Food > Recipe Directory > Baked Pork Chops with Cranberries
Baked Pork Chops with Cranberries Recipe
Baked Pork Chops with Cranberries
Excerpted from The Gift of Southern Cooking by Edna Lewis and Scott Peacock. Copyright(c) 2003 by Edna Lewis and Scott Peacock.
Excerpted by permission of Knopf, a division of Random House of Canada Limited. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Ingredients
- 4 pork chops cut from the loin, 1/2 inch thick, brined for 2 hours (See brining notes below)
- 4 tbsp lard or unsalted butter, or a mixture of both
- Salt a and freshly ground black pepper
- 12 oz fresh cranberry, rinsed and picked over
- 3/4 cups granulated sugar
Preparation
Preheat the oven to 350F. Rinse and dry the pork chops with paper towels.
Heat the lard or butter in a heavy saute pan until quite hot. Brown the pork chops on each side in the hot fat. Remove from the pan, and season well on each side with salt and pepper.
Put a third of the cranberries in the bottom of a small baking dish that will hold the pork chops in two layers. Sprinkle 1/4 cup of the sugar over the cranberries. Lay two of the pork chops side by side on top of the sugared cranberries. Top with half of the remaining cranberries, and sprinkle another 1/4 cup of sugar over all.
Top with the two remaining pork chops, the same as before, and the remaining cranberries and sugar. Place a piece of parchment directly on top of the cranberries, and a piece of foil directly on top of the parchment. Cover the baking dish with a tight-fitting lid, or wrap with a double thickness of foil to seal tightly.
Bake in the preheated oven for about 1 hour, until pork chops are tender. Taste the cooked cranberries carefully, and add a little salt and black pepper if needed. Serve the pork chops hot with the cranberry sauce spooned over.
Makes enough to serve 4.
- Serving(s)
- 4
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