The classic pairing of pork chops and cranberry shines here, with a hint of the smoky richness of bourbon. Just before serving, a nubbly gremolata of pistachios, parsley, and orange zest adds a contrasting flash of color and texture. Like our Cranberry Orange Fig Compote, the gremolata also makes a wonderful addition to a sandwich or a cocktail-hour cheese board.
The recipe comes from four-time James Beard Award–winning cookbook author Cheryl Alters Jamison, and it’s built for busy holiday cooks. Unlike turkey, pork chops are quick to prepare and turn out juicy and tender without hours of labor, while keeping all the essential holiday flavor notes. Everything happens in one skillet: Sear, finish in the oven, then make the sauce in the same pan while the chops rest.
Why does it work? The natural sweetness of cranberries contrasts with the savory richness of pork, while their tartness cuts through the fat, making each bite feel lighter. As the berries burst in the pan, they release juice that melds with the browned bits, the bourbon, and the orange into a glossy, sweet-tart sauce.
What is gremolata?
Gremolata is an Italian condiment, traditionally a mix of finely chopped parsley, lemon zest, and garlic sprinkled over osso buco in Milan just before serving. It adds a burst of freshness to rich, slow-cooked meats. This version keeps the parsley and garlic, trades lemon for orange to echo the sauce, and adds chopped pistachios for crunch and a pop of green. Stir it together right before serving so the zest stays fragrant.
How do you keep pork chops juicy?
Start with thick, bone-in chops, about one inch, since thin chops overcook before they brown. Heritage breeds like Duroc have more marbling and flavor, so look for them at a good butcher. Salt the chops 15 to 30 minutes ahead, or uncovered in the refrigerator overnight, to season them deeply.
Sear them hard on the stove, finish them in a moderate oven, and pull them at 145 degrees, the USDA’s recommended temperature, which leaves the center faintly pink. Basting with butter and shallots and resting the chops before serving keeps them tender. Boneless chops work, too, but choose ones at least an inch thick, start checking after five minutes in the oven, and pull them at 145 degrees.
Can I use frozen cranberries instead of fresh?
Absolutely. Frozen cranberries work just as well and are easy to find year-round, so stock up when fresh ones appear in the fall. Add them straight from the freezer; they’ll take a minute or two longer to pop. Dried cranberries won’t burst or release juice the same way, so if they’re all you have, use half the amount, plump them in the warm stock first, and expect a sweeter, chunkier sauce.
Can I make cranberry-bourbon sauce without alcohol?
Yes. Replace the bourbon with an equal amount of apple cider, or extra chicken stock plus ½ teaspoon of vanilla extract, which mimics bourbon’s warm, caramel notes. The sauce will be a little sweeter, so add a squeeze of lemon juice at the end if it needs balancing. Alcohol-free bourbon alternatives also work and keep the smoky character of the original.
How do I make these pork chops dairy-free or nut-free?
Dairy-free: The only dairy is the butter used for basting. Swap in olive oil or a plant-based butter.
Nut-free: Replace the pistachios in the gremolata with toasted pepitas or sunflower seeds, which bring a similar crunch and color.
Tips for success
- Use a heavy, oven-safe skillet. Cast iron browns the chops evenly and can go straight into the oven.
- Don’t crowd the pan. If your skillet is small, sear in batches.
- Add the bourbon off the heat. Alcohol can flare in a hot skillet, so pull the pan from the burner first, then return it.
- Scrape up the browned bits. They’re what give the sauce its depth.
- Store and reheat gently. Refrigerate the chops and sauce separately for up to three days. Rewarm the chops in a covered skillet with a splash of stock over medium-low heat, then add fresh gremolata. Leftover sauce keeps for up to five days and is delicious on turkey sandwiches.
What can I serve with cranberry pork chops?
A shaved Brussels sprouts salad, like the one pictured, adds a fresh, crunchy contrast. Mashed sweet potatoes, wild rice pilaf, or buttered egg noodles soak up the sauce. Pour a Pinot Noir or a Grenache, or lean into the bourbon with an Ancho Chile Old Fashioned.
