Pork Chops with Cranberry, Port, and Rosemary Sauce

Pork Chops with Cranberry, Port, and Rosemary Sauce

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4 Servings


  • 4

  • 2 3/4 teaspoons

  • 2 tablespoons

  • 3/4 cup

  • 3/4 cup

  • 1 cup

Recipe Preparation

Recipe by Bon Appétit Test Kitchen


Photos by Tina Rupp

Reviews Section



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Recipe: Slow Cooker Cranberry Pork Chops

Slow cooker meals are a godsend for folks who want to eat at home but don’t actually get home until the witching hour, feeling crazy hungry. If you’ve done your prep work in advance and have the trusty slow cooker working for you, you can return home to a fantastic meal.

These seasoned pork chops fit the bill perfectly with their sweet and savory cranberry riff.

Sauté the onion and celery prior to freezing so that you can really just dump the bag’s contents into the cooker and hit the road. (Yes, I’m a stickler for sautéing prior to cooking to ensure great texture.)

Serve these cranberry pork chops with your favorite rice pilaf or mashed potatoes.

Tester’s Notes

This meal was incredibly easy and quick to put together — and to cook. It’s a beautiful thing — a meal that takes almost no time to prep and is then totally hands off thanks to the slow cooker.

I don’t usually gravitate towards recipes with meat and fruit together, but here the cranberries add just the right amount of subtle acidity and fruitiness to the savory pork chops. I even upped the tangy factor by serving them with a cherry chutney and really liked the way it all blended.

Note on searing: I prefer to brown the pork chops before freezing for improved flavor. But I’m sensitive to the fact that some cooks aren’t comfortable — from a food safety perspective — with freezing meat that has been partially cooked. We did quite a bit of research on this and haven’t found a conclusive answer one way or the other, so I leave it up to your discretion.

I sear the pork chops straight from the fridge for about two minutes on each side. The inside of the pork chop does not heat up at all. Then I immediately freeze or chill. I’m comfortable with this personally, but the step is definitely optional.

Serve This With

Take the pork chops out of the refrigerator and season on both sides with salt and pepper — we use just less than 1/4 teaspoon of fine salt per pork chop. Set the chops aside to rest for 30 minutes.

Meanwhile, make the spice rub. In a small bowl, mix the flour, chili powder, garlic powder, onion powder, and smoked paprika. After 30 minutes, use a paper towel to pat the pork chops dry then rub both sides of the chops with the spice rub.

Heat the oil in a medium skillet (with lid) over medium-high heat. As soon as the oil is hot and looks shimmery, add the pork. Cook until golden, 2 to 3 minutes.

Flip the pork so that the seared side is facing up. (If there is a fattier side of the pork, use kitchen tongs to hold the chops, fat-side-down until it sizzles and browns slightly about 30 seconds.) Reduce the heat to low then cover the skillet with a lid. Cook 6 to 12 minutes or until an instant-read thermometer reads 145 degrees F when inserted into the thickest part of the chop. (Since cook time depends on the thickness of the chops, check for doneness at 5 minutes then go from there, checking every 2 minutes). If you do not have a thermometer, you will know they are done, if when cutting into the chops, the juices run clear.

Transfer pork chops to a plate then cover loosely with aluminum foil. Let the pork rest for 5 minutes.

While the pork rests, make the pan sauce. Increase the heat to medium-high then add the chicken stock, vinegar, and honey. Use a wooden spoon to scrape the bottom of the pan so that any stuck bits of pork come up. Bring to a simmer and cook until reduced by half. Taste then adjust the seasoning with salt, more vinegar or honey. Slide the skillet off of the heat and when the sauce is no longer simmering, swirl in the butter. Slide the pork chops back into the pan and spoon some of the sauce on top. Alternatively, slice the chops then place back into the pan. Scatter fresh parsley over the pork then serve.

Pork Loin with Cranberry Sauce

Spray a small iron skillet with cooking spray (or coat with olive oil). Place frozen rolls in the skillet, leaving plenty of room for rising. Cover and allow to rise for several hours.

After rising, brush rolls with melted butter.

Sprinkle on chopped rosemary. Brush with additional butter. Sprinkle with coarse sea salt.

Bake according to roll package directions (usually 400 degrees for 15 to 20 minutes), until rolls are a deep golden brown on top.

Serve skillet on the table.

I made it just after Thanksgiving, thinking I had plenty of leftover cranberry sauce from our Thanksgiving dinner. Of course, when I opened the fridge and reached for the stuff, it was nowhere to be found. The cranberry thieves are really a problem &rsquoround these parts. I&rsquom calling for Congressional hearings.

Anyway, if you haven&rsquot ever cooked a pork tenderloin, the sear-then-roast method I use is a good one, and lends itself to any number of different sauces or approaches. It&rsquos flavorful and versatile, and is mild enough to carry pretty much any flavor.

