One of my other passions is cooking. Occasionally, I post recipes here for you to try (don't worry, I only post the good ones). If you would like more of my recipes...check out my recipe collection at Just A Pinch recipe club.
Balsamic-Cranberry-Orange Glazed Pork Chops
I recently purchased a whole pork loin--why? Well, let's do the math, shall we? Center-cut pork chops will run you, MINIMUM, $4-5 a pound. A pork loin roast runs about the same. A whole pork loin--less than $2 a pound when you find 'em on sale. And all a center-cut chop is, is a chop cut from the loin, and a roast--well, it's just a REALLY BIG chop. I are smart and thrifty. And, I love wrapping meat in butcher paper. Go figure..
But loins...well they're HUGE...I mean ATSALOTTA MEAT! I was pressed to figure out what to do with all this pork aside from serving it Fred-Flinstone style and running the risk of tipping over the car. So, I got the butcher to cut PART of it into 1" chops and leave the rest uncut (actually got 12 or so chops and a roast out of it). I came up with this recipe on the fly--as in "Oh geez, it's dinner time and I haven't planned anything out" (already had the cranberry/orange mix in my fridge--I spread it on toast). Whatya know? It's easy, quick and actually quite tasty! My family raved, so I guess it has found its place among my arsenal o' recipes.
Ingredients: Serves 4
- 4 pork chops, center cut
- 1 can(s) jellied cranberry sauce
- 1 Tbsp dried, grated orange peel
- 1 Tbsp balsamic vinegar
- 3 Tbsp olive oil, extra virgin
- salt and pepper to taste