Roasted Cranberry Pork Chops
October 22, 2019
- Serving Size: 1 (245 g)
- Calories 419.5
- Total Fat - 23 g
- Saturated Fat - 8.2 g
- Cholesterol - 98 mg
- Sodium - 105.9 mg
- Total Carbohydrate - 20.5 g
- Dietary Fiber - 1.7 g
- Sugars - 17.5 g
- Protein - 30.6 g
- Calcium - 23.1 mg
- Iron - 1.3 mg
- Vitamin C - 8.2 mg
- Thiamin - 0.7 mg
Preheat the oven to 450 degrees.
In a small bowl, combine cayenne, cinnamon, salt and pepper to taste (I add a large pinge of both) and 3 tablespoons of the brown sugar
Rub pork chops with the brown sugar mixture.
Heat the olive oil in a large skillet over high heat. When the oil shimmers, add the pork chops and sear for 2 to 4 minutes per side or until golden brown.
Remove the pork chops from the skillet and set aside.
To the skillet, slowly add the wine and juice.
Add the remaining brown sugar, the butter, cranberries, thyme, and rosemary.
Season with salt.
Bring the sauce to a boil over high heat.
Reduce the heat to medium and slide the pork chops into the sauce, cook for a minute longer and remove from heat.
Transfer the skillet to the oven and roast for 10-15 minutes or until the chops are lightly charred and the sauce thickened.
Serve the chops with the pan sauce spooned over top.
Tips & Variations
No special items needed.