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Tangy Cranberry Pork Chops

Cranberries are grown in the lower Fraser Valley and on Vancouver Island. The BC cranberry harvest comprises about 12% of the North American crop. Today nearly 24km2 are in production in BDC yielding over 35 million kg annualy.

Recipe courtesy of Put Pork on Your Fork.

Ingredients

1 tsp (5 mL) canola oil
6 Canadian centre-cut pork chops, 3/4” (2 cm) thick
1/2 tsp (2 mL) freshly ground black pepper
1 Tbsp (15 mL) butter
1 medium onion, finely chopped
2 sprigs fresh rosemary, finely chopped
(or 2 tsp/10 mL dried rosemary)
1/2 cup (125 mL) fresh or frozen cranberries, chopped
3/4 cup (175 mL) reduced–sodium chicken broth
13 oz (384 mL) can whole berry cranberry sauce
1 Tbsp (15 mL) balsamic vinegar

Preparation

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 or stove-top stuffing and seasonal vegetables.

Prep Time: 5 Minutes
Cooking Time: 25 Minutes
Total Time: 30 Minutes

Approximately 6 Servings

Tags: cranberries | pork chops |

Tangy Cranberry Pork Chops

Tangy Cranberry Pork Chops

Ingredients

Preparation

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