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
Preparation
Preheat the oven to 350 degrees F.
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.
Season the pork chops on both sides with the remaining teaspoon of salt and ½ teaspoon of pepper.
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.
Sear the fat side of the pork chops until lightly browned and some of the fat has rendered, about 1 minute more.
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.
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.
Transfer the pork chops to plates and garnish with the parsley. Serve with favorite sides.
Enjoy!
