Cranberry balsamic pork chops
Cranberry balsamic pork chops are a quick and easy weeknight or date night dinner that brings serious flavor with simple ingredients.
Yield: 4 servings
Ingredients
- 2 teaspoons extra-virgin olive oil
- 4 thick-cut boneless pork chops (see notes)
- 1 ½ teaspoons fresh rosemary, finely chopped
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup cranberry sauce
- ¼ cup balsamic vinegar
- ¼ cup red wine (or substitute low-sodium chicken broth)
Instructions
- Heat olive oil in a large skillet over medium-high heat.
- Season pork chops on both sides with rosemary, salt and pepper. Add to skillet and sear over medium-high heat for 3-4 minutes per side.
- Add the cranberry sauce, balsamic vinegar and red wine (or chicken broth) and bring to a simmer.
- Cover, reduce heat to medium-low and simmer until pork chops are cooked through, about 8-10 minutes for thick pork chops.
- Remove the pork chops to a plate and cover to keep warm.
- Turn the heat back up to medium high and reduce the sauce by about half (takes about 3-4 minutes).
- Turn off the heat and serve pork chops with extra sauce drizzled on top.
Notes
I use thick-cut pork chops that are about 1 ½ inches thick. If yours are thinner, the cooking time will be less.
If you want to add a little decadence, stir in a tablespoon of butter when you finish the sauce.
Nutrition
Serving: 1serving | Calories: 388kcal | Carbohydrates: 10g | Protein: 37g | Fat: 21g | Saturated Fat: 7g | Polyunsaturated Fat: 13g | Cholesterol: 103mg | Sodium: 387mg | Sugar: 8g
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