Baby Pork Chops
with Cranberry Sauce
4 servings
INGREDIENTS
4 tablespoons unsalted butter
12 ounces fresh or frozen cranberries
3 tablespoons sugar
1 cup dry red wine
1 cup beef or chicken stock
salt & pepper
12 baby pork chops 3/8 to 1/2 inch thick
METHOD
1
Heat a saute pan. Add 2 tablespoons of butter. Stir in the cranberries and
sugar. Cook the cranberries for several minutes over moderate heat until they
begin to rupture. Remove from the heat.
2
In a seperate saucepan reduce the wine by two thirds. Add the stock and
cream and reduce until slightly thickened. Add to the cranberries and reduce
to make a light sauce. Whisk in the remaining butter.
3
Salt and pepper to taste.
4
Preheat the grill side on high for 10 minutes. Season the pork chops with a
light dusting of salt and pepper.
5
Grill pork chops for 3 minutes per side for medium.
6
To serve, nap the sauce on warmed plate, top with three pork chops, by
overlapping the bones. Serve immediately.
Recipe courtesy of the "Wolfgang Puck Cookbook", Random House, 1996
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