Pork chops with cranberry garnish

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    Rexford

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    Rexford

Pork chops with cranberry garnish

Cranberry sauce or cranberry relish is not just for serving with turkey. Pork chops are browned, then served in a cranberry and white wine sauce with fresh herbs. This is a quick and easy meal.

1 Tbsp olive oil

4 pork chops or steaks, ˝ inch thick

salt and pepper to taste

2 cloves garlic, minced

1 1/4 cups dry white wine

1 1/4 cups whole berry cranberry sauce or relish

1 Tbsp thinly sliced fresh sage leaves

1 Tbsp fresh thyme, chopped

1 Tbsp chopped parsley

Heat oven to 350 degrees. Heat oil in a large skillet over medium heat. Season pork with salt and pepper. Fry in the oil until browned on each side, 2-3 minutes. Transfer pork to a baking dish and place it in the preheated oven. Reduce the heat under the skillet to medium and add the garlic. Cook and stir just until fragrant. Stir in the wine and cranberry sauce. Simmer for a few minutes until the sauce thickens slightly. Stir in the sage and thyme. Return the pork to the skillet and turn to coat with the sauce. Place on plates to serve and garnish with fresh parsley.

If you don’t have fresh herbs they can be replaced with dried but use only use a third of the amount.

— Barbara Rexford

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