Cranberry Apricot Pork Chops
The flavors of cranberry and apricot beautifully meld into a delicious sauce that perfectly complements the pork chops. Serve with a side of rice and your favorite vegetable.
INGREDIENTS | SERVES 4
- 4 center-cut pork chops
- Salt and pepper to taste
- 2 tablespoons vegetable oil
- 4 teaspoons honey
- 1 cup fresh cranberries
- ½ cup apricot marmalade
Prepare a casserole dish for freezing according to the casserole method.
Season pork chops with salt and pepper, then in a skillet over medium-high heat, brown both sides of chops in vegetable oil for 3–4 minutes.
Remove pork chops from pan and lay them in bottom of casserole. Spread 1 teaspoon honey on top of each pork chop.
In separate bowl, mix cranberries with the marmalade. Spoon over pork chops.
Following the casserole method for freezing, wrap well and freeze.
Defrost casserole in the refrigerator for 24 hours, according to the casserole method. Bake at 350°F for 35–45 minutes until pork is fully cooked.
Calories: 463 | Fat: 28g | Protein: 18g | Sodium: 69mg | Carbohydrates: 36g | Fiber: 2g
How to Freeze Fresh Cranberries
Fresh cranberries are only available in the fall and early winter. Fortunately, fresh cranberries will freeze very well so you can enjoy this healthy, delicious fruit year round. Do not wash the berries before freezing. Sealed in an airtight container, fresh cranberries will freeze well for almost a whole year. Freeze in small batches of 1–2 cups, so you'll only have to thaw what you need for a given recipe.