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Pork Chops with Cranberry-Thyme Sauce

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!

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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:

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.

Recipe Rating




Sally Tieso

Tuesday 14th of April 2020

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

Julie Menghini

Wednesday 15th of April 2020

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

Michele

Wednesday 13th of November 2019

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

Julie Menghini

Wednesday 13th of November 2019

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

Cranberry Caipirinha #CranberryWeek - A Kitchen Hoor's Adventures

Saturday 10th of December 2016

[…] Baked Pork Chops with Cranberry Thyme Sauce from Hostess At Heart […]

Hilda

Friday 25th of November 2016

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.

Julie Menghini

Friday 25th of November 2016

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

Carlee

Thursday 24th of November 2016

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!

Julie Menghini

Thursday 24th of November 2016

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