Cranberry Pork Chops with Creamy Polenta

Sunday, October 25, 2020

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

Cranberry Pork Chops with Creamy Polenta

October 25, 2020

Yield: 2-4

Prep time: 10

Cook time: 20

Total time:


4 tbsp brown sugar

1/2 tsp cinnamon

 salt and pepper

4 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



Stir together the brown sugar and cinnamon with a pinch of salt and pepper.  Season the pork chops with this mixture.


Preheat the oven to 450.


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.


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.


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.


Adapted from Half Baked Harvest


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