Cranberry Maple Pork Chops

• Gluten free
• Paleo

• Produce

  • 2 cups Cranberries, fresh or frozen

• Canned Goods

  • 3/4 cup Chicken broth

• Condiments

  • 1/4 cup Maple syrup
  • 1 tbsp Mustard, brown

• Oils & Vinegars

  • 1 tbsp Apple cider vinegar
  • 1 tbsp Olive oil

Found on bunsenburnerbakery.com

Description

Ingredients

• 1 tablespoon olive oil
• 2 cups fresh or frozen cranberries
• 3/4 cup chicken broth
• 1/4 cup maple syrup
• 1 tablespoon apple cider vinegar
• 1 tablespoon brown mustard

Directions

• Add the salt, molasses, and water to a large bowl, stirring until thoroughly mixed.  Add in the rosemary sprigs and peppercorns, followed by the pork chops.  Add more water as necessary to ensure the pork chops are submerged.  Cover tightly and refrigerate several hours or overnight (recommended).  Remove pork chops from the brine and pat dry.Heat the oil in a heavy skillet over medium heat.  Add the pork chops and sear until pork is browned, 4 to 5 minutes.  Flip the pork chops and continue to cook until the center reaches 140 °F, about 10 minutes.  Transfer the pork chops to a plate or cutting board and tent loosely with foil.Add the cranberries, chicken broth, maple syrup, apple cider vinegar, and mustard to the skillet.  Turn the heat up to medium-high and cook, whisking to combine and to deglaze the pan, until the cranberries are soft and the sauce has thickened, about 10 minutes.Return the pork chops and any juice to the skillet.  Turn several times in the sauce to coat; then serve topped with cranberries.