Charred Pork Chops
"Recipe source: Amber & Rye cookbook Original recipe calls for buckthorn berries but cranberries is a good substitute and is what I used when I made this. I also used 4 pork chops but do not need to double the sauce ingredients as it makes plenty."
Original is 2 servings
Ingredients
Nutritional
- Serving Size: 1 (310.9 g)
- Calories 647.3
- Total Fat - 38.2 g
- Saturated Fat - 12.9 g
- Cholesterol - 192.4 mg
- Sodium - 193.9 mg
- Total Carbohydrate - 18.7 g
- Dietary Fiber - 1.9 g
- Sugars - 15.2 g
- Protein - 55 g
- Calcium - 112.6 mg
- Iron - 1.8 mg
- Vitamin C - 5.6 mg
- Thiamin - 1 mg
Step by Step Method
Step 1
Season pork chops with salt and pepper.
Step 2
In a skillet, melt butter and sear pork chops for 3-5 minutes per side or until golden brown; remove from pan and set aside.
Step 3
Turn heat to low and add the apple, honey and vinegar to skillet along with 2 1/2 tablespoons water and cook stirring for 5 minutes or until apple starts to soften.
Step 4
Meanwhile, preheat broiler to high and and line a baking sheet with parchment paper.
Step 5
Return pork chops to skillet and cook for 2 minutes per side; remove from pan and set aside. Add berries to skillet.
Step 6
Transfer contents of skillet to baking sheet and broil for 2 minutes per side or until slightly charred.
Tips
No special items needed.
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