Roasted Pork Chops with Chipotle Cranberry Glaze
Ingredients
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Pork:
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4
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bone-in pork loin chops, 1-inch thick
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3 tablespoons
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olive oil, divided
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Salt and pepper
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Sauce:
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2 teaspoons
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chopped fresh ginger
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1/2 cup
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chopped onions
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1 clove
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garlic
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1 cup
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catsup
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1 cup
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cranberry sauce
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2 tablespoons
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red wine vinegar
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2 tablespoons
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chipotle powder
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1/4 cup
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fresh lime juice
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Cooking Instructions
1. Preheat oven to 400 degrees F and arrange rack in the middle of the oven.
2. In a small sauté pan, sauté ginger, onions and garlic until tender, but not browned. In a food processor, combine sautéed onion, garlic and ginger with catsup, 1 tablespoon of olive oil, cranberry sauce, vinegar, chipotle powder and lime juice. Process until smooth. Pour contents into a small saucepan, bring to a boil over medium high heat. Reduce heat and simmer 7 to 10 minutes or until reduced to desired thickness. Remove from heat and set aside.
3. Pat the pork chops dry with a paper towel and rub them all over with 2 tablespoons of olive oil. Season both sides generously with salt and pepper.
4. Using a large oven-safe frying pan, heat pan over medium-high for 3 to 4 minutes. Place the chops in the pan and cook undisturbed until they are golden brown on the bottom, about 3 minutes.
5. Flip the chops over and immediately place the pan in the oven. Bake until the chops are golden brown on the second side and the internal temperature registers 145 degrees F on an instant-read thermometer inserted into the thickest part of each chop, about 7 to 10 minutes. If desired, brush with sauce halfway through cooking.
6. Allow pork to rest 5 minutes before serving with chipotle sauce.
Equipment List
