Empty My Fridge
Cranberry & Orange Glazed Pork Chops • Tasty
Ingredients
- Cranberry sauce1 cup
- Orange¼ cups
- Extra virgin olive oil2 tsp
- Ginger · grated1 tsp
- Chili flake · flakes½ tsp
- Salt2 tsp
- Black pepper1 tsp
- Pork chop4
- Canola oil2 tbsp
- Parsley · finely chopped, for garnish1 tbsp
Instructions
- Preheat the oven to 350°F (180°C).
- In a medium bowl, mix the cranberry sauce, orange marmalade, olive oil, ginger, red pepper flakes, 1 teaspoon of the salt and 1/2 teaspoon of the black pepper. Set aside.
- Season both sides of the pork chops with the remaining 1 teaspoon salt and 1/2 teaspoon black pepper.
- Heat the canola oil in a large cast-iron skillet over medium-high heat. When it shimmers, sear the chops in batches until golden on both sides, about 2 minutes per side. Then sear the fat sides until lightly browned and some fat has rendered, about 1 minute more.
- Turn off the heat and arrange all the chops in the pan. Spread the cranberry mixture evenly over them.
- Transfer the pan to the oven and bake for 5–7 minutes, until the internal temperature reaches 140°F (60°C). Let rest for 5 minutes.
- Move the chops to plates and garnish with the parsley.
Summarized from Tasty's video. Watch it for the details.
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