Pork chops with lingonberry and rosemary pan sauce
As part of a continuing quest to figure out new uses for the jar of lingonberry jam I bought from Ikea, I thought I'd try using it to make a pan sauce for pork chops. It worked out well, and tasted a bit like fruity barbeque sauce.
Pork chops with lingonberry and rosemary pan sauce
As part of a continuing quest to figure out new uses for the jar of lingonberry jam I bought from Ikea, I thought I'd try using it to make a pan sauce for pork chops. It worked out well, and tasted a bit like fruity barbeque sauce.
Cooking Instructions
- 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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