Friday, November 4, 2011
Pork Chops With Cranberry Wine Sauce
As one of my friends likes to say while drinking wine, "Woo-hoo!" So, now that I've got the ol' box of wine in the fridge, it makes it so easy to make wine-based sauces. And today's sauce is not only wine-filled, but also festive. Because I'm betting fresh cranberries have been hitting your local grocery stores like crazy. I like to stock up on fresh cranberries this time of year--especially around Thanksgiving, when they go on sale. I buy several bags, and just toss them right into the freezer. They freeze amazingly, and by doing this I've got cranberries to use whenever I want them, all year round.
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Drizzle some olive oil into a pan and turn the heat on a little higher than medium. You want to sear your pork, but since it's bone-in, it'll have to cook a little longer. If you turn the heat on high, you might get some burning.
Because you can't really fiddle with them once they're in the pan, there are only three chops in this picture. Once I flipped them over, I was able to position them to fit the fourth. It's like a puzzle...but made of pork.
After your second three minutes is up, move the pan to a preheated 400F oven and let the oven finish cooking the chops all the way through. 7-8 minutes should do it.
Be sure to look for any wrinkly ones. There were a few stems in mine, too, which I've never seen before. So check for stems.
Serve the sauce with the pork chops. It's also great with chicken or turkey!
Recipe: Pork Chops With Cranberry Wine Sauce
1 1/2 lbs. bone-in pork chops
salt and pepper
1 tbsp. olive oil
2 tbsp. butter
half a small onion
1 c. cranberries
1/2 c. red wine
1/2 c. chicken broth
2 tbsp. brown sugar
1 tbsp. tomato paste
1 1/2 tsp. fresh thyme
Salt and pepper pork chops on both sides. Heat oil in an oven-safe pan until it glistens in the pan; carefully set the pork chops in the pan. Sear both sides for 3 minutes per side. Move pan to a 400F oven for 7-8 minutes.
While pork chops cook, combine wine, chicken broth, brown sugar, tomato paste, and thyme. Set aside.
Carefully remove pan from the oven; move to stove. Remove pork chops and place somewhere to keep warm.
Using the same pan, saute onions in butter over medium heat until softened. Add cranberries.
When cranberries begin to pop. deglaze pan with wine mixture. Use a spoon to gently crush cranberries. Simmer sauce for 10-15 minutes. Serve sauce with chops.