Cranberry Glazed Pork Chops with Herbed Rice and Orange Carrots

Get a taste of fall any night of the week with these succulent pork chops coated in a luscious cranberry jam sauce. The tartness of the cranberries pairs beautifully with the savory pork, while a hint of white wine vinegar and butter rounds out the glaze. Served alongside fluffy jasmine rice infused with thyme and tender carrots glazed with fresh orange juice and zest, this dish is a complete meal that feels special but comes together in under an hour.

Whether you’re craving the flavors of Thanksgiving or simply want a comforting dinner, this recipe delivers. The carrots get a bright citrusy lift and the rice is subtly aromatic with garlic and thyme. Each component complements the others, making every bite a harmony of sweet, savory and herbaceous notes.

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Ingredients

3 unit CarrotsView ingredient guideLike ingredientDislike ingredient

1 unit OrangeView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

0.25 ounce ThymeView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

12 ounce Pork ChopsView ingredient guideLike ingredientDislike ingredient

5 teaspoon White Wine VinegarView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 tablespoon Cranberry JamView ingredient guideLike ingredientDislike ingredient

4 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

0.25 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

3 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Trim and peel the carrots, then cut them on an angle into ¼-inch-thick rounds. Zest ½ teaspoon of zest from the orange, then squeeze the juice into a small bowl. Mince the garlic. Halve, peel and mince the shallot.
2. Heat a drizzle of olive oil in a small pot over medium-high heat. Add the garlic, one sprig of thyme and all but 2 teaspoons of the minced shallot (reserve the rest for step 5). Cook, stirring, until fragrant, about 30 seconds. Stir in the rice and ¾ cup water. Bring to a boil, then cover, reduce heat to low and simmer gently until the rice is tender, about 15 minutes. Keep covered off the heat.
3. Meanwhile, place the carrots, orange juice, ¼ teaspoon sugar and a pinch of salt in a large pan. Cover with a lid and cook over medium heat until tender, 12-15 minutes. If the pan dries out, add a splash of water. Once done, stir in the orange zest and 1 tablespoon of butter. Season with salt and pepper. Remove from heat and keep covered until ready to serve.
4. Pat the pork chops dry with a paper towel and season both sides with salt and pepper. Heat a large drizzle of olive oil in another large pan (preferably nonstick) over medium-high heat. Cook the pork until browned and cooked to your desired doneness, 4-6 minutes per side. Transfer to a plate and set aside.
5. Heat a drizzle of olive oil in the same pan over medium heat. Add one sprig of thyme and the remaining 2 teaspoons of shallot. Cook until fragrant, about 30 seconds. Add the white wine vinegar and let it reduce by half, about 30 seconds. Stir in ¼ cup water, the chicken stock concentrate and the cranberry jam. Cook until the sauce thickens, 1-2 minutes. Remove from heat and stir in 1 tablespoon of butter. Season with salt and pepper. Return the pork chops and any accumulated juices to the pan, turning to coat them in the sauce.
6. Fluff the rice with a fork, then stir in the remaining 1 tablespoon of butter. Season with salt and pepper. Remove the thyme sprigs from the rice and the sauce. Divide the rice and carrots between plates. Arrange the pork chops on top of the rice and drizzle with any remaining sauce from the pan.

Recipe Tips

FAQ

Can I use dried thyme instead of fresh?

Yes, you can substitute 1 teaspoon of dried thyme for the fresh sprigs. Add it along with the garlic and shallot in step 2 and step 5.

What can I use instead of cranberry jam?

You can substitute with whole berry cranberry sauce or even raspberry jam for a similar sweet-tart flavor.

How do I know when the pork chops are done?

Pork chops are safely cooked when they reach an internal temperature of 145°F. Use a meat thermometer for accuracy or cut into the thickest part to check that the juices run clear.