Another delicious dinner for your table. Pork Chops. Pork chops blanketed in a mandarin orange marmalade cranberry reduction. Sweet and sour.
Add walnuts, delicious and delectable. Get that fork out! Dinner is ready!
It is snowing here in the Rockies – including Denver today. The mountains have been getting quite a bit of snow, but not so much here in the city. Luckily, we living here in Denver get to look at the snow-topped peaks and retreat to our favorite mountain destination in no time. My lifetime battle? Whether to live in – or look at – the majestic beauty I have called home. Do both. You cannot go wrong.
Comfort food for a snowy day? Ah yes.
I like pork chops, but I usually love my pork in the form of pork green chile. I put the green chile on everything. As in some of my favorites, home-made chile rellenos with Colorado green chile, Beef Enchiladas with Green Chiles & Sweet Corn Picadillo, or Green Chile Southwestern Sloppy Joes.
BUT… pork chops are a nice change of pace for the family when they want the other white meat.
My favorite boneless pork chops are smothered in a gravy or sauce, so they are tender and golden brown. A nice sear before I add the sauce makes them perfect.
Shortcut foods? Don’t you love them? Canned, fresh frozen, already cooked, cleaned diced or shredded. They can make cooking so much easier!
Fresh food is always on my mind when making a wholesome dish, but there are times I am in a time crunch – and if I can find organic or quality ready-made foods – they do become my friend.
Take for instance Pacific foods™ organic whole berry cranberry sauce. Perfect for this recipe. Another ingredient that I love to add to some of my dishes – private selection bitter-sweet orange marmalade preserves.
With all the magic of fabulous ingredients – comes excellent meals on the table in no time. And when all the fantastic aromas of really delicious food fill inside my home when it is snowing outside, well… I am happy.
How to Cook Boneless Pork Chops
- Take the pork chops out of the fridge about 30 minutes before cooking to room temperature.
- Peel and gently crush 2 – 3 cloves of garlic
- Season the pork chops on both sides well with salt and pepper.
- Heat a heavy bottom skillet over high heat, until you see just a tiny bit of smoke.
- Coat the bottom of the pan with olive oil, and lay in the pork chops
- Sear the chops for about 4 minutes without moving them or lifting them; this is what get generates a ton of flavor.
- Flip the pork chops over and sear on the second for 3 – 4 minutes; keep the heat on high.
- Add the 1 – 2 Tbsp. Butter and garlic and using a spoon, baste the flavored butter all over the chops for about 2 minutes.
- The pork chops are usually cooked through at this point, but you can test to see by using thermometer are done, when they measure 140 degrees in the center.
- Let the boneless pork chops rest for 5 – 9 minutes before serving.
The thing I love about pork chops? When I am dressing them up with a delectable sauce that takes them over the top! And that dress up can mean cranberries somewhere in the recipe! When you add some mandarin & orange marmalade, a little brown sugar and some walnuts to the sauce, this becomes an incredible, delicious, perfectly balanced gooey sauce! A wholesome dish! Now – all is good in my Colorado kitchen!
If you make the orange marmalade cranberry pork chops, please leave a comment and give this recipe a rating! Above all, I love to hear from you and will respond to comments! And of course, if you do make this recipe, don’t forget to tag me on Instagram! Leave any comments! I would love to hear about YOUR favorite Pork Chop recipes!
Enjoy!
Teri~
- 3-4 boneless pork chops
- 2-3 cloves garlic
- salt and pepper to taste
- 2 tbsp olive oil
- 2 tbsp butter
- 2-3 can Pacific foods™ organic whole berry cranberry sauce
- 1 cup private selection™ bitter-sweet orange marmalade preserves
- 1 tsp brown sugar
- 1 cup whole walnuts
- orange peel for garnish
- parsley for garnish
- Take the pork chops out of the fridge about 30 minutes before cooking to room temperature.
- Peel and gently crush 2 – 3 cloves of garlic.
- Season the pork chops on both sides well with salt and pepper.
- Heat a heavy bottom skillet over high heat, until you see just a tiny bit of smoke.
- Coat the bottom of the pan with olive oil, and lay in the pork chops.
- Sear the chops for about 4 minutes without moving them or lifting them; this is what get generates a ton of flavor.
- Flip the pork chops over and sear on the second for 3 – 4 minutes keeping the heat on high.
- Add the 1- 2 tbsp. butter and garlic and using a spoon, baste the flavored butter all over the chops for about 2 minutes.
- The pork chops are usually cooked through at this point, but you can test to see by using thermometer to see if done - when they reach 140 degrees in the center.
- Let the pork chops rest for 5 – 9 minutes while making the orange marmalade sauce.
- In a medium pan, over low heat, add the whole berry cranberry sauce, orange marmalade preserves, and brown sugar and heat until bubbly.
- Add walnuts and stir.
- Add orange peel and parsley for garnish.
- Serve and enjoy!