This dish features pan-seared pork chops finished with a thick, glossy cranberry glaze made from bursting fresh or frozen berries. The pork is cooked until golden and tender, then coated in a reduction of chicken broth, apple cider vinegar, and Dijon mustard. With its vibrant red sauce and a savory-sweet aroma, the meal offers a rich texture and an elegant, holiday-inspired presentation.

About This Recipe

The pork chops are prepared by searing them in olive oil over medium-high heat to develop a deep golden crust while keeping the interior juicy. After the meat is removed, the glaze is built in the same skillet by simmering cranberries with chicken broth and apple cider vinegar to deglaze the pan and incorporate the savory drippings. As the cranberries burst and release their natural juices, the mixture reduces into a concentrated, tart-sweet sauce that is finished with a pat of butter for a velvety consistency.

The flavor profile is characterized by the sharp acidity of the cranberries and vinegar balanced by a touch of keto-friendly sweetener. Dijon mustard is integrated into the glaze to provide a subtle savory depth that complements the richness of the pork without overpowering the fruit notes. The result is a bold, festive sauce that clings to the meat, providing a cohesive blend of tangy and salty flavors in every bite.

Typically served hot, these pork chops are a practical choice for a quick winter weeknight meal or a more formal holiday dinner. The glaze can be easily adjusted for sweetness or thickness by varying the simmering time or the amount of sweetener used. The contrast between the savory seared pork and the bright red, glossy berries creates a rustic yet sophisticated appearance that pairs well with neutral keto sides like cauliflower mash or green beans.

Why You’ll Love This Recipe

Festive cranberry flavor without sugar
Juicy seared pork chops
Fast, simple, and keto-friendly
Rich glossy glaze that clings perfectly
Perfect for holiday dinners
Naturally gluten-free
Uses fresh or frozen cranberries
Great with winter keto sides

What You’ll Need for These Cranberry Glazed Pork Chops

Pork Chops

2 pork chops (bone-in or boneless)
1 tbsp olive oil
1/2 tsp salt
1/4 tsp black pepper

Sugar-Free Cranberry Glaze

1/2 cup fresh or frozen cranberries
1/4 cup chicken broth
2 tbsp granular sweetener
1 tsp apple cider vinegar
1/2 tsp Dijon mustard
1 tbsp butter
Pinch of salt

Optional Toppings

Fresh rosemary
Extra cranberries
Cracked black pepper

Step-by-Step Preparation

Season pork chops with salt and pepper.
Heat olive oil in a skillet over medium-high heat.
Sear pork chops 3–4 minutes per side until golden and cooked through. Remove and set aside.
In the same skillet, add cranberries, broth, sweetener, vinegar, Dijon, and salt.
Simmer 5–7 minutes until cranberries burst and sauce thickens.
Stir in butter until glossy.
Return pork chops to the skillet and spoon glaze over the top.
Add optional toppings and serve warm.

FAQ

Can I use boneless chops?
Yes, reduce cooking time slightly.
Can I make the glaze ahead?
Yes—refrigerate up to 3 days.
Can I use dried cranberries?
Only if sugar-free; use 2 tbsp and reduce sweetener.
Can I use pork tenderloin instead?
Yes—slice after cooking and pour glaze over.
Can I double the glaze?
Absolutely—just double ingredients.

Variations & Substitutions

Add orange zest for brighter flavor
Use thyme instead of rosemary
Add a pinch of cinnamon for holiday warmth
Swap chicken broth for bone broth
Add chili flakes for heat

Serving Suggestions

Serve with cauliflower mash
Pair with roasted Brussels sprouts
Add buttery green beans on the side

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