Love this pairing? Try our Cider-Glazed Pork Tenderloin with Roasted Apples and Potatoes, find more fall flavor in our Apple Recipes to Embrace the Fall Season, and browse TABLE‘s Side Dishes for the perfect partner.
Planning a holiday menu? See our full list of turkey substitutes.
Print
Seared Pork Chops with Cranberry-Bourbon Sauce and Gremolata
- Total Time: 1 hour
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
Thick bone-in pork chops seared and oven-finished, then topped with a cranberry-bourbon pan sauce and a pistachio, parsley, and orange gremolata.
Ingredients
For the pork chops and sauce
- 4 bone-in pork chops (about 1 inch thick), Duroc or other heritage breed if available
- Kosher salt and freshly ground black pepper to taste
- ¼ cup olive oil
- 2 tbsp (1 oz) unsalted butter
- 1 large shallot, minced
- 2 cups fresh cranberries
- 1 cup chicken stock
- ¼ cup bourbon
- 2 tbsp brown sugar, packed
- Pinch of kosher salt
- Juice of 1 orange
For the gremolata
- ½ cup lightly salted shelled pistachios, chopped
- 2 tbsp flat-leaf parsley, chopped
- Zest of 1 orange
- 1 garlic clove, minced
Instructions
1. Sprinkle the pork chops with salt and pepper on both sides. Let sit at room temperature for 15-30 minutes.
2. Preheat the oven to 350 degrees. Warm a heavy 10- to 12-inch oven-safe skillet, such as cast iron, over high heat. Add the oil, swirl, and reduce the heat to medium.
3. Add the pork chops and sear until deeply golden brown, 3-4 minutes per side. Transfer the skillet to the oven and roast 8-11 minutes, until an instant-read thermometer inserted horizontally into a chop reads 145 degrees.
4. Remove the skillet from the oven and add the butter and shallot. As the butter melts, baste the chops with the pan juices for 30 seconds. Transfer the chops to a cutting board and tent loosely with foil.
5. Off the heat, add the cranberries, stock, bourbon, brown sugar, and a pinch of salt to the skillet. Return to medium-high heat and cook for about 10 minutes, scraping up the browned bits, until the cranberries pop and the mixture reduces by about one-third. Stir in the orange juice.
6. Stir together the pistachios, parsley, orange zest, and garlic for the gremolata.
7. Plate the chops, spoon the cranberry-bourbon sauce over them, sprinkle with gremolata, and serve right away.
Notes
Dairy-free: Baste with olive oil or plant-based butter.
Nut-free: Replace the pistachios with toasted pepitas or sunflower seeds.
Alcohol-free: Use apple cider, or stock plus ½ tsp vanilla extract, in place of the bourbon.
Storage: Refrigerate chops up to 3 days and leftover sauce up to 5 days.
- Prep Time: 10 minutes (plus 15-30 minutes resting)
- Cook Time: 30 minutes
- Category: Main ourse
- Method: Pan-Searing
- Cuisine: American
Nutrition
- Serving Size: 1 pork chop with sauce and gremolata
- Calories: 620 per serving
About the Recipe Developer
Cheryl Alters Jamison is a four-time James Beard Book Award winner and one of the country’s best-known writers on Southwestern food and barbecue. The Santa Fe, NM–based author has written or co-written numerous cookbooks, including Smoke & Spice, The Border Cookbook, and The Plaza Café Cookbook. She is a former food editor of New Mexico Magazine and the host of the food talk radio show Heating It Up. See her books at Simon & Schuster.
About the Stylist
Keith Recker is editor in chief and co-owner of TABLE Magazine. A color and trend forecaster for nearly 20 years, he has advised clients including Pantone, WGSN, Stylus, and the Color Association of the United States. He is the author of three books on color, including Deep Color: The Shades That Shape Our Souls. Read more of his work.
Photography by Tira Howard / Thanks to Brad Furry and Bradyn Furry
Subscribe to TABLE Magazine‘s print edition.
