The work aims to prepare chitosan (CS)-Aronia melanocarpa polyphenol (AMP) composite coating to prolong the storage period of refrigerated pork. A composite coating was prepared by cross-linking method. The effects of different mass fractions of CS, citric acid and AMP on the forming time, water vapor permeability, light transmittance and cohesiveness of the composite coating were investigated by single factor test, and the antibacterial properties of different composite coatings and the preservation effect on refrigerated pork were compared. The optimal addition ratio of CS-AMP composite coating was 2.20% chitosan, 4.20% citric acid and 0.18% AMP. The composite coating prepared under this condition had short forming time, low water vapor permeability and high light transmittance and cohesiveness. The forming time was (4.37±0.52) min, water vapor permeability was (9.38±0.45) g/(m2.24 h), light transmittance was (90.20±0.35)%, and cohesiveness was (1.33±0.15) Pa.s. Through bacteriostatic experiments, it was found that its inhibitory effect on Escherichia coli reached (12.49±0.25) mm, and its inhibitory effect on Staphylococcus aureus reached (11.61±0.52) mm. Through the preservation test of refrigerated pork, it was found that after addition of AMP, the antibacterial effect of the composite coating was more obvious, and the microbial reproduction in pork was significantly inhibited. When the AMP reaches certain content, it can improve its forming time, water vapor permeability, light transmittance and cohesiveness, and delay pork spoilage. The potential application value of CS-AMP composite coating provides a basis for further research on food packaging materials.