cranberry and apple braised pork chops

This creation made use of Thanksgiving leftovers and pork chops I had in the freezer from my CSA, making it delicious and inexpensive. In fact this was so good I’ll be making it again from scratch and trying it with different apple and wine varieties.

Local, natural, sustainable agricultural just tastes better, and these chops didn’t disappoint. Despite being frozen, this pork was incredibly tender and flavorful. With more chops, this dish could easily have served 4-6 people.

serves 2

salt and pepper

1 onion, finely chopped

1 clove garlic, finely chopped

1-2 cups cranberry sauce

1 cup wine (I used Estancia Pinot Noir)

2 all-natural pork chops, ½” thick

1-4” stem fresh rosemary, stem discarded

1-4” stem fresh thyme, stem discarded

1 cored and sliced granny smith apple

to make your chops:

*rub both sides of the chops with salt and pepper and marinate with a little cranberry sauce 8 hours or overnight

*preheat oven to 350

*in a saucepan, warm 1-2 cups cranberry sauce and 1 cup wine over low heat

*in the Dutch oven, sauté onions and garlic in a little Olive Oil over medium heat about 5 minutes

*make room for and sear both sides of chops until golden, about 5 minutes total, transfer chops to plate

*add apples to onions and cook for 5 minutes

*place chops on top of apples and cover with thyme and rosemary leaves

*spoon warmed cranberry sauce over chops

*cover and cook for 45 minutes, uncovering the last 5 minutes

serving suggestion:

with cornbread stuffing