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.
- In a glass pint jar or gravy shaker combine first seven ingredients and shake well until well blended.
- Place pork chops in a zippered plastic bag and pour marinade in over them.
- Remove as much air as you can, seal bag and refrigerate at least 4 hours.
- Remove chops from marinade, dividing the marinade into two bowls.
- Grill pork on BBQ or pellet grill until done, basting with half of the marinade. Reserve the other half for the sauce.
- Meanwhile, core apple and slice it into 6 rings.
- 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.
- Pour reserved marinade over apples, add cranberries and simmer until reduced by half.
- Remove apple rings to a bowl and cover to keep warm
- Mix cornstarch and more apple juice and add to mixture in pan, stirring well until thickened.. Add more water or apple juice if needed.
- Taste sauce and add more brown sugar or hoisin if needed.
- Return apples to pan and keep warm on low heat until chops are ready.
- Plate chops on a serving platter or individual plates, topping each chop with an apple ring, cranberries and a spoonful of the sauce.
- Serve and enjoy!