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Old 01-14-2005, 04:24 PM   #1
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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.

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Old 01-14-2005, 04:39 PM   #2
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oh yum my son would just LOVE this.
next time i make chops this is what i'm
making !!! thank you for sharing this
recipe norges !!
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Old 01-14-2005, 04:54 PM   #3
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Quote:
Originally Posted by middie
oh yum my son would just LOVE this.
next time i make chops this is what i'm
making !!! thank you for sharing this
recipe norges !!
THanks, and my pleasure middie. I said earlier when I saw the organizing recipes thread that I needed to do that so I have been going through the boxes, files, clippings, etc. and am posting the ones I liked best here to share with everyone. I usually do not make them, as it is just me. Some of them I have adapted the recipe for one or two servings. Sometimes difficult. HOpe you like them.
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