Pan-Roasted Pork Chops with Cranberries and Red Swiss Chard

Name: Pan-Roasted Pork Chops with Cranberries and Red Swiss Chard
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 177 milliliters chicken stock or broth; 128 grams cup fresh or thawed frozen cranberries; 118 milliliters dry red wine; 2 teaspoons chopped fresh thyme or 1/2 teaspoon dried, crumbled; 1 Tbsp minced garlic; 3 Tbsps packed light brown sugar; 2 Tbsps extra-virgin olive oil; 5 inches thick) rib pork chops; 79 milliliters minced shallots (2 medium); 454 grams red Swiss chard, stems and center ribs cut out and chopped together, leaves coarsely chopped separately; 2 Tbsps unsalted butter

Pan-Roasted Pork Chops with Cranberries and Red Swiss Chard is a gluten free recipe with 4 servings. One serving contains 217 calories, 4g of protein, and 12g of fat. This recipe covers 18% of your daily requirements of vitamins and minerals. It will be a hit at your Christmas event. From preparation to the plate, this recipe takes about 45 minutes. If you have shallots, cranberries, swiss chard, and a few other ingredients on hand, you can make it.

Instructions

Preheat oven to 400°F.

Equipment you will use

Oven

Cook shallots and garlic in butter in an ovenproof 12-inch heavy skillet over moderate heat, stirring, until golden, about 5 minutes.

Ingredients you will need

Shallot

Butter

Garlic

Equipment you will use

Frying Pan

Add chard stems and center ribs and cook, covered, stirring occasionally, until crisp-tender, 3 to 4 minutes.

Ingredients you will need

Swiss Chard

Ribs

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 and wipe out skillet.

Ingredients you will need

Salt And Pepper

Swiss Chard

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Sauce Pan

Frying Pan

Pat chops dry and season with salt and pepper.

Ingredients you will need

Salt And Pepper

Heat oil in skillet over moderately high heat until hot but not smoking, then brown chops, about 3 minutes per side.

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Cooking Oil

Equipment you will use

Frying Pan

Transfer skillet to oven and roast until an instant-read thermometer inserted horizontally 2 inches into meat registers 155°F, 7 to 9 minutes.

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Meat

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Kitchen Thermometer

Frying Pan

Oven

Transfer chops with tongs to a platter, leaving fat in skillet, and cover chops loosely with foil to keep warm.

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Frying Pan

Tongs

Aluminum Foil

Sauté shallots in fat remaining in skillet over moderately high heat, stirring, until golden, about 5 minutes.

Ingredients you will need

Shallot

Equipment you will use

Frying Pan

Add wine and deglaze by boiling over high heat, scraping up brown bits, until reduced by half.

Ingredients you will need

Wine

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.

Ingredients you will need

Brown Sugar

Cranberries

Berries

Stock

Thyme

Remove from heat and stir in butter until incorporated, then season with salt and pepper.

Ingredients you will need

Salt And Pepper

Butter

While sauce is cooking, reheat chard over moderate heat, stirring. Divide among 4 plates and top with chops, then spoon sauce over.

Ingredients you will need

Swiss Chard

Sauce

Equipment

Ingredients

Servings:

177milliliters

chicken stock or broth 128grams

cup fresh or thawed frozen cranberries 118milliliters

dry red wine 2teaspoons

chopped fresh thyme or 1/2 teaspoon dried, crumbled 1Tbsp

minced garlic 3Tbsps

packed light brown sugar 2Tbsps

extra-virgin olive oil 5inches

thick) rib pork chops 79milliliters

minced shallots (2 medium)454grams

red Swiss chard, stems and center ribs cut out and chopped together, leaves coarsely chopped separately 2Tbsps

unsalted butter

Recommended wine: Chardonnay, Pinot Noir, Riesling

Chardonnay, Pinot Noir, and Riesling are my top picks for Pork Chops. Chardonnay suits simple chops or chops in a butter or cream sauce, dry riesling complements sweet additions like honey mustard or apples, and pinot noir is a safe bet for pork dishes in general. The Tenuta di Nozzole Le Bruniche Chardonnay with a 4.2 out of 5 star rating seems like a good match. It costs about 12 dollars per bottle.