Cranberry Rosemary Pork Chops
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Boneless pork chops are such a flavorful and cheap protein option to cook. My new Cranberry Rosemary Pork Chops are straight from a dream and will make your mouth water just by looking at them. In addition, they are Whole30, Paleo and Keto compliant.
If cooked correctly, pork chops can be super juicy and tender. However, it does take some practice. Through trial and error, I have found the best way to cook a pork chop is to sear both sides in a cast iron skillet and then transferring the cast iron to a 400F oven!
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The main reason I love this recipe is because it’s savory with a tiny bit of sweet. The cranberries add a little bit of sweetness without overpowering the entire dish. If you are living Keto, no need to worry, in one cup of cranberries is only 12 grams of carbs and that is divided among 6 servings in this dish. Needless to say, this savory and sweet dish is Keto compliant.
Can you thicken the broth to make it more like a gravy?
Absolutely! However, for this recipe I preferred a thinner broth, but if you want it thicker I have a Paleo and Keto option. For Paleo, I recommend using 1 1/2 tbsp of tapioca flour dissolved in 2 tbsp of water. This will allow the tapioca flour to mix completely in the broth and not make the sauce clumpy. As for Keto, I would recommend using 1/4 tsp of xanthan gum and whisk in until completely dissolved in the broth.
Can you freeze these Cranberry Rosemary Pork Chops?
Yes! I actually just froze a whole batch and have been thawing and reheating for quick lunches throughout the week. To prepare for the freezer, add all the pork chops along with the sauce to a freezer proof container and add to the freezer. They will stay good up the 3 months. When ready to eat, simply remove from freezer, allow time to thaw and reheat in the oven or microwave.
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Cranberry Rosemary Pork Chops
- 6 boneless pork chops
- Salt and pepper
- 1 tbsp olive oil
- ¾ cups beef broth no sugar added
- 1 tbsp ghee
- 2 garlic cloves minced
- 1 tbsp balsamic vinegar
- 1 ½ tbsp monk fruit syrup or maple syrup omit for Whole30
- 3 tbsp coconut aminos
- 1 cup cranberries
- 2 ½ lemons
- 1 1/2 fresh rosemary sprigs or 1 tbsp dried rosemary
- Take the pork chops out of the refrigerator and season on both sides with salt and pepper. Set the chops aside to rest for 20 minutes.
- Heat the cast iron skillet to medium high and add the olive oil.
- Sear on one side at a time until they are nice and golden brown and then flip and repeat on the other side. About 3-5 minutes on each side.
- In a small bowl, mix the beef broth, minced garlic cloves, monk fruit or maple syrup (omit for Whole30), coconut aminos balsamic vinegar, rosemary, salt and pepper to taste. Mix together with a spoon until combined.
- Transfer the mixture over the pork chops along with the 1 tbsp ghee and 1 cup cranberries. Make sure the cranberries are evenly distributed.
- Slice the lemon in half and place in the skillet evenly. Once heated, the juice from the lemon will add a ton of amazing flavor.
- Transfer the cast iron skillet with the pork chops to the oven and roast in a 400F oven for about 10-12 minutes. This time will depend on thickness of the pork chops. Make sure to use a thermometer to check the pork.It should read 145F.
Nutrition information is automatically calculated, so should only be used as an approximation.