Pork Chops with Cranberry Port Confiture
Cooking Time:
0:20 (approx.)Number of Servings:
6INGREDIENTS
6
1 inch (2.5 cm) thick pork chops, bone-in 6
3
tbsp (50 ml)
unsalted butter
1
cup (250 ml)
tawny port
1
ds
salt and freshly ground black pepper
1
ds
orange zest, for garnish (optional)
1
tbsp (20 ml)
low-salt chicken stock
1
tbsp (20 ml)
fresh rosemary, minced
1
fresh rosemary sprigs, for garnish (optional)
1
tbsp (20 ml)
brown sugar
1
cup (250 ml)
whole cranberry sauce
DIRECTIONS
- Season pork chops with salt and pepper and rub with half of the minced rosemary.
- Melt butter just until it begins to brown.
- Add chops and cook until browned on both sides and cooked through, about 7 to 10 minutes per side.
- Remove to a heated platter. Cover and keep warm.
- Add stock, port and remaining rosemary to pan. Boil vigorously until reduced by 1/4.
- Stir in cranberry sauce and sugar.
- Boil, then reduce heat to medium. Cook, stirring often until thickened.
- Add salt and pepper to taste.
- Spoon sauce over chops.
- Garnish with orange zest and fresh rosemary sprigs and serve.
