Wednesday, November 30, 2016

Pork Chops with Apples and Cranberries





As the month of December approaches, I get out my calendar and start thinking about entertaining.  
Harv and I love inviting friends to dinner during this season. 
Once the house is decorated, all I have to do is set the table and decide what to cook.
Here's one of the recipes I plan on serving.
 It was inspired by a dish we were served this fall at a lovely Vancouver Island B& B.
I made it for my husband recently and he agreed it was "fit for company!".

For the marinade:
  • 2 tablespoons Hoisin paste*
  • 2 tablespoons Rice Wine vinegar
  • 1/2 cup white wine or apple juice**
  • 1/4 cup soy sauce
  • 1 tablespoon brown sugar or to taste
  • 1 large garlic clove, minced
  • 1 teaspoon grated fresh or frozen ginger
  • 4 boneless pork chops (about 1 inch thick)
  • 1 tablespoon butter
  • 1 large apple
  • reserved marinade
  • 1/2 cup dried cranberries
  • water and more apple juice as needed
  • 1 teaspoon cornstarch

* Hoisin paste is thicker than Hoisin sauce. Both can be found in the Asian section of the supermarket. I'm sure the sauce would work equally well.
**I've used an apple flavoured dessert wine in place of the apple juice but either is good.
  1. In a glass pint jar or gravy shaker combine first seven ingredients and shake well until well blended.
  2. Place pork chops in a zippered plastic bag and pour marinade in over them.
  3. Remove as much air as you can, seal bag and refrigerate at least 4 hours.
  4. Remove chops from marinade, dividing the marinade into two bowls.
  5. Grill pork on BBQ or pellet grill until done, basting with half of the marinade. Reserve the other half for the sauce.
  6. Meanwhile, core apple and slice it into 6 rings.
  7. In a medium frying pan, melt butter  over medium heat and saute apple rings until lightly browned on both sides. They should be just starting to soften. Do not overcook.
  8. Pour reserved marinade over apples, add cranberries and simmer until reduced by half.
  9. Remove apple rings to a bowl and cover to keep warm
  10. Mix cornstarch and more apple juice and add to mixture in pan, stirring well until thickened..  Add more water or apple juice if needed. 
  11. Taste sauce and add more brown sugar or hoisin if needed.
  12. Return apples to pan and keep warm on low heat until chops are ready.
  13. Plate chops on a serving platter or individual plates, topping each chop with an apple ring,  cranberries and a spoonful of the sauce.
  14. Serve and enjoy!
Serves 4

2 comments:

  1. This looks so good, Bev! I'll be trying it one of these days. :)

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  2. They look absolutely scrumptious, Bev! Thank you so much for sharing. :)

    ReplyDelete