Pork Chops with Cranberry Wine and Cream Sauce
I have a confession to make: I do not eat cranberry sauce. However, I was determined to change that. This dish was the result, and it was delicious!
I have a confession to make: I do not eat cranberry sauce. However, I was determined to change that. This dish was the result, and it was delicious!
- Carbohydrate 0.415012500528806 g
- Cholesterol 20.3787500259664 mg
- Fat 5.50375000701283 g
- Fiber 0 g
- Protein 0.304937500388549 g
- Saturated Fat 3.42601000436539 g
- Serving Size 1 1 Serving (15g)
- Sodium 5.65250000720237 mg
- Sugar 0.415012500528806 g
- Trans Fat 0.283815000361635 g
- Calories 51 calories
Step-by-step
- In a large skillet over medium high heat cook the pork chops. When done remove from heat, place on a plate, cover and let rest.
- Return the skillet to the heat and add the cranberry sauce with the wine. Stir to loosen any brown bits on the pan and the wine is reduced by half. Add the heavy cream, lower the heat and stir to blend. Add any juices from the pork chops and stir to incorporate.
- Serve alongside or over the pork chops.
Why is the pan sauce breaking into an oily mess instead of thickening into a smooth glaze? This frustrating kitchen mishap usually happens because heavy cream was added to high-heat wine without first reducing the acidic liquid properly. When deglazing a hot skillet with white wine and fruit preserves, cook the mixture until the volume reduces by half to concentrate the sugars and evaporate harsh alcohol notes. Searing bone-in pork chops over medium-high heat requires careful attention; remove the meat when an instant-read thermometer registers 140 degrees Fahrenheit to prevent the lean protein from drying out during its mandatory resting period on a warm plate. While the meat rests under foil, deglazing the fond left at the bottom of the skillet builds the essential savory foundation for the sauce. Fruit preserves containing citrus, raisins, and apricots introduce natural pectin alongside high amounts of organic acids, which interact chemically with dairy proteins by lowering the pH and causing curdling if the cream is boiled too aggressively. Lower the burner heat completely before whisking in the heavy cream and reserved meat juices, ensuring a stable emulsion that coats the back of a spoon smoothly. Maintaining gentle heat prevents the milk solids from separating while integrating the rich pan drippings into the sweet and tart reduction.
