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Ocean Spray®
recipe
garlic-and-ocean-spray-cranberry-glazed-pork-chops
Garlic & Ocean Spray Cranberry Glazed Pork Chops
en-US

Garlic & Ocean Spray Cranberry Glazed Pork Chops

  • Serving Size

    2
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  3. Garlic & Ocean Spray Cranberry Glazed Pork Chops

Ingredients

2 single rack of bone-in pork chops (about 10oz each)

2 tsp kosher salt

1 tsp cracked black pepper

1 tbsp neutral oil

Ocean Spray Cranberry Glaze

1 can Ocean Spray Whole Berry Cranberry Sauce

3 tbsp soy sauce

Juice from 1/2 lemon

2 tbsp honey

4 cloves garlic, minced

1 tbsp apple cider vinegar

Pinch of black pepper

Manchego Mashed Potatoes

2 lb Yukon Gold potatoes

4 tbsp butter

½ cup warm heavy cream

1/4 grated Manchego

Salt & pepper

Crispy Leeks

1 leek, thinly sliced tossed in 1/2 cup AP flour

Neutral oil for frying

Steps

  1. Season pork chops with salt and pepper and let rest to room temperature.
  2. Combine all glaze ingredients in a small saucepan. Simmer over medium heat for 8–10 minutes until slightly thickened.
  3. Boil potatoes until fork tender. Place in ricer for smooth consistency into a bowl and butter, warm milk and Manchego. Stir softy until all ingredients have blended together. season to taste and cover.
  4. Grill pork chops over indirect heat for 12 minutes. Then generously with the Ocean Spray cranberry glaze during the final few minutes over direct heat, allowing it to caramelize. Flip 2-3 times to get good coverage on the glaze
  5. Fry leeks covered in flour in neutral oils for 3-4 minutes but use tongs to keep them moving in the pan so they don’t burn. Remove safely when golden and crisp. Drain on paper towel and lightly salt.
  6. Serve pork chops over mashed potatoes with extra glaze and garnish with crispy leeks.