Side Pannel
Pan Roasted Pork Chops with Cranberry Sauce and Swiss Chard Side
Pan Roasted Pork Chops with Cranberry Sauce and Swiss Chard Side
- Recipe Submitted by Sarah G on 10/26/2009
Category: Main Dish, Chinese, Pork
Ingredients List
- Swiss Chard Ingredients:
- 1/3 cup minced shallots (2 medium)
- 1 tablespoon minced garlic
- 2 tablespoons unsalted butter
- 1 lb red Swiss chard, stems and center ribs cut out and chopped together, leaves coarsely chopped separately
- Pork Chops Ingredients:
- 4 (1 1/4-inch-thick) rib pork chops
- 1 1/2 tablespoons extra-virgin olive oil
- Cranberry Sauce Ingredients:
- 1/3 cup minced shallots (2 medium)
- 1/2 cup dry red wine
- 1 cup fresh or thawed frozen cranberries (4 1/2 oz)
- 3/4 cup chicken stock or broth
- 3 tablespoons packed light brown sugar
- 1 1/2 teaspoons chopped fresh thyme or 1/2 teaspoon dried, crumbled
- 2 tablespoons unsalted butter
Directions
I really wasn't a big fan of pork chops or cranberries until my husband made this for me. It was delicious and I simply loved it. His suggestion was to prep everything ahead of time and then cook the pork chops and chard at the same time in two separate pans.
Directions:
1. Preheat oven to 400°F.
2. Prepare the Swiss chard:
Cook shallots and garlic in butter in an ovenproof 12-inch heavy skillet over moderate heat, stirring, until golden, about 5 minutes. Add chard stems and center ribs and cook, covered, stirring occasionally, until crisp-tender, 3 to 4 minutes. Add leaves and cook, uncovered, stirring occasionally, until tender, 6 to 7 minutes. Season with salt and pepper, then transfer chard to a heavy saucepan. Be mindful that red swiss chard could color aluminum pans. As a result, I suggest you wash and wipe out your skillet immediately.
3. Cook pork chops:
Pat the pork chops dry and season with salt and pepper, per taste. Heat the oil in skillet over moderately high heat until hot but not smoking, then brown chops, about 3 minutes per side.
Transfer skillet to oven and roast until an instant-read thermometer inserted horizontally 2 inches into meat registers 155°F, 7 to 9 minutes. Transfer chops with tongs to a platter, leaving fat in skillet, and cover chops loosely with foil to keep warm.
4. Make the cranberry sauce:
Sauté shallots in fat remaining in skillet over moderately high heat, stirring, until golden, about 5 minutes. Add wine and deglaze by boiling over high heat, scraping up brown bits, until reduced by half. Add cranberries and stock and simmer, stirring occasionally, until cranberries begin to burst, about 2 minutes. Stir in brown sugar and thyme and simmer, stirring, until berries are collapsed, about 3 minutes. Remove from heat and stir in butter until incorporated, then season with salt and pepper.
5. Assemble the dish:
While the cranberry sauce is cooking, reheat the chard over moderate heat, stirring occasionally. Divide it among 4 plates and top with chops, then spoon the cranberry sauce over.
Enjoy!
Directions:
1. Preheat oven to 400°F.
2. Prepare the Swiss chard:
Cook shallots and garlic in butter in an ovenproof 12-inch heavy skillet over moderate heat, stirring, until golden, about 5 minutes. Add chard stems and center ribs and cook, covered, stirring occasionally, until crisp-tender, 3 to 4 minutes. Add leaves and cook, uncovered, stirring occasionally, until tender, 6 to 7 minutes. Season with salt and pepper, then transfer chard to a heavy saucepan. Be mindful that red swiss chard could color aluminum pans. As a result, I suggest you wash and wipe out your skillet immediately.
3. Cook pork chops:
Pat the pork chops dry and season with salt and pepper, per taste. Heat the oil in skillet over moderately high heat until hot but not smoking, then brown chops, about 3 minutes per side.
Transfer skillet to oven and roast until an instant-read thermometer inserted horizontally 2 inches into meat registers 155°F, 7 to 9 minutes. Transfer chops with tongs to a platter, leaving fat in skillet, and cover chops loosely with foil to keep warm.
4. Make the cranberry sauce:
Sauté shallots in fat remaining in skillet over moderately high heat, stirring, until golden, about 5 minutes. Add wine and deglaze by boiling over high heat, scraping up brown bits, until reduced by half. Add cranberries and stock and simmer, stirring occasionally, until cranberries begin to burst, about 2 minutes. Stir in brown sugar and thyme and simmer, stirring, until berries are collapsed, about 3 minutes. Remove from heat and stir in butter until incorporated, then season with salt and pepper.
5. Assemble the dish:
While the cranberry sauce is cooking, reheat the chard over moderate heat, stirring occasionally. Divide it among 4 plates and top with chops, then spoon the cranberry sauce over.
Enjoy!
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