77/<? sour-sweet taste of cranberries enhances the flavour of the meat in ‘delicious Pork Chops with Cranberry Sauce.
Served on bed of creamed potatoes, with green beans or courgettes . A chilled white Zilavka wine would go well with this dish – and may also be used in the sauce.
1 oz. seasoned flour, made with
1 oz. flour, 1 teaspoon salt, 1 teaspoon cayenne pepper and
½ teaspoon dried rosemary
4 large boned pork chops
1 tablespoon butter
1 tablespoon vegetable oil
4 tablespoons canned cranberries
5 fl. oz. dry white wine
½ teaspoon salt
1 teaspoon black pepper
2 tablespoons double cream
Place the seasoned flour on a plate and dip each chop into it, coating thoroughly on all sides. Shake off any excess flour. Set aside.
In a large frying-pan, melt the butter with the oil over moderate heat. When the foam subsides, add the pork chops and fry them for 5 minutes on each side or until they are well browned all over. Reduce the heat to moderately low and continue cooking the chops for 20 to 30 minutes or until they are thoroughly cooked and tender. Using tongs, transfer the pork chops to a warmed serving dish.
Cover the dish and keep the chops hot while you finish making the sauce.
Remove the pan from the heat and pour off all but a tablespoon of the cooking fat. Return the pan to the heat and stir in the cranberries, wine, salt’ and pepper. Bring the mixture to the boil.
Stirring constantly with a wooden spoon, cook the sauce for 5 minutes. Stir in the cream and cook for 30 seconds more.
Remove the pan from the heat and pour the sauce over the chops. Serve immediately.