Pork Chops W/Cranberry-Sage Chutney
I love this recipe. It works well with skinless, boneless chicken breasts or turkey breasts. Either fresh or canned whole cranberries works as well.
PORK CHOPS WITH CRANBERRY-SAGE CHUTNEY - serves 2
2 each 6 oz boneless pork loin chops, 1 inch thick
1/4 tsp salt
1/4 tsp fresh ground pepper
1 Tbs chopped fresh sage leaves, divided
1/4 cup shallots
1/2 cup white wine (I always use white vermouth) or cranberry juice
1/2 cup canned or fresh whole cranberry sauce
Sage leaves for garnish
Sprinkle both sides of pork chops with salt and pepper, sprinkle with 1/2 Tbs of the chopped sage, pressing lightly into the meatl.. Melt 1 Tbs of butter in a medium skillet over medium high heat. Add chops and cook 6-8 minutes or until golden brown and center is light pink, turning once. Remove from skillet and keep warm on a plate.
Melt remaining butter in the same skillet over medium heat. Add shallots and cook and stir 30 seconds. Add wine (or juice) and bring to a boil and scrap up any browned bits from the bottom of the skillet. Boil 1-2 minutes until reduced by half. Stir in cranberry sauce and remaining 1/2 Tbs of chopped sage and bring to a simmer. Return chops to the skillet (add juices that drained from the chops, if any to the skillet) and simmer 1-2 minutes or until done and chutney is lightly thickened. Put chops on serving plates, top with chutney and garnish with whole sage leaves.