No real recipe, because I pretty much winged it, but if you were making this you’d need:
Some pork chops (mine were boneless, thin)
Fresh cranberries (roughly chopped, it’s fine if they’re mostly left whole because cranberries are hard to chop)
After spooning a blob of this mixture onto each chop, I baked them in the oven at 325 for about 15-20 minutes (check the temp with a thermometer to know if they’re done).
They turned out delicious! The cloves really enhanced the tartness of the cranberry and marmalade. I loved that it wasn’t sweet. If the chops were the thick kind, this might have been a good mix to stuff them with after butterflying them. As it was, this was more of a relish on top of the chops, which was nice but maybe it would have been nice as a more liquidy sauce – not sure what I’d have to tweak to make a sauce out of it, though. Possibly heating the mixture in a saucepan with some cranberry or orange juice to thin it out a little… maybe I’ll try that next time!