Baked Rosemary Pork Chops with Cranberry Glaze Sauce |

These baked rosemary pork chops with cranberry glaze sauce are a perfect holiday main dish. You start off making the juicy and savory rosemary pork chops. Season them with your usual salt, pepper, onion and garlic powder then douse with a heap of dried rosemary. Sear both sides, top them off with a bit of the cranberry glaze. Bake for around 30 minutes, top with more sauce then voila! You have the perfect Thanksgiving or Christmas main dish. Serve them for your holiday dinner or serve them year-round. Also, these are not complicated and take just a few ingredients to create. Read more to see how I made these simple pork chops that were a crowd favorite.

Equipment You Will Need

For this recipe I used a 13 and a quarter inch cast iron skillet. I actually just bought it for Allen for our anniversary. Was that really a gift to him or myself…? Mine is Lodge brand, and you can find it below! A few other things I used were tongs to flip over my chops, and a small pot to cook my glaze in.

Ingredients You Will Need

PORK CHOPS

6 Boneless Pork Chops; 1-1.5 Inch Thick

3-4 tbsp Olive Oil
2 tbsp Rosemary
Salt

Pepper
Garlic Powder
Onion Powder

1/2 Onion

CRANBERRY GLAZE SAUCE

1 15oz can Cranberry Sauce with Whole Cranberries
8 oz Orange Juice

1 tbsp Balsalmic Vinegar
1/2 cup Brown Sugar

Step by Step How to Make These Pork Chops

Step 1

Preheat your oven to 400 degrees. In a small pot, add your can of cranberry sauce, orange juice, balsamic vinegar, and brown sugar. Bring to a boil to then reduce heat to lowest setting.

Step 2

Heat your cast iron skillet on the stove. Get it nice and hot and add about 3-4 tablespoons of oil. Season both sides of your pork chops with salt, pepper, garlic powder and onion powder. Add your dried rosemary to both sides as well. Add your pork chops to skillet with hot oil. They should sizzle when they touch the pan. Sear both sides each for about a minute and a half.

Step 3

Add some of your glaze to the pork chops. Chop up half an onion in to slices and add to the skillet. Bake at 400 for around 30 minutes or until each chop is 145 degrees internally. Remove from oven. Serve with more glaze. Enjoy!