> 4 (about 1 1/2 - 1 3/4 lbs) bone-in center-cut pork chops
> 3 tbsp canola oil, divided
> 2 tsp finely chopped fresh rosemary
> 1 medium orange
> 3/4 cup fresh cranberries
> 3 tbsp sugar
> 1 (1/2 inch) chunk fresh ginger, peeled and chopped
Toss the pork chops with 1 tbsp oil and rosemary. Season on both sides with salt and pepper.
In a heavy 12-inch skillet, heat the remaining 2 tbsp oil on medium-high. Add pork chops and cook 4–5 min. per side, until cooked through. Remove from heat and let stand 5 min.
Meanwhile, into a food processor, squeeze 3 tbsp juice from the orange. Add the cranberries, sugar, and ginger. Pulse mixture until very finely chopped. Season with salt to taste. Serve pork chops with cranberry relish.