Cranberry Pork Chops with Sage

Makes 4 Servings

• 3 tablespoons fresh sage, chopped

• 6 tablespoons panko breadcrumbs

• 1 teaspoon garlic salt

• ½ teaspoon black pepper

• 4 thick-cut boneless pork chops, about 6 to 8 ounces each

• 4 tablespoons unsalted butter, divided use

• 1 sweet onion, such as Vidalia, chopped

• 2 cups dry red wine

• 1 tablespoon apple cider vinegar

• ½ cup chopped dried cranberries

• 2 tablespoons all-purpose flour, or as needed

• 1 cup fresh or frozen whole cranberries

• Salt and pepper, to taste

• Fresh sage leaves, for garnish

In a small bowl, blend sage, breadcrumbs, garlic salt and black pepper. Press both sides of chops with sage blend.

Melt 2 tablespoons butter in large, heavy nonstick skillet over medium-high heat. Add chops and cook for 3 minutes. Turn chops and add onion, sauteing it and stirring it around chops in the pan.

Cook another 3 to 4 minutes to brown chops while stirring onions to caramelize. Transfer chops and onions to a plate; cover to keep warm.

Using same skillet, combine red wine, vinegar and dried cranberries with pan drippings, stirring over medium heat. Bring to a gentle boil, then reduce heat to low. Simmer about 10 minutes, stirring occasionally until cranberries have plumped and absorbed much of the wine. Remove skillet and set aside.

Melt remaining 2 tablespoons butter in separate saucepan over medium heat, and whisk flour into hot butter to make a smooth roux. Add to the roux any juices accumulated on the plate holding chops and onion.

Add whole cranberries to skillet with cranberry-wine reduction and bring just to a slight boil. Whisk roux into cranberry-wine mixture, reduce heat to low and simmer until thickened, about 5 minutes.

Add chops and onion to skillet and simmer for 5 minutes to allow flavors to meld. Using a meat thermometer, check that pork has reached 145 degrees.

Season with salt and pepper to taste. Garnish with fresh sage and serve.