Balsamic-Cranberry-Orange-glazed Pork Chops
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- pork chops, center cut
- 1 can(s)
- jellied cranberry sauce
- 1 Tbsp
- dried, grated orange peel
- 1 Tbsp
- balsamic vinegar
- 3 Tbsp
- olive oil, extra virgin
- salt and pepper to taste
1Preheat oven to 375 dF
2Bring pork chops to room temp, pat dry, and season with salt and pepper (on both sides) before cooking.
3Pour oil in large, heavy skillet...heat over medium-high heat until really hot (sorry, I didn't measure temp--but it was searingly hot).
4In bowl, combine cranberry sauce and orange peel. Stir until well blended.
You'll only need about half of this mixture, So, put 1/2 of this cranberry/orange mixture in sealed plastic container, refrigerate and save for later (it makes a TOTALLY yummy spread for your toast).
5To remaining half of cranberry/orange mix add balsamic vinegar and stir until blended.
6Arrange pork chops in hot skillet and sear just until browned then flip over and sear other side (about 2 min per side).
**NOTE** This stuff splatters so be careful not to get burned!
7Transfer seared pork chops to 8x8 baking dish. Add 2-3 TBS water in bottom of pan. Spread pork chops, generously, with cranberry mixture. Place on middle rack of preheated oven and bake for 10 minutes.
8At very end of baking time, switch oven to broil to "caramelize" cranberry glaze. Watch it closely...this only takes a minute or so.
9Remove from oven, let rest 5 minutes before serving.