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Pork Chops with Cranberry Sauce Recipe

A stunning vegan twist on Pork Chops with Cranberry Sauce—juicy, rich, and bursting with tangy-sweet flavor.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 340
Ingredients Method Notes

Ingredients
  

For the Vegan “Pork Chops”
  • 2 cups seitan or firm tofu thickly sliced
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • ½ tsp thyme
  • ½ tsp salt
  • ½ tsp black pepper
For the Cranberry Sauce
  • 1 cup fresh or frozen cranberries
  • 2 tbsp maple syrup
  • 1 tbsp orange juice
  • 1 tsp lemon zest
  • ¼ cup vegetable broth
  • ½ tsp cinnamon
  • 1 tsp cornstarch mixed with 2 tbsp water
For Garnish
  • Fresh rosemary or orange slices

Method
 

  1. Prep the “Pork”: Toss seitan or tofu with olive oil, garlic powder, thyme, salt, and pepper. Marinate for 10 minutes.
  2. Sear to Perfection: Heat skillet over medium-high heat. Cook each side for 5–6 minutes until golden and lightly crisp. Set aside.
  3. Make the Sauce: In a saucepan, combine cranberries, maple syrup, orange juice, lemon zest, and broth. Simmer for 8–10 minutes until cranberries burst.
  4. Thicken the Magic: Stir in cornstarch slurry and cinnamon. Cook for another 2 minutes until sauce becomes glossy and luxurious.
  5. Combine: Pour the cranberry sauce over the seitan or tofu. Coat evenly and let everything simmer together for 3–5 minutes.
  6. Serve Like Royalty: Garnish with rosemary or orange slices. Pair with mashed potatoes or roasted veggies.

Notes

Nutritional Values (Per Serving)

  • Calories: 340
  • Total Fat: 9g
  • Saturated Fat: 1.2g
  • Carbohydrates: 36g
  • Fiber: 5g
  • Protein: 24g

Vitamins & Minerals (Per Serving)

  • Iron: 20%
  • Vitamin C: 35%
  • Calcium: 16%
  • Vitamin A: 14%
  • Magnesium: 15%

Additional Notes/Tips

  • Add a splash of red wine for a deeper, richer flavor.
  • Use lingonberries for a Nordic twist—because we’re cultured like that.
  • Want extra sweetness? A drizzle of agave before serving works wonders.
  • This pairs beautifully with stuffing or garlic mashed cauliflower.
  • Warning: May cause “wow, you made this?!” reactions at the table.