Cranberries seem to be in real abundance this year and when they're available fresh, this is a nice little autumn dish that I look forward to making. It's pretty simple, straightforward, no unusual ingredients, subtly flavored in spite of the presence of cranberries, but with a hint of a sweet-tart flavor that I enjoy.
I'm going to give you the recipe as it was presented and then I'll share my thoughts.
Cranberry Pork Chops
(from the Cape Cod Cookbook by Jean Childress)
6 center cut pork chops
1 1/2 tablespoons butter
1 1/2 tablespoons vegetable oil
1 cup fresh cranberries
salt and pepper
1/4 cup brown sugar
1 tablespoon flour
1/2 cup water
1 orange, sliced thin, for garnish, optional
In a skillet or fry pan large enough to hold the pork chops without crowding, melt the butter and add the oil. Add the pork chops and brown on both sides. After browned, remove pork chops to a separate dish and drain the excess fat. Return the pork chops to the skillet and add the salt and pepper and brown sugar, cranberries, and water. Cover and simmer for one hour. Make a slurry by combining the flour with a little water, stirring out any lumps, and then gradually adding to the pan, stirring to combine. Continue stirring until thickened. Garnish with the orange slices.
OK, my thoughts. One hour simmering is much, much too long. I had chops that were a good 3/4 inch thick and they were done in 30 minutes or so (it took a bit for the cranberries to cook and burst). I'm pretty sure that if I let them go for an hour, I could've made a silk purse out of the chops. My only other thought is that there's really not a whole lot of sauce so if you'd like more than a couple of tablespoonfuls, I'd suggest doubling the sauce ingredients.
Katy I love the color of the gravy on this one. That rich color somehow conveys how flavorful the sauce must be. I would be fine with a little gravy but my husband needs a lot...so would have to double on the ingredients for this one.
ReplyDeletePS: I tried the baked chops with apples btw... it was sooo easy to put together & I did mine with very thin sliced chops but it was still sooo devine... my husb gave me ALL the credit : ) ... Thanks so much Katy : ) ...!
Thank you for sharing this recipe. I just got home from the grocery store (where I bough fresh cranberries and pork ) and now I sign into your web page, and you've given me a great idea on what to do with them. Excellent!!
ReplyDeleteI like the idea of these. Thanks for your tips to improve the recipe. : ) Have a wonderful weekend!
ReplyDeleteI'm not very good with pork chops. Don't know whether long or short cooking time is best. Were they tender after 30 min?
ReplyDeleteThe recips sounds great. What a perfect fall dish.
What a great pairing, and I just spotted a mega bag of cranberries at Sam's the other day. Hmmmm...
ReplyDeleteIt looks delicious!
You've got the secret of a fabulous rich dark gravy. Bravo Katy you have such GREAT recipes and I love coming to your blog.
ReplyDeleteHave a nice day darling
The chops look wonderful! I can just imagine how well that lovely cranberry sauce tasted on top of the pork.
ReplyDeleteSomething new to me...perfect for the season,sounds gr8...
ReplyDeleteThis screams left over turkey recipe to me, been saving these, and looks great!
ReplyDeleteKaty, you have made a perfect porkchop, and I love that cranberry gravy too!
ReplyDeleteEw, over cooked pork is not good! This sounds right up family's alley. They love "fancy" sauces.
ReplyDeleteHappy Friday!
~ingrid
wonderful! what a great seasonal dish! have a wonderful halloween weekend katy!
ReplyDeleteWhat a wonderfully seasonal dish. These look terrific and I'll bet the color was wonderful.
ReplyDeleteHaven't had pork chops in a very long time but this is making me want them and I love cranberries so yes definetly one I shall try:)
ReplyDeleteSilk purse huh?? grin
Cranberries would be great with pork. An excellent idea.
ReplyDeleteWhat a lovely and delicious combo! So perfect for this time of the year - fresh cranberries have just arrived!
ReplyDeleteCranberries and pork are made for each other; I love the sound of these delicious chops smothered in flavorful cranberries. Great recipe for this season, Katy!
ReplyDeleteKaty- Thsi is a really good dish. Lynda is right, pork and cranberries go together like a hand in glove. Perfect flavor combination.
ReplyDeleteYour thoughts and advic eon this recipe will definitely be helpful.
I have really been enjoying reading your blog posts.
Lea Ann, I am one of those shameful people who probably overcooks their pork chops, which is why I go with the thicker chop. At the end of 30 minutes, the chops were definitely cooked all the way through. Could it have been less time? Probably. If in doubt, I do what Emeril does, he cuts into it, grins. Really. For a thinner chop that is cook to going much faster, I'd take the chops out of the fry pan, start the gravy, and maybe add the chops back at the last 15 minutes or so of estimated cooking time. Or do it the other way, round. Cook the chops in the gravy as directed, when the chops are done remove and let the gravy continue to cook until the cranberries have burst. Thicken the sauce, return the chops to reheat, and then serve. Hope this helps. Hugs, Katy
ReplyDeleteCranberries with pork sounds perfect. I love how you give such particular thoughts at the end, helps us whod realy like to try the recipe:)
ReplyDeleteSounds good. My kids will definitely love this.
ReplyDeleteWhat a great idea for fresh cranberries! I love to buy them this time of year and keep them on hand in the freezer. Thanks for the recipe!
ReplyDeleteThis looks terrific! Thanks so much for sharing your thoughts on the recipe. I would definitely make the changes you've suggested. :D
ReplyDeleteKaty, I am so sorry you have been under the weather. Hope the sun is shining and you are sparkling with it.
ReplyDeleteCan I make this recipe with chicken?
Oh this is the kind of homecooked meal with a twist that cooks love now adays! Great recipe find and share! Are you feeling any better yet my southern belle?
ReplyDeleteWell, I would definitely have to double the sauce then! And an hour does seem like an awful long time...but done right, this sounds like a delicious fall dish! And with sweet taters, yum!!
ReplyDeleteI am such a cranberry fan so it's good to know that doubling the sauce is encouraged!
ReplyDelete;) amy
I've had a honkering for some fresh cranberries! Perfect for the season!
ReplyDelete