Pork Chops with Cranberry Glaze
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 317 |
| pro | 23 g |
| total fat | 14 g |
| sat. fat | 3 g |
| carb | 25 g |
| fibre | 1 g |
| chol | 63 mg |
| sodium | 396 mg |
| % RDI: | - |
| calcium | 3% |
| iron | 8% |
| vit A | 1% |
| vit C | 3% |
| folate | 2% |
-
4 pork loin centre chops boneless (1 lb/500 g) or bone in
1/2 tsp (2 mL) each salt and pepper
2 tbsp (25 mL) vegetable oil
2 shallots or half small onion, finely diced
2 cloves garlic, minced
1/3 cup (75 mL) sodium-reduced chicken stock
1/3 cup (75 mL) dried cranberries
1/4 cup (50 mL) apple jelly
3 tbsp (50 mL) cider vinegar
1 tsp (5 mL) 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
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