Pork Chops With Cranberry Glaze

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READY IN: 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Sprinkle the pork chops with half of the salt and pepper.
  • In a large skillet, heat 1 tablespoon of the oil over medium-high heat.
  • Brown the pork chops, turning once, until golden.
  • Transfer to a plate and drain the fat from the pan.
  • Add the remaining oil to the pan and fry the shallots, garlic and remaining salt and pepper over medium heat, stirring occasionally, until softened, about 2 minutes.
  • Add the chicken broth, dried cranberries, apply jelly, vinegar and rosemary.
  • Stir until the jelly melts and cranberries soften, about 4 minutes.
  • Return the pork and any juices to the pan, turning to coat.
  • Reduce the heat, cover and simmer, turning once, until the juices run clear when the pork is pierced and just a hint of pink remains inside, about 5 minutes.
  • Transfer the pork to a platter and keep warm.
  • Boil the sauce until syrupy, about 1 minute.
  • Pour over the pork.
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