Cranberry Pork Chops with Creamy Polenta

Cranberry Pork Chops with Creamy Polenta

 

October 25, 2020

 

 

Yield: 2-4

Prep time: 10

Cook time: 20
Adapted from Half Baked Harvest

 

Ingredients

 

• 4 tbsp brown sugar
• 1/2 tsp cinnamon
• salt and pepper
• 2bone-in pork chops
• 2 tbsp olive oil
• 3/4 cup red wine
• 1/2 cranberry or apple juice
• 2 tbsp butter
• 1 cup cranberries
• 2 tsp thyme, or 2 sprigs fresh thyme
• 2 tsp rosemary, or 2 sprigs fresh rosemary

 

Instructions

 

1. Stir together the brown sugar and cinnamon with a pinch of salt and pepper.  Season the pork chops with this mixture.
2. Preheat the oven to 450.
3. Heat an oven proof skillet over medium high heat.  Add the pork chops and sear for 3-4 minutes per side or browned nicely.  Remove and set aside on to a plate.
4. Lower the heat to medium, then pour in the wine and the juice, add the remaining brown sugar, butter, cranberries, thyme, rosemary and salt and pepper.  Bring the sauce to a boil and boil for 2-3 minutes, then slide the pork chops back into the pan.
5. Rose in the oven for 15 minutes until the chops have an internal temperature of 145 ( I like mine 150).  Serve with the pan sauce spooned over the top. 

 

Serve with polenta and a salad.

 

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Notes:

 

This will make you fall in love with pork chops again.

 

All Photographs Copyright Tink's Kitchen and JSGrey