Cranberry Pork Chops
photo by daisygrl64
- Ready In:
- 33mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 4 pork loin chops with bone (1 1/4 lb)
- 2.46 ml salt
- 2.46 ml black pepper
- 29.58 ml vegetable oil
- 2 shallots or 1 onion, diced
- 2 garlic cloves, finely chopped
- 78.78 ml reduced-sodium chicken broth
- 78.78 ml dried cranberries
- 59.14 ml apple jelly
- 44.37 ml cider vinegar
- 4.92 ml fresh rosemary, chopped or 2.46 ml dried rosemary
directions
- 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.
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RECIPE SUBMITTED BY
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