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Balsamic Cranberry Pork Chops
Have this on the table in less than 20 minutes.
- 2 center-cut bone-in rib pork chops
- 1 tbs olive oil
- 2 tbs finely chopped onion
- 1 cup cranberries fresh or frozen
- 1/2 cup chicken stock
- 2 tbs brown sugar
- 1 sprig fresh rosemary about 2-inches long. bruised
- 1 tbs unsalted butter
- 2 tsp balsamic vinegar
- Salt to taste
Heat the oil in a heavy skillet over medium-high heat. Pat the pork chops dry and sprinkle with a pinch of salt each. When oil is hot, add the chops and brown well on both sides. I kept turning them so they did not overbrown until they tested 165F/74C internal temp.
Remove chops from pan and cover with foil. Lower heat to medium-low then add the onion. Cook for about 3 minutes so they're soft but not browned.
Add the chicken stock, brown sugar, cranberries and rosemary. Stir well and cook for approximately 5 minutes or until liquid has slightly thickened.
Remove from heat and add the butter and balsamic vinegar. Stir well and add the chops back to the pan.
If using dried rosemary, start with 1/4 tsp roughly chopped.
Recipe may be doubled, etc.
Serving: 1serving | Calories: 420kcal | Carbohydrates: 22g | Protein: 31g | Fat: 23g | Saturated Fat: 8g | Cholesterol: 107mg | Sodium: 157mg | Potassium: 605mg | Fiber: 2g | Sugar: 16g | Vitamin A: 207IU | Vitamin C: 7mg | Calcium: 19mg | Iron: 1mg