I tell myself that as my daughter gets a little bit older, she'll get as big a kick out of it as I do!
That's when the idea for this dish came together, and I figured I'd give it a shot. Fruit naturally pairs well with pork, and this was no exception.
In case you're wondering, the lingonberry jam is sweet with just a touch of tart mixed in. I really enjoyed it! I was pretty excited about it; it may be a new favorite of mine!
2-3 pork chops, cut at least 1" thick
1/3 C lingonberry jam
Once your brine has cooled, put your pork chops into a zip top bag, and pour the brine over them. Seal the zip top bag, and pop into the fridge for at least 4 hours, but up to 8 hours.
Okay, so when you're ready to start cooking, pull the pork out of the bag, and discard the rest of the brine. Pat your pork dry, then spray with some nonstick spray while you have a cast iron, or heavy bottomed pan preheating over medium high heat.
Place your pork chops in the skillet, and cook for about 5 minutes per side; before you flip them, spray the uncooked side with some nonstick spray. Once your pork has cooked all of the way through, set it aside on a plate. Measure out the jam, and put the butter in. Your pan will be hot, so the butter will melt very quickly.
Add in the chicken stock, rosemary, and lingonberry jam; let this reduce by about 1/3 (this should take about 5 minutes over medium heat). Taste your sauce to see if it needs any salt, and dish up! This is definitely something I will make again, and maybe give it a more adventurous name for next time! I just didn't want to scare my daughter off from eating it!