Need some cooking inspiration? Whether you want to cook something new, or are looking for something tasty for the holidays, we want to share the recipe of a popular weekend special with you. Make sure to check back over the holiday season for more recipes. Enjoy!
Pork Chops with Port Wine and Cranberry Sauce
- 6 1-inch thick pork chops
- Salt and pepper to taste
- 1 tablespoon finely chopped rosemary
- ¼ cup diced onion
- 1 tablespoon minced garlic
- 1 tablespoon olive oil
- 1 cup port wine
- ¼ cup dried cranberries
- 1 cup demi-glace
- 1 cup chicken stock
- 1 to 2 tablespoons unsalted butter, cut into small pieces
- Cornstarch slurry if needed
- Preheat the oven to 350 degrees Fahrenheit.
- Season pork chops with salt and pepper to taste and top with the chopped rosemary.
- In a large oven proof skillet or cast-iron pan, heat up the olive oil. Add the pork chops and cook each side until golden brown, about 3 to 4 minutes per side.
- Transfer the skillet to the oven and cook for about 12 to 15 minutes or until the internal temperature reaches 145 degrees Fahrenheit.
- Remove the skillet from the oven and transfer the pork chops to a platter. Cover them loosely with aluminum foil and let them rest while you make the sauce.
- Pour off any excess fat from the skillet. Return the skillet to the stove top over medium high heat. Add onions and cook for 2 minutes. Add garlic and cook for 1 minute. Add port and stir scraping the bottom of the pan.
- Add the cranberries and simmer for about 5 minutes or until the liquid reduces by half. Lower the heat to medium low and add the demi-glace and chicken stock. Stir and simmer for about 3 minutes. Whisk in the butter until well combined. If need to thicken, add a cornstarch slurry.
- Taste the sauce and adjust seasoning.
- Return the pork chops to the skillet and coat them with the sauce.
- Serve with choice of sides.