Circle B Ranch Center Cut Pork Chops with Marina’s Cranberry Chutney
-
- Prep Time
- Minutes
-
- Cook Time
- Minutes
- Difficulty Level Easy
I love pork chops but I’m pretty picky with how I like mine cut. I prefer thick cut pork chops and I really prefer center cut pork chops. These are exactly that, Circle B Ranch center cut pork chops about 1 3/4 inch thick. They are great for stuffing too, however being it was my first time making Circle B Ranch center cut pork chops, I went with this recipe and topped it off with Marina’s Cranberry Chutney. The cranberry chutney was a last minute addition and it was a perfect combination with the pork chops. I served them over The Social Chef sautéed escarole, hickory smoked bacon and cannelloni beans.
Come join The Social Chef on Facebook and all my incredible Food Friends.
Eat Well…Cook With Passion!!
Recipe Rating
- (1 Rating)
Ingredients
- 2 Circle B Ranch center cut pork chops (1 3/4 inches think)
- 1 tablespoon fresh finely chopped rosemary
- 1 tablespoon fresh finely chopped thyme
- 1 tablespoon minced garlic
- 1 1/2 tablespoon vegetable oil
- 1 teaspoon orange zest
- 1/2 teaspoon sea salt
- 6-8 tablespoons of Marina's Cranberry Chutney
Instructions
- 1. Marinade:
- 2. Combine all ingredients into a small dish and stir to combine
- 3. Pat dry pork chops with paper towel
- 4. Using your hands coat the pork chops with the marinade
- 5. Wrap in plastic wrap and refrigerate for 2-hours or longer
- 6. Remove pork chops from refrigerator and place on counter for 20-minutes before cooking
- 7. Preheat oven to 425 degrees placing rack on upper 2/3 of oven
- 8. Using a cast iron skillet over medium high heat allowing pan to become good and hot about 7-8 minutes
- 9. Put a teaspoon of vegetable oil in pan and sear pork chops on both sides 1 1/2 to 2-minutes to get a nice brown sear (I also sear the sides, optional)
- 10. Transfer cast iron pan to oven and bake until center of pork chop reaches 145 degrees
- 11. Transfer pork chops to a wooden cutting board and tent for 8-minutes before serving
- 12. Top with Marina's Cranberry Chutney
Instructions
- 1. Marinade:
- 2. Combine all ingredients into a small dish and stir to combine
- 3. Pat dry pork chops with paper towel
- 4. Using your hands coat the pork chops with the marinade
- 5. Wrap in plastic wrap and refrigerate for 2-hours or longer
- 6. Remove pork chops from refrigerator and place on counter for 20-minutes before cooking
- 7. Preheat oven to 425 degrees placing rack on upper 2/3 of oven
- 8. Using a cast iron skillet over medium high heat allowing pan to become good and hot about 7-8 minutes
- 9. Put a teaspoon of vegetable oil in pan and sear pork chops on both sides 1 1/2 to 2-minutes to get a nice brown sear (I also sear the sides, optional)
- 10. Transfer cast iron pan to oven and bake until center of pork chop reaches 145 degrees
- 11. Transfer pork chops to a wooden cutting board and tent for 8-minutes before serving
- 12. Top with Marina's Cranberry Chutney
About Chef
The Social Chef
Michael Van Horn (aka MJ) 'The Social Chef', has incorporated his passion for culinary with his love and artistic ability of photography, his infatuation with writing, his charismatic ways of ...
Read more about this chef..Related Posts
Search
Subscribe to our NewsLetter!
Add your e-mail address below to receive our newsletters
Rate this recipe
1 People Rated This Recipe
Average Rating
(5 / 5)