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
- 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 and seasonal vegetables.