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Pork loin chops topped with goat cheese, cranberries, and pumpkin seeds and a drizzle of Dijon pan sauce.

Pork Loin Chop with Goat Cheese Cranberry Crumble

Sara Walkenbach
Get the flavors of a stuffed pork loin without all the work. These chops are seared on each side, topped with a mix of tangy goat cheese, dried cranberries, and crunchy nutty pumpkin seeds and toasted in the oven. Finished with your sauce of choice: Balsamic Reduction or Dijon Pan Sauce.
5 from 3 votes
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Main Course
Cuisine American
Servings 4 people
Calories 225 kcal

Equipment

  • 1 Cast Iron skillet or one that can go from stove top to oven

Ingredients
  

  • 4 2" thick Boneless Pork Chops
  • 2 tsp Sea Salt or Garlic Salt
  • 3 oz Goat Cheese softened
  • 1/3 cup Dried Cranberries
  • 3 tbsp Pumpkin Seeds
  • 1 tbsp Fresh Thyme chopped
  • 2 tbsp Avocado Oil or Olive Oil

Balsamic Reduction

  • 1/2 cup Balsamic Vinegar good quality
  • 1 tbsp Dijon Mustard
  • 1-2 sprigs Fresh Thyme

Dijon Pan Sauce

  • 1 cup Chicken Stock
  • 2 tbsp Dijon Mustard
  • 1 tbsp Fresh Thyme
  • 1/2 tbsp Butter
  • Fresh Cracked Pepper

Instructions
 

  • Season both sides of pork loin chops with salt the day before if you can, otherwise right before cooking is fine.
  • Preheat oven to 400℉. Heat pan that can go from stove top to oven over high heat, add avocado oil.
  • Sear pork chops 2-3 minutes each side. As chops are searing, mix together goat cheese, dried cranberries, pumpkin seeds, thyme with a fork. Once both sides of chops are seared, top chops with goat cheese mixture. Place in oven. Bake until internal temperature is 145℉, about 5-10 minutes.
  • For Balsamic Reduction: when starting to sear the chops, start a small pot on the stovetop over low to medium heat. Add vinegar, Dijon, and thyme. Bring to a gentle boil for 6-8 minutes. Vinegar will thicken as it sits. Don't over cook!
  • For Dijon Pan Sauce: once the chops are done, remove from pan and set aside. Over medium heat, add chicken stock, Dijon, thyme and pepper to pan. Bring to a gentle boil until reduced by half, about 10 minutes.
  • Drizzle preferred sauce over chops and enjoy!

Nutrition

Serving: 1servingsCalories: 225kcalCarbohydrates: 15gProtein: 7gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 0.01gCholesterol: 10mgSodium: 1291mgPotassium: 129mgFiber: 1gSugar: 12gVitamin A: 319IUVitamin C: 3mgCalcium: 54mgIron: 2mg
Keyword Dijon pan sauce, easier stuffed pork loin, goat cheese and dried cranberries, pears with balsamic reduction, pork loin chop with goat cheese cranberry crumble, seared pork chops
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