Pork chops with cranberry, wine, and cream sauce.
I have a confession to make. I do not eat cranberry sauce. I do prepare it for everyone. I do place a dab on my plate with all good intentions to enjoy it, but would I eat it…. No, I never touch it.
Why? Well, I do not know. That is all I can say for myself. After all, I eat and enjoy each ingredient I use separately in my cranberry sauce.
Every year, after the holidays, I am always faced with the same dilemma of what to do with the leftover cranberry sauce.
Last night, I took it upon myself to make a change. I was going to eat the cranberry sauce. That was it! No more excuses.
Cranberry bowl in hand, I went into the kitchen, and my dinner started to assemble on the prep table.
Well… things did not exactly go as I was planning. Our beautiful pork chops were cooking nicely, the couscous was resting warmly in the pan, the cranberry sauce was staring back at me defiant, testing me: ‘Is she really going to have me for dinner?”. I just could not do it.
The refrigerator door opened again to see what I could come up with to create a sauce for the chops. Nothing jumped out except white wine and heavy cream, a constant staple in our refrigerator.
Not wanting to lose the battle of wits with a cranberry sauce, after all, I am bigger, spoon in hand, placed a cup of cranberry sauce in the pan where the chops were nicely cooked, added some wine, reduced, added some heavy cream, and voila`… a great sauce was created and I ate the cranberry sauce.
I think I will make an apple cranberry sauce pie next. What do you think?
If any of you have any suggestions on what to do next with the remaining sauce, I would love to hear from you. Thank you.
Pork Chops with Cranberry, Wine and Cream Sauce
- 4 bone in pork chops, 6 ounces each
- 1 cup white wine
- ½ cup heavy cream
- 4 cups cranberries
- 2 cups sugar
- 1 cup apricots, chopped
- 1 cup golden raisins
- 1 cup water
- 1 cup orange juice
- 1 tablespoon orange peel
PORK CHOPS WITH CRANBERRY WINE ADN CRAM SAUCE
- In a large skillet over medium high heat cook the pork chops. When done remove from heat, place on a plate, cover and let rest.
- Return the skillet to the heat and add the cranberry sauce with the wine. Stir to loosen any brown bits on the pan and the wine is reduced by half. Add the heavy cream, lower the heat and stir to blend. Add any juices from the pork chops and stir to incorporate.
- Serve alongside or over the pork chops.
- CRANBERRY SAUCE WITH APRICOTS, RAISIN AND ORANGE
- Combine all ingredients in heavy large saucepan. Stir over medium heat until sugar dissolves. Increase heat, cover and boil until cranberry pop, stirring occasionally, about 8 minutes. Transfer mixture to bowl. Cover and refrigerate until cold (mixture will thicken as it cools). Can be made 4 days ahead.
- Keep chilled.
Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.
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