The classic pairing of pork chops and cranberry shines here, with a hint of the smoky richness of bourbon. Just before serving, a nubbly gremolata of pistachios and parsley adds a contrasting flash of color and texture. Like our Cranberry Orange Fig Compote, this dish’s gremolata is a wonderful addition to a sandwich, or an excellent spread for a luscious cocktail hour cheeseboard.
Why Pair Pork Chops with Berries?
The natural sweetness of berries contrasts well with the savory, rich flavors of pork. This balance enhances the overall taste of cranberry pork chops. Many berries, such as cranberries and raspberries, have a slight acidity that can cut through the fattiness of pork, making each bite more enjoyable. In addition, cranberries add a juicy component to dishes, providing a refreshing burst of flavor that pairs well with the tender texture of cooked pork.
Seared Pork Chops with Cranberry-Bourbon Sauce
Description
Cranberries make a delicious addition to perfectly seared pork chops.
Ingredients
- 4 approximately 1-inch-thick bone-in pork chops, Duroc or other heritage breed, if available
- Kosher salt or coarse sea salt
- Freshly ground black pepper
- ¼ cup olive oil
- 2 tbsp (1 ounce) unsalted butter
- 1 large shallot, minced
- 2 cups fresh cranberries
- 1 cup chicken stock
- ¼ cup bourbon
- 2 tbsp packed brown sugar
- Pinch of kosher salt or sea salt
- Juice of 1 orange
- Gremolata (See below)
For the Gremolata:
- ½ cup lightly salted shelled pistachios, chopped
- 2 tbsp chopped flat-leaf parsley
- Zest of 1 orange
- 1 garlic clove, minced
Instructions
- Sprinkle the pork chops with salt and pepper on both sides. Let sit at room temperature about 15 to 30 minutes.
- Preheat the oven to 350 degrees. Warm a heavy 10- to 12-inch skillet, such as cast-iron, over high heat. Add the oil, swirl it around, and reduce the heat to medium.
- Add the pork chops. Sear until deeply golden brown, 3 to 4 minutes per side. Transfer the skillet to the oven and roast the chops another 8 to 11 minutes until the temperature on an instant-read thermometer stuck horizontally into a chop registers 145 degrees for medium doneness.
- Remove the skillet from the oven and add to it the butter and shallots. As the butter melts, baste the chops for 30 seconds with the pan juices. Transfer the chops to a cutting board and let them rest, loosely tented with foil, while you finish the sauce.
- Add to the skillet the cranberries, stock, bourbon, brown sugar, and salt. Cook on the stovetop over medium high heat for about 10 minutes, until the cranberries have popped, and the mixture is reduced by about one-third. Scrape up any browned bits from the bottom of the skillet. Stir in the orange juice.
- Plate the chops and spoon cranberry-bourbon sauce over. Sprinkle each with gremolata and serve right away.
For the Gremolata:
- Stir the ingredients together.
- Reserve.
Recipes by Cheryl Alters Jamison / Styling by Keith Recker and Julia Platt Leonard / Photography by Tira Howard / Thanks to Brad Furry and Bradyn Furry
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