Skillet Pork Chops with Port Wine and Cranberry Pan Sauce
These Skillet Pork Chops are juicy, tender and easy to make. Boneless pork chops are seasoned with fresh rosemary, seared to perfection and topped with the tastiest Port wine and cranberry pan sauce.
Servings 6 servings
- 6 1-inch thick boneless pork chops
- Salt and pepper to taste
- 1 tablespoon finely chopped rosemary
- 1 tablespoon olive oil
- 1 cup port wine
- ¼ cup dried cranberries
- 1 ½ tablespoons hoisin sauce
- 1 to 2 tablespoons unsalted butter, cut into small pieces
Preheat the oven to 350 degrees Fahrenheit.
Season the pork chops with salt and pepper to taste and the chopped rosemary.
In a large oven proof skillet or cast iron pan, heat up the olive oil. Add the pork chops and cook each side until golden brown, about 3 to 4 minutes per side.
Transfer the skillet to the oven and cook for about 12 to 15 minutes or until the internal temperature reaches 145 degrees Fahrenheit. (see notes)
Remove the skillet from the oven and transfer the pork chops to a platter. Cover them loosely with aluminum foil and let them rest while you make the sauce.
Pour off any excess fat from the skillet. Return the skillet to the stove top over medium high heat. Pour in the port and stir scraping the bottom of the pan.
Add the cranberries and simmer for about 5 minutes or until the liquid reduces by half. Lower the heat to medium low and add the hoisin sauce. Stir and simmer for about 3 minutes. Whisk in the butter until well combined.
Taste the sauce and adjust seasoning. (you can add extra hoisin sauce to your taste).
Return the pork chops to the skillet and coat them with the sauce. Serve.
- You can remove the pork from the oven when the internal temperature has reached 140 degrees F. The temperature will rise to 145 while the pork chops rest.
Calories: 334kcal | Carbohydrates: 11g | Protein: 29g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 94mg | Sodium: 149mg | Potassium: 536mg | Sugar: 7g | Vitamin A: 70IU | Vitamin C: 0.2mg | Calcium: 17mg | Iron: 0.9mg