Cranberry Glazed Pork Chops are elegant and “comfy” at the same time. The savory pork and glistening berries make it a perfect dish for Valentine’s Day or Christmas dinner.
What do Valentine’s Day and Christmas have in common? They are both full of love — and perfect for serving foods that are tasty and rosy! This year I’m making Cranberry Glazed Pork Chops.
This recipe comes from Book Club where we have a beautiful Christmas dinner every year. Everyone brings a dish, we drink lots of wine and open white elephants around the Christmas tree. We even get a little book discussion in.
This year’s entrée was Cranberry Glazed Pork Chops. It managed to combine classy and homespun –think elegance with a faint hint of BBQ. So good!
When the kids were little, we ate after bed time. Light a few candles, put the music on low and make foods that are easy but romantic.
As they grew older, we invited the kids to join us – and made sure we had a killer-good dessert! Now that they’re in college or working in other towns, it’s back to candlelight!
Serving foods that are easy, without sacrificing flavor, is key to keeping home entertaining enjoyable. And these Cranberry Glazed Pork Chops are perfect. With the right pan, they can even go right from stovetop to oven.
Easy-peasy romantic? How good is that!
- 1 tablespoons butter
- 1 small onion, chopped
- 4 6-ounce pork chops, ¾ inch thick
- 1/4 cup ketchup
- ¼ cup packed brown sugar (or sorghum if you are eating local)
- 1 tablespoon red wine or cider vinegar
- 1 teaspoon dry mustard
- ¼ teaspoon chili powder
- 1 cup fresh or frozen cranberries
- 1 orange, thinly sliced (optional garnish)
- Preheat the oven to 350 F. Melt the butter in an oven-safe braiser or all metal frying pan. Add the chopped onion and sautee until tender. Push onions to the sides then arrange pork chops in the pan so the onions surround them (not under them). Salt and pepper the pork chops, then place in oven to bake for 25 minutes.
- While pork chops bake, combine the ketchup, brown sugar, vinegar, dry mustard, chili powder and nutmeg in a bowl and mix well. Stir in the cranberries.
- When 25 minutes is up, remove the pan from the oven. Pour the cranberry mixture in, stir into the onions, then spoon over the pork chops. Bake for an additional 20 to 25 minutes, until the sauce begins to caramelize. If desired top with orange slices as a garnish. Serve immediately.
- To serve two, I use three pork chops and keep the other ingredients the same (my husband gets two). Or I'll make it as is, and have some tasty leftovers!
- If you don't have a pan that can transfer from stovetop to oven, you can sautee the onions in a small frying pan first, then transfer them to a 9x9 baking dish for baking with the pork chops.
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