Seared Pork Chops with Cranberry-Bourbon Sauce
December 7, 2024 • 0 comments
The natural sweetness of berries contrasts well with the savory, rich flavors of pork. This balance enhances the overall taste of cranberry pork chops. Many berries, such as cranberries and raspberries, have a slight acidity that can cut through the fattiness of pork, making each bite more enjoyable. In addition, cranberries add a juicy component to dishes, providing a refreshing burst of flavor that pairs well with the tender texture of cooked pork.
Recipe by Cheryl Alters Jamison, Excited About Food and Table Magazine
- Prep Time:
- Cook Time:
- Servings: 4
Ingredients
- (4 Pack) Pork Chops
- (To taste) Kosher salt or coarse sea salt
- (To taste) Freshly ground black pepper
- (1/4 Cup) Olive Oil
- (2 tbsp (1 ounce)) Unsalted butter
- (1) Large shallot, minced
- (2 cups) Fresh cranberries
- (1 cup) Chicken stock
- (¼ cup) Bourbon
- (2 tbsp) Packed brown sugar
- Juice of 1 orange
- (½ cup) Lightly salted shelled pistachios, chopped
- (2 tbsp) Chopped flat-leaf parsley
- Zest of 1 orange
- (1) Garlic clove, minced
Directions
- Sprinkle the pork chops with salt and pepper on both sides. Let sit at room temperature about 15 to 30 minutes.
- Preheat the oven to 350 degrees. Warm a heavy 10- to 12-inch skillet, such as cast-iron, over high heat. Add the oil, swirl it around, and reduce the heat to medium.
- Add the pork chops. Sear until deeply golden brown, 3 to 4 minutes per side. Transfer the skillet to the oven and roast the chops another 8 to 11 minutes until the temperature on an instant-read thermometer stuck horizontally into a chop registers 145 degrees for medium doneness.
- Remove the skillet from the oven and add to it the butter and shallots. As the butter melts, baste the chops for 30 seconds with the pan juices. Transfer the chops to a cutting board and let them rest, loosely tented with foil, while you finish the sauce.
- Add to the skillet the cranberries, stock, bourbon, brown sugar, and salt. Cook on the stovetop over medium high heat for about 10 minutes, until the cranberries have popped, and the mixture is reduced by about one-third. Scrape up any browned bits from the bottom of the skillet. Stir in the orange juice.
- Plate the chops and spoon cranberry-bourbon sauce over. Sprinkle each with gremolata and serve right away.
For the Gremolata:
- Stir the pistachios, parsley, orange zest and garlic clove together.
- Reserve.
