Seared Pork Chops with Cranberry-Bourbon Sauce
The classic pairing of pork chops and cranberry shines here, with a hint of the smoky richness of bourbon. Just before serving, a nubbly gremolata of pistachios and parsley adds a contrasting flash of color and texture. Like our Cranberry Orange Fig Compote, this dish’s gremolata is a wonderful addition to a sandwich, or an excellent spread for a luscious cocktail hour cheeseboard.
Why Pair Pork Chops with Berries?
The natural sweetness of berries contrasts well with the savory, rich flavors of pork. This balance enhances the overall taste of cranberry pork chops. Many berries, such as cranberries and raspberries, have a slight acidity that can cut through the fattiness of pork, making each bite more enjoyable. In addition, cranberries add a juicy component to dishes, providing a refreshing burst of flavor that pairs well with the tender texture of cooked pork.
Ingredients
- 4 approximately 1-inch-thick bone-in pork chops, Duroc or other heritage breed, if available
- Kosher salt or coarse sea salt
- Freshly ground black pepper
- ¼ cup olive oil
- 2 tbsp (1 ounce) unsalted butter
- 1 large shallot, minced
- 2 cups fresh cranberries
- 1 cup chicken stock
- ¼ cup bourbon
- 2 tbsp packed brown sugar
- Pinch of kosher salt or sea salt
- Juice of 1 orange
- Gremolata (See below)
For the Gremolata:
- ½ cup lightly salted shelled pistachios, chopped
- 2 tbsp chopped flat-leaf parsley
- Zest of 1 orange
- 1 garlic clove, minced
Recipe by Cheryl Alters Jamison / Styling by Keith Recker and Julia Platt Leonard / Photography by Tira Howard
