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Pork Chops with Cranberries and Pinot Noir

I don’t know what it is about pork, but I think it’s a perfect protein for sweet and savory recipes.  There’s something wonderful about that combination and this recipe definitely will not disappoint.

These pork chops are highlighted with the beautiful marriage of cranberries and shallots for that sweet and savory flavor experience.  Add in the combination of red wine and chicken stock, which adds further depth to the flavors, and you have one amazing pork dish.

Did I also mention that it’s super easy to make?  This dish may look all fancy, but it can be on the table in 30 minutes, so totally doable on a weeknight!  Pair this with brown rice (the quick cooking variety, of course) and a simple salad or some steamed green beans and you have a delicious, balanced meal.

Pork Chops with Cranberries and Pinot Noir

  • 4 boneless, 1 inch thick pork chops
  • 2 tbsp olive oil
  • 3 medium shallots, thinly sliced
  • 1 cup pinot noir (or other dry red wine)
  • 1/2 cup dried cranberries
  • 1/2 tsp dried thyme
  • salt and pepper
  • 1 cup chicken stock
  • 2 tbsp butter

Season pork chops with salt and pepper.

Heat olive oil in a large skillet over medium high heat.

Add pork chops and sear on each side for about 3-4 minutes, until browned.

Remove chops from pan and set aside.

Reduce heat to medium.  Add shallots and saute until tender and starting to brown, about 5 minutes.

Add wine, bring to a boil and stir to scrape up any brown bits on the bottom of the pan.

Stir in cranberries, thyme, 1/2 tsp salt,  1/2 tsp pepper and chicken stock.  Bring mixture back to a bubble.

Return the chops back to the skillet, reduce heat, cover and simmer for about 10-15 minutes, until pork is cooked through.

Remove chops from the pan and place on a serving platter.  Cover loosely with foil to keep warm.

Return sauce to a bubble and stir in butter, until melted.

Pour sauce over pork chops and serve.


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