Pan-Fried Pork Chops with a Cranberry-Orange Sauce

cranberryorangeporkchopsadjLast night was a wonderful night to attempt this dish.  It was cold and drizzly here in Dallas, and it really felt like winter.  I always tend to see pork chops as a cold-weather food, so this really hit the spot.  The citrus combined with the cranberries and a bit of spice made this a dish I will certainly work into my winter repertoire. 

Served with some Carrot and Sweet Potato Mash, this dish is a satisfying sweet and savory dinner.  I do hope you enjoy it if you try it – and you should!  🙂





  • 2 bone-in pork chops, brought to room temperature
  • olive oil
  • butter
  • sea salt
  • freshly ground pepper
  • juice of 1.5 oranges
  • 1/2 cup chicken stock
  • zest of 1 orange
  • 1 shallot, minced
  • 5 cloves garlic, minced
  • Chipotle chili powder
  • 1 cup cranberries
  • 1/4 cup honey
  • a good handful of parsley, leaves chopped


Season the pork chops liberally with salt and pepper and coat with a little bit of olive oil.  Set aside.

In a saucepan over medium heat, melt some butter and add some olive oil.  When the butter starts to foam, add the shallots and saute until they become soft, about 4 minutes.  Add the garlic and saute for another minute or so.  Add the orange zest, some salt, pepper, and a bit of chipotle chili powder and stir that in for a few seconds.

Deglaze with the orange juice and the chicken stock.  Raise the heat, bring to a boil, and add the cranberries.  After a few moments, you should hear the cranberries start to pop and sputter.  Start mashing the cranberries along the bottoms and side of the saucepan to develop a smoother consistency.  You don’t want it pureed, just no whole cranberries left in the sauce.   Let that sit on medium heat and add the honey, stirring well to incoporate.  Cook for another 10-15 minutes while you prepare your meat.

Meanwhile, in a large heavy skillet, add some butter and olive oil to the bottom of the pan, and turn the heat up to medium high.  Wait until the butter starts to foam, and add the pork chops, not disturbing them for at least 5-7 minutes, depending on thickness.  Flip them and cook for another 5-7 minutes until it reaches your desired internal temperature. 

At the last minute, add the parsley to the sauce and stir through.  Drizzle a bit of the sauce underneath the pork, plate the Sweet Potato and Carrot Mash, and plate the pork chops, adding as much sauce as you’d like.



  • Lauren’s Kitchen » Sweet Potato and Carrot Mash December 8, 2009 (10:00 am)

    […] made this dish to complement the Cranberry Orange Sauce I made for the Pork Chops I pan fried last night.  The recipe I’ve written makes about enough for 3-4 people, […]

  • comment-avatar
    Lisa Leong January 19, 2012 (9:18 am)

    These were some of the best pork chops I have ever cooked. I did use peaches rather than the manderin; and I will probably use them again since they were good. I added some red wine into the sauce too.

    Thanks for sharing this great recipe