Ingredients
4
4 servings
- •1 cup cranberry sauce
- •¼ cup orange marmalade
- •2 teaspoons extra-virgin olive oil
- •1 teaspoon grated fresh ginger
- •½ teaspoon red pepper flakes
- •2 teaspoons kosher salt, divided
- •1 teaspoon black pepper, divided
- •4 bone-in pork chops
- •2 tablespoons canola oil
- •1 tablespoon finely chopped fresh parsley, for garnish
Instructions
- Preheat the oven to 350°F (180°C).
- In a medium bowl, mix together the cranberry sauce, orange marmalade, olive oil, ginger, red pepper flakes, 1 teaspoon of salt, and ½ teaspoon of pepper. Set aside.
- Season the pork chops on both sides with the remaining teaspoon of salt and ½ teaspoon of pepper.
- Heat the canola oil in a large cast-iron skillet over medium-high heat. When the oil is shimmering, sear the pork chops in batches until golden brown on both sides, about 2 minutes per side. Sear the fat side of the pork chops until lightly browned and some of the fat has rendered, about 1 minute more.
- Turn off the heat then arrange all of the pork chops in the pan. Spoon the cranberry mixture over the chops, spreading in an even layer.
- Transfer the pan to the oven and bake for 5–7 minutes, or until the internal temperature reaches 140°F (60°C). Let rest for 5 minutes.
- Transfer the pork chops to plates and garnish with the parsley. Serve with your favorite sides.
- Enjoy!
Nutritional Facts
Per 4 servings
- Calories: 633
- Carbohydrate: 35g
- Fat: 40g
- Fiber: 25g
- Protein: 35g
- Sugar: 29g
Related Recipes
Cranberry Pork Chops I
Stuffed Pork Chops with Cranberries
Cranberry Pork Chops
Quick Ginger Pork Stir Fry
Pork Chops with Raspberry Sauce
Tender Baked Pork Chops
Spicy Air Fryer Pork Chops with Apricot Glaze
Pork and Pepper Stir Fry
Quick Savory Cranberry Glazed Pork Loin Roast
Pork Chops with Apple Cider Glaze
Instant Pot Orange-Cranberry-Balsamic Pork Loin
