Ingredients

The following ingredients have 4 Servings
  • 2 center-cut bone-in rib pork chops
  • 1 tbs olive oil
  • 2 tbs finely chopped onion
  • 1 cup cranberries (fresh or frozen)
  • 1/2 cup chicken stock
  • 2 tbs brown sugar
  • 1 sprig fresh rosemary (about 2-inches long. bruised)
  • 1 tbs unsalted butter
  • 2 tsp balsamic vinegar
  • Salt to taste

Instruction

  • Heat the oil in a heavy skillet over medium-high heat. Pat the pork chops dry and sprinkle with a pinch of salt each. When oil is hot, add the chops and brown well on both sides. I kept turning them so they did not overbrown until they tested 165F/74C internal temp.
  • Remove chops from pan and cover with foil. Lower heat to medium-low then add the onion. Cook for about 3 minutes so they're soft but not browned.
  • Add the chicken stock, brown sugar, cranberries and rosemary. Stir well and cook for approximately 5 minutes or until liquid has slightly thickened.
  • Remove from heat and add the butter and balsamic vinegar. Stir well and add the chops back to the pan.