These cranberry pork chops are beautiful and bursting with flavor. Pan seared pork chops are served in a cranberry sauce infused with orange, maple, fresh rosemary, and ginger. They're elegant enough for dinner parties, but also easy enough for weeknights, and they're ready in just 20 minutes!
Ingredients
4 bone-inpork chops
½ teaspoonEACH: salt and pepper
1tablespoonolive oil
3cupsfresh or frozen cranberries
¾ cup orange juice
⅓ cupmaple syrup
2teaspoonsminced fresh rosemary
1teaspoonfinely grated ginger
Orange slices and fresh rosemary sprig, to garnish
Instructions
Dry the pork chops with paper towels then season them on both sides with salt and pepper.
4 bone-in pork chops, ½ teaspoon EACH: salt and pepper
Heat the oil in a large frying pan on medium-high heat. Sear the pork chops until they are light brown on both sides, about 3 minutes per side. Remove them from the pan.
1 tablespoon olive oil
Add the cranberries, orange juice, maple syrup, rosemary, and ginger to the pan and bring it to a boil. Let it boil until most of the cranberries have popped and are soft.
3 cups fresh or frozen cranberries, ¾ cup orange juice, ⅓ cup maple syrup, 2 teaspoons minced fresh rosemary, 1 teaspoon finely grated ginger
Put the pork chops and any juices that accumulated on the plate back into the pan. Cover the pan and cook the pork chops for 5 minutes, or until they are cooked through. Garnish with some sliced oranges and a sprig of rosemary.
Orange slices and fresh rosemary sprig
Serving: 1 pork chop with ¼ of the sauce, Calories: 367kcal, Carbohydrates: 32g, Protein: 30g, Fat: 13g, Saturated Fat: 4g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 7g, Trans Fat: 0.1g, Cholesterol: 90mg, Sodium: 360mg, Potassium: 715mg, Fiber: 3g, Sugar: 23g, Vitamin A: 143IU, Vitamin C: 34mg, Calcium: 50mg, Iron: 1mg