Cranberry balsamic pork chops

• Gluten free

• Meat

  • 4 Pork chops, thick-cut boneless

• Produce

  • 1 1/2 tsp Rosemary, Fresh

• Condiments

  • 1/4 cup Balsamic vinegar
  • 1/4 cup Cranberry sauce

• Baking & Spices

  • 1/4 tsp Black pepper
  • 1/2 tsp Salt

• Oils & Vinegars

  • 2 tsp Olive oil, Extra Virgin

• Beer, Wine & Liquor

  • 1/4 cup Red wine

Found on familyfoodonthetable.com

Description

Ingredients

• 2 teaspoons extra-virgin olive oil
• 4 thick-cut boneless pork chops (see notes)
• 1 1/2 teaspoons fresh rosemary, finely chopped
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup cranberry sauce
• 1/4 cup balsamic vinegar
• 1/4 cup red wine (or substitute low-sodium chicken broth)

Directions

• 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.
• 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.
• 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.