Rosemary Maple Pork Chops with Carrot & Cranberry Relish

These pork chops are so simple to make and pack a really great flavor! And since every year- post Thanksgiving- I'm left with an extra bag of cranberries, why not make a sweet and tart relish to go with it? I loved this dish so much I ate it for lunch and twice for dinner. I didn't give the kids the relish but they sure did enjoy the pork chops. Try it out!! 

Rosemary Maple Pork Chops with Cranberry & Carrot Relish 

Fridge: 

4 pork chops, bone in or out, your choice (I used boneless bc they were on sale) 

1 1/2 tbs Dijon mustard

3 1/2 tbs maple syrup 

1 tbs rosemary, minced 

1 1/2 cups cranberries 

1 1/2 cups carrots, grated

1/2 tbs orange zest, I used 1 orange 

1/2 cup orange juice (I juiced the zested orange) 

Counter: 

1/2 cup water 

Pantry: 

1 tbs olive oil

1/2 tsp salt plus 1/2 tsp 

Few cracks of black pepper 

1/4 tsp ground ginger 

1/4 cup sugar plus 2 tbs 

Tools:

Small bowl

Whisk

Blender or food processor 

Grill plate or actual grill 

Gallon size ziplock bag

Medium nonstick pot 

Mixing spoons 

Measuring cups/spoons 

Plate

Aluminum foil 

Marinate the pork chops for an hour or two: mix together maple syrup, 1/2 tsp salt, Dijon mustard, olive oil and minced Rosemary. Put pork chops into the ziplock baggie. Whisk marinade well and pour into the bag. Try to remove all air from the baggie and then refrigerate while it marinates. You can marinate overnight- I just marinated it for an hour and half and it still tasted fantastic! 

The relish: 

Add the cranberries, orange zest, water and orange juice to the blender. Pulse until the cranberries are minced. Add everything to the nonstick pot. Add ground ginger, 1/2 tsp salt, sugar and grated carrots. Place on the stovetop on medium to low heat. Allow relish to simmer for 30-40 minutes. Remove from heat and cool. This can be refrigerated for up to 2 weeks in airtight container. 

Heat your grill or pan over high heat. Depending on your size of pork chops and whether or not it is bone in- it can take approx 4-7 minutes per side. You want to cook your pork until just under well done- you want the center to be barely pink- otherwise it gets over cooked and tough. I grilled mine outside (in the freezing cold) but it was worth it! It was so juicy and you can't beat the beautiful grill marks! Remove from grill and cover with aluminum foil for 5 minutes to allow juices to redistribute. 

This meal is fancy enough to make for a dinner party (serve it with scalloped sweet potatoes or my farroa & quinoa autumn salad) and it's easy enough to make for just the family. Enjoy it!! Xo