Cranberry Wine Pork Chops

    20 minutes

    This meal tastes fancy but is easy enough for a quick weeknight dinner. Pork chops are baked and served with a wine sauce seasoned with thyme and parsley.

    29 people made this

    Serves: 4 

    • 1 tablespoon olive oil
    • 4 boneless pork chops, 1 1/2 cm thick
    • salt and pepper to taste
    • 2 cloves garlic, minced
    • 1 cup (250ml) dry white wine
    • 1 cup cranberry sauce
    • 1 tablespoon thinly sliced fresh sage leaves
    • 1 tablespoon chopped fresh thyme
    • 1 tablespoon chopped Italian flat leaf parsley

    Preparation:5min  ›  Cook:15min  ›  Ready in:20min 

    1. Preheat the oven to 180 degrees C.
    2. Heat the olive oil in a large frypan over medium-high heat. Season the chops with salt and pepper. Fry in the oil until browned on each side, 2 to 3 minutes. Transfer the pork to a baking dish and place in the preheated oven.
    3. Reduce the heat under the frypan to medium and add the garlic. Cook and stir just until fragrant. Stir in the wine and cranberry sauce. Simmer for a few minutes until the sauce thickens slightly. Stir in the sage and thyme. Return the chops to the frypan and turn to coat with the sauce. Place on plates to serve and garnish with fresh parsley.

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    Reviews and Ratings
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    Reviews in English (33)


    left out the herbs except for parsley and it still was absolutely delicious  -  25 Apr 2011


    This was so good. I don't usually rave about my own cooking, but I did this time, thanks to your recipe. My whole family loved it. Thank you, thank you, thank you.  -  16 Jan 2008  (Review from Allrecipes USA and Canada)


    The sauce was tasty, but way too thin, like water, even though I reduced and reduced forever. The timing was way off, too, it took much MUCH longer. Will try it again and figure out how to thicken the sauce.  -  21 Mar 2011  (Review from Allrecipes USA and Canada)