Description
Cranberries make a delicious addition to perfectly seared pork chops.
Ingredients
Scale
- 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.