This Maple Cranberry Pork Chops are an easy way to make pork chops feel a little special. The sweet maple and tart cranberries pair perfectly with the savory pork everything cooks in one frying pan before it ends up in the oven.
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Preheat oven: Preheat the oven 400 °F.
Prepare pork chops: Mix flour, salt, black pepper, thyme, and onion powder in a large zip-top bag. Add the chops and shake to coat evenly.
Sear pork: Melt butter in a large (12-inch) ovenproof skillet over medium heat. Add the chops and cook for about 3 minutes per side until lightly browned. If they don’t all fit in one layer without touching each other, sear them in batches so they brown instead of steaming. Add a little more butter if the skillet looks dry between batches. Transfer the seared pork chops to a plate and set aside.
Make sauce: In the same skillet, whisk together chicken stock, maple syrup, and Dijon mustard. Scrape any browned bits from the bottom of the skillet. Let the sauce simmer for 3-5 minutes and then add cranberries and rosemary.
Baking: Place the pork chops back in the pan and spoon some sauce and cranberries over them. Place the skillet in the oven and bake for 20-30 minutes (longer for thicker chops), checking with an instant-read thermometer, until the pork reaches an internal temperature of 145°F.
Serve: Let rest for a few minutes, then serve, spooning over extra sauce and pan juices and season with salt.
Fridge storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or in a frying pan over low heat.
Freezer storage: Let the dish cool completely and then freeze it in an airtight container for up to 3 months. Thaw overnight in the refrigerator and reheat gently in the oven or microwave.
Portion: 1chop, Calories: 440kcal (22%), Carbohydrates: 21G (7%), Egg white: 37G (74%), Fat: 23G (35%), Saturated fat: 9G (56%), Polyunsaturated fat: 2G, Monounsaturated fat: 8G, Trans fat: 0.4G, Cholesterol: 136mg (45%), Sodium: 1142mg (50%), Potassium: 671mg (19%), Fiber: 1G (4%), Sugar: 11G (12%), Vitamin A: 246IU (5%), Vitamin C: 3mg (4%), Calcium: 66mg (7%), Iron: 2mg (11%)
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