Roasted Cranberry Pork Chops

4
Servings
10m
Prep Time
20m
Cook Time
30m
Ready In

Recipe: #33572

October 22, 2019



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Original recipe yields 4 servings
OK

Nutritional

  • 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

Step 1

Preheat the oven to 450 degrees.

Step 2

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

Step 3

Rub pork chops with the brown sugar mixture.

Step 4

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.

Step 5

Remove the pork chops from the skillet and set aside.

Step 6

To the skillet, slowly add the wine and juice.

Step 7

Add the remaining brown sugar, the butter, cranberries, thyme, and rosemary.

Step 8

Season with salt.

Step 9

Bring the sauce to a boil over high heat.

Step 10

Reduce the heat to medium and slide the pork chops into the sauce, cook for a minute longer and remove from heat.

Step 11

Transfer the skillet to the oven and roast for 10-15 minutes or until the chops are lightly charred and the sauce thickened.

Step 12

Serve the chops with the pan sauce spooned over top.

Tips & Variations


No special items needed.

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