These roasted cranberry pork chops served with herb roasted potatoes can be a tasty dinner any week during the winter season, but it's also certainly beautiful enough to WOW your holiday guests, or to serve at a more formal celebration.
PREP: 20 Min. | COOK: 50 Min. | TOTAL: 1 Hour 10 Minutes.
- 4 Bone-In Pork Chops
- 1/2 cup Schultz's Gourmet Sweet Hickory BBQ Sauce
- 2 tbsp Schultz's Gourmet Tangy Mustard BBQ Sauce
- 1/2 tsp Salt
- Freshly Ground Black Pepper
- 3/4 cup Red Wine
- 1 1/2 cup Fresh Cranberries
- 3/4 cup Cranberry Juice
- 1/4 tsp Cinnamon
- 2 tbsp Olive Oil
- 3 tbsp Butter
- 3 tbsp Brown Sugar
- 2 sprigs each Thyme and Rosemary
Herb Roasted Potatoes:
- 1 lb. Small Potatoes
- 1 tbsp Olive Oil
- 1/2 tsp Kosher Salt
- 1/4 tsp Black Pepper
- 1 tbsp each Finely Chopped Fresh Thyme and Rosemary
HOW TO MAKE
STEP 1: Preheat oven to 400°F . Wash and dice potatoes. Pat dry with a paper towel to remove excess moisture. Toss with olive oil, salt, pepper and herbs. Transfer to baking sheet and roast for 35-40 minutes, or until slightly crisp. When potatoes are finished, increase oven temperature to 450°F for pork chops.
STEP 2: Meanwhile, in a small bowl, whisk together both BBQ sauces (Sweet Hickory + Tangy Mustard), brown sugar, salt, pepper and cinnamon. Brush each pork chop with mixture on both sides. Reserve leftover sauce.
STEP 3: Heat oil in a large skillet to medium-high. Add pork chops and sear on each side until browned, about 3 minutes on each side. Remove pork chops from skillet and set aside. Reduce heat to medium.
STEP 4: Add red wine, cranberry juice and reserved BBQ marinade to skillet and stir to combine. Add butter, cranberries and herbs and reduce for about 5 minutes, stirring frequently to prevent burning. Return pork chops to pan, then transfer pan to oven for 12-13 minutes.
STEP 5: Remove from oven and serve with sauce spooned over the top of the pork chops. Enjoy!