Cranberry Balsamic Pork Chops with Caramelized Shallots
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Recipe type: Cooking for One or Two, Worknight Dinners
Prep time: 
Cook time: 
Total time: 
Serves: 2 servings
 
Ingredients
  • 2 lean, boneless pork chops
  • 1 tablespoon olive oil
  • 1 small shallot, diced
  • ½ cup fat-free cranberry salad dressing (I used Maple Grove Farm Vermont Gourmet)
  • ¼ cup balsamic vinegar
  • ½ cup white wine
  • 10 ounces fresh baby spinach, steamed or sauteed
  • 2 tablespoons corn starch, dissolved in 2 Tbsp. warm water
Instructions
  1. Heat the olive oil in a large, oven-proof skillet over medium heat. Season pork chops with salt and pepper and place in skillet, cooking until chops are lightly browned, abut 5 minutes on each side. Remove from skillet and set aside on a plate covered with foil to keep warm (I placed mine in warmed oven).
  2. Add enough olive oil to re-moisten the bottom of the skillet. Stir in the shallots, and cook until they begin to caramelize into a deep brown color. Add cranberry salad dressing and balsamic vinegar and let simmer for about 3 minutes, or until combined.
  3. Add white wine and turn down heat. Simmer sauce until it begins to reduce and thicken (if sauce has not thickened after 5-7 minutes, add corn starch mixture and stir until combined. Serve pork chops over warm spinach and top with sauce.
Recipe by In Good Taste at https://ingoodtaste.kitchen/cranberry-balsamic-pork/