Pan-Seared Pork Chops with Cranberry Mustard Sauce

Prep: 15 minCook: 15 min15 servingsmediumAmerican
Pan-Seared Pork Chops with Cranberry Mustard Sauce

Tender bone-in pork chops are marinated in a tangy mustard mixture, then pan-seared to perfection and served with a sweet-tart cranberry mustard sauce studded with pecans. The homemade sauce balances bright cranberry flavor with Dijon mustard's sharpness, creating an elegant dish perfect for fall dinners or holiday entertaining. The chops stay juicy through proper cooking technique, while the sauce adds a gourmet touch that this simple protein into something special.

Gluten-FreeDairy-Free

Ingredients

15 servings
  • 4 bone-in pork loin chops, 6 oz each
  • 8 teaspoons dijon mustard, divided
  • ¼ cup cranberry mustard sauce, recipe follows
  • 1 12 oz package fresh cranberries, about 4 cups, or frozen
    dried cranberries1/2 cup

    Reduce sugar to 1/2 cup and add extra water

    Full guide →
  • 1 cup water
  • 1 cup sugar
  • ½ cup pecans, chopped
    walnuts or almonds1:1

    Any chopped nuts work well

    Full guide →

Instructions

  1. 1

    Arrange pork chops in single layer in shallow dish

  2. 2

    Combine mustard and cranberry sauce in small bowl

  3. 3

    Brush mustard mixture evenly over both sides of chops

  4. 4

    Cover and refrigerate for 1 to 12 hours, turning occasionally

  5. 5

    Coat large frying pan with nonstick cooking spray and heat over medium heat

  6. 6

    Add chops to hot pan and partially cover

  7. 7

    Cook for 10 minutes

  8. 8

    Uncover, turn chops over and cook uncovered until cooked through but juicy, 5 to 10 minutes longer

  9. 9

    Season with salt and pepper and transfer to serving platter

  10. 10

    For sauce: wash and pick over cranberries

  11. 11

    Combine water and sugar in medium saucepan over medium heat

  12. 12

    Bring to boil, stirring until sugar dissolves

  13. 13

    Add cranberries and return to boil

  14. 14

    Reduce heat and simmer until cranberries burst, about 10 minutes

  15. 15

    Stir in pecans and remaining mustard

  16. 16

    Transfer to small bowl and let cool completely at room temperature

  17. 17

    Cover and refrigerate until ready to use

Tips

Tip 1

Marinate chops for at least 1 hour but up to 12 hours for deeper flavor penetration.

Tip 2

Don't overcook the pork - it should reach 145°F internal temperature for juicy results.

Tip 3

The cranberry sauce will thicken significantly as it cools, so don't worry if it seems thin when hot.

Good to Know

Storage

Refrigerate cooked pork chops up to 3 days. Store cranberry sauce separately up to 1 week.

Make Ahead

Marinate chops up to 12 hours ahead. Make cranberry sauce up to 3 days ahead.

Serve With

Serve immediately while pork is hot with cranberry sauce on the side or spooned over chops.

See pairing guide →

Common Mistakes

Watch

Don't skip marinating time or flavors won't penetrate the meat

Watch

Avoid overcooking pork to prevent dryness - use meat thermometer for accuracy

Substitutions

pecans→
walnuts or almonds1:1

Any chopped nuts work well

Full guide →
pork chops→
chicken breasts1:1

Use boneless breasts and reduce cooking time

Full guide →
fresh cranberries→
dried cranberries1/2 cup

Reduce sugar to 1/2 cup and add extra water

Full guide →
Find more substitutions →

FAQ

Can I use boneless pork chops instead?

Yes, but reduce cooking time by 2-3 minutes per side as boneless chops cook faster than bone-in.

How long does the cranberry sauce keep?

The sauce will keep refrigerated for up to one week in an airtight container and actually improves in flavor.

Can I freeze the cranberry mustard sauce?

Yes, freeze up to 3 months. Thaw overnight in refrigerator and stir before serving as texture may separate slightly.