Roasted Cranberry Brown Sugar Pork Chops

 

4 T. brown sugar

1 tsp. cayenne pepper

1/2 tsp. cinnamon

kosher salt and pepper

4 bone-in pork chops

2 T. extra-virgin olive oil

3/4 C. red wine

1/2 C. pomegranate or cranberry juice

2 T. butter

1 C. fresh cranberries

2 sprigs fresh thyme

1 sprig fresh rosemary

 

Preheat the oven to 450 degrees. In a small bowl, stir together 3 T. brown sugar, the cayenne, cinnamon, and a large pinch of both salt and pepper. Place the pork chops on a cutting board and rub them all over with the brown sugar mixture. Heat the olive oil in a large skillet over high heat. When the oil shimmers, add the pork chops and sear for 2 to 4 minutes per side or until golden brown. Remove the pork chops from the skillet and set aside. To the skillet, slowly pour in the wine and pomegranate juice. Add the remaining 1 T. brown sugar, the butter, cranberries, thyme, and rosemary. Season with salt. Bring the sauce to a boil over high heat. Reduce the heat to medium and slide the pork chops into the sauce, cook for a minute longer and remove from heat. Transfer the skillet to the oven and roast for 10-15 minutes or until the chops are lightly charred and the sauce thickened. Serve the chops with the pan sauce spooned over top.

 

Servings: 4
Serving Size: 1 chop with sauce

Calories: 517
Fat: 29 g
Fiber: 1 g
Protein: 34 g