PORK CHOPS WITH CRANBERRY HERB GLAZE
This recipe will help you cook your chop to perfection and then glaze it in a delicious homemade cranberry jam. Feel free to substitute any jam, especially when cranberries are no longer in season! You may want to make enough of the cranberry jam to have it on hand for toast, cheese, or as a sandwich spread.
For the Jam
- 2 cups cranberries
- 1/2 cup sugar
- 3/4 cup water
- 2 teaspoons fresh rosemary, minced
- 1 teaspoon fresh thyme, minced
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon salt
For the Chops
- 2 Broad Arrow Farm pork chops
- Salt and pepper to taste
- Put all the jam ingredients in a small saucepan over medium-high heat. Bring to a boil. Reduce the heat, simmering the berry mixture for about ten minutes, stirring occasionally, until all the berries have popped.
- Blitz the cranberry mixture until smooth using an immersion blender, food processor, or blender. Pour into a jar while still warm. Refrigerate. If possible, make the jam at least one day ahead to let the herbal flavors develop and deepen. The jam will keep for 1 month or more, refrigerated, in a tightly closed jar.
- For the chops, season all sides with salt and pepper to taste and then let rest at room temperature for at least half an hour.
- Heat a cast iron pan over medium heat. Cook the pork chops on edge, fat cap down. You can balance the chops against each other to keep them on edge. Cook for about 3 - 4 minutes. Still on edge, place the bone side down and cook for an additional 3-4 minutes. Place the chops flat in the pan and cook for an additional 3-4 minutes per side. The chops should be well browned on all sides and warm through, but still juicy and light pink in the center. Remove the chops from the pan and let rest.
- Turn off the heat. Add 1/4 cup jam and 1-2 tablespoons water to the drippings in the pan. Stir to incorporate the pan juices, until the glaze is warm and slightly thickened, about 1 minute. Return the chops to the pan, coating with glaze on both sides. Serve!