Yes, I&rsquom a cattle rancher. And I eat pork tenderloin.

Grab a rusty iron skillet and add a couple of tablespoons of olive oil. Heat it over medium heat.

This is a center cut pork tenderloin, usually sold in vacuum-sealed packages. I always rinse it after taking it out of the package, no matter what the poultry-and-pork rinsing police say.

I will rinse pork until the day I die.

Hopefully those two events won&rsquot be related in any way.

But I&rsquoll cross that bridge when I come to it.

The loin is usually trimmed, but I also shave off a lot of this tough stuff on the underside.

Salt and generously pepper the whole loin.

The pepper winds up being really essential flavor&hellipso go for it!

With the oil and butter sizzling over high heat, sear all sides of the loin, using tongs to move it around. If the oil/butter is really hot, this should only take a minute or so on each side.

After it&rsquos seared, pop the skillet into a hot (425 degree) oven for about 10 to 15 minutes. Insert a meat (or instant read) thermometer to check the temp it should be 155 to 160 degrees&mdashif not, pop it back in for five minutes or so.

Undercooked pork? Not a good idea.

While the pork is in the oven, make the cranberry sauce: chop up about half an onion&hellip

And pull some rosemary leaves (needles?) off their sprigs. Chop &rsquoem up really finely.

Heat 1 tablespoon olive oil and 1 tablespoon butter in a separate skillet over medium heat. Throw in the onions and saute for a few minutes.

Pour in 1/2 cup red wine, because you&rsquore like me and love cooking with wine these days. (If you don&rsquot want to use the wine, just leave it out and proceed to the next ingredient!)

Saute this around for a little bit, just to reduce the wine.

Pour in about 3/4 cup chicken broth. If you didn&rsquot use the wine in the previous step, go ahead and add a whole cup.

Throw in the rosemary, and stir it around.

The rosemary gives this such a yummy little edge.

Now comes the cranberry sauce&mdashI just took the liberty of whipping up a very quick batch of the homemade stuff, but you can use whatever you have onhand, even the canned stuff with the line marks!

How to make Slow Cooker Cranberry Pork Loin:

I mix Lipton onion soup mix with the cranberry which helps this dish to taste more savory than sweet.

This is one of those 3 ingredients recipes. I probably didn&rsquot need to even take photos or video of this one, it&rsquos so easy.

I love the vibrant color of the cranberry!

But the vibrant color changes after the recipe has been cooked but still has great cranberry flavor.

I like to cook pork loin for exactly 7 hours, so it is still sliceable.


Nutrition: 340 calories, 13.2 g fat (3 g saturated), 170 mg sodium, 10.9 g carbs, 0 g fiber, 10.1 g sugar, 42.8 g protein

Honey mustard is typically a diet disaster. Aside from its fat content, store bought brands contain more high fructose corn syrup than actual honey–hello belly fat. Luckily this recipe is made from apple cider vinegar, dijon mustard, garlic, salt, red pepper flakes, honey and olive oil. AKA it's a green light.

Get the recipe from Two Peas and Their Pod.

Pork Chop Dishes

Sweet and sticky? Bold and spicy? Tangy and citrusy? If your family likes pork chops, they'll love one of our recipes for pork chop dishes, whatever the season! Some are recipes for the grill, but we've got stovetop and oven recipes, too. Some of our pork chop dishes are served with stuffing or salsa, some are breaded, others are added to sandwiches and wraps. And don't forget to stop by our tutorial on how to cook pork chops to make the most out of our pork chop dishes collection.

Sweet and sticky? Bold and spicy? Tangy and citrusy? If your family likes pork chops, they'll love one of our recipes for pork chop dishes, whatever the season! Some are recipes for the grill, but we've got stovetop and oven recipes, too. Some of our pork chop dishes are served with stuffing or salsa, some are breaded, others are added to sandwiches and wraps. And don't forget to stop by our tutorial on how to cook pork chops to make the most out of our pork chop dishes collection.



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Calories per serving: 470

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Slow-Cooked Ham

Hi FlyCrew- This is my husband’s favorite Ham recipe. I found it in a Quick Cooking magazine (Taste of Home).

1/2 c packed brown sugar
1 tsp ground mustard
1 tsp prepared horseradish
4 Tbsp Coke, divided
1 boneless smoked ham (5 – 6 lbs), cut in half

In a bowl, combine the first three ingredients and 2 Tbsp of the Coke mix well. Rub over ham. Place in 5 qt slow cooker pour remaining Coke over ham. Cover and cook on low for 8-10 hours. Yield: 15-20 servings. – Racine, Wisconsin

Watch the video: Χοιρινά παϊδάκια με σάλτσα BBQ (August 2022).