Roasted Cranberry Pork Chops
""
Ingredients
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 by Step Method
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
No special items needed.