Pork Chop (seasonal Special) Recipe
12oz Bone-in Frenched chop served with cranberry chutney and with your choice of side.
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Ingredients
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Pork Chops
Cranberry Chutney
Sides (choose one)
Method
Pork Chops
- 1
Season the Chops
Pat the pork chops dry with paper towels. Season both sides generously with salt and black pepper.
- 2
Heat the Pan
In a large skillet, heat the olive oil over medium-high heat until shimmering.
- 3
Sear the Chops
Add the pork chops to the skillet, cooking for about 4-5 minutes on each side, until they are browned and reach an internal temperature of 145°F (63°C).
- 4
Add Rosemary
During the last minute of cooking, add the fresh rosemary to the skillet to infuse the flavor.
- 5
Rest the Chops
Remove the chops from the skillet and let them rest for at least 5 minutes before serving.
Cranberry Chutney
- 6
Combine Ingredients
In a medium saucepan, combine fresh cranberries, sugar, apple cider vinegar, orange zest, grated ginger, and cinnamon.
- 7
Cook the Chutney
Bring the mixture to a boil over medium heat, then reduce to a simmer. Cook for about 15-20 minutes, or until the cranberries have burst and the mixture thickens.
- 8
Cool and Serve
Remove from heat and let the chutney cool. Serve at room temperature alongside the pork chops.
Sides
- 9
Prepare Your Chosen Side
Choose one of the suggested sides: mashed potatoes, roasted Brussels sprouts, or steamed green beans. Prepare it according to your favorite recipe or use this time to cook it while the pork chops and chutney are being prepared.