Cranberry Onion Pork Chops
Last updated on February 15th, 2026
Cranberry is one of my favorite things ever! And onion, I mean – I literally can’t get enough of it! Especially red onion, it adds so much flavor! These Cranberry Onion Pork Chops were absolutely incredible! They felt restaurant worthy, and I’m talking fine dining! There was just so much going on in this, so many textures and flavors! Those crispy pork chops, that tart, sweet and salty cranberry onion compote, and that bed of roasted brussels to top it all off! It was unreal. This was simple to make during the week, and it completely blew my family away! My husband said it was the fanciest thing I’ve ever made! It’s perfect for a casual evening or light up a candle and have a fancy date night with this tasty dish!
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How do these flavors jive together? Pork, cranberry, and onion?
Pork is rich and savory, yet slightly sweet! Then you’ve got the cranberry – it’s tart and bright, which helps to balance out the richness from the pork. And finally, that caramelized red onion brings some sweetness of its own, which adds depth and harmony with all of the other flavors in this dish! The brussels were a tasty bonus, bringing a toasty and nutritious green element to the plate! It was perfectly balanced!
Did you know?
Brussels are a love it or leave it type of veggie – it’s sort of a mixed bag with these guys. The reason why is due to the gene TAS2R38, which effects your taste for bitter compounds like glucosinolates. The bitter taste actually comes from sinigrin, which is a compound directly linked to fighting off cancer! So, it’s literally in your DNA, whether you will like them or not! Sort of like cilantro! Pretty interesting, right?! So, if you happen to be one that thinks these mini cabbages rock, along with enjoying their wonderful flavor, you get all the nutrients they pack inside!
What ingredients do I need to make Cranberry Onion Pork Chops?
For the roasted brussels:
Brussels Sprouts
Olive Oil
Salt
Black Pepper
Thyme
Rosemary
For the cranberry onion compote:
Cranberries
Red Onion
Butter
Balsamic Vinegar
Orange Juice
Brown Sugar
Salt
Black Pepper
Thyme
Rosemary
For the chops:
Pork Chops
Olive Oil
Butter
Rosemary
Thyme
Salt
Black Pepper
For serving:
Parmesan
What equipment do I need?
- Cast Iron Skillet
- Large Baking Sheet
- Mixing Bowls
- Measuring Cups and Spoons
- Saucepan
- Wooden Spoon
- Cutting Board
- Chef Knife
- Tongs
- Meat Thermometer
How do I make it?
To prep the ingredients:
The very first thing you’ll want to do is preheat the oven to 425F. Wash and prep all of your veggies. Trim the ends off the brussels and halve them. Slice the red onion into half-moons and mince up your fresh herbs.
Next, you’ll want to get started on the brussels since those have to roast. In a mixing bowl, toss the brussels with oil, salt, and pepper. Then in another small bowl, add all of the minced rosemary and thyme and use a fork to mix them up.
Get out the pork chops and lay them on a plate or cutting board and pat them dry on both sides. Sprinkle salt, pepper, and herb mixture on both sides. Use your hands to massage those herbs and seasonings into the chops. Then let them sit out at room temperature while you prep all of the other ingredients.
Reserve some of the leftover herbs from the pork chops for the compote and toss the rest with the brussels sprouts in the bowl.
Add brussels to a baking sheet cut side down, and bake for a bit, flipping halfway through to ensure even cooking. While those are roasting, let’s get started on our chops and compote.
To cook the pork chops:
In a cast iron skillet on medium-high heat, melt butter and heat oil. Add the chops and cook for a few minutes, then flip and turn the heat to medium. Don’t touch them during this time, just let them do their thing.
Pro Tip: Flipping once helps to give us a beautiful crust, while keeping them juicy!
Next, flip the pork chops around on their sides to render that fat layer. We’re just trying to kiss those edges slightly. Repeat with all the chops, then move to a plate loosely covered with foil, once they have reached 145F.
