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

Pork Loin Chops with Goat Cheese Cranberry Crumble

In Mains by sarawalkenbachLeave a Comment

Are you a fan of stuffed pork loin? Who can resist the allure of a beautifully swirled, flavor-packed dish baked to perfection? While stuffed pork loin is undeniably delicious, it can be both challenging to prepare and time-consuming to cook. Get the goodness of a stuffed tenderloin in Pork Loin Chops with Goat Cheese Cranberry Crumble in 20 minutes tops.

The mix of tangy goat cheese, dried cranberries, and crunchy nutty pumpkin seeds are a perfect mix of the flavors of Fall. Worried about picky eaters? Simply skip the crumble topping for their chop.

Pork loin chops with goat cheese cranberry crumble plated with a side spinach salad and quinoa.
This recipe gives you 2 options for sauces: Dijon Pan Sauce or Balsamic reduction.

Love the Fall flavors? Try this Stuffed Acorn Squash recipe.

Ingredients

Pork Loin Chops

Opt for thicker chops for this recipe. Consider buying an entire pork loin from a warehouse store like Costco and cut it to your preferred thickness (2 inches is ideal). Purchasing a whole loin allows you to feed a crowd or save the rest for another meal.

This quick recipe has a flavor bomb on the top with goat cheese, dried cranberries, pumpkin seeds, and thyme on top of tasty pork loin chops
Just a few ingredients needed for this easy spin on a stuffed tenderloin.

Don’t want to mess with cutting your own? No problem, just ask your butcher for thick boneless pork chops. Two inches is a good thickness for this dish.

Need another easy recipe? Try my Chicken Artichoke Bake, it’s ready in 35 minutes.

Crumble Topping

This is the flavor bomb. Icing on the cake. Cherry on top. Creme de la creme. Here is the goodie you need to make the magic happen:

  • Goat Cheese
  • Dried Cranberries
  • Pumpkin Seeds
  • Thyme
Goat cheese cranberry crumble with pumpkin seeds and fresh thyme.
Mix together goat cheese, dried cranberries, pumpkin seeds, and thyme for this pork chop topper.

Don’t love some of these ingredients? No problem—make substitutions like feta for cheese, golden raisins for cranberries, pecans or almonds for seeds, and rosemary for thyme.

Sauce Options

Don’t be intimidated by making your own sauce. It’s worth it for that extra burst of flavor.

Balsamic Glaze

Indulge in a fruity, sweet, and delightful balsamic glaze. Simply simmer vinegar until it thickens slightly. In this recipe, add a spoonful of Dijon to balance the flavors. Quality vinegar makes all the difference.

Balsamic vinegar reduction being drizzled on top of seared pork loin chops  with a goat cheese cranberry crumble.
Balsamic reduction is as easy as letting balsamic gently boil for 5-8 minutes on the stove top.

Dijon Pan Sauce

Prefer a savory sauce? Create an easy pan sauce with chicken stock, Dijon mustard, and a touch of butter. No need to dirty extra dishes:

  1. Remove chops from pan.
  2. Pour stock and Dijon into pan.
  3. Bring to a boil, scraping bits on the bottom of pan.
  4. Once thickened, remove from heat and add a pad of butter.
Dijon pan sauce drizzled on top of seared pork loin chops with goat cheese cranberry crumble.
Dijon pan sauce is easy! To start, remove the chops from pan, pour in chicken stock, Dijon, fresh thyme, and pepper. Simmer, stir and scrape bottom getting brown bits. Reduce by half and add a pad of butter to finish.

How to Make Pork Loin Chops with Crumble

To make these flavorful Pork Loin Chops start with seasoning the meat. Salting beforehand gives the seasoning time to penetrate through the thick cut.

How much in advance should I season, you ask? Salting the day before is optimal, however, I’m notorious for failing at this step. Seasoning right before starting this recipe will works too.

For this recipe, you’ll need a pan that can go from stovetop to oven—a cast iron skillet is perfect.

Seared pork loin chops in pan that can go from stove top to oven.
Sear each side of pork chops for 3 minutes on each side.
  1. Heat up the pan on high heat. Add in 2 tablespoons of avocado oil (or olive oil). If chops are wet, pat dry with a paper towel. Sear each side of the pork chops for 3 minutes, achieving a beautiful golden-brown color.
  2. While the chops sear, mix goat cheese, cranberries, pumpkin seeds, and thyme in a small bowl.
  3. Once seared, add a spoonful of the goat cheese mixture to each chop.
  4. Place them in a preheated 400-degree oven for 5-10 minutes or until the internal temperature reaches 145 degrees. If your chops are thin and reach 145 degrees before the oven, apply the crumble and broil briefly to soften the cheese.
  5. If opting for the Balsamic Reduction, start gently boiling it when the chops go into the oven. For the Dijon pan sauce, remove the chops from pan once they reach 145 degrees. Add chicken stock, Dijon, and thyme, simmer until reduced by half. Add a pat of butter for sheen and richness.
  6. Serve your chosen sauce in a gravy boat or serving vessel, drizzling it over the plated chops. Enjoy!

Sides to Serve With

There are several options to serve with these delicious Pork Loin Chops with Goat Cheese Cranberry Crumble. Keep it colorful with these side options:

How do I know the pork is done?

Pork is done when it has an internal temperature of 145 degrees.

My chops are at temp after searing, do I still put in the oven?

You don’t want dry chops, but you do want to melt the goat cheese slightly. Put the broiler on high and toast the tops for a few minutes to soften the cheese.

Why are my chops not searing well?

They are either too wet or you don’t have the temperature high enough. It should be on high and only take 2-3 minutes per side to sear.

Fall Recipes

Apple Cinnamon Energy Balls

Easy Apple Cider Cocktail

Sweet Potato Crisp

Stuffed Acorn Squash

Apple Spice Muffins

Lightened Up Pretzel Encrusted Schnitzel

Apple & Feta Harvest Salad with Maple Cinnamon Vinaigrette

Apple Peanut Butter Cookies

thyme branch

Thanks for reading along. I hope you enjoy this recipe as much as we do. If you would like more healthy recipes like this one sent right to your inbox, sign up for my Recipe Drops. They are always FREE.

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 2 votes
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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