Savory Herb-Infused Pork Chops with Port Cranberry Sauce
This irresistible recipe for Herb-Infused Pork Chops with a rich Port Cranberry Sauce is inspired by Wolfgang Puck and is a delightful dish perfect for a quick weeknight dinner yet elegant enough for entertaining. The succulent boneless pork chops are seasoned with fresh herbs and seared to perfection, resulting in a golden-brown crust that locks in juices. The accompanying sauce, made from aromatic port wine and tangy dried cranberries, adds a depth of flavor that elevates the dish. This meal can be prepared in under 30 minutes, making it convenient without sacrificing taste!
4
Servings
310
Calories
10
Ingredients
Ingredients
Boneless Pork Chops
4 (10-12 ounces each, patted dry)
Kosher Salt
to taste (for seasoning)
Freshly Ground Black Pepper
to taste (for seasoning)
Fresh Rosemary or Thyme
1 tablespoon (finely chopped)
Extra Virgin Olive Oil
2 tablespoons (for frying)
Unsalted Butter
2 tablespoons (cut into small pieces)
Port Wine
1 cup (for sauce)
Dried Cranberries
1/4 cup (for sauce)
Hoisin Sauce or Barbecue Sauce
1-2 tablespoons (for flavoring sauce)
Fresh Chives
1 teaspoon (chopped for garnish)
Instructions
1
Preheat the oven to 400°F (200°C). Heat a large, heavy-bottom, ovenproof skillet (or sauté pan) over medium-high heat. Pat the pork chops dry using paper towels and season both sides generously with kosher salt, freshly ground black pepper, and the chopped fresh rosemary or thyme.
2
Once the skillet is hot, add the extra virgin olive oil, and wait until it shimmers. Add 1 tablespoon of the butter and the seasoned pork chops, ensuring they are spaced about an inch apart. Let them cook undisturbed for 2 to 3 minutes until the undersides turn a beautiful golden brown.
3
Carefully flip the pork chops using tongs and sear for an additional minute. Transfer the skillet to the preheated oven and roast the chops for approximately 12 to 15 minutes, or until cooked through but still slightly pink at the center.
4
Remove the skillet from the oven and carefully place the pork chops on a platter. Cover them with aluminum foil to keep warm.
5
Pour off excess fat from the skillet and return it to the stovetop over medium-high heat. Pour in the port wine and use a wooden spoon to deglaze the pan, scraping up any flavorful bits stuck to the bottom.
6
Stir in the dried cranberries and let the mixture simmer briskly for about 5 minutes, or until it reduces by half. Add 1 tablespoon of hoisin sauce or barbecue sauce, continuing to simmer and stirring frequently until the sauce thickens enough to coat the back of a spoon. Taste and adjust seasoning, adding more hoisin or barbecue sauce if desired.
7
Gradually whisk in the remaining butter, one piece at a time, until the sauce becomes creamy and glossy. Adjust the seasoning with additional salt and pepper if necessary.
8
Return the pork chops to the skillet, turning them in the sauce until well coated, and heat through for an additional 1 to 2 minutes. Serve the pork chops drizzled with the luscious port cranberry sauce and garnish with freshly chopped chives.
Nutrition Information
16.5g
Fat
12g
Carbs
30.25g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
Savory Herb-Infused Pork Chops with Port Cranberry Sauce.
Who is the culinary inspiration for this dish?
This recipe is inspired by Wolfgang Puck.
How many servings does this recipe yield?
It yields 4 servings.
How many calories are in a single serving?
There are 310 calories per serving.
What is the protein content per serving?
The dish contains 30.25g of protein per serving.
How much fat is in one serving?
There is 16.5g of fat per serving.
What are the total carbohydrates per serving?
The total carbohydrates are 12g.
What is the estimated preparation and cooking time?
This meal can be prepared in under 30 minutes.
What oven temperature is required?
The oven should be preheated to 400 degrees Fahrenheit (200 degrees Celsius).
What type of pork chops are recommended?
Boneless pork chops weighing 10-12 ounces each are recommended.
How should the pork chops be prepared before seasoning?
They should be patted dry using paper towels.
What seasonings are used for the meat?
Kosher salt, freshly ground black pepper, and finely chopped fresh rosemary or thyme.
What type of skillet should be used?
A large, heavy-bottom, ovenproof skillet or saute pan.
What fat is used for searing the pork chops?
A combination of extra virgin olive oil and 1 tablespoon of unsalted butter.
How long should the pork chops sear on the first side?
For 2 to 3 minutes until a golden-brown crust forms.
How long do the pork chops need to roast in the oven?
Approximately 12 to 15 minutes.
How can you tell when the pork is done?
They should be cooked through but still slightly pink at the center.
What should you do after removing the pork from the oven?
Place them on a platter and cover with aluminum foil to keep warm.
What is used to deglaze the skillet?
One cup of port wine is used to deglaze the pan.
What kind of fruit is added to the sauce?
1/4 cup of dried cranberries.
How much should the wine and cranberry mixture reduce?
The mixture should simmer until it reduces by half.
What optional ingredients can be used to thicken and flavor the sauce?
One to two tablespoons of hoisin sauce or barbecue sauce.
How do you achieve a creamy and glossy finish for the sauce?
By gradually whisking in the remaining cold unsalted butter, one piece at a time.
What is the final step before serving the chops?
Return the chops to the skillet and turn them in the sauce to coat for 1 to 2 minutes.
What garnish is suggested for this dish?
Freshly chopped chives.
Is this recipe suitable for guests?
Yes, it is described as elegant enough for entertaining.
Does the recipe use salted or unsalted butter?
The recipe specifies unsalted butter.
What is the ingredient count for this recipe?
There are 10 main ingredients.
What category does this recipe fall into?
It falls into the '< 30 Mins' category.
Can I use rosemary if I don't have thyme?
Yes, the recipe allows for either fresh rosemary or fresh thyme.