Cranberry Pork Chops
1 T black pepper
14oz cranberry sauce, canned or homemade
2-3 rosemary sprigs
Remove the pork chops from the refrigerator( and use a dry brine of salt and black pepper.) Immediately sprinkle liberally with salt on both sides of the pork chops. Sprinkle 1/2 teaspoon of black pepper on one side of each pork chops. Place on a rimmed baking pan and let stand at room temperature for 30 minutes to 1 hour.
Preheat oven to 350 degrees F. Remove from the rimmed baking pan and rinse dry brine from pork chops well. Place on clean rimmed baking sheet and pat dry.
In a large cast iron skillet or a large heavy gauge skillet (around 12-inches) on high, pour tablespoon to 2 tablespoons olive and heat until hot but not smoking.
Place pork chops in hot skillet and cook them without moving them until they are brown around the edges and easily release from the skillet with a golden brown crust, 3 or 4 minutes. Turn them over and cook the other sides the same for 3 or 4 minutes.
Turn the heat off. Spoon a 1/4 of cranberry sauce evenly over the top of each pork chop. Lay sprigs of rosemary across the top of the cranberry sauce. Add a tablespoon of butter on the top of each pork chop.
Place skillet of pork chops in the preheated oven and cook for 15 to 25 minutes or until the pork chops read 145F when thermometer is inserted into thickest part.
Remove from the oven and let sit for 10-15 minutes before serving.
Recipe Credit: Cooking with K