Pork Chops With Cranberry Glaze

1. 1

   Sprinkle the pork chops with half of the salt and pepper.

2. 2

   In a large skillet, heat 1 tablespoon of the oil over medium-high heat.

3. 3

   Brown the pork chops, turning once, until golden.

4. 4

   Transfer to a plate and drain the fat from the pan.

5. 5

   Add the remaining oil to the pan and fry the shallots, garlic and remaining salt and pepper over medium heat, stirring occasionally, until softened, about 2 minutes.

6. 6

   Add the chicken broth, dried cranberries, apply jelly, vinegar and rosemary.

7. 7

   Stir until the jelly melts and cranberries soften, about 4 minutes.

8. 8

   Return the pork and any juices to the pan, turning to coat.

9. 9

   Reduce the heat, cover and simmer, turning once, until the juices run clear when the pork is pierced and just a hint of pink remains inside, about 5 minutes.

10. 10

    Transfer the pork to a platter and keep warm.

11. 11

    Boil the sauce until syrupy, about 1 minute.

12. 12

    Pour over the pork.

* Per serving · 4 servings · Values may vary.

No additional tips available.