Thanksgiving is coming up fast, but we couldn’t wait to get a little advance taste of one of its signature flavors: cranberries. These pork chops are smothered in a cranberry jam sauce that will tide over any early hankerings for the tart red fruit. There’s even some bonus citrus, too, with the orange-glazed carrots to the side, as well as an herby accent in the buttered rice with thyme.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
White Wine Vinegar
Chicken Stock Concentrate
Wash and dry all produce. Trim and peel carrots; cut on an angle into ¼-inch-thick pieces. Zest ½ tsp zest from orange, then squeeze juice into a small bowl. Mince garlic. Halve, peel, and mince shallot.
Heat a drizzle of olive oil in a small pot over medium-high heat. Add garlic, 1 thyme sprig, and all but 2 tsp minced shallot (save the 2 tsp for step 5). Cook, stirring, until fragrant, about 30 seconds. Stir in rice and ¾ cups water. Bring to a boil, then cover, lower heat, and reduce to a gentle simmer. Cook until tender, about 15 minutes. Keep covered off heat.
Meanwhile, place carrots, orange juice, ¼ tsp sugar, and a pinch of salt in a large pan. Cover with a lid and place over medium heat. Cook until tender, 12-15 minutes. (TIP: If pan dries out, add a splash of water.) Once done, stir in orange zest and 1 TBSP butter. Season with salt and pepper. Remove from heat and keep covered until ready to serve.
Meanwhile, pat pork dry with a paper towel and season all over with salt and pepper. Heat a large drizzle of olive oil in another large pan over mediumhigh heat (we used nonstick). Cook until browned on surface and desired doneness is reached, 4-6 minutes per side. Transfer to a plate.
Heat a drizzle of olive oil in same pan over medium heat. Add one thyme sprig and remaining shallot. Cook until fragrant, about 30 seconds. Add vinegar. Reduce by half, about 30 seconds. Stir in ¼ cup water, stock concentrate, and jam. Cook until thickened, 1-2 minutes. Remove from heat. Stir in 1 TBSP butter. Season with salt and pepper. Add pork and any juices on plate to pan, flipping pork to coat in sauce.
Fluff rice with a fork, then stir in 1 TBSP butter. Season with salt and pepper. Remove thyme sprigs from rice and sauce. Divide rice and carrots between plates. Arrange pork on top of rice and drizzle with any remaining sauce in pan.