Cranberry balsamic pork chops

Cranberry balsamic pork chops are a quick and easy weeknight or date night dinner that brings serious season with unproblematic ingredients.

Hiya friends!

Did you enjoy that extra hour from daylight savings over the weekend? We kept the kids up a little late on Sat night, watching a movie and eating popcorn, hoping that would assist them sleep in.

Information technology worked, a lilliputian. They were upwards before their normal time but non by much. And funny, they weren't and then concerned about playing or the fourth dimension, only said their tummies hurt because they were SO hungry.

Haha, totally my kids 😉 Speaking of food…

Apparently I've been on a fleck of pork kick lately. We've had pork chops with apple butter and balsamic pork tenderloin with thyme recently, and I've got a really good Italian wearisome cooker pork recipe coming up soon.

(You can sign upward for my free e-newsletter to get weekly updates about new posts. You'll as well get my free e-cookbook with 10 healthy weeknight dinners as a thank you lot!)

At present allow's discuss these cranberry balsamic pork chops.

You will be amazed at how a few simple ingredients tin bring So much flavour to these pork chops. Information technology'due south got depth, information technology's got richness, it's got a fleck of earthiness from the rosemary and a sweet-tart philharmonic of the cranberry sauce and balsamic vinegar.

I literally lick the sauce from the spoon. I telephone call it the melt's perk. 😉

(And I honey the sauce so much, I tweaked this recipe and made cranberry balsamic chicken too – too so yummy!)

Y'all just gotta trust me that this combination of flavors is pretty outstanding! And this is a peachy way to use upwards some leftover cranberry sauce after Thanksgiving to make an entirely different repast that everyone volition want to dig into!

A few quick notes on these cranberry balsamic pork chops:

• I use thick-cut pork chops that are nearly ane 1/2 inches thick. If yours are thinner, the cooking time will exist less.
• I've used both ruby wine (when nosotros had some open) and chicken broth and it'southward bang-up both ways. Use what ya got.
• I use my 15-minute easy cranberry sauce, which helps brand this extra delicious. You can substitute your own version of bootleg cranberry sauce and I approximate you lot tin can try it with the canned stuff, if that'southward what you like. (I don't. Pitiful.)
• I don't recommend, notwithstanding, substituting dried rosemary for the fresh rosemary here.
• If yous desire to add a petty decadence, stir in a tablespoon of butter when yous finish the sauce.

I served these cranberry balsamic pork chops with baked sweet potatoes and my sautéed greenish beans and tomatoes, as you can see. 👆 They'd too go great with my 10-minute microwave broiled potatoes or some steamed brown rice and my citrus kale salad, which has dried cranberries to tie it in. 👌

So here's to cranberry sauce beingness put center stage, with the chief meal, instead of only sitting in a pitiful little china bowl off to the side of a Thanksgiving spread, hoping to exist noticed.

Enjoy!

~ Kathryn

Prep Time 5 minutes

Cook Time 20 minutes

Total Time 25 minutes

Ingredients

• two teaspoons extra-virgin olive oil
• iv thick-cutting boneless pork chops (see notes)
• one ane/2 teaspoons fresh rosemary, finely chopped
• 1/2 teaspoon salt
• 1/4 teaspoon blackness pepper
• ane/iv cup cranberry sauce
• one/4 cup balsamic vinegar
• one/iv loving cup crimson wine (or substitute low-sodium chicken goop)

Instructions

1. Heat olive oil in a large skillet over medium-high heat.
2. Flavor pork chops on both sides with rosemary, salt and pepper. Add together to skillet and sear over medium-high heat for 3-4 minutes per side.
3. Add the cranberry sauce, balsamic vinegar and red wine (or chicken broth) and bring to a simmer.
4. Cover, reduce heat to medium-low and simmer until pork chops are cooked through, well-nigh eight-10 minutes for thick pork chops.
5. Remove the pork chops to a plate and comprehend to keep warm.
6. Turn the estrus dorsum up to medium loftier and reduce the sauce by about one-half (takes about 3-4 minutes).
7. Plow off the heat and serve pork chops with extra sauce drizzled on meridian.

Notes

I apply thick-cut pork chops that are well-nigh i 1/two inches thick. If yours are thinner, the cooking fourth dimension will be less.

If you want to add together a little decadence, stir in a tablespoon of butter when you finish the sauce.

Nutrition Information:

Yield:

4

Serving Size:

ane
Corporeality Per Serving: Calories: 388 Full Fat: 21g Saturated Fat: 7g Trans Fat: 0g Unsaturated Fat: 13g Cholesterol: 103mg Sodium: 387mg Carbohydrates: 10g Fiber: 0g Sugar: 8g Protein: 37g

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Source: https://www.familyfoodonthetable.com/cranberry-balsamic-pork-chops/

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