Hi everyone, Welcome to our recipe page. Today, I’m gonna show you how to make a special dish, pork chops with lingonberry and rosemary pan sauce. One of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.
Pork chops with lingonberry and rosemary pan sauce is one of the most popular of recent trending meals on earth. It’s appreciated by millions daily. It is simple, it is fast, it tastes delicious. Pork chops with lingonberry and rosemary pan sauce is something that I’ve loved my entire life. They are nice and they look wonderful.
Lift the pork chops from the bowl, allowing the excess marinade to drip off, and discard the marinade. Grill the chops over direct medium-high heat, with the lid More Pork recipes. Rosemary-Lemon Pork Chops with Ember-Smoked Butter.
To begin with this recipe, we must prepare a few ingredients. You can cook pork chops with lingonberry and rosemary pan sauce using 7 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make Pork chops with lingonberry and rosemary pan sauce:
- 6 boneless pork loin chops
- 2 cloves garlic, peeled and crushed
- 1 tsp fresh rosemary, minced
- 2 tbsp lingonberry spread
- 1 shallot, minced
- Juice of 1/2 lemon
- 1 tbsp cold unsalted butter
Transfer pork chops and pears to a serving platter and tent loosely with aluminum foil to keep warm. Strain liquid into a medium bowl, then return it to pan. Best pork chops I've had in a long time! Just take care to not overcook them and they will be juicy and flavorful.
Instructions to make Pork chops with lingonberry and rosemary pan sauce:
- Add a splash of olive oil and a small knob of butter to a large pan on medium-high heat. When hot, throw the garlic cloves into into the pan. Season the chops with salt and pepper and sear them for 3 minutes. Flip the chops over. Use a spoon to drizzle the flavoured oil over the chops. Let them fry another 3 minutes. Remove the chops to a plate and fish out the garlic cloves (they can be thrown away).
- Turn the pan down to medium-low. Add the lingonberry, chopped rosemary, shallot, lemon juice, a pinch of salt and several grinds of freshly cracked black pepper. Allow the lingonberry to melt, then simmer for 1 minute. Return the chops to the pan, along with any juices. Cook for 1 minute on each side. Remove the chops to a serving platter.
- Whisk the cold butter into the pan. Once the sauce is emulsified, check and adjust the seasoning, then pour it over the chops.
I served with white rice, for the sauce, and a fresh fruit I also added the chops back to the pan just after the stock started to simmer. Served with oven roasted baby red potatoes and asparagus. Made it with crispy rosemary/pecorino potato wedges from latest issue and the maple/bourbon glazed carrots from the same issue and just. Sweet cranberries and a pungent balsamic vinegar combine with extra virgin olive oil to make a luscious, savory sauce. That sauce sits on the bottom of the skillet.
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