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Black pepper and sage pork chops topped with a vibrant cranberry compote, served on a white plate.

Black Pepper and Sage Pork Chops with Cranberry Compote

Angela Sellari
Savor Black Pepper & Sage Pork Chops with Cranberry Compote. This elegant, savory-sweet recipe elevates holiday entertaining or a special weeknight.
5 from 3 votes
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Dinner
Cuisine American
Servings 4 servings
Calories 556 kcal

Ingredients
  

  • 4 Pork Chops
  • 2/3 cup flour
  • 1 tablespoon rubbed sage
  • 2 teaspoon ground black pepper
  • Salt and pepper
  • 2 eggs
  • 2 tablespoons oil

For the Cranberry Compote:

  • 12 ounces cranberries
  • 1/3 cup water
  • 1 tablespoon apple cider vinegar
  • 1/3 cup sugar
  • 1/3 cup brown sugar
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon 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 4­-5 minutes on each side or until golden brown.
  • Transfer to paper towels.
  • Serve pork chops topped with compote.

Nutrition

Calories: 556kcalCarbohydrates: 62gProtein: 34gFat: 19gSaturated Fat: 5gSodium: 104mgFiber: 4g
Keyword Black Pepper and Sage Pork Chops with Cranberry Compote
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