Short and sweet today. The orange-rosemary combination has been nagging me, I’ve wanted to use the fantastic pairing for a while. Typically, I shy away from pork but couldn’t resist slathering the “other white meat” with fresh herbs, citrus zest and sweet-tart cranberry sauce.
An easy and inexpensive recipe if you are looking to retreat from the “traditional” Christmas ham, prime rib or turkey. Also, healthy, delicious and presents beautifully on a large white platter with minimal effort on the cook’s part. The colors are ultra festive as well.
Gluten and dairy free so all can enjoy.
My family is currently experiencing effects of extreme snow storms in the Midwest …. Mmmm, not second guessing the move to California. Sorry Iowa friends.
ROSEMARY-ORANGE PORK CHOPS with CRANBERRY SAUCE
• 4 LEAN CENTER CUT PORK CHOPS (about ¾ lb)
• ZEST OF 1 1/2 ORANGES
• 1 1/2 tbsp FRESH ROSEMARY, chopped
• 2 cloves GARLIC, grated
• SEA SALT AND PEPPER TO TASTE
• 1 1/2 cups CRANBERRIES, WHOLE, frozen or fresh
• 2 tbsp HONEY, pure or raw
• 1/4 cup SUGAR, (more or less to taste)
• 1/2 cup 100% ORANGE JUICE
• 1/8 tsp CINNAMON, GROUND
1. To make cranberry sauce: Stir together 1 1/2 cups cranberries and 1/2 cup 100% orange juice in a small covered sauce pan over medium-low heat, bring to a slight boil. Mash cranberries as they soften. Add 2 T. honey, 1/8 t. ground cinnamon and 1/4 c. sugar, continue cooking until a thick sauce forms; set aside.
2. In a small bowl combine zest from 1 1/2 oranges, 2 minced garlic cloves, 1 1/2 T. fresh chopped rosemary, salt and pepper to taste (seasoning should resemble a paste).
3. Drizzle 2 tsp of olive oil over pork chops and rub into both sides. With hands or a spatula, slather rosemary-orange seasoning rub on both sides of each pork chop. Let set at room temperature for 5-10 minutes.
4. Preheat a non-stick skillet over medium heat. Spray liberally with cooking spray and cook pork chops 4-6 minutes per side (depending on thickness) or until cooked through (internal temperature of about 160-165 degrees).
5. Serve cooked pork chops on a bed of arugula or spinach topped with orange-cranberry sauce. Serves 4, serving size 1 pork chop with about 2 T. sauce. Serve remaining cranberry sauce on the side or over low fat vanilla frozen yogurt for dessert.
VARIATIONS: Sub chicken breasts for pork chops or cherries for cranberries.
NUTRITION INFO PER SERVING: 190 calories, 10g fat, 3g sat fat, 45mg, 21g carb, 2g fiber, 16g sugar, 16g protein