Tangy Cranberry Pork Chops

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Rating: 5.0/5 (3 votes cast)
Tangy Cranberry Pork Chops, 5.0 out of 5 based on 3 ratings


5 min

25 min


    • 6
      Canadian Pork Loin Centre Chops, 3/4"/2 cm thick
    • 1 tsp
      5 mL
      canola oil
    • 쩍 tsp
      2 mL
    • 1 Tbsp
      15 mL
    • 1 cup
      250 mL
      finely chopped onion
    • 2
      sprigs fresh rosemary, chopped (or 2 tsp/10 mL dried)
    • 쩍 cup
      125 mL
      fresh or frozen cranberries, chopped
    • 쩐 cup
      175 mL
      reduced sodium chicken broth
    • 13 oz
      384 mL
      can whole berry cranberry sauce
    • 1 Tbsp
      15 mL
      balsamic vinegar


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; saut챕 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.

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