- 8
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Ingredients
- 8 - 4 oz. boneless pork chops
- 1 pineapple, diced
- 1 C. fresh cranberries
- 1 shallot, minced
- 6 cloves garlic, minced
- 1 C. chicken stock
- 4 T. demi-glace
- 2 T. unsalted butter
- 4 T. peanut oil
Preparation
Step 1
Preheat oven to 450F. Place pineapple on an oiled sheet tray and put in oven for 15-20 minutes. Remove and cool. Heat 3 T. peanut oil in a large saute pan until smoking. Carefully place the port chops in the pan and brown on both sides. After browned, place entire pan in oven for 5-6 minutes for medium temperature. Remove plan from oven, remove the meat and place on plates. In this same pan, add the minced garlic and shallots and saute over medium heat. Add pineapple and cranberries, then de-glaze pan with the chicken stock. Add demi-glace and simmer until liquid is reduced by a third. Stir in butter, season with salt and pepper and serve over the pork.