Ingredients
Scale
- 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)
Instructions
- 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.
Notes
If you want to make the broth a thicker gravy, feel free to do that. For Paleo add 1 1/2 tbsp tapioca flour dissolved in 2 tbsp water OR 1/4 tsp xanthan gum for Keto. Add the tapioca or xanthan gum to the broth once done cooking in the oven.
Make sure to use a meat thermometer to check the internal temp of the pork chop. It should read 145F.
Season according to taste with salt and pepper.
Use fresh or dried rosemary.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Cuisine: American
Keywords: Pork Chops, Rosemary Pork Chops, Cranberry Pork Chops, Pork