Cranberry Sage Double-Cut Pork Chops

Cranberry Sage Double-Cut Pork Chops

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • Brine

  • 2

    cups hot water

  • 3

    tablespoons kosher salt

  • 3

    tablespoons dark brown sugar

  • 2

    tablespoons black peppercorns

  • 1

    teaspoon ground cinnamon

  • 3

    whole cloves

  • 1

    bay leaf

  • 1

    teaspoon ground allspice

  • 2

    teaspoons ground coriander

  • Dry Rub

  • 2

    tablespoons kosher salt

  • 1

    tablespoon ground black pepper

  • 1

    tablespoon dry mustard

  • 1

    tablespoon granulated garlic

  • 1

    teaspoon light brown sugar

  • Cranberry-Sage Sauce

  • 1

    tablespoon unsalted butter

  • 1

    teaspoon minced garlic

  • 2

    teaspoons minced shallot

  • cups dry white wine

  • 2

    tablespoons jus from roasting pan

  • 1

    cup whole berry cranberry sauce

  • 1

    tablespoon silvered fresh sage leaves

  • 1

    teaspoon kosher salt

  • 1

    teaspoon ground black pepper

Directions

To prepare brine, combine hot water, salt and sugar in a bowl. Whisk until sugar and salt dissolve. Add remaining ingredients and refrigerate and chilled. Place pork chops in a large dish, add brine, cover and refrigerate for up to 4 hours. Combine all dry rub ingredients. Remove chops from brine and rub with the dry rub. Preheat oven to 350 degrees Place chops on an oiled sheet pan and bake for 14-18 minutes, or until internal temperature is 150 degrees. Let chops rest for a few minutes before serving. To prepare sauce, heat a saucepan to medium-high. Add butter, garlic, and shallot; sautee briefly (do not burn). Add wine and cook for about 2 minutes. Add pan jus, cranberry sauce, sage, salt and pepper. Reduce heat to medium-low and simmer for 30 seconds, then adjust seasoning to taste. Serve sauce with pork chops. Makes 4 servings.


Nutrition

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