Step-by-Step Guide to Prepare Any-night-of-the-week Pork chops with lingonberry and rosemary pan sauce

Pork chops with lingonberry and rosemary pan sauce.

Hey everyone, it's Drew, welcome to my recipe page. Today, I'm gonna show you how to prepare a distinctive dish, pork chops with lingonberry and rosemary pan sauce. It is one of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Pork chops with lingonberry and rosemary pan sauce is one of the most favored of current trending foods on earth. It is appreciated by millions every day. It is simple, it's quick, it tastes yummy. They're nice and they look wonderful. Pork chops with lingonberry and rosemary pan sauce is something which I have loved my whole life.

To begin with this particular recipe, we must prepare a few ingredients. You can have pork chops with lingonberry and rosemary pan sauce using 7 ingredients and 3 steps. Here is how you can achieve it.

The ingredients needed to make Pork chops with lingonberry and rosemary pan sauce:

1. {Make ready 6 of boneless pork loin chops.
2. {Prepare 2 cloves of garlic, peeled and crushed.
3. {Get 1 tsp of fresh rosemary, minced.
4. {Prepare 2 tbsp of lingonberry spread.
5. {Get 1 of shallot, minced.
6. {Make ready of Juice of 1/2 lemon.
7. {Make ready 1 tbsp of cold unsalted butter.

Instructions to make Pork chops with lingonberry and rosemary pan sauce:

1. 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)..
2. 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..
3. Whisk the cold butter into the pan. Once the sauce is emulsified, check and adjust the seasoning, then pour it over the chops..

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