Pork Chops with Cranberry Glaze
Stacy Bodnar
ingredients
- 4 pork loin centre chops boneless
- 1/2 tsp each salt and pepper
- 2 tbsp vegetable oil
- 2 shallots or half small onion, finely diced
- 2 cloves garlic, minced
- 1/3 cup sodium-reduced chicken stock
- 1/3 cup dried cranberries
- 1/4 cup apple jelly
- 3 tbsp cider vinegar
- 1 tsp chopped fresh rosemary or 1/2 tsp dried
directions
- 1
Sprinkle pork chops with half each of the salt and pepper. In large skillet, heat 1 tbsp of the oil over medium high heat; brown pork chops, turning once, until golden. Transfer to plate. Drain fat from pan.
- 2
Add remaining oil to pan; fry shallots, garlic and remaining salt and pepper over medium heat, stirring occasionally, until softened, about 2 minutes.
- 3
Add chicken stock, dried cranberries, apple jelly, vinegar and rosemary. Stir until jelly melts and cranberries soften, about 4 minutes.
- 4
Return pork and any juices to pan, turning to coat. Reduce heat, cover and simmer, turning once, until juices run clear when pork is pierced and just a hint of pink remains inside, about 5 minutes. Transfer pork to platter; keep warm.
- 5
Boil sauce until syrupy, about 1 minute. Pour over pork.
Source: Canadian Living
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