Preheat oven to 375 degrees F. Do it. Now. You won’t be sorry.
2 thick cut pork chops – I did boneless but you can do bone-in. My chops were over an inch thick. If yours are thinner, lessen your cook time!!
sprinkle salt on both sides and sear in hot cast iron skillet with preheated vegetable oil. Once lightly browned on both sides, turn off heat.
Mix together the following:
1/3 C Catalina dressing
3/4 C cranberry relish (I had my own leftover homemade relish from Thanksgiving so used it here)
and drizzle over the chops.
Add thinly sliced sweet onion (one small onion) and thinly sliced sweet potato (one medium potato) over the chops and sauce.
Place 4 slices of raw bacon (sliced into small chunks) over the onions and potatoes. I did NOT do this in this original recipe but often add raw bacon to my veggies when roasting them and after I was finished with this meal, the hubs and I decided it was too sweet and needed some more salt and richness. So bacon should be added. Just trust me. Just like when you turned the oven on. Add the bacon. Do it.
Place skillet directly in oven for 20 minutes on the bottom shelf at 375 degrees F.
Once the timer went off I added previously roasted brussels sprouts just because I had them.
Move the skillet to the top shelf and up the temp to 425F for 20 more minutes.
Internal temperature of chops should be 150F and can be removed from the oven to rest in the skillet for about 15 minutes. Slice thinly and serve with the veggies and sauce atop the chops.
This meal was impressive and will wow your guests.