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.
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.
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.
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.
Don’t have time to make it now? Pin it for later!
- 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
- 2-1/2 cups cranberries fresh or frozen, thawed
- 2 tbsp butter
- 1 tsp fresh thyme
- 1/2 cup sugar
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.
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.
Did you see that yummy side dish? I made Tri-color quinoa with Roasted Vegetables from Loretta at Safari of the Mind. A super 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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I’m often asked about the supplies that I use in my kitchen. For your convenience, I used my favorite Instant-Read thermometer to assure these chops were cooked perfectly.
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 Caipirinha from A Kitchen Hoor’s Adventures
- Cranberry Chicken Thokku from Culinary Adventures with Camilla
- Cranberry Cornbread Dressing from Sew You Think You Can Cook
- Cranberry Cornbread Stuffing from Cindy’s Recipes and Writings
- 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