Recipe by Boomette
A recipe from Coup de Pouce. It uses dried cranberries and it's done in a skillet.
Top Review by daisygrl64
Delicious! Loved how easy this was and how it was between a sweet and sour taste. I will make these again. I served over rice and used the sauce over the rice. Yum! Made for Photo Tag Game.
- 4 pork loin chops with bone (1 1/4 lb)
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon black pepper
- 2 tablespoons vegetable oil
- 2 shallots or 1⁄2 onion, diced
- 2 garlic cloves, finely chopped
- 1⁄3 cup reduced-sodium chicken broth
- 1⁄3 cup dried cranberries
- 1⁄4 cup apple jelly
- 3 tablespoons cider vinegar
- 1 teaspoon fresh rosemary, chopped or 1⁄2 teaspoon dried rosemary
Directions See How It's Made
- Sprinkle pork chops with half salt and pepper. In a large skillet, heat half the oil at medium-high heat. Add pork chops and brown for about 4 minutes (flip them one time). Set aside in a plate.
- Deglaze the skillet. Heat remaining oil at medium heat. Add shallots, garlic and remaining salt and pepper, stirring from time to time, for about 2 minutes or until shallots have softened. Add remaining ingredients and cook, while stirring, for about 4 minutes or until jelly has melted and cranberries are tender.
- Put the pork chops back in the skillet with their juices and flip them to coat well. Reduce heat, cover and let simmer 8 to 10 minutes or until slightly pink inside. Set aside in a warm place. Simmer the sauce for about 1 minute or until thicken. Serve the pork chops with the sauce on it.