Roasted Cranberry Brown Sugar Pork Chops.
Ingredients
- 4 tablespoons brown sugar
- 1 teaspoon cayenne pepper
- 1/2 teaspoon cinnamon
- kosher salt and pepper
- 4 bone-in pork chops
- 2 tablespoons extra-virgin olive oil
- 3/4 cup red wine
- 1/2 cup pomegranate or cranberry juice
- 2 tablespoons butter
- 1 cup fresh cranberries
- 2 sprigs fresh thyme
- 1 sprig fresh rosemary
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Instructions
- 1. Preheat the oven to 450 degrees.
- 2. In a small bowl, stir together 3 tablespoons brown sugar, the cayenne, cinnamon, and a large pinch of both salt and pepper. Place the pork chops on a cutting board and rub them all over with the brown sugar mixture.
- . Place the pork chops on a cutting board and r
- ub them all over with the brown sugar mixture.
- 3. Heat the olive oil in a large skillet over high heat. When the oil shimmers, add the pork chops and sear for 2 to 4 minutes per side or until golden brown. Remove the pork chops from the skillet and set aside.
- When the oil shimmers, add the pork chops and
- sear for 2 to 4 minutes per side or until golden brown. Remove the pork chops from the skillet and set aside.
- 4. To the skillet, slowly pour in the wine and pomegranate juice. Add the remaining 1 tablespoon brown sugar, the butter, cranberries, thyme, and rosemary. Season with salt. Bring the sauce to a boil over high heat. Reduce the heat to medium and slide the pork chops into the sauce, cook for a minute longer and remove from heat.
- 4. To the skillet, slowly pour in the wine and pomegranate
- . Add the remaining 1 tablespoon brown sugar, the butter, cranberries, thyme, and rosemary. Season with salt. Bring the sauce to a boil over high heat. Reduce the heat to medium and slide the pork chops into the sauce, cook for a minute longer and remove from heat.
- 5. Transfer the skillet to the oven and roast for 10-15 minutes or until the chops are lightly charred and the sauce thickened. Serve the chops with the pan sauce spooned over top.
- or until the chops are
- charred and the sauce thickened. Serve the chops with the pan sauce spooned over top.
Source
Original recipe: View Original