Balsamic Cranberry Pork Chop
What you need:
- 1 cup cranberries (whole)
- 1 cup water
- 2 tbsp sugar (or more, if you like)
- 1 tbsp olive oil
- 1 1/2 pounds pork chops
- Salt & pepper
- 1 tbsp butter
- 1/2 cup chopped onion
- 1 clove garlic, minced
- 1 tbsp chopped fresh rosemary
- 1 cup chicken broth
- 2 tbsp balsamic vinegar
Directions:
Boil the cranberries, oil, water and sugar then reduce heat and simmer for about 15 minutes, until the berries are soft and most of the water has evaporated. What you have left is a homemade cranberry sauce that would make your grandma jealous! Preheat the oven to 350 while you prep a medium baking dish with olive oil. Rinse your pork chops, pat them dry and season them liberally with salt and pepper before placing them in the baking dish. Cover the pan with aluminum foil to hold in the moisture and bake the pork chops for about 30 minutes, then turn them and continue baking another 30 minutes or until done. When they're finished, remove the pork form the oven, transfer it to a platter and cover with the aluminum foil and let it sit while you finish the cranberry sauce. Pour the drippings into a sauce pan over medium-high heat and add butter, onions, and rosemary. Cook until the onions are soft - about 3 minutes. Add the garlic and cook for about another minute. Add the broth and continue cooking, scraping up the bits from the bottom and sides of the pan. Add the cranberry sauce and balsamic vinegar and bring it to a boil. Reduce the heat to medium-low and simmer for about 15 minutes, until the sauce has thickened. Serve your pork chops with a drizzling of cranberry sauce and a sprig of Rosemary! That's all, folks. 10.75" White Square Plastic Dinner Plates
