|
2 tablespoons
olive oil
|
|
2
double-cut pork chops
|
|
kosher salt
|
|
freshly ground black pepper
|
|
3/4 cup
dry red wine
|
|
1/2 cup
cranberry juice (use 100% juice only)
|
|
2 tablespoons
veal demi glace
|
|
4 tablespoons
butter, softened
|
|
1/2 cup
French cranberries in syrup
|
|
1 to 2 teaspoons
honey, optional
|
Equipment List:
Cooking Instructions
Season both sides of the pork chops generously with salt and pepper. Preheat a 10-inch sauté pan over medium-high heat until almost smoking. Pour in the olive oil and add the chops. Cook, covered with a splatter screen, until the chops are a dark golden brown on both sides, 4 to 5 minutes per side. Transfer to a warmed plate and cover with foil. Set aside.
Using the same pan, pour in the red wine and cranberry juice and add the demi glace. Bring the mixture to a boil, reduce the heat to medium, cover with the splatter screen and reduce the sauce by half, 5 to 7 minutes. Whisk in the butter and add the cranberries.
Place each pork chop on a warmed dinner plate. Pour any accumulated juices from the chops back into the sauce and stir to combine. If you find the sauce too tart for your liking, add the optional honey.
Pour the sauce over the chops and serve immediately.
Makes 2 servings
chefs™ Kitchen