I found this recipe at allrecipes which is a favorite stop of mine. I have a pro membership there. I was going there for years without knowing anything about the site. Then found out the site is local! Have to admit, I geeked out and was excited to know I loved a local company.
Anyway, this recipe as you can see in the link above, originally called for raspberry jam. A winning combo for sure but not as holiday like as cranberries. So here we go off with an adaption of course. It’s what I love to do.
I found this recipe because I was on the hunt for budget friendly meat recipes you could use as a holiday main dish. Meat can be so expensive and there are ways to combat that. Pork loins are on a major sale here locally so that brought me to finding yummy recipes for chops. Serving chops for your main dish is cost effective because you have more control over each person’s portion size.
The sale locally is $1.79 a pound for the pork loin. It’s a boneless cut so you can cut the chops as thick or thin as you’d like. This helps with that portion control you may need to do a budget friendly holiday meal. Cut the pork thinner and then also decrease your cooking time so you don’t over cook them.
As you can see the other ingredients for this dish are very affordable and things you generally have on hand already. Yet when you combine them in this way it becomes a special dish your friends and relatives will crave at holiday time.
- ½ teaspoon dried thyme
- ½ teaspoon dried sage
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 4 (4 ounce) boneless pork loin chops
- 1 tablespoon butter
- 1 tablespoon olive oil
- ½ cup cranberry sauce (with or without berries)
- 2 tablespoons orange juice
- 2 tablespoons white wine vinegar
- Preheat oven to 200 degrees.
- In a mortar and pestle or small bowl, combine thyme, sage, salt, and pepper. A mortar and pestle is the best option so you can crush the spices.
- Rub evenly over pork chops and set aside for about 15 minutes so flavors .
- Melt butter and olive oil in a medium nonstick skillet.
- Cook pork chops for 4 to 5 minutes on each side, turning once. Remove from skillet and keep warm in preheated oven.
- In the skillet, combine cranberry sauce, orange juice, and vinegar.
- Bring to a boil, and cook on medium low for 2 to 3 minutes, or until sauce is reduced to desired consistency (sauce will thicken as it cools).
- Spoon sauce in a pool onto a serving plate, and top with pork chops.
- You can garnish with sprigs of thyme.
Photo credit: Dinner Series
Never worry about what's for dinner again. I've got you covered with the meal plans in the Once a Week Cooking Club. Cook once, eat all week.
Please be aware that some links used are to affiliates. They are almost always to products I use and love.