Recipe of Andrew Copley Pork chops with lingonberry and rosemary pan sauce

Hey everyone, it’s Louise, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, pork chops with lingonberry and rosemary pan sauce. One of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Pork chops with lingonberry and rosemary pan sauce is one of the most popular of recent trending meals on earth. It’s easy, it is fast, it tastes delicious. It’s appreciated by millions every day. Pork chops with lingonberry and rosemary pan sauce is something which I’ve loved my entire life. They’re fine and they look wonderful.

To begin with this recipe, we must prepare a few ingredients. You can have pork chops with lingonberry and rosemary pan sauce using 7 ingredients and 3 steps. Here is how you can achieve that.

The ingredients needed to make Pork chops with lingonberry and rosemary pan sauce:

1. Take boneless pork loin chops
2. Get garlic, peeled and crushed
3. Make ready fresh rosemary, minced
4. Make ready lingonberry spread
5. Prepare shallot, minced
6. Get Juice of 1/2 lemon
7. Take cold unsalted butter

Instructions to make Pork chops with lingonberry and rosemary pan sauce:

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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