This is a variation on a recipe I’ve posted in the past: Cranberry Pork Chops.
The reason for the variation is that halfway through making dinner, I discovered I did not have any marmalade left. Oops. I did have apricot jam, however, and I’ve had success using that with pork before, so I decided to smash two recipes together and hope for an edible result.
How to make delicious happen:
4 pork chops
1/2 to 3/4 cup fresh cranberries, halved
Apricot jam, 3-4 tablespoons
Preheat your oven to 350.
Season the pork chops with salt and pepper, then brown them, for about 2 minutes a side, in a pan that can be transferred straight to the oven. I like to use my favorite Le Creuset Braiser for this sort of thing. Sometimes you can find those at Home Goods at a steep discount, and I’m sure other brands are good too, but this one is was a gift from my Mom and it’s gorgeous and I try to use it often.
While they’re browning up, a small bowlful of halved fresh cranberries with enough apricot jam to hold them all together, which in my experiment, came to about 3 tablespoons.
Once the chops have some color, put a dollop of the cranberry goo on top of each one. Add a few tablespoons of water to the pan (enjoy the sizzle!) and then transfer it to the oven, covered, for about 20 minutes. Check the temperature with a meat thermometer – pork chops come in varied thicknesses and yours may take longer to cook through.
If you’ve got some liquid left in the pan, move the pork chops to a plate and put the pan back on the stove to boil off and thicken the liquid into a sort of gravy. Add another dollop of the apricot jam if you want it sweet and syrupy. I did, and I loved it!