Ingredients

6 Canadian Pork Loin Centre Chops, 3/4″/2 cm thick

1 tsp (5 ml) canola oil

½ tsp (2 ml) pepper

1 tbsp (15 ml) butter

1 cup (250 ml) finely chopped onion

2 sprigs fresh rosemary, chopped (or 2 tsp/10 mL dried)

½ cup (125 ml) fresh or frozen cranberries, chopped

¾ cup (175 ml) reduced sodium chicken broth

13 oz (384 ml) can whole berry cranberry sauce

1 tbsp (15 ml) balsamic vinegar

 Directions

Heat oil in a large skillet over medium-high heat. Season pork chops with pepper, 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.

Recipe and photo compliments of Pork Marketing Canada                                                 www.putporkonyourfork.con