Pork Chops with Tangy Cranberry

Chilliwack has so much to offer, including meal ideas!  Below, Johnston’s has shared one of their favourite dishes to make.

Pork Chops with Tangy Cranberry

Ingredients

·      1 tsp canola oil

·      6 - 3/4" thick Johnston’s Centre-Cut Pork Chops

·      1/2 tsp fresh ground black pepper

·      1 Tbsp butter

·      1 medium onion finely, chopped

·      2 sprigs fresh rosemary, finely chopped (or 2 tsp dried rosemary)

·      1/2 cup fresh or frozen cranberries, chopped

·      3/4 cup reduced-sodium chicken broth

·      13 oz can (384 mL) whole berry cranberry sauce

·      1 Tbsp balsamic vinegar

Instructions

1.    Heat oil in a large skillet over medium-high heat. Season pork chops with pepper, and then sear on all sides, about 2 minutes. Place chops aside.

2.    In same skillet, melt butter. Add onion and rosemary; sauté until onion softens, about 3 minutes. Add cranberries, broth, cranberry sauce and vinegar, stirring to combine. Bring to a boil; then add pork chops back to skillet.

3.    Reduce heat and simmer, uncovered, for about 15 - 20 minutes, until sauce is thickened and chops are cooked.

4.    Serve with rice or stove-top stuffing and seasonal vegetables.

https://www.johnstons.ca/recipe/pork-chops-with-tangy-cranberry/