Cranberry Onion Pork Chops
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, 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!
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
Serving: 1.5cupsCalories: 640kcalCarbohydrates: 42gProtein: 39gFat: 1gSaturated Fat: 12gPolyunsaturated Fat: 7gMonounsaturated Fat: 17gCholesterol: 95mgSodium: 1400mgPotassium: 1050mgFiber: 8gSugar: 23gVitamin A: 900IUVitamin C: 70mgCalcium: 180mgIron: 2.5mg
Please be aware that nutritional values are approximate and intended as a helpful guide
Tried this recipe?Let us know how it was!
