Autumn Pork Chops a la Cranberry SauceWine Pairings: Rhone Blend Red
- 1 teaspoon cooking oil
- 4 center-cut pork chops (almost 1 inch thick)
- 1/2 teaspoon black pepper
- 1/3 cup apple cider (or substitute apple juice)
- 1/2 cup of whole cranberry sauce
- 2 tablespoons orange juice
- 2 tablespoons honey
- 1/8 teaspoon nutmeg
- 1/4 teaspoon grated ginger
About 15 minutes before you begin cooking, remove pork chops from the fridge and let sit at room temperature. Meanwhile, heat a large pan on medium-high heat with cooking oil.
Season pork chops with pepper and set in the pan for 3 minutes, until golden brown. Flip and repeat.
Pour apple cider into the pan, reduce heat to medium and cover with a well-fitted lid to retain moisture. Cook for 6 minutes, or until internal temperature reaches 145° F.
Combine cranberry sauce, orange juice, honey, nutmeg and ginger in a small bowl and mix thoroughly.
When the pork chops are ready, turn off the stove and tent foil over the top of the pan to retain heat and let the meat rest at least 3 minutes. (If overcooking is a concern, rest them under foil on a separate plate.) Serve with the cranberry sauce and a side of vegetables like green beans.
Serves 4 / Recipe from www.winespectator.com