Thick cut Pork Chops with a Spicy Cranberry sauce

Philip Hoel


Fruit and Pork always seem to have an affinity for eachother...And as fall comes on Cranberries start to come to the fore...Here I've combined whole berry Cranberry sauce(I've used canned but your own home made would be even better)and a wonderful Peach Habenerro jam, I buy at a local farmers market; if you live in the QCA, check your local Hy-Vee-look for Fuzzy Inferno...Other than that I'm sure that just about any 'spicy' jam/jelly would work OK...

★★★★★ 2 votes
10 Min
20 Min


pork chops, double-thick
black pepper
1/2 can
whole cranberry sauce
1/4 jar(s)
peach habenarro jam
onion sliced
1/4 c
dijon mustard
fresh bay leaves


1Salt chops(I tested with just one)at least one hour before you want to grill...Meanwhile prep all other ingredients...Just before grilling pepper chops...Light charcoal...
2Grill chops to desired doneness..I like mine about medium-just a bit pink in the center; remember the chops will continue to cook a bit as they rest...
3While chops are resting, saute onions in a small saute/fry pan(this can be done either on the grill, or on your stove top-but I like the grill best for the slight smokey flavor)...A couple of fresh bay leaves are a nice addition...
4After onions have started to brown, add cranberry sauce...When starting to bubble add peach habenerro jam(I get mine from a local maker at a farmers market-I don't really know how to tell you to make it)stir until combined...
5Add dijon mustard and stir until combined...Dress chops with sauce and serve...Adding any side you like...I'd recommend say mashed sweet potatoes, or something like that...

About this Recipe

Course/Dish: Pork, Steaks and Chops