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Rosemary Pork Chops with a Cranberry Juniper Balsamic Glaze

- November 29, 2012 -

You can pan fry these rosemary-marinated pork chops in Dove Natural Butter EVOO to keep them nice and moist, and then make magic with the tart yet sweet Cranberry Juniper Balsamic glaze.

Rosemary Pork Chops with a Cranberry Juniper Balsamic Glaze


Ingredients:
Rosemary Pork Chop:


Cranberry Juniper Balsamic Glaze:


Directions:
1. Begin by marinating the pork. Mix together the minced garlic, Dove Leccino Extra Virgin Olive Oil, rosemary, salt, and black pepper until well blended. Pour into a large plastic bag. Place the pork chops in the bag and seal it well, pressing out as much of the air as possible. Shake it up so that the pork chops are coated in the marinade, then place it in the refrigerator and allow to marinate for 1 hour.

2. Now you can make the glaze. Bring 1/4 cup of the brown sugar and 1/2 cup of the water to a boil over medium-high heat. Add the cranberries and dried juniper (you can wrap the dried juniper in a cheesecloth tied off with kitchen twine if you prefer to keep it separate, just remove it from the sauce right before serving).

3. Bring to a rapid boil and cover. Lower heat to medium, boil for about 10 minutes, stirring every three minutes. Remove lid, lower the heat to medium-low and add remaining water, brown sugar, and nutmeg. Cook about 5-10 minutes more at low heat until the desired thickness of the glaze is reached. Stir in the Dove Juniper Berry  Balsamic until fully incorporated. Remove from heat and set aside.

4. Place 2 Tablespoons of Dove Natural Butter Olive Oil in a wide frying pan over medium heat. Add the pork chops and cook for about 8 minutes per side, or until cooked all the way through. Remove from heat and serve with the cranberry glaze.

If there are any leftovers, check yourself for a fever!

Recipe and photograph provided by Eva from Adventures in Cooking.


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