Tart, tangy, sweet and kissed with a little heat, these Cranberry Glazed Pork Loin Chops are a quick and easy mid-week dinner. Pork loin chops get pan seared then they’re roasted to tender, juicy perfection in under 30 minutes. The cranberry glaze includes honey, fresh ginger, orange juice and a chile pepper that is completely optional. But I highly recommend it!
I love cranberries! Festive for holiday cooking and baking, I like to save a few bags of them and freeze for anytime the urge rises throughout the year. These berries are so versatile.
The glaze is super easy to make too. Honey, fresh ginger, some orange juice concentrate with brown sugar and a kiss of heat from a jalapeño or serrano pepper get cooked with the fresh or frozen cranberries. Next they’re all blended for a smooth sauce that’s poured over the roasted pork chops to glaze and cook a little more.
By searing then roasting the pork chops they stay plump and juicy. Nobody needs a dried out pork chop.
To assist in keeping them juicy, this cranberry glaze sauce is just a perfect addition. It’s tart, sweet and has a little kiss of heat from the chile, which I like. This is completely optional and can be omitted, but I recommend it! The orange and ginger pair well with the cranberry, too.
For other pork or cranberry recipe ideas, try my Balsamic Apricot Pork Chops, Ginger Spice Brined Pork Loin Chops with Apple Glaze, Roasted Garlic Turkey Meatballs with Spicy Cranberry Glaze, or these Cranberry Turkey Meatballs. Enjoy!
Cranberry Glazed Pork Loin Chops
- 1 cup water
- 3/4 cup brown sugar
- 2 cups fresh cranberries
- 2 tbsp orange juice frozen or 1/4 cup juice
- 1 tbsp fresh ginger minced
- 1 tbsp apple cider vinegar
- 1 tbsp honey
- 1 jalapeño or serrano pepper
- 4 - 8 oz pork chops bone-in 3/4-inch to 1-inch thick (2 lbs total)
- Kosher salt
- Freshly ground black pepper
- 2 tbsp unsalted butter
- Preheat oven to 400°F. Season pork chops with kosher salt and pepper.
- Combine the water, brown sugar, cranberries, chile pepper, orange juice, ginger, apple cider vinegar and honey in a sauce pan. Cook on medium heat for 15 minutes until berries have started to split open and sauce starts to thicken.
- Remove and discard the chile pepper. Transfer mixture to a blender and purée. Set aside, covered and cook pork chops.
- Melt butter in a large oven proof skillet (like cast iron) over medium-high heat. Add the pork chops and sear until golden brown on both sides, about 3-4 minutes total. Place pan in oven and roast pork chops until completely cooked through, about 8-10 minutes. (See Note 1)
- When done remove from oven and pour glaze over pork chops, turning to coat, heat through and serve immediately.
- Cooking time may vary depending on thickness of pork chops. I used 3/4” thick.