Pork Chops, Seared with Cranberry-Red Wine Reduction

By fireandfrost

Ingredients

• 2 tablespoons olive oil
• 2 double-cut pork chops
• kosher salt
• fresh ground black pepper
• 3/4 cup dry red wine
• 1/2 cup cranberry juice
• 2 tablespoons veal demi-glace
• 4 tablespoons butter, softened
• 1/2 cup French Wild Cranberries in syrup
• 1-2 teaspoons honey, optional

Preparation

Step 1

Season pork chops with salt and pepper.

Heat 10 inch saute pan over medium-high heat until almost smoking. Add olive oil and 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 loosely with foil. Set aside.

Using the same pan, add the red wine, cranberry juice and demi-glace. Bring to a boil, lower heat to medium, and simmer until reduced by half, 5 to 7 minutes. Whisk in butter and add warm cranberries.

Place each pork chop on a warmed dinner plate. Pour any juices back into the sauce and stir. Add optional honey.

Pour sauce over chops and serve immediately.