Pork Chops with Tangy Cranberry

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Chilliwack has so much to offer, including meal ideas!  Below, Johnston’s has shared one of their favourite dishes to make.

Pork Chops with Tangy Cranberry

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Ingredients

·      1 tsp canola oil

·      6 - 3/4" thick Johnston’s Centre-Cut Pork Chops

·      1/2 tsp fresh ground black pepper

·      1 Tbsp butter

·      1 medium onion finely, chopped

·      2 sprigs fresh rosemary, finely chopped (or 2 tsp dried rosemary)

·      1/2 cup fresh or frozen cranberries, chopped

·      3/4 cup reduced-sodium chicken broth

·      13 oz can (384 mL) whole berry cranberry sauce

·      1 Tbsp balsamic vinegar

 

Instructions

1.    Heat oil in a large skillet over medium-high heat. Season pork chops with pepper, and then sear on all sides, about 2 minutes. Place chops aside.

2.    In same skillet, melt butter. Add onion and rosemary; sauté until onion softens, about 3 minutes. Add cranberries, broth, cranberry sauce and vinegar, stirring to combine. Bring to a boil; then add pork chops back to skillet.

3.    Reduce heat and simmer, uncovered, for about 15 - 20 minutes, until sauce is thickened and chops are cooked.

4.    Serve with rice or stove-top stuffing and seasonal vegetables.

 

https://www.johnstons.ca/recipe/pork-chops-with-tangy-cranberry/

around chilliwack pork chops.jpg