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Pork Chops in the Fall

October 20, 2009

Living in San Diego means that we don’t get many clues for the changing of the seasons. Fall is just like any other month of the year: warm, clear, sunny. So instead of relying on the rain or changing leaves to tell me it’s the fall, I change my cooking habits.

So for the first posting in a long time, here’s a quick and simple way to enjoy the harvest season.

Marinated Pork Chops with Cranberry Sauce

For the cranberry sauce:
1 c. sugar
1 c. water
1 bag (12 oz) whole, fresh cranberries, rinsed
2 t. apple cider vinegar

And for the chops:

2 t. cinnamon or 1 cinnamon stick
1/2 t. nutmeg
1/4 t. ginger
2 t. thyme
1/2 c. apple cider vinegar
1/4 c. olive oil
1 T. kosher salt
1 t. black pepper
2 center cut, bone in pork chops, no more than 3/4″ thick.

First, for the cranberries:

  • The cranberry sauce recipe comes straight off the back of the bag, except I add a little apple cider vinegar at the end. You can omit it if you like or substitute a little orange or apple juice.
  • Place all ingredients in a small saucepan and bring to a boil. Turn heat down and simmer for 20-30 minutes until thick and all cranberries have popped.
  • Cool for 10 minutes but keep warm.

Now the chops:

  • Mix all ingredients in a bowl or ziplock bag.
  • Add pork chops and toss with the marinade to coat evenly. Let rest for up to 4 hours, but at least 30 minutes. If you’re going to marinate for more than an hour, place the chops in the refrigerator. Take them out to marinate on the counter an hour before you plan to cook them.
  • Heat a small amount of oil in a skillet (cast iron is best) over medium heat. The oil should be very hot and shimmer in the pan. (You can add a small amount of pork fat to the pan and if it immediately begins to fry, you know the pan is ready)
  • Add the pork chops to the pan and cook for about 6-8 minutes until the chops are nicely browned on the bottom. Turn over.
  • Cook for another 4-6 minutes on the second side or until the chops are cooked through, but slightly pink in the middle.
  • Allow the chops to rest for 5 minutes, then serve with cranberry sauce and applesauce.

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One comment

  1. LOL! So true about fall in San Diego. I also take the cues from food. For me it's all about what I see in the grocery store.

    I definitely don't eat enough pork. I'll have to try this!

    Jenny pointed me to your blog. It's great! Thanks for sharing all the recipes. 🙂



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