Pork Chops with Port Wine and Cranberry Reduction – The Simple Way to a Pan Sauce

• Paleo

• Meat

  • 6 1-inch thick boneless pork chops, thick boneless

• Produce

  • 1/4 cup Cranberries, dried
  • 1 tbsp Rosemary

• Condiments

  • 1 1/2 tbsp Hoisin sauce

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 1 tbsp Olive oil

• Dairy

  • 1 tbsp Butter, unsalted

• Beer, Wine & Liquor

  • 1 cup Port wine

Found on lemonblossoms.com

Description

Directions

• Preheat the oven to 350 degrees Fahrenheit.
• Season the pork chops with salt and pepper to taste and chopped rosemary.
• In a large oven proof skillet or cast iron pan heat up the olive oil. Add the pork chops and cook each side until golden brown, about 3 to 4 minutes per side.
• Transfer the skillet to the oven and roast for about 12 to 15 minutes or until the pork is cooked through but slightly pink at the center.
• Remove the skillet from the oven and transfer the pork chops to a platter. Cover them with aluminum foil and let them rest while you make the sauce.
• Pour off all of the fat from the skillet. Return the skillet to the stove top over medium high heat. Pour in the port and stir and scrape the bottom of the pan. Add the cranberries and simmer for about 5 minutes or until the liquid reduces by half. Lower the heat to medium low and add the hoisin sauce. Stir and simmer for about 3 minutes. Whisk in the butter until well combined.
• Taste the sauce and adjust seasoning. (you can add extra hoisin sauce to your taste).
• Return the pork chops to the skillet and coat them with the sauce. Serve.