Pan-Seared Pork Chops with Rosemary Cranberry Relish and Turnips Greens Sautéed in Pan Drippings


DSC_0342.JPGAnyone else forget about that bag of fresh cranberries that was hiding in the back of the fridge? Guilty as charged. Even though these beauties missed our Thanksgiving table, we had fun with them today and it made me ask, “Why don’t we use cranberries more often?”

This cranberry relish has all of my favorite flavors – it’s slightly sweet, just the right amount of tart, a nice woody finish from the rosemary, and just the right kick. Try this relish with lamb with lamb or beef.  The sautéed turnip greens added a great savory finish to every bite of pork chop. They are so easy to prepare and packed with vitamins A and K, flavonoids, and vital minerals.

The combination of complementary and interesting flavors and the ease of which you can throw them together, makes these pork chops and turnip greens an impressive weeknight meal.

Rosemary Cranberry Relish

Cook Time: 15 minutes

4-6 servings


One bag fresh cranberries

3 sprigs of rosemary

¼ cup sugar

½ cup water

Zest of one orange

½ tsp red pepper flakes, or to taste


In a medium saucepan, cook ingredients over medium-low heat.  Simmer covered, stirring frequently. Reduce heat if mixture starts to boil. Cook until cranberries have “popped”, about 10-15 minutes. Add more water if relish is too thick, or cook longer if relish is too thin.

Pan-Seared Pork Chops

Prep time: 5 minutes

Cook time: about 15-20 minutes

Inactive time: 3 minutes

4-6 servings


4 thin-cut pork chops (recommend pastured pork)

2 tbsp oil

Salt and pepper, to taste


Let pork chops come to room temperature and remove excess moist by blotting each side with a paper towel. Season well with salt and pepper.

Preheat oil in a large saute pan over medium heat. Add pork chops and cook until a nice sear is produced (about 7-10 minutes). Flip chops over and cook an additional 5-7 minutes until preferred level of doneness is reached (at least 145°F next to the bone). Let pork chop rest for at least 3 minutes before serving with relish.

Turnip Greens Sauteed in Pan Drippings

Prep time: 5 minutes

Cook time: 5 minutes

Serves 4-6


2 bunches turnip greens (about 8 cups), stemmed and chopped

½ yellow sweet onion, chopped

Salt and pepper, to taste


Over medium heat, add onions to the pan the pork chops were sautéed in. Cook for 2 minutes, stirring occasionally to pick up the bits left on the bottom of the pan. Add the turnip greens and salt and pepper. Cook an additional 2 minutes, until greens are wilted but still a vibrant green. Serve warm.