These Skillet Pork Chops with Cranberry Dijon Glaze are one of my favorite ways to dress up a simple weeknight dinner or make a holiday plate extra special.
The pork chops get a golden crust in the skillet, and then the glaze brings in that sweet, tangy, savory combo that’s just chef’s kiss.
It’s all made in one pan, and you’ll feel like a pro when that sauce thickens up and coats the pork just right.
What You’ll Need
- 4 boneless pork chops (about 1-inch thick)
- 1 tbsp olive oil
- ¾ tsp kosher salt
- ½ tsp black pepper
- 1 cup whole berry cranberry sauce
- 2 tbsp Dijon mustard
- 2 tbsp balsamic vinegar
- 1 tbsp honey
- ½ tsp garlic powder
- Optional: chopped fresh thyme for garnish
Why I Love This Recipe
This one’s quick, juicy, and loaded with flavor. It feels fancy enough for guests but is doable on a Tuesday night. I’ve made it for Thanksgiving when I didn’t feel like roasting a whole bird, and it was perfect.
- One-skillet cleanup
- Sweet and savory glaze takes 5 minutes
- Pork chops stay juicy with a quick sear
- Great for holiday dinners or weeknight meals
Servings and Time
Servings: 4
Total Time: 25 minutes
Prep Time: 10 minutes
Cook Time: 15 minutes
Macros (Per Serving)
- Calories: 310
- Protein: 28g
- Carbs: 12g
- Sugar: 9g
- Fat: 16g
- Fiber: 0.5g
Substitutions and Variations
- Swap pork for chicken breasts or thighs
- Use maple syrup instead of honey
- Add a splash of orange juice for a citrusy twist
- Sprinkle in crushed red pepper for a little heat
Tools You’ll Need
- Large skillet (cast iron or stainless preferred)
- Tongs
- Small bowl for glaze
- Whisk or fork
- Spoon for drizzling
- Meat thermometer
Make Ahead Tips
- Mix the glaze ahead and refrigerate up to 3 days
- Let pork chops sit at room temp for 15–20 minutes before cooking
- Leftovers reheat well—store in the fridge for up to 3 days
Recipe + Instructions
Step 1: Season the Pork Chops
Pat 4 boneless pork chops dry with paper towels. Season both sides with ¾ tsp kosher salt and ½ tsp black pepper.
Step 2: Sear the Pork Chops
Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the pork chops and sear 3–4 minutes per side until golden brown and cooked to 145°F. Remove and set aside.
Step 3: Make the Cranberry Dijon Glaze
In a small bowl, whisk together 1 cup whole berry cranberry sauce, 2 tbsp Dijon mustard, 2 tbsp balsamic vinegar, 1 tbsp honey, and ½ tsp garlic powder until smooth.
Step 4: Simmer the Glaze
Pour the glaze into the same skillet and simmer over medium heat for 2–3 minutes, stirring, until thickened slightly.
Step 5: Return Pork and Glaze
Return the pork chops to the skillet and spoon the glaze over the top. Let cook 1–2 minutes more to warm through and coat evenly.
Step 6: Plate and Serve
Transfer pork chops to a serving plate and drizzle with extra glaze. Garnish with fresh thyme if you like.
Why This Recipe Works (Quick Science)
Searing the pork chops quickly in a hot skillet locks in moisture and builds flavor with caramelization. Cranberry sauce brings tartness and body, while Dijon mustard and balsamic vinegar cut the sweetness with tangy acidity. Garlic powder deepens the flavor without overpowering. Honey rounds it all out with a soft, sweet finish that clings to the meat.
Common Mistakes
- Overcooking the pork: It dries out fast—use a meat thermometer and pull at 145°F.
- Not searing hot enough: You need a hot pan for that golden crust.
- Using jellied cranberry: Whole berry gives better texture and flavor.
- Crowding the pan: Sear in batches if your skillet isn’t big enough.
What to Serve With
- Garlic mashed potatoes
- Roasted Brussels sprouts
- Steamed green beans
- Wild rice
- Buttery dinner rolls
FAQ
Can I use bone-in pork chops?
Yes! Just increase the cook time by 1–2 minutes per side.
Can I make the glaze ahead?
Totally. Store in the fridge up to 3 days and reheat gently.
Can I use leftover cranberry sauce?
That’s perfect—it actually makes this recipe even easier.
What if I don’t have Dijon?
Use whole grain mustard or spicy brown mustard instead.
Leftovers and Storage
- Store in an airtight container in the fridge for up to 3 days
- Reheat gently on the stove or in the microwave with a splash of water
- Slice leftovers thin and serve in sandwiches or over salad
Wrap-Up
These skillet pork chops with cranberry Dijon glaze are juicy, flavorful, and just the right mix of easy and impressive. One pan, bold flavor, and perfect every time. Give it a try, and let me know how it turned out—or ask anything you need help with!