Pork Chops With Cranberry Glaze
Per serving
This scrumptious recipe from the Canadian Living website is easy enough for weeknights but fancy enough to serve to guests.
Ingredients
4 serv.Step-by-step instructions
- 1
Sprinkle the pork chops with half of the salt and pepper.
- 2
In a large skillet, heat 1 tablespoon of the oil over medium-high heat.
- 3
Brown the pork chops, turning once, until golden.
- 4
Transfer to a plate and drain the fat from the pan.
- 5
Add the remaining oil to the pan and fry the shallots, garlic and remaining salt and pepper over medium heat, stirring occasionally, until softened, about 2 minutes.
- 6
Add the chicken broth, dried cranberries, apply jelly, vinegar and rosemary.
- 7
Stir until the jelly melts and cranberries soften, about 4 minutes.
- 8
Return the pork and any juices to the pan, turning to coat.
- 9
Reduce the heat, cover and simmer, turning once, until the juices run clear when the pork is pierced and just a hint of pink remains inside, about 5 minutes.
- 10
Transfer the pork to a platter and keep warm.
- 11
Boil the sauce until syrupy, about 1 minute.
- 12
Pour over the pork.
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