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Pork Chops with Cranberry-Thyme Sauce

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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.

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. | HostessAtHeart.comWe 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.

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. | HostessAtHeart.comWhen 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.

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. | HostessAtHeart.comBreaded 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.

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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.
Course Main, Pork
Cuisine American
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: 7.7% | Vitamin C: 5.4% | Calcium: 12.4% | Iron: 19.4%
Tried this recipe? That's awesome!Mention @hostessatheart or tag #hostessatheart!

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:

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

Cranberry Upside-Down Cake Recipe

Cranberry Apple Streusel Bread

Cranberry Apple Streusel Bread has a delicious soft center dotted with cranberry and apple. This bread is topped with a thick cinnamon brown sugar streusel. | HostessAtHeart.com

Cranberry Vanilla Baked Donuts

Cranberry Vanilla Baked Donuts are soft, tender, and delicious. They can be made in a jiffy and topped with anything you desire | HostessAtHeart.com

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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. | HostessAtHeart.com
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Comments

  1. 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

  4. 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

    • 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

    • 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

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