Pork Chops with Cranberry Glaze
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Pork Chops with Cranberry GlazeMove over turkey! This delicious and festive cranberry glaze is unlike anything you've even tried before on a pork chop. based on2 ratings.
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: | - |
| cal | 317317 cal |
| pro | 23 g23g pro |
| total fat | 14 g14g total fat |
| sat. fat | 3 g3g sat. fat |
| carb | 25 g25g carb |
| fibre | 1 g1g fibre |
| chol | 63 mg63mg chol |
| sodium | 396 mg396mg sodium |
| % RDI: | - |
| calcium | 33 calcium |
| iron | 88 iron |
| vit A | 11 vit A |
| vit C | 33 vit C |
| folate | 22 folate |
Move over turkey! This delicious and festive cranberry glaze is unlike anything you've even tried before on a pork chop.
Ingredients
- 4 pork loin centre chops, boneless , (1 lb/500 g) or bone in4 pork loin centre chops, boneless, (1 lb/500 g) or bone in
- 1/2 tsp salt 1/2 tsp salt
- 1/2 tsp pepper 1/2 tsp pepper
- 2 tbsp vegetable oil 2 tbsp vegetable oil
- 2 shallots , or half small onion, finely diced2 shallots, or half small onion, finely diced
- 2 cloves of garlic , minced2 cloves of garlic, minced
- 1/3 cup sodium-reduced chicken stock 1/3 cup sodium-reduced chicken stock
- 1/3 cup dried cranberries 1/3 cup dried cranberries
- 1/4 cup apple jelly 1/4 cup apple jelly
- 3 tbsp cider vinegar 3 tbsp cider vinegar
- 1 tsp chopped fresh rosemary , (or 1/2 tsp/2 mL crumbled dried)1 tsp chopped fresh rosemary, (or 1/2 tsp/2 mL crumbled dried)
Preparation
Sprinkle pork chops with half each of the salt and pepper.
In large skillet, heat 1 tbsp (15 mL) of the oil over medium-high heat; brown pork chops, turning once, until golden. Transfer to plate. Drain fat from pan.
Add remaining oil to pan; fry shallots, garlic and remaining salt and pepper over medium heat, stirring occasionally, until softened, about 2 minutes.
Add chicken stock, dried cranberries, apple jelly, vinegar, and rosemary. Stir until jelly melts and cranberries soften, about 4 minutes.
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.
Boil sauce until syrupy, about 1 minute. Pour over pork.
In large skillet, heat 1 tbsp (15 mL) of the oil over medium-high heat; brown pork chops, turning once, until golden. Transfer to plate. Drain fat from pan.
Add remaining oil to pan; fry shallots, garlic and remaining salt and pepper over medium heat, stirring occasionally, until softened, about 2 minutes.
Add chicken stock, dried cranberries, apple jelly, vinegar, and rosemary. Stir until jelly melts and cranberries soften, about 4 minutes.
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.
Boil sauce until syrupy, about 1 minute. Pour over pork.
Source : Canadian Living Magazine: November 2006
- Keywords : Main Course; Dinner; Christmas; Winter; Skillet; Pork; Cranberries; Onions; Chicken broth/stock; 400 calories;
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