Take a look at this plate... looks irresistible doesn't it? I see so many people only have cranberry sauce during the holidays and never anytime else. I say make use of this underused berry and make a terrific sauce to go along side delicious pork chops. I purchased pork chops with the bone still in it to help keep the juices in the meat, and it looks pretty good on the plate too! Serve it along side lemony couscous and roasted asparagus and you have a meal fit for a king. You'll be savouring every bite.
- 2 pork chops with bone in
- coarse salt and freshly cracked black pepper
- 4-6 sprigs of fresh thyme leaves
- 2 tbsp olive oil
- 1 tbsp butter
- squeeze of fresh lemon juice
Cranberry sauce Ingredients:
- 1 pkg of fresh cranberries
- 1-1/4 cup of water (use more if you want a loose sauce)
- 1/2 cup of granulated sugar
- juice of half a lemon
1. Cranberry sauce: In a medium sized pot, add in the fresh cranberries, water, granulated sugar and the juice of half a lemon. Give the mixture a stir to combine, then turn the heat onto medium high. Once the pot comes up to a boil lower the heat down to just medium. Cook the sauce until it becomes a bit thick in consistency and the cranberries have broken down. Make sure to stir occassionally. Let the sauce cool slightly before serving.
2. Preheat a cast iron skillet on medium high heat. Take the pork chops and generously season both sides with salt and pepper. Take the fresh thyme leaves and sprinkle them on both sides of each pork chop, making sure to press them onto the pork chop using your finger tips.
3. Drizzle olive oil onto the skillet and melt 1 tbsp of butter. The butter is really for flavour but if you prefer to omit this then please do. Sear the pork chops for about 8-10 minutes per side. Once you flip the pork chops over take a foil and cover the skillet to keep the steam in. This will help keep the pork tender and juicy on the inside. In the last minute of cooking, squeeze the lemon juice right on top of the chops. Once the pork has finished cooking, take it off the heat and let it rest for a couple of minutes. Serve warm with the fresh cranberry sauce and a generous helping of lemony couscous and roasted asparagus.
Lemony Couscous - here is the link if you would like to try my version.
Roasted Asparagus - a perfect vegetable side dish with this meal.Print This