Fresh cranberries make this a perfect recipe for the holiday season.
A few years ago my family went to the annual Whitesbog Blueberry Festival at Historic Whitesbog Village in the New Jersey Pine Barrens. Even though it was a blueberry festival, since Whitesbog was the state’s largest cranberry farm, it incorporated cranberries too. It was there that I was first exposed to cranberry recipes like this one. It took me a few years to work up the courage to try using cranberries in my entrees, but, boy, am I glad I finally did. This is my new favorite recipe, especially since it’s perfect for the holidays, and it’s versatile enough to make on the stove top or in a slow cooker.
- 4-8 pork chops (or 3-4 lb. pork roast for alternative method)
- 1 cup fresh cranberries, chopped
- 1/4 cup honey
- 1/8 tsp cloves
- 1/8 tsp nutmeg
- 1 tsp orange zest
- salt & pepper to taste
- Olive oil for cooking
- In a bowl, add chopped cranberries, honey, cloves, nutmeg, orange zest, salt, and pepper, and mix.
- Season pork chops with a little salt and pepper.
- Add a little olive oil to a heavy-bottomed pan and brown pork chops on both sides.
- Spoon sauce onto pork chops and cook for 9-12 minutes, until chops are cooked through.
- Let sit for 5-10 minutes before cutting or eating.
Add pork chops and sauce to crock pot and cook on low for 4 hours. You can also use a 3-4 lb. pork roast instead of chops and cook on low for 8-10 hours. Just remember that the cranberries will lose their color in the crock pot so the dish won’t be as pretty looking. If you want your meal to have the full color, I recommend making the sauce a second time and cooking it on a low flame for 5-10 minutes before serving.
See how this recipe is made by watching the video below:
Приятного аппетита! (Priyatnova appetita! Russian for ‘Bon Appetit!’)