Pork Chops with Rhubarb Cranberry sauce is sweet, tangy, and just a little bit unexpected.  This dish brings a seasonal twist to the dinner table.

Juicy pork chops are the hearty anchor here, perfectly seared with a golden edge and tender center.

But the real magic comes with the sauce—a vibrant blend of rhubarb and cranberry that’s both tart and slightly sweet.

Each bite offers a contrast: the savoury richness of pork paired with the bright zing of fruit.  This gluten free recipe yields 4 servings.

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Be sure to read through the entire post so that you don’t miss out on any important tips and tricks!

To begin making Pork Chops with Rhubarb Cranberry Sauce I combined dried cranberries with vinegar and hot water so they would soften.

Then I cut up some rhubarb into 1/2 inch pieces.

I also cut up some yellow onion.

Then I heated some olive oil in a small saucepan over medium-low heat.

I added the chopped onion and let it cook until softened.  About 10 minutes.

After 10 minutes I added the cranberry mixture, rhubarb and some granulated sugar to the saucepan.

 I brought the mixture to a boil and then let it simmer for 5-8 minutes or until the rhubarb had softened.

Once softened I added a bit of salt and pepper to the sauce.

While the sauce was cooking I seasoned both sides of the pork chops with salt and pepper.

Then I heated some more olive oil in a large skillet over medium-high heat.

Once the oil was heated I added the seasoned pork chops and cooked them until browned and cooked through.  About 3 to 4 minutes per side.

Serve the pork chops smothered in the warm rhubarb cranberry sauce.  The rhubarb adds that unmistakable sharpness, mellowed just enough by the cranberry’s natural sweetness.

The colour is stunning too—rosy and jewel-toned, it turns an everyday meal into something eye-catching.  Served with simple sides like roasted veggies or creamy mash, it easily becomes the star of the plate.

Perfect for spring or fall, it walks the line between rustic and refined. The flavours linger in the best way—bold, balanced, and beautifully different.

 

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

More Pork Chop Recipes You Will Enjoy…

 

PRINTABLE VERSION OF THE RECIPE CAN BE FOUND AT THE BOTTOM OF THE PAGE

Ingredients You’ll Need to Make these Pork Chops with Rhubarb Cranberry Sauce:

• 4 pork loin chops
• 1/2 cup dried cranberries
• 1 tbsp balsamic vinegar
• 1/4 cup hot water
• 1 tsp plus 2 tbsp olive oil
• 1/2 cup diced yellow onion
• 2 cups chopped rhubarb
• 3 tbsp sugar
• salt and pepper

How to Make Pork Chops with Rhubarb Cranberry Sauce:

1. Combine the dried cranberries, vinegar and water in a small bowl.  Let stand 10 minutes.
2. Dice the yellow onion.
3. Chop the rhubarb into 1/2 inch pieces
4. Put the teaspoon of olive oil in a small saucepan over medium-low heat.
5. Add the onion and cook for about 10 minutes or until soft.
6. Add the cranberry mixture, rhubarb and granulated sugar to the saucepan.  Bring to a boil.
7. Reduce heat to medium-low and simmer until rhubarb softened.  5 – 8 minutes.
8. Season sauce with a bit of salt and pepper.  Remove from heat and keep warm.
9. While the sauce is cooking season the pork chops with salt and pepper on both sides.
10. Pour the 2 tbsp of olive oil into a large skillet and heat over medium-high heat.
11. Add the pork chops and cook until browned and cooked through.  About 3 to 4 minutes per side.
12. Serve the pork chops smothered in the rhubarb cranberry sauce.
13. Enjoy!

FAQs:

What should I serve with pork chops with rhubarb cranberry sauce?

Pork chops with rhubarb cranberry sauce pair beautifully with sides that balance the sweet-tart richness of the sauce and the savory depth of the meat. Here are some great ideas to round out your plate:

Vegetables:

• Roasted Brussels sprouts – slightly charred and caramelized for contrast

• Green beans almondine – a light, nutty crunch to brighten the meal

• Garlic sautéed kale or spinach – earthy greens to balance the tang

• Maple glazed carrots – a gentle sweetness that won’t overpower

Potatoes or Grains:

• Creamy mashed potatoes – classic and comforting

• Wild rice pilaf – adds a nutty, chewy texture and holds up well to the sauce

• Roasted baby potatoes – herby and golden with crispy edges

Gluten Free Breads:

• Warm gluten free cornbread – slightly sweet and perfect for soaking up extra sauce

• Rustic gluten free sourdough – hearty and tangy to complement the fruit notes

Optional Touch:

• Apple fennel slaw – crisp, fresh, and slightly tart for a refreshing side

• Arugula salad with goat cheese and pecans – peppery, creamy, and a little crunchy

 

How do I store pork chops with rhubarb cranberry sauce?

To store pork chops with rhubarb cranberry sauce safely and deliciously, follow these steps:

Refrigerator (Short-Term Storage):

• Cool first: Let the pork chops and sauce cool to room temperature (within 2 hours of cooking).

• Use an airtight container: Place the pork chops and sauce together in a shallow, airtight container to keep them moist and flavorful.

• Label and date: Store in the refrigerator for up to 3 to 4 days.

Freezer (Long-Term Storage):

• Separate layers: Wrap individual pork chops in foil or plastic wrap, then place in a freezer-safe container or zip-top bag with the sauce either on top or in a separate small container.

• Freeze quickly: Store for up to 2 to 3 months.

• Thaw safely: Defrost in the fridge overnight before reheating.

Reheating Tips:

• Reheat gently in a skillet or covered in the oven (325°F) with a splash of broth or water to prevent drying out.

• For microwave reheating, cover loosely and heat in short intervals, stirring the sauce between bursts.

This way, the pork stays tender and the sweet-tart sauce keeps its zing!