Tangy Cranberry Pork Chops

Tangy Cranberry Pork Chops
Recipe type: Entree
Tangy Cranberry Pork Chops is a Canadian food recipe cooked in a rosemary and cranberry sauce.
  • 1 tsp canola oil
  • 6 pork chops, ¾ inch thick
  • ½ tsp freshly ground black pepper
  • 1 Tbsp butter
  • 1 medium onion, finely chopped
  • 2 sprigs fresh rosemary, finely chopped
  • ½ cup fresh or frozen cranberries, chopped
  • ¾ cup reduced–sodium chicken broth
  • 13 oz can whole berry cranberry sauce
  • 1 Tbsp balsamic vinegar
  1. 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.
  2. In same skillet, melt butter. Add onion and rosemary; sauté until onion softens, about 3 minutes.
  3. Add cranberries, broth, cranberry sauce and vinegar, stirring to combine. Bring to a boil; then add pork chops back to skillet.
  4. Reduce heat and simmer, uncovered, for about 15-20 minutes, until sauce is thickened and chops are cooked.
  5. Serve with rice and seasonal vegetables.

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