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By October 27, 2020 November 24th, 2020 No Comments

Cranberry Pork Chops with Sage

By June Naylor
Photos by Ralph Lauer

Deb Cantrell, owner-chef at Savor Culinary Services in North Richland Hills, showcases cranberries — dried and fresh — in this hearty pork dish that’s a meaty alternative to traditional turkey.

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.

SAVOR CULINARY SERVICES Personal chef and custom meal services are available, including plans for those with special health needs. Clients in Arlington, Colleyville, Fort Worth, Keller, Mansfield, Southlake and surrounding areas can sign up for meal delivery; catering is available, too. 817-277-3031 or savorculinaryservices.com