Wow! It's been 4 months since I posted! Covid kind of took the wind out of my sails, but last night I decided to start really cooking again. We got a bag of fresh cranberries in our farm basket and since my family prefers CANNED cranberry sauce for Thanksgiving, they were not used. This turned out beautiful!
4-6 boneless pork chops ( I like to buy the whole pork loin, freeze it for about an hour, and then cut into thick chops, about 1 1/2 inches. A light freeze makes cutting the chops easier) salt and pepper Olive oil 1 cup fresh cranberries 1/2 cup chicken stock 1/2 cup natural maple syrup (I got lucky! We had a really rich bourbon maple syrup, but any real maple syrup will do) 2 tablespoons apple cider vinegar 2 teaspoons Dijon mustard 3 springs fresh thyme, leaves only Once the chops are cut, let them come to room temperature. Salt and pepper both sides. Preheat your cast iron skillet, or sturdy frying pan. Drizzle olive oil in the pan and sear the pork 3 or 4 minutes. Flip the chops over and cook another 4 minutes on the second side. If you go to flip to pork and it doesn't move easily give it a little more time. It will let go when it's ready. When the pork is done, remove it from the pan. Deglaze with stock and add all other ingredients scraping any yummy bits off of the pan with your spoon. Reduce the heat to medium and cook the sauce down until it begins to thicken. Add chops back in and coat both sides with sauce. Let simmer 5 more minutes. Serve!
0 Comments
Leave a Reply. |
AuthorI'm not a chef. I have no training. I just really like food. I grew up eating processed food and over time, as a grown up, decided I wanted to cook the kinds of foods I got in restaurants. I have one problem. The doctor put me on a low sodium diet. You'll find there very little if any salt/sodium in this recipes. Just add to your own taste. I will probably do things wrong/differently on this website, but hopefully we'll all learn from each other! Archives
March 2024
Categories |