Balsamic-Cranberry-Orange-glazed Pork Chops
By
Torrey Moseley
@Torrey
1
I recently purchased a whole pork loin, so I was pressed to figure out what to do with it! I cut part of it into 1" chops and came up with this recipe on the fly. Whatya know? It's easy, quick and actually quite tasty! My family raved, so I guess it has found its place among my arsenal of recipes.
Ingredients
- 4
- 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
How to Make Balsamic-Cranberry-Orange-glazed Pork Chops
- 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.
