How To Make Cranberry-Orange Glazed Pork Chops
Make dinner extra special with these pork chops covered in a sweet and tangy glaze of cranberry sauce and orange marmalade.
Serves:
Ingredients
- 1cupcranberry sauce
- ¼cuporange marmalade
- 2tspextra virgin olive oil
- 1tspfresh ginger,grated
- ½tspred pepper flakes
- 2tspkosher salt,divided
- 1tspblack pepper,divided
- 4pork chops,(bone in)
- 2tbspcanola oil
- 1tbspfresh parsley,chopped, for garnish
Instructions
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Preheat the oven to 350 degrees F.
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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.
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Season the pork chops on both sides with the remaining teaspoon of salt and ½ teaspoon of pepper.
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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.
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Sear the fat side of the pork chops until lightly browned and some of the fat has rendered, about 1 minute more.
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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.
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Transfer the pan to the oven and bake for 5 to 7 minutes, or until the internal temperature reaches 140 degrees F. Let rest for 5 minutes.
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Transfer the pork chops to plates and garnish with the parsley. Serve with favorite sides.
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Enjoy!
Nutrition
- Calories: 576.71kcal
- Fat: 27.36g
- Saturated Fat: 6.80g
- Trans Fat: 0.21g
- Monounsaturated Fat: 13.16g
- Polyunsaturated Fat: 4.63g
- Carbohydrates: 40.88g
- Fiber: 1.08g
- Sugar: 38.31g
- Protein: 41.53g
- Cholesterol: 137.31mg
- Sodium: 697.11mg
- Calcium: 53.19mg
- Potassium: 726.89mg
- Iron: 1.59mg
- Vitamin A: 11.44µg
- Vitamin C: 3.66mg
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