Gay Cook’s Pork Chops with Cranberries and Cider Sauce

Gay Cook

Pork Chopos with Cranberries and Cider Sauce

Makes 4 servings

Pork chops are winners during the cold winter at our dinner table. Shopping for chops can be difficult as there are several choices. Some are sold with or without the bone and cut to different thicknesses from ¾-inch to 2¼-inches (1.9 to 5.6 cm). The thin cut chops are cheaper than the thicker ones. I find the chops with the bone to have more flavour. The thicker chops are very moist if brined first. browned in a frying pan and finished in the oven. Fresh apple cider (with cranberry juice if available) is best for the sauce and less sweet than canned apple juice.

  • 4 pork rib chops, 3/4-inch (4 cm) thick bone-in or boneless
  • 1 tbsp (15 ml) vegetable or olive oil
  • Salt and pepper
  • ¼ cup (60 ml) dried cranberries
  • 1 tbsp (15 ml) butter

    1.  Heat oil in a frying pan over medium-high heat with oil and fry chops in batches (if needed) about 2 to 3 minutes on each side until golden brown. Continue frying on medium heat for 2 more minutes until meat is firm to the touch and just slightly pink on the inside. Season with salt and pepper and sprinkle on cranberries. Pour cider sauce over chops and serve warm.

Cider Sauce:

  • 2 tsp (10 ml) finely grated fresh ginger
  • ½ cup (125 ml) apple cider or cranberry/cider juice
  • ½ cup (125 ml) chicken stock

To make sauce, add ginger, cider and stock to saucepan or pan chops were cooked in and boil until reduce by half. Whisk in butter and serve over chops


  • 1 cup (250 ml) fresh apple cider
  • 2 cups (500 ml) water
  • ¼ cup (60 ml) coarse sea salt
  • ¼ cup (60 ml) maple syrup
  • 1 cinnamon stick
  • 4 to 5 ice cubes

In saucepan bring to boil the cider, water, salt, syrup and cinnamon stick, stirring often. Remove from heat and add ice cubes to chill quickly. Place cold cinnamon brine and chops in sealable plastic bag; seal and refrigerate for 12 hours.
Preheat oven to 450°F (230°C). Remove chops from brine, drain well and pat dry. Dispose brine and cinnamon stick. Brown chops in medium high heat to brown on both sides. Season chops with salt and pepper. Remove chops to a baking sheet and place in oven to bake for 10 minutes or until just slightly pink, turning once. Remove chops from oven and keep warm on serving dish. Serve with sauce.