Pork Chops with Cranberries and Balsamic are a fast and straightforward weeknight or date night dinner that brings serious flavor with simple ingredients. You may be surprised at how some simple ingredients will bring the most flavor to these pork chops. It’s got depth, richness, a touch of earthiness from the rosemary, and a sweet-tart mix of cranberry sauce and balsamic vinegar.

You have to trust me that this mixture of flavors is outstanding! And this can be an excellent way to use some leftover cranberry sauce after Thanksgiving to create an entirely different meal that everybody will wish to dig into!

Tips for Pork Chops with Cranberries and Balsamic:

• I use thick-cut pork chops about 1 to about 1/2 inches thick. If yours are somewhat thinner, the preparation time will be less.
• I’ve also used red wine (when we’ve had some open) and chicken broth, and it’s lovely both ways. You can use what you have.
• You can use your own version of homemade cranberry sauce, and I guess you can try it with the canned stuff.
• I don’t suggest, however, substituting dried rosemary for fresh rosemary here.
• If you want to add a touch of decadence, stir in a tablespoon of butter once you finish the sauce.
• Use a meat thermometer to ensure your pork chops’ internal temperature is at least 145 F for medium-rare. 

Ingredients

• 2 teaspoons of olive oil (or other vegetable oil you prefer)
• 4 boneless thick-cut pork chops
• 1 1/2 teaspoons of fresh rosemary
• 1/2 teaspoon of salt
• A quarter teaspoon of black pepper
• A quarter cup of cranberry sauce
• 1/4 cup of balsamic vinegar
• 1/4 cup of red wine

How to make Pork Chops with Cranberries and Balsamic:

• Heat olive oil (or other vegetable oil you prefer) in a large pan over medium-high heat.
• Season pork chops on each side with rosemary, salt, and pepper. Add to pan and sear over medium-high heat for 3-4 minutes on each side.
• Add the cranberry sauce, balsamic vinegar, and red wine (or chicken broth), and bring it down to a simmer.
• Cover and scale back heat to medium-low and simmer until pork chops are fried. It should take about 8-10 minutes for thick pork chops.
• Remove the pork chops to a plate and cover to keep the heat.
• Turn the heat back up again to medium-high and scale back the sauce by about 0.5 (takes about 3-4 minutes).
• Turn off the heat and serve pork chops with more sauce drizzled.

Honey Mustard Baked Salmon is an awesome and healthy dish that is really easy to make. They say you should eat fish at least twice a week. Salmon is certainly one of those nights in our house. I also love that it’s so quick and simple to make. Whatever flavor you wish, you’ll cook a salmon entree in twenty minutes, no problem. Yes, I’m in for it!

Here I’ve gone with an easy honey-mustard coating. I use a mixture of Dijon and coarse-grain mustard cause I like the taste and texture that it adds. If you don’t keep coarse-grain mustard in your kitchen, you’ll go with all Dijon mustard.

All you do is stir the honey and mustard, spread it over your salmon, top it with a touch of butter for additional flavor and richness, and toss it in the oven.

I additionally highly suggest shopping for wild-caught salmon. It’s got a lot of flavors and more nutrients; a win-win if you ask me!

Also, check my complete guide on cooking temperature for salmon. 

Ingredients

• 26 oz. Salmon fillets (I highly suggest wild salmon)
• A teaspoon of coarse mustard
• A teaspoon of Dijon mustard
• 2 teaspoons of honey
• salt and pepper
• Small pat of butter

How to make Honey Mustard Baked Salmon?

• Preheat oven to 400F degrees.
• Line a baking dish with tin foil. Spray with olive oil cooking spray.
• Mix coarse mustard, Dijon mustard, and honey in a smaller bowl. Set aside.
• Rinse and dry salmon. Place salmon in the previously prepared baking dish—season with salt and pepper.
• Brush mustard mixture onto salmon – really put it on. Top every salmon filet with a tiny pat of butter. Or, if you’re feeling indulgent, top it with a pair of pats of butter.
• Roast at 400 F for 13-18 minutes or until virtually baked through. Cooking time can vary regarding the thickness of your fillets. Let salmon rest for five minutes before serving. (It can continue cooking; thus, take it out some minutes before your required degree of doneness.)

Pork Tenderloin With Balsamic And Thyme requires only three ingredients (in addition to salt and pepper) and makes superbly rich, heavenly pork!

Folks, this is heavenly flavor in genuine effortlessness. Three ingredients: the pork tenderloin, thyme, and balsamic vinegar. Alright, and some salt and pepper. Yet, that is it! And this recipe has some flawless, complex flavors.

The hearty thyme helps season the succulent pork. After that, the balsamic decrease is coated on and sprinkled over for a trace of sweetness and a vibrant flavor.

It’s a simple formula for a weeknight dinner yet great enough with that coating to serve for any event or a pleasant Sunday dinner.

A few notes to take:

• It’s essential to trim your pork to expel the silver skin from your pork tenderloin. Simply slide a paring blade under it, slice up, and then slice to each side to get it to peel.
• It’s also essential to give the pork a chance to rest for 5 minutes when you take it out of the stove. You can use the aluminum foil you simmered on and spread the pork tenderloin with it on a slicing board to keep it warm.
• You can substitute one teaspoon of dried thyme for the crisp thyme.
• After you cut it, sprinkle the pork with the additional sauce!

Ingredients

• pork tenderloin
• 1/2 tsp of salt
• 1/4 tsp of black pepper
• 1 Tbsp of chopped thyme
• 1/3 cup of balsamic vinegar

How to Make Pork Tenderloin With Balsamic And Thyme?

• Heat the oven to 400 F and line a baking sheet with aluminum foil (for a simple tidy-up) and spray it with your cooking spray.
• Season the pork tenderloin with pepper, salt, and thyme and place on a previously prepared sheet.
• Cook at 400 F for 22-25 minutes. (The definite planning will rely upon the measure of your tenderloin and how you like it. For this, utilize an inward thermometer.)
• In the meantime, make the balsamic reduction. Pour balsamic vinegar into a little sauce dish over high warmth. Heat to the point of boiling, diminish warmth to low, and stew for around 5 minutes until the blend is decreased and thickened.
• Brush about half of the balsamic blend onto the pork in the last cooking moments. Save the rest for serving. (Tip: Keep the blend on low and mix once in a while or exchange it to a bowl so it doesn’t stick and solidify on the container.)
• After the pork has rested, cut and present with the rest of the balsamic coating.

If you like this recipe, be sure to check this Air Fryer Pork Tenderloin Recipe.