Michele says

    November 13, 2019 at 9:13 am

    They were delicious! What a great way to have cranberries more often than at Thanksgiving!

    Reply
    • Julie Menghini says

      November 13, 2019 at 10:23 am

      Thank you Michele! We love pork chops so this was a great repurpose!

      Reply
  3. Hilda says

    November 25, 2016 at 1:29 pm

    Cranberries seem to be very popular just now, which is great because they really deserve all this attention. Your entire meal looks fantastic, and it’s so neat how you combined the pork with Loretta’s quinoa and roasted vegetables.

    Reply
    • Julie Menghini says

      November 25, 2016 at 2:16 pm

      Thank you so much Hilda! I really appreciate you co-hosting this weekend too!

      Reply
  4. Carlee says

    November 24, 2016 at 8:22 am

    What a delicious looking dinner! We didn’t eat fruit on meat much growing up either, but this looks like a perfect way to have them together!

    Reply
    • Julie Menghini says

      November 24, 2016 at 8:13 pm

      Thank you Carlee! I’m like you. Once I tried it, I really liked it.

      Reply
  5. Liz @ Books n' Cooks says

    November 24, 2016 at 7:52 am

    This looks and sounds amazing. Your pork chops look like they have the perfect amount of crunch to them!

    Reply
    • Julie Menghini says

      November 27, 2016 at 9:31 pm

      Thank you Liz. We really enjoyed them.

      Reply
  6. Loretta says

    November 22, 2016 at 10:48 pm

    Yummmmm! Bert would have loved to have been a guest at your dinner table when you served those pork chops Julie 🙂 It’s by far his favorite meal and yours looks delicious. How sweet of you to feature my quinoa recipe, I love the seasonal veggies in yours. Happy Thanksgiving to you and your family Julie. Will your kids be home? Are you cooking?

    Reply
    • Julie Menghini says

      November 24, 2016 at 8:23 pm

      Thank you Loretta! If you ever make it this way I’d love to make a plate for Bert! I had a small group for Thanksgiving. My daughter and her husband and John’s parents. I still made enough for an army though! John tells everyone about how good that quinoa dish is. He just loved it! How about you. Did you cook for Thanksgiving? Did the girls make it home?

      Reply
  7. [email protected] says

    November 22, 2016 at 9:02 pm

    You had me at cranberry week! What a fabulous recipe – and beautiful too!

    Reply
    • Julie Menghini says

      November 24, 2016 at 8:25 pm

      Thank you, Annie! They’ve become a neighborhood favorite too!

      Reply
  8. Christie says

    November 22, 2016 at 8:41 pm

    I have chops. I think these are going on the menu.

    Reply
    • Julie Menghini says

      November 24, 2016 at 8:27 pm

      Thank you Christie! They sure have here.

      Reply
  9. Cindy Kerschner says

    November 22, 2016 at 7:30 pm

    I love the sound of this sauce with pork!

    Reply
    • Julie Menghini says

      November 24, 2016 at 8:29 pm

      Thank you Cindy! We really enjoyed it too.

      Reply
  10. [email protected] says

    November 22, 2016 at 3:22 pm

    This dish looks very yummy Julie 🙂

    Reply
    • Julie Menghini says

      November 24, 2016 at 8:32 pm

      Thank you Jess! I hope you had a wonderful Thanksgiving!

      Reply
  11. cookingwithauntjuju.com says

    November 22, 2016 at 1:40 pm

    You make your chops similar to the way I make chicken breasts some times. The sauce is what makes it special – wish more people liked cranberries in my family as I do. Have a nice Thanksgiving Julie!

    Reply
    • Julie Menghini says

      November 24, 2016 at 8:34 pm

      Thank you so much Judi! I’ll definitely have to try chicken this way because I love the breading (shame on me). I’ve made so many cranberry dishes this week and my son just gave me a new one which turned out really well. Time to put some in the freezer. I hope you had a wonderful Thanksgiving. I’m so thankful to have made wonderful people like you!

      Reply
  12. Quinn Caudill says

    November 22, 2016 at 1:34 pm

    Yum! What a great looking recipe! Have a Happy Thanksgiving.Julie. I am sure you will have some great fresh baked bread. Google message me when you get a chance.

    Reply
    • Julie Menghini says

      November 25, 2016 at 2:37 pm

      Thank you Quinn! Would you believe that I underbaked the rolls? So disappointing. Everything else was yummy as I am sure your feast was! I messaged you so when you have a minute let’s catch up!

      Reply
  13. Caroline Williams says

    November 22, 2016 at 11:33 am

    That looks so incredibly tasty, love the sound of the sauce too (clearly we are thinking alike on that general theme today!)

    Reply

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Thank you for visiting! I'm Julie and I believe cooking doesn't have to be hard it just has to taste good. Let me show you how to keep it simple and make it fun. Read More....

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