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Pan-Fry

Skillet Pork Chops with Burst Cranberries
Ingredients
Sauteing fresh cranberries with shallots and rosemary creates a tangy, autumnal pan sauce for bone-in pork chops.
1 Tbsp. vegetable oil
2 bone-in pork chops
Salt and pepper
1 shallot, sliced thin
3/4 cup fresh or frozen cranberries
1/2 cup low-sodium chicken broth
2 Tbsp. brown sugar
1 rosemary sprig
1 Tbsp. unsalted butter
2 tsp. balsamic vinegar
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Skillet Pork Chops with Burst Cranberries

Skillet Pork Chops with Burst Cranberries

Skillet Pork Chops with Burst Cranberries
  • Servings:Serves 2
  • Prep Time:5 minutes
  • Cook Time:20 minutes
directions
1. Heat oil in a medium skillet over medium-high heat until just smoking.
2. Pat pork chops dry with paper towels and season with salt. Add to skillet and cook, flipping every minute, until chops are well browned and internal temperature registers 145 degrees, 8 to 10 minutes. Transfer to a plate and cover loosely with foil.
3. Reduce heat to medium-low and add shallot. Cook, stirring frequently, until softened, about 3 minutes.
4. Add cranberries, chicken broth, brown sugar, and rosemary sprig and cook, stirring occasionally, until thickened, about 5 minutes. Remove skillet from heat and stir in butter and vinegar; season with salt and pepper to taste.
5. Return pork chops and any accumulated juices to skillet, spoon sauce over top, and serve.
Source: Hannaford fresh Magazine, October - November 2019
 
 
 
 
 
 
 
 
 
 
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