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An overhead view of a cast iron skillet next to a pink napkin filled with brussels sprouts, shallots, and pork chops.

Cast Iron Skillet Pork Chops with Cranberry Gastrique

By Natalie Marble
These Cast Iron Skillet Pork Chops with Cranberry Gastrique make for a sophisticated and seasonal dinner the whole family will love, in just 30 minutes! Juicy and tender pork chops seared until golden brown and then roasted in the oven with Brussels sprouts and shallots and topped with a tart punchy sauce loaded with flavor.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine American
Servings 4 servings
Calories 608 kcal

Equipment

  • Cast iron pan (large)
  • Saucepan

Ingredients
  

  • 1 lb Brussels sprouts
  • 3 shallots
  • 3 tbsp avocado oil (or other high smoke point oil like canola or vegetable oil)
  • 3-4 pork chops (thick, bone-in)
  • 3 garlic cloves (smashed)
  • 1 rosemary sprigs
  • 2 tbsp butter

Cranberry Gastrique

  • 2 cups cranberries
  • 1 cup sugar
  • 1/3 cup water
  • 1 inch ginger
  • 1 orange (peel only)
  • 1 cup red wine vinegar

Instructions
 

  • Preheat the oven to 425 degrees F and remove the pork from the refrigerator to bring it up to room temperature.
  • Prep the vegetables. Trim the bottoms of the Brussels sprouts and discard any outer leaves that don't look nice. Cut the Brussels sprouts in half, lengthwise. Peel the shallots, and cut them in half, lengthwise, leaving the root in tact. Clean the outside of the ginger and cut it into thin slices (no need to peel), and using a vegetable peeler, cut some long strips of orange peel. Make sure that there is little to no white pith on the orange peel, as it is bitter. If there is white pith, remove it carefully with your knife.
  • Sear the pork. Heat a cast iron skillet over medium high heat. While the pan is heating up, generously season both sides of the pork chops with kosher salt and black pepper. When the pan is hot, add a high smoke point oil like avocado oil to the pan and let it heat up. Then, add the pork chops to the hot skillet and let them cook undisturbed for 3-4 minutes or until golden brown.
  • Start the sauce. While the pork is searing, start the sauce by combining the cranberries, sugar, ginger, and orange peel with 1/3 cup of water in a sauce pan and bringing to a boil. Simmer over medium heat until the cranberries begin to soften - about 8-10 minutes.
  • Baste the pork. Flip the pork chops and quickly add the butter, garlic cloves, and rosemary. Using a large spoon, gather up spoonfuls of melted butter and pour them over the pork chops. Do this for about a minute. Then, remove the pork chops and transfer them to a plate.
  • Add the veggies. Add the Brussels sprouts and shallots to the pan and toss them around to get coated in the butter and oil. Season them with salt and pepper, and then turn them all cut side down.
  • Roast the pork. Add the pork chops back to the pan on top of the vegetables and transfer to the preheated oven to roast for 10-15 minutes - the cooking time will fully depend on the thickness of the chops. Using a meat thermometer or instant-read thermometer, remove the pork chops between 135-140 degrees, as they will continue to cook while resting (USDA recommends the internal temperature of the pork to be 145 degrees).
  • Next step in the sauce. While the pork is roasting, continue with the sauce. Once the 8-10 minutes of sauce cooking are up, add the red wine vinegar, and continue to let it cook until it reduces and starts to thicken. You will know it's done when you can swipe a finger across a spatula or the back of a spoon and the sauce doesn't come back together.
  • Rest the pork. When the pork is done, remove it and transfer to a plate. As the pork rests, return the pan to the oven and let the vegetables roast for another five minutes.
  • Finish the sauce. When the sauce has cooked down and has reached sauce consistency, remove the rosemary sprigs, ginger slices, and orange peel.
  • Serve. Bring the pan to the table and a pitcher of sauce and ENJOY!

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Notes

  • Work smarter, not harder. The sauce is very low-maintenance, so make sure to start it while you're searing the pork chops.
  • This sauce can easily be made ahead and stored in the refrigerator.
  • Don't crowd the pan! To achieve that great caramelization, it's important that things are not crowded in the pan or they will steam. If you are using four chops and they won't fit in the pan without touching, then sear them in batches.

Nutrition

Calories: 608kcalCarbohydrates: 74gProtein: 27gFat: 24gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gTrans Fat: 0.3gCholesterol: 82mgSodium: 132mgPotassium: 1022mgFiber: 8gSugar: 59gVitamin A: 1146IUVitamin C: 123mgCalcium: 90mgIron: 3mg
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