During the busy holiday season, I like to have some simple yet elegant meals in my arsenal like Pork Tenderloin with Apples and Onions and the recipe I am sharing today for Black Pepper and Sage Pork Chops with Cranberry Compote. This savory, sweet and elegant dish comes together easily and is perfect for holiday entertaining or even a busy weeknight.

Pork chops are one of those foods that you can’t go wrong with. Just about everyone loves pork chops and this recipe is no exception. Pork chops that are well seasoned, breaded and fried, then topped with a delicious cranberry compote. Yum! I’m wishing I had a plate of this right now.

Black Pepper and Sage Pork Chops with Cranberry Compote

Ingredients:
4 Pork Chops
2⁄3 cup flour
1 Tbsp rubbed sage
2 tsp ground black pepper
salt and pepper
2 eggs
2 Tbsp oil

Cranberry Compote:
12 oz cranberries
1⁄3 cup water
1 Tbsp apple cider vinegar
1⁄3 cup sugar
1⁄3 cup brown sugar
1⁄2 tsp ground black pepper
1 tsp orange rind

To make compote:

Add cranberries and water to sauce pan. Cover and simmer over low heat for 10 minutes.

Increase heat to medium­ low. Stir in vinegar, sugars and black pepper. Cook for an additional 5 minutes or until thickened. Remove from heat.

For pork chops:

Pat pork chops with paper towels to remove excess moisture.

Combine flour, sage and ground black pepper in a shallow dish. Stir to combine.

Season pork chops lightly with salt and pepper.

In a small bowl, lightly beat eggs.

Heat oil in a skillet over medium heat.

Dip each pork chop into egg. Then, cover with flour mixture. Shake off excess. Working in batches, add pork chops to pan and cook for 4­5 minutes on each side or until golden brown.

Transfer to paper towels.

Serve pork chops topped with compote.

I hope you’ll give this pork chop recipe a try. I promise you’ll be glad that you did.

What are some of your favorite pork recipes?

Black Pepper and Sage Pork Chops with Cranberry Compote

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Prep Time 15 mins

Cook Time 45 mins

Total Time 1 hr

Course Dinner

Servings 4 servings

Ingredients

  

1x2x3x

• 4 Pork Chops
• 2 ⁄3 cup flour
• 1 Tbsp rubbed sage
• 2 tsp ground black pepper
• salt and pepper
• 2 eggs
• 2 Tbsp oil

For the Cranberry Compote:

• 12 oz cranberries
• 1 ⁄3 cup water
• 1 Tbsp apple cider vinegar
• 1 ⁄3 cup sugar
• 1 ⁄3 cup brown sugar
• 1 ⁄2 tsp ground black pepper
• 1 tsp orange rind

Instructions

 

To make compote:

• Add cranberries and water to sauce pan. Cover and simmer over low heat for 10 minutes.
• Increase heat to medium­ low. Stir in vinegar, sugars and black pepper. Cook for an additional 5 minutes or until thickened. Remove from heat.

For pork chops:

• Pat pork chops with paper towels to remove excess moisture.
• Combine flour, sage and ground black pepper in a shallow dish. Stir to combine.
• Season pork chops lightly with salt and pepper.
• In a small bowl, lightly beat eggs.
• Heat oil in a skillet over medium heat.
• Dip each pork chop into egg. Then, cover with flour mixture. Shake off excess. Working in batches, add pork chops to pan and cook for 4­5 minutes on each side or until golden brown.
• Transfer to paper towels.
• Serve pork chops topped with compote.

Tried this recipe?Let us know how it was!

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