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


  • 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.

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.


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
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