To make the cranberry onion compote:
In a saucepan, melt butter on medium and caramelize those onions for a few minutes, stirring occasionally.
Add the rest of the compote ingredients including reserved herbs and bring to a simmer.
Simmer for a few minutes, stirring occasionally, until cranberries start to burst and become jammy!
To serve cranberry onion pork chops:
Add the pork chops back into that same cast iron and spoon the compote over them. Heat for a minute or so on low to warm everything through.
Serve with the roasted brussels, garnishing with freshly grated parmesan, if desired! Enjoy!
Tips:
- If you can’t get your hands on some fresh cranberries, you could always use frozen ones!
- This recipe calls for regular thick cut pork chops! You can certainly use a thin pork chop, just be mindful of the cook time, as you’ll likely need to adjust it.
- If you’re not a fan of brussels sprouts, consider roasting some broccoli or green beans for some greenery in this yummy pork chop dish!
Obsessed with cranberry too? Check out these recipes!
Cranberry Onion Pork Chops
Equipment
Ingredients
For the roasted brussels:
- 1 lb Brussels Sprouts ends trimmed, cut in half
- 2 tbsp Olive Oil
- 1 tsp Salt
- ½ tsp Black Pepper
- Thyme
- Rosemary
For the cranberry onion compote:
- 2 cups Cranberries
- 1 Red Onion sliced into half moons
- ¼ cup Balsamic Vinegar
- ¼ cup Orange Juice
- 2 tbsp Butter
- 2 tbsp Brown Sugar
- 1 Thyme Sprig
- 1 Rosemary Sprig
- 1 tsp Salt
- ½ tsp Black Pepper
For the chops:
- 4 Pork Chops thick cut
- 1 tbsp Olive Oil
- 1 tbsp Butter
- 1 Rosemary Sprig
- 1 Thyme Sprig
- ½ tsp Salt
- ½ tsp Black Pepper
For serving:
- Parmesan freshly grated
Instructions
To make the brussels and prep the pork chops:
- Preheat oven to 425℉, then in a mixing bowl toss the brussels with oil, salt, and pepper.
- Mince all sprigs of rosemary and thyme, then add to a separate small bowl, using a fork to mix them up.
- Get out the pork chops and lay them on a plate or cutting board, pat dry on both sides.
- Sprinkle 1/4 tsp salt and 1/4 tsp pepper, and some of the herb mixture on the pork chop. Massage it in with your hands. Flip and repeat on the other side.
- Let them sit out at room temperature while you prep all of the other ingredients.
- With the leftover herbs, reserve 1 tbsp for the compote and toss the rest with the brussels sprouts in the bowl.
- Add brussels to a baking sheet cut side down, and bake for 15 minutes, flipping halfway through. While those are roasting, let's get started on our chops and compote.
To cook the pork chops:
- In a cast iron skillet on medium-high heat, melt butter and heat oil.
- Add the chops and cook 3-4 minutes, then flip and turn the heat to medium. Cook another 4 minutes. Only flip once!
- Once the time is up, grab them with the tongs and flip them around on their sides to render that fat layer. We're just trying to kiss those edges slightly.
- Repeat with all the chops, then move to a plate loosely covered with foil, once the pork chops have reached 145℉.
- Set cast iron aside to use again later.
To make the cranberry onion compote:
- In a saucepan, melt butter on medium.
- Sauté onions for 5 minutes, until they start to caramelize, stirring occasionally.
- Add the rest of the compote ingredients and reserved tbsp of herbs. Bring to a simmer.
- Turn heat to medium-low and simmer for 6-7 minutes, stirring occasionally, until cranberries start to burst and become jammy.
To make the cranberry onion pork chops:
- Add the pork chops back into the cast iron and spoon the compote over them.
- Heat for a minute or so on low to warm everything through.
- Serve with the roasted brussels, garnishing with freshly grated parmesan, if desired! Enjoy!
Nutrition
Please be aware that nutritional values are approximate and intended as a helpful guide
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