Pork Chops with Cranberry Sauce

This recipe is an adaptation from Pioneer Woman's Pork Tenderloin with Cranberry Sauce. I did tenderloin chops instead, left out the butter, onions, and Red Wine, and added clove.


Ingredients:
6 boneless pork tenderloin chops
salt and pepper to taste
4 Tbsp olive oil
1 cup chicken broth
1 1/2 Tbsp rosemary
1 can whole berry cranberry sauce (or make your own if you are avoiding corn syrup)
1/4 tsp ground cloves

Directions:
Preheat oven to 425
Generously season pork with salt and pepper
Heat 4 Tbsp olive oil in large skillet over high heat. Sear pork on all sides.
Transfer pork to pan and bake for 10-15 min.
Add chicken broth and rosemary to skillet, stir together, and then add cranberry sauce and cloves. Heat mixture over medium heat and simmer stirring frequently.
Remove pork from oven, transfer chops to serving dish to rest, and add pan drippings to skillet, incorporating into cranberry sauce. Simmer until desired consistency.
Pour sauce over pork chops and serve.