A simple, flavorful supper dish that Miss Lewis used to make at the famed Café Nicholson in New York in the 1940’s. Layer pork chops and sugared cranberries in a casserole and bake. The tart berries tenderize the meat and render a delicious sauce. It’s a good way to prepare chicken too. You will be surprised at how something so simple can taste so good!
Serves 4
Ingredients
4 pork chops cut from the loin, ½ inch thick, brined for two hours
(see note on brining at end of recipe)
4 tablespoons Canola oil or unsalted butter, or a mixture of both
Salt and freshly ground black pepper
12 ounces fresh cranberries, rinsed and picked over
¾ cup granulated sugar
Preheat the oven to 350 degrees F.
Rinse and dry the pork chops with paper towels. Heat the oil or butter in a heavy sauté pan until quite hot. Brown the pork chops on each side.
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 ¼ cup of the sugar over the cranberries. Lay two of the pork chops side by side on top of the cranberries. Top with half the remaining cranberries, and sprinkle another ¼ 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 paper directly on top of the cranberries, and a piece of foil directly on top of the parchment. Cover the dish with a tight fitting lid, or wrap with a double thickness of foil to seal tightly.
Bake in the preheated oven for about I 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.
Brining the pork.
Brining poultry or pork—that is, soaking it in a saltwater solution before cooking—serves a twofold purpose: it helps the flesh retain moisture and seasons it all the way through.
To make the brine, stir kosher salt into cold water until dissolved, in the proportion of ¼ cup salt to I quart water. Don’t use table salt in this formula, it will be too salty. Mix enough brine to cover the meat completely in a non-reactive bowl or pot. Refrigerate for at least 2 hours.
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[...] Pork Chops baked with Cranberries paired with Sweet Potatoes with Cardamom and Braised Cabbage in White wine. [...]
Me and my brother in law were talking about cooking the other day. He is quite the good cook better then his wife my sister. She is great at baking cakes. Food and cooking is beautiful. The whole process, the pre main meal food, the main meal, and the dessert.
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