cranberry balsamic pork chops

It should take about 8-10 minutes for thick pork chops. Add chops to hot skillet; reduce heat to medium and cook for 8 to 10 minutes or until done (160 degrees F), turning once. Sprinkle all sides of the chops with salt and pepper. Preheat over medium-high heat. Try … Boneless pork chops or country style pork ribs simmer with cranberries, onion and apples to create a delicious dish flavored with balsamic vinegar. The cranberry sauce is sweet but has a slight tang from the balsamic vinegar that goes nicely with the savory chops. Remove the pork chops to a plate and cover to keep the heat. Remove chops from skillet; cover with foil to keep warm. Transfer pork to work surface. Add onion and rosemary; sauté until onion softens, about 3 minutes. Lightly coat an unheated large nonstick skillet with nonstick cooking spray. Scrape any juices from large skillet into cranberry mixture. This pork chops with sauce recipe is a scrumptious dish brimming with the wonderful flavors of the fall! Cover and scale back heat to medium-low and simmer till pork chops are fried through. Add the cranberry sauce, balsamic vinegar and red wine (or chicken broth) and bring down to a simmer. Meanwhile, melt remaining 1 tablespoon butter in heavy medium skillet over medium-high heat. Add broth, cranberry chutney and vinegar and whisk until cranberry sauce melts, about 2 minutes.

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