We have been a little behind when it comes to our Tasty Tuesday recipes but today's is one of our new favorites! This comes from the same Healthy cookbook that our Healthy Turkey Meatloaf and Crunchy Chicken Fingers. This recipe has a very Thanksgiving-y feel too it, making it the perfect fall dinner. The orange and cranberries give it a sweet but tart (odd I know) taste. If you have picky eaters, you can give them the pork chop, with a side of applesauce and dried cranberries, which is what we did and both Emma and Jack loved it!
Baked Pork Chops with Apple Cranberry Sauce
What You'll Need For The Pork Chops:
- 4 boneless pork chops (about 3 oz each)
- 1/4 tsp ground black pepper
- 1 medium orange, rinsed, for 1/4 tsp zest (use a grater to take thin layer of skin off the orange; save the orange for garnish)
- 1/2 tbsp olive oil
What You'll Need For The Sauce:
- 1/4 cup low sodium chicken broth
- 1 medium apple, peeled and grated (about 1 cup) (use grater to make thin layers of apple)
- 1/2 cinnamon stick (or 1/8 ground cinammon)
- 1 bay leaf
- 1/2 cup dried cranberries
- 1/2 cup 100% orange juice
Directions:
Preheat oven to 350 degrees and season your pork chops with pepper and orange zest.
In large saute pan, heat olive oil over medium heat. Add pork chops, and cook until browned on one side, about 2 minutes. Turn them over and brown the second side, an additional 2 minutes. Remove pork chops from the pan, place them on a nonstick baking sheet, and put in oven to cook for an additional 10 minutes (to a minimum internal temperature of 160 degrees).
Add chicken broth to the saute pan and stir to loosen the flavorful brown bits. Bring to a boil, and then lower to a gentle simmer. Simmer for up to 10 minutes, or until the cranberries are plump and the apples are tender. Remove cinnamon stick.
Peel the orange used for the zest, and cut it into sections for garnish. Serve one pork chop with 1/4 cup of sauce and two orange segments.
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