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Prep Time: 15 Minutes Cook Time: 18 Minutes |
Ready In: 33 Minutes Servings: 4 |
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A recipe from Coup de Pouce. It uses dried cranberries and it's done in a skillet. Ingredients:
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:
1. 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.
2. 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.
3. 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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