He tends his flock like a shepherd: He gathers the lambs in his arms and carries them close to his heart;
he gently leads those that have young
. {Isaiah 40:11}

14 January 2011

{Pork Chops with Cran-Orange Sauce}

Psst... this is really another ATK recipe but I couldn't find it anywhere online. I did, however, find one so close to identical that I'm thinking it's the same one with teeny tweaks and I'm can all but promise that the results will be the same.
I only made this recipe because I thought Hubs would like it. We both ended up loving it! {I wouldn't share it with you otherwise.}I served this with quinoa that I cooked in one can of chicken stock plus 1/4 c water and 2 diced mushrooms with a pinch of salt. The sauce was amazing with this!

Sauteed Pork Chops with Cranberry Orange Sauce
What You'll Need:
For the pork:
4 boneless loin chops, 3/4 inch thick, brined if desired
salt and ground black pepper
1 Tbs. vegetable oil
For the sauce:
1 medium shallot, minced
1 1/2 cups orange juice
1 cup fresh or frozen thawed cranberries
1/2 cup low-sodium chicken broth
1/4 cup sugar
1 tsp. minced fresh thyme
1 tsp. lemon juice

What To Do:
Pat the pork chops dry with paper towels, then season with salt and pepper. Heat the oil in a 12-inch skillet over medium-high heat until just smoking. Lay the chops in the skillet and cook until light brown, about 3 minutes. Flip the chops over, reduce the heat to medium, and continue to cook until the centers of the chops register 135 degrees on an instant-read thermometer, 5 to 10 minutes.
Transfer the chops to a plate, cover with foil, and let them rest until the centers reach an internal temperature of 145 to 150 degrees (5 to 10 minutes).
While the pork chops rest, add the shallot and 1/4 tsp. salt to the oil left in the skillet, return to medium low heat, and cook until softened, about 2 minutes. Stire in the orange juice, scraping up the browned bits. Stir in the cranberries, broth, and sugar, bring to a simmer, and cook until the mixture measures 1 cup, about 8 minutes.
Pour any accumulated pork juices into the simmering sauce. Off the heat, stir in the thyme and lemon juice. Season with salt and pepper to taste. Spoon the sauce over the pork before serving.

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