Keto Recipes Whole30

Cranberry Rosemary Pork Chops

Cranberry Pork Chop Skillet

Boneless pork chops are such a flavorful and cheap protein option to cook. My new Cranberry Rosemary Pork Chops are straight from a dream and will make your mouth water just by looking at them. In addition, they are Whole30, Paleo and Keto compliant.

This post was sponsored by The Capital One Walmart Mastercard but all opinions remain my own.

If cooked correctly, pork chops can be super juicy and tender. However, it does take some practice. Through trial and error, I have found the best way to cook a pork chop is to sear both sides in a cast iron skillet and then transferring the cast iron to a 400F oven!

The Capital One Walmart Rewards MasterCard

The cooking process matters, but most importantly, purchasing fresh ingredients will be key for this recipe to be perfect. My favorite place to get all the ingredients for this dish is from Walmart. Did you know that if you have The Capital One Walmart Rewards Mastercard it rewards you for shopping at Walmart and on purchases made everywhere else Mastercard is accepted?

For me, I love the fact that I can get rewarded for shopping at one of my go-to spots, Walmart. There is even better news! The card offers 5% back on purchases at Walmart online, inclusive of Walmart Grocery Pickup and Delivery so you can earn 5% back on all of the items you’ll need to make this dish.

The main reason I love this recipe is because it’s savory with a tiny bit of sweet. The cranberries add a little bit of sweetness without overpowering the entire dish. If you are living Keto, no need to worry, in one cup of cranberries is only 12 grams of carbs and that is divided among 6 servings in this dish. Needless to say, this savory and sweet dish is Keto compliant.

Can you thicken the broth to make it more like a gravy?

Absolutely! However, for this recipe I preferred a thinner broth, but if you want it thicker I have a Paleo and Keto option. For Paleo, I recommend using 1 1/2 tbsp of tapioca flour dissolved in 2 tbsp of water. This will allow the tapioca flour to mix completely in the broth and not make the sauce clumpy. As for Keto, I would recommend using 1/4 tsp of xanthan gum and whisk in until completely dissolved in the broth.

Can you freeze these Cranberry Rosemary Pork Chops?

Yes! I actually just froze a whole batch and have been thawing and reheating for quick lunches throughout the week. To prepare for the freezer, add all the pork chops along with the sauce to a freezer proof container and add to the freezer. They will stay good up the 3 months. When ready to eat, simply remove from freezer, allow time to thaw and reheat in the oven or microwave.

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Cranberry and Rosemary Pork Chop Skillet
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Cranberry Rosemary Pork Chops


  • Author: Ashley McCrary
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 6 servings 1x

Description

Sweet and savory Pork Chops drenched in a balsamic cranberry sauce and topped infused with fresh rosemary and lemons. These chops are tender, juicy and cooked to perfection. Whole30, Paleo, Keto Gluten and Dairy Free. 


Scale

Ingredients

  • 6 boneless pork chops
  • Salt and pepper
  • 1 tbsp olive oil
  • ¾ cups beef broth (no sugar added)
  • 1 tbsp ghee
  • 2 garlic cloves, minced
  • 1 tbsp balsamic vinegar
  • 1 ½ tbsp monk fruit syrup or maple syrup (omit for Whole30)
  • 3 tbsp coconut aminos
  • 1 cup cranberries
  • 2 ½ lemons
  • 1 1/2 fresh rosemary sprigs (or 1 tbsp dried rosemary)

Instructions

  1. Take the pork chops out of the refrigerator and season on both sides with salt and pepper. Set the chops aside to rest for 20 minutes.
  2. Heat the cast iron skillet to medium high and add the olive oil.
  3. Sear on one side at a time until they are nice and golden brown and then flip and repeat on the other side. About 3-5 minutes on each side.
  4. In a small bowl, mix the beef broth, minced garlic cloves, monk fruit or maple syrup (omit for Whole30), coconut aminos balsamic vinegar, rosemary, salt and pepper to taste. Mix together with a spoon until combined. 
  5. Transfer the mixture over the pork chops along with the 1 tbsp ghee and 1 cup cranberries. Make sure the cranberries are evenly distributed. 
  6. Slice the lemon in half and place in the skillet evenly. Once heated, the juice from the lemon will add a ton of amazing flavor. 
  7. Transfer the cast iron skillet with the pork chops to the oven and roast in a 400F oven for about 10-12 minutes. This time will depend on thickness of the pork chops. Make sure to use a thermometer to check the pork.It should read 145F.

Notes

If you want to make the broth a thicker gravy, feel free to do that. For Paleo add 1 1/2 tbsp tapioca flour dissolved in 2 tbsp water OR 1/4 tsp xanthan gum for Keto. Add the tapioca or xanthan gum to the broth once done cooking in the oven.

Make sure to use a meat thermometer to check the internal temp of the pork chop. It should read 145F.

Season according to taste with salt and pepper. 

Use fresh or dried rosemary. 

  • Category: Dinner
  • Cuisine: American

Keywords: Pork Chops, Rosemary Pork Chops, Cranberry Pork Chops, Pork

Comments (12)

  • This recipe was delicious and so beautiful! My whole family (13 and 11 yr old included) enjoyed it. It makes you look like a rock star, but it’s really very easy. Since I’m doing Whole 30, I didn’t addd the sweetener, but I did add some apple sauce. I served it over cauli/potato mash and served it with roasted broccoli. Yum!

    Reply
    • This sounds amazing! Thank you so much for the review 😉

      Reply
  • Hubby made this recipe this evening at my request. It was not only gorgeous but tasted fabulous!! Wouldn’t change a thing!! We served it with acorn squash & sautéed green beans with garlic.

    Reply
    • This sounds amazing! Thank you

      Reply
  • So so good and flavorful. I couldn’t find cranberries in my grocery store, so I used raspberries instead, and it was DELICIOUS!!

    Reply
    • Thank you so much. I am glad you liked it. I bet the raspberries were are a great touch!

      Reply
  • This is so pretty! Glad to have an additional pork recipe to add to my collection.

    Reply
    • Thank you

      Reply
  • Making these tonight! What temp do you roast them in the oven?

    Reply
    • Thank you. It’s 400F

      Reply
  • I made this recipe tonight and it was amazing!!! My picky 3 year old kept slurping up the “juice”! Thanks so much Mac!!

    Reply
    • I am so happy to hear this. Thank you for the review.

      Reply

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