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pork loin chops with bone salt black pepper vegetable oil shallots garlic chicken broth cranberries apple jelly cider vinegar fresh rosemary
Viewed: 41 - Published at: 6 years agoIngredients
- 4 pork loin chops with bone (1 1/4 lb)
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons vegetable oil
- 2 shallots or 1/2 onion, diced
- 2 garlic cloves, finely chopped
- 1/3 cup reduced-sodium chicken broth
- 1/3 cup dried cranberries
- 1/4 cup apple jelly
- 3 tablespoons cider vinegar
- 1 teaspoon fresh rosemary, chopped or 1/2 teaspoon dried rosemary
Method
- Sprinkle pork chops with half salt and pepper. In a large skillet, heat half the oil at medium-high heat. Add pork chops and brown for about 4 minutes (flip them one time). Set aside in a plate.
- Deglaze the skillet. Heat remaining oil at medium heat. Add shallots, garlic and remaining salt and pepper, stirring from time to time, for about 2 minutes or until shallots have softened. Add remaining ingredients and cook, while stirring, for about 4 minutes or until jelly has melted and cranberries are tender.
- Put the pork chops back in the skillet with their juices and flip them to coat well. Reduce heat, cover and let simmer 8 to 10 minutes or until slightly pink inside. Set aside in a warm place. Simmer the sauce for about 1 minute or until thicken. Serve the pork chops with the sauce on it.
