Tangy Cranberry Pork Chops
Posted on May 2, 2011 byVN:F [1.9.20_1166]
Tangy Cranberry Pork Chops, 5.0 out of 5 based on 3 ratings

Dinner

5 min

25 min

6
-
- 66Canadian Pork Loin Centre Chops, 3/4"/2 cm thick
- 1 tsp5 mLcanola oil
- ½ tsp2 mLpepper
- 1 Tbsp15 mLbutter
- 1 cup250 mLfinely chopped onion
- 22sprigs fresh rosemary, chopped (or 2 tsp/10 mL dried)
- ½ cup125 mLfresh or frozen cranberries, chopped
- ¾ cup175 mLreduced sodium chicken broth
- 13 oz384 mLcan whole berry cranberry sauce
- 1 Tbsp15 mLbalsamic vinegar
Directions
Heat oil in a large skillet over medium-high heat. Season pork chops with pepper, then sear on all sides, about 2 minutes. Place chops aside. In same skillet, melt butter. Add onion and rosemary; sauté until onion softens, about 3 minutes. Add cranberries, broth, cranberry sauce and vinegar, stirring to combine. Bring to a boil; then add pork chops back to skillet. Reduce heat and simmer, uncovered, for about 15-20 minutes, until sauce is thickened and chops are cooked.Serve with rice or stove-top stuffing and seasonal vegetables.
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