Christmas Pork Chops with Apple Cranberry Sauce

Christmas Pork Chops with Apple Cranberry Sauce

These skillet-seared pork chops get a separate, chunky sauce made with apple, dried cranberries, cider, and chicken stock. Browning the chops first adds savory flavor to the pan; simmering the sauce uncovered turns the cider and stock glossy and lightly thickened without losing the apple pieces.

Chop thickness and bone status affect cooking time, so check the pork with a thermometer rather than relying on the clock. Slice the rested chops into thick pieces and spoon the sauce over or alongside them.

Ingredients for Christmas Pork Chops with Apple Cranberry Sauce

• 4 pork chops, about 1 inch thick, boneless or bone-in (6–8 ounces each; about 900g total)
• 1 tablespoon neutral oil
• 1 teaspoon kosher salt, or to taste
• 1/2 teaspoon black pepper
• 1/2 cup finely chopped yellow onion (80g)
• 1 medium firm apple, cored and diced (180g)
• 1/2 cup dried cranberries (60g)
• 3/4 cup apple cider
• 1/2 cup chicken stock
• 1 tablespoon unsalted butter

Optional: 1 teaspoon fresh thyme leaves.

How to Make Christmas Pork Chops with Apple Cranberry Sauce

1. Prepare the ingredients: Pat the chops dry and season both sides with the salt and pepper. Dice the apple into similar-sized pieces and chop the onion before heating the skillet.
2. Brown the chops: Heat a 12-inch skillet over medium-high until hot, then add the oil. Sear the chops for about 3–5 minutes per side, turning once, until browned. Work in batches if needed; crowded chops will steam instead of brown. Start checking their temperature after about 8–10 minutes of total skillet cooking, or earlier for thin chops. Transfer them to a plate.
3. Soften the onion and apple: Lower the heat to medium. Add the onion and apple and cook, stirring, for 3–5 minutes, until the onion softens and the apple begins to turn tender. Stir in the dried cranberries.
4. Reduce the sauce: Pour in the cider and chicken stock, adding the thyme if using. Scrape up the browned bits from the skillet. Simmer uncovered over medium to medium-low heat for 6–10 minutes, stirring occasionally, until the apple is tender but holds its shape and the liquid lightly coats a spoon. Stir in the butter.
5. Finish the chops if needed: Check each chop in its thickest part, without touching bone. If a chop is below 145°F (65°C), return it to the skillet, keeping it only partly submerged. Cover briefly over low to medium-low heat and cook for about 2–6 minutes as needed, removing each chop when it reaches 145°F. Do not leave cooked chops simmering in the sauce.
6. Rest and serve: Rest the chops for at least 3 minutes, and let the sauce stand briefly to thicken slightly. Slice each chop into substantial pieces and fan them on a plate. Spoon the apple-cranberry sauce over or alongside the slices.

How to Tell When the Pork Chops Are Done

Check the thickest part of each chop with an instant-read thermometer, avoiding the bone. Thin or boneless chops may be done after searing, while thicker or bone-in chops may need the brief covered finish. Remove each chop at 145°F and rest it for at least 3 minutes before slicing.

Getting the Sauce to the Right Consistency

The sauce should be glossy and lightly coat a spoon, with visible apple and cranberry pieces. If it looks thin, simmer it uncovered a little longer before adding the butter. Stop once the firm apple pieces are tender but still intact; prolonged simmering can make them mushy.

Serving the Pork Chops

Keep the chunky sauce visible over or beside the fanned pork slices. Squash or sweet potato mash topped with pepitas makes an optional side dish.

Nutrition

Approximate nutrition per serving, based on 4 servings: 610 calories, 50g protein, 33g fat, and 26g carbohydrates. Per 100g: approximately 185 calories, 15g protein, 10g fat, and 8g carbohydrates. Values vary with the pork chops and other ingredients used.