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Pork Chops with Cranberry Pan Sauce

By The GreenPan Kitchen Team

One of our favorite holiday recipes, this pan seared pork chop and cranberry dish delivers a beautiful and delicious entrée, fit for any celebration, to the table in no time! Quick, easy, and packed full of seasonal flavors, it’s a recipe you’re sure to love!

Pork Chops with Cranberry Pan Sauce

Yields: 4 servings

Time: 15 minutes prep, 30 minutes cooking



  • 4 boneless center cut pork chops, 1” thick
  • 2 tablespoons brown sugar
  • 1 teaspoon smoked paprika
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon avocado or other neutral flavored oil
  • 1 medium shallot, cut lengthwise into ¼” slices
  • 1 sprig fresh rosemary, destemmed and very finely chopped, about 1 tablespoon
  • 3/4 cup fresh cranberries
  • 1/3 cup unsweetened cranberry juice
  • 1 cup low sodium chicken stock
  • 2 teaspoons honey
  • 1 teaspoon fresh orange zest
  • 2 tablespoons unsalted butter
  • 1 navel orange, peel and pith removed, cut into ¼” slices (use this orange for the zest first)



  1. Remove the pork chops from the refrigerator, pat dry, and allow them to sit at room temperature for 15 minutes.

  1. In a small mixing bowl stir to combine the brown sugar, paprika, salt, and black pepper. Evenly season both sides of the pork chops with the brown sugar mixture and lightly press it down so it adheres well.

  2. Place a large GreenPan frypan on the stovetop over medium high heat, pour in the oil and allow it to come to temperature. Sear the pork chops for 3 to 4 minutes per side, until deeply golden brown. Transfer them to a plate and set aside – they won’t be fully cooked yet, the goal at this stage is to get great color on them. 

  3. Add the shallots and rosemary to the pan, lower the heat to medium, and cook for 3 to 4 minutes until the shallots are softened and the rosemary is aromatic. Add the cranberries to the pan and cook, stirring occasionally, for 4 to 5 minutes or until they have softened and started to burst.

  4. Pour in the cranberry juice, bring to a simmer and reduce by half. Add the chicken stock and honey to the pan and stir to combine. Add the pork chops and any accumulated liquid back to the pan, adjust the heat so the sauce is lightly simmering, and cook until the pork chops reach the desired doneness – 140-145 F for medium, to 155-160 F for well done. Transfer the pork chops to a serving platter and let them rest for at least 5 minutes while finishing the sauce.

  5. Continue simmering the sauce until it has reduced just enough to lightly coat the back of a spoon, then remove it from the heat. Add the orange zest and butter to the pan, stirring constantly until the butter is melted and fully emulsified into the sauce. Taste and adjust as desired with honey, orange, salt and pepper. Spoon the sauce over the pork chops, garnish with the orange slices and serve immediately.  



If you can’t find fresh cranberries, frozen cranberries are a great substitution! No need to even thaw them, simply add them to the pan frozen and cook them an extra minute or two before continuing with the rest of the recipe!


For an extra layer of sweetness to pair with the tart flavors of the cranberries, feel free to add a bit more citrus to the sauce by squeezing in some fresh orange juice!