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Pork Chops with Tangy Cranberry

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Ingredients
  

  • 1 tsp canola oil
  • 6 3/4" thick Johnston’s Centre-Cut Pork Chops
  • ½ tsp fresh ground black pepper
  • 1 tbsp butter
  • 1 medium onion finely chopped
  • 2 sprigs fresh rosemary finely chopped (or 2 tsp dried rosemary)
  • ½ cup fresh or frozen cranberries chopped
  • ¾ cup reduced-sodium chicken broth
  • 13 oz can (384 mL) whole berry cranberry sauce
  • 1 tbsp balsamic vinegar

Instructions
 

  • Heat oil in a large skillet over medium-high heat. Season pork chops with pepper, and then sear on all sides, about 2 minutes. Place chops aside.
  • In same skillet, melt butter. Add onion and rosemary; sauté until onion softens, about 3 minutes. Add cranberries, broth, cranberry sauce and vinegar, stirring to combine. Bring to a boil; then add pork chops back to skillet.
  • Reduce heat and simmer, uncovered, for about 15 - 20 minutes, until sauce is thickened and chops are cooked.
  • Serve with rice or stove-top stuffing and seasonal vegetables.
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