Sausage Cran Pork Chops

Sausage + Cran Chops

• 2 tbsp olive oil
• 1/2 sweet onion, diced
• 1 spring fresh rosemary
• 1 cup fresh cranberries
• 1/2 cup chicken broth
• 2 @butcher_box pork chops
• 1 @butcher_box sweet Italian sausage
• 1 tbsp butter
• 4-6 fresh sage leaves

1. Preheat oven to 450. Heat a cast iron over med heat, add oil. Once cast iron is heated, add onion and rosemary spring cook 3-5 mins until onions are translucent. Remove rosemary.
2. Remove sausage from casein and add to onions, cook until no pink remains. Add cranberries and chicken broth, simmer and cook down until most liquid is gone. Remove from pan and set side.
3. In same cast iron, over med-hi heat, sear pork chops on all sides 3-4mins starting with the fat-cap. On last side, add butter and sage leaves.
4. Return pork and cranberries to cast iron, place in oven until internal temp reaches 145. Serve over rice and with roast veg of your choice.