Thursday, November 19, 2009

Still had some cranberries left over

Another original recipe, although there are other similar ones on the web (there's probably a web law for this-- if you can think of it, there's already a website).

Porkchops with cranberry gravy

1 pork chop per diner

1 yellow or Vidalia onion, sliced
1 1/2-2 T butter
6 oz fresh cranberries
1 cup chicken or vegetable broth
1/2 cup white wine
3 tablespoons light brown sugar
add'l liquid as needed

Season the porkchops by sprinkling salt, pepper and parsley on each side. Let sit about 10 minutes. Over medium heat, melt the butter in a large saucepan, then sear the pork chops on both sides allowing the pan to brown a bit. Add the onions and sauté until they just start to go translucent. Add the cranberries and heat until they start to release their juice (about 5 minutes). Add the white wine and the sugar and cook the liquid down. When the pan starts to sear again, add the broth.

Continue simmering, turning the chops occasionally, adding liquid (water, broth or more wine) as the gravy reduces. Cook until chops are cooked all the way through, about 15 minutes more or less depending on the thickness of the chops.

Serve over egg noodles or fettucini.

With the cheese bread, this was a beautiful holiday meal. If only there had been someone here to share it with me!

No comments:

Post a Comment