Cranberry Glazed Pork Loin Chops
Pork loin chops get pan seared then they're baked to tender, juicy perfection. The cranberry glaze includes honey, fresh ginger, orange juice and a chile pepper.
Servings: 4 servings
- 1 cup water
- 3/4 cup brown sugar
- 2 cups fresh cranberries
- 2 tbsp orange juice frozen or 1/4 cup juice
- 1 tbsp fresh ginger minced
- 1 tbsp apple cider vinegar
- 1 tbsp honey
- 1 jalapeño or serrano pepper
- 4 - 8 oz pork chops bone-in 3/4-inch to 1-inch thick (2 lbs total)
- Freshly ground black pepper
- 2 tbsp unsalted butter
Preheat oven to 400°F. Season pork chops with kosher salt and pepper.
Combine the water, brown sugar, cranberries, chile pepper, orange juice, ginger, apple cider vinegar and honey in a sauce pan. Cook on medium heat for 15 minutes until berries have started to split open and sauce starts to thicken.
Remove and discard the chile pepper. Transfer mixture to a blender and purée. Set aside, covered and cook pork chops.
Melt butter in a large oven proof skillet (like cast iron) over medium-high heat. Add the pork chops and sear until golden brown on both sides, about 3-4 minutes total. Place pan in oven and roast pork chops until completely cooked through, about 8-10 minutes. (See Note 1)
When done remove from oven and pour glaze over pork chops, turning to coat, heat through and serve immediately.
- Cooking time may vary depending on thickness of pork chops. I used 3/4” thick.
Calories: 527kcal | Carbohydrates: 47g | Protein: 35g | Fat: 21g | Saturated Fat: 8g | Cholesterol: 132mg | Sodium: 111mg | Potassium: 697mg | Fiber: 2g | Sugar: 42g | Vitamin A: 260IU | Vitamin C: 15mg | Calcium: 71mg | Iron: 1.5mg