These skillet pork chops are a favorite for both weeknight dinners and special occasions. Pan-seared in one skillet with just seven ingredients, they come together in about 30 minutes and deliver a restaurant-quality result your family will love.
Simple enough for busy evenings, yet elegant enough for a dinner party, these pork chops are juicy, flavorful, and finished with a rich port wine and cranberry pan sauce.
I originally shared this recipe last year and have refreshed the post with updated photos and a video to show how easy the process is. The flavors are the same—delicious and well balanced.
All About Pork Chops
- Pork chops come from the loin, which runs from the shoulder to the hindquarters of the pig.
- Different cuts are named for the part of the loin they’re sliced from.
- Pork chops are relatively lean compared with other pork cuts, making them a healthier dinner choice.
- Their mild flavor pairs well with many seasonings—simple rubs or herb blends work beautifully.
- Pork chops are affordable and economical when feeding a crowd.
- For this recipe I use 1-inch-thick boneless pork chops, but thinner chops can work too.
- When using thinner chops, check internal temperature after searing; you may be able to skip the oven.
Skillet Pork Chops and Pan Sauce
After searing to a golden brown, the pork chops are topped with a luscious port wine and cranberry pan sauce. Savory, sweet, and slightly tangy, the sauce is easy to make and elevates the dish to a restaurant standard.
While classic pan sauces often start with a demi-glace, there’s a quicker trick to add depth and body: a small amount of hoisin sauce. It brings richness and a subtle sweet-savory complexity that pairs perfectly with port and cranberries.
Four main ingredients make the sauce:
- Port wine
- Dried cranberries
- Hoisin sauce
- Unsalted butter
What Is Hoisin Sauce?
- Hoisin is a thick, aromatic sauce from Cantonese cuisine, often used as a glaze, in stir-fries, or as a dipping sauce. It’s sometimes called Chinese barbecue sauce.
- Despite its name meaning “seafood” in Chinese, hoisin contains no animal products. Typical ingredients include fermented soybeans, garlic, vinegar, chiles, sesame oil, and sweeteners, so many varieties are vegetarian-friendly.
How To Make Skillet Pork Chops with Port Wine and Cranberry Sauce
- Season pork chops with salt, pepper, and chopped rosemary.
- Heat a heavy, oven-proof skillet over high heat, add oil, and sear the chops until golden, about 3–4 minutes per side.
- Transfer the skillet to a 350°F oven and bake about 12–15 minutes, or until internal temperature reaches 145°F (see notes for resting method).
- Remove the skillet from the oven, transfer chops to a plate, and cover loosely with foil to rest while you make the sauce.
- Pour off excess fat from the skillet, return it to medium-high heat, and add the port wine, scraping up browned bits.
- Add dried cranberries and simmer until the liquid reduces and thickens slightly. Stir in hoisin and a tablespoon or two of butter to finish the sauce, then taste and adjust seasoning.
Tips For Perfect Pork Chops
- Lean cuts dry out if overcooked. The key to tender, juicy chops is not to overcook them.
- Sear quickly in a hot skillet to develop color, then finish in the oven—watch the time closely.
- The USDA recommends a safe internal temperature of 145°F for pork.
- I remove chops at 140°F and let them rest; carryover heat raises them to 145°F while resting. Removing at 145°F is also fine.
- A slight pink hue in the center is safe and indicates juiciness.
- Use a heavy-bottom or cast iron skillet for even searing and reliable heat retention.
- This hoisin trick for pan sauces was inspired by techniques I learned from professional chefs.
What is Demi-glace?
Demi-glace is a concentrated brown sauce made by roasting bones and aromatics, simmering them into a rich brown stock for hours, then reducing that stock to a syrupy, flavor-packed consistency. It’s the classic base for many classic pan sauces, but the hoisin shortcut gives similar richness with far less time and effort.
Skillet Pork Chops with Port Wine and Cranberry Pan Sauce
Ingredients
- 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
- 1/4 cup dried cranberries
- 1 1/2 tablespoons hoisin sauce
- 1–2 tablespoons unsalted butter, cut into small pieces
Instructions
- Preheat the oven to 350°F (175°C).
- Season pork chops with salt, pepper, and chopped rosemary.
- Heat olive oil in a large oven-proof or cast iron skillet. Sear pork chops until golden, about 3–4 minutes per side.
- Transfer skillet to the oven and cook about 12–15 minutes or until internal temperature reaches 145°F. (See notes.)
- Remove chops to a platter, cover loosely with foil, and let rest while making the sauce.
- Pour off excess fat from the skillet, return to medium-high heat, and add the port wine, scraping up browned bits.
- Add cranberries and simmer until liquid reduces by about half (≈5 minutes). Lower heat, stir in hoisin, simmer 2–3 minutes, then whisk in butter until combined.
- Taste and adjust seasoning. Return chops to the skillet, coat with sauce, and serve.
Notes
- You can remove pork chops from the oven at 140°F and let them rest to reach 145°F by carryover heat for juicier results.
Nutrition
Recipe inspired and adapted from Wolfgang Puck’s Make It Easy Cookbook