Dishing Up the Dirt

Pork Chops with Cranberry Port Sauce

I’m so damn thankful that we raised pigs at Tumbleweed Farm this year. We’ve never eaten so well and this recipe for pork chops with cranberry Port sauce is one for the books! I’m actually considering making the cranberry sauce for our Thanksgiving spread and forgoing my old recipe because this one is next level. Sweet, tangy and the Port adds such a lovely depth of flavor. My only mistake was not doubling the recipe because we kept spooning little bites before we sat down to eat and then there wasn’t as much sauce. Lesson learned!

One of the things that I love about pork chops is how darn quick they are to cook up. This meal was on the table in less than 30 minutes and was one of the best we’ve had in a while. This recipe is festive for the season and I can already tell this will be a go-to meal to prepare this winter when we have folks over for dinner. I shared this recipe with my parents before I published it here (they bought a pig share from us this year so they’re swimming in pork too) because I wanted my mom to whip it up so we could gush over how darn tasty this meal was. Everyone who’s tried this has agreed it’s top notch and I hope you all enjoy it as much as we do.

Pour a glass of wine and dig in!

Cheers from Tumbleweed Farm.

Pork Chops with Cranberry Port Sauce

Prep Time: 10 minutes    Cook Time: 20 minutes    Serves: 4

Cranberry Port Sauce
  • 1 cup ruby Port
  • 2 cinnamon sticks, broken in half
  • 1/8 teaspoon ground cloves
  • 1 12- ounce bag of fresh cranberries
  • 3/4 cup apple cider
  • 1/4 cup honey + more to taste if it's not sweet enough for you
  • pinch of fine sea salt
Pork Chops
  • 4 1-inch thick bone-in pork chops
  • salt and pepper
  • 1 teaspoon minced thyme
  • 2 tablespoons unsalted butter


  1. Bring the ruby Port, cinnamon sticks and ground cloves to a boil in a medium sized pot. Reduce the heat to medium and simmer for about 5 minutes.
  2. Add the cranberries, apple cider and honey. Bring to a boil, stirring often until the honey dissolves. Reduce heat to medium-low, cover the pan and simmer until the cranberry sauce has thickened and most of the cranberries have collapsed, about 15-20 minutes. Stir often so the berries don't burn on the bottom of the pan. Taste for seasonings and add a hefty pinch of fine sea salt. If the sauce doesn't seem sweet enough add a bit more honey (or a pinch of sugar).
  3. Sprinkle the pork chops with salt, pepper and minced thyme. Heat the butter in a large, heavy bottom pan until beginning to brown a bit. Add the pork chops and cook until browned and cooked through, about 5 minutes per side.
  4. Serve the pork chops with a spoonful of the cranberry Port sauce and enjoy!


*Use this recipe as a guide *Adjust measurements and ingredients as necessary *Cooking times will vary from kitchen to kitchen *Keep leftover sauce in an airtight container in the fridge for 5 days

Leave a Reply

10 thoughts on “Pork Chops with Cranberry Port Sauce

  1. Pichburg says:

    Sounds yummy! How do you think Tawny Port would work? That happens to be what is in our pantry 🙂

    1. Andrea says:

      Tawny Port is less sweet so I’d add more honey. Taste test as you go but I think it’ll be just fine! Happy cooking!

  2. James says:

    I love cranberry sauce! Any shares of Pork left, would like to buy a share of your piggy…!

    1. Andrea says:

      I hope you enjoy this version! Unfortunately, no more pork shares are left this season.

  3. Kristin Chiddix says:

    Sounds amazing!
    I’d like to try this using a pork tenderloin, can you recommend a good cooking method for it?

    1. Andrea says:

      I think this would work beautifully with a pork tenderloin. I’d use the same seasonings hear and season the meat evenly. Sear it on all sides in a large cast iron pan and then place in a hot oven (maybe 450) and cook for about 25-20 minutes or until fully cooked. Let me know how it turns out! happy cooking. xo

  4. Jessica says:

    Really enjoyed this recipe. I forgot to buy cider, so I substituted one of those applesauce cups (unsweetened, organic, of course!;-) and brought it up to 3/4 cup with a bit of water. I don’t think anyone noticed. It’s a nice and easy dinner that’s suitable for company. Thanks for sharing!

  5. Ashley says:

    As mentioned under the ham steaks, this recipe was wonderful! We have a share in a pig from my best friends parents who raise them completely naturally. I have an abundance of pork chops so always looking for new recipes. Cooking simple greens in a reduction sauce is our usual fair! Keep posting pork recipes!

  6. Adrienne says:

    Made this for our first dinner in front of the christmas tree. It was amazing! That cranberry sauce will be making a repeat appearance this season. Can’t wait to add it to oatmeal and sandwiches.

  7. Nicole Manly says:

    Served the sauce with roast goose for Christmas dinner. It got more compliments and requests for the recipe than anything else on the table! (Don’t let the cinnamon sticks sit in the sauce if you are make no it ahead or storing in the fridge; they tend to take over.)

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