Hi, I can't remember who originally posted this recipe but I made it last night and it was simply outstanding. <img src="http://www.traveltalkonline.com/forums/images/graemlins/Clapping.gif" alt="" /> Try it, you'll like it!


Wolfgang Puck's Juicy Pork Chops Pan-Seared with Hoisin Sauce and Dried Cranberries

Ingredients:
4 (10 to 12 ounce) boneless or bone-in pork chops
Kosher salt and freshly ground pepper
1 tablespoon finely chopped fresh rosemary or thyme
2 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter, cut into small pieces
1 cup port
1/4 cup dried cranberries
1 to 2 tablespoons bottled hoisin sauce or good-quality bottled barbecue sauce
1 teaspoon chopped fresh chives

Directions:
Preheat the oven to 400 degrees F. Heat a large, heavy-bottom, ovenproof skillet or sauté pan over medium-high heat. Meanwhile, pat the pork chops dry with paper towels and sprinkle them on both sides with salt and pepper to taste and the fresh herbs.

Add the oil to the hot skillet and as soon as the oil is hot enough to swirl around easily, add 1 tablespoon of the butter and the pork chops, spacing the chops about 1 inch apart. Cook the chops undisturbed until their undersides are golden brown, 2 to 3 minutes. Use tongs to turn them over and sear about 1 minute more.

Transfer the pan to the oven and roast until the chops are cooked through but still slightly pink at the center, about 12 to 15 minutes.

Remove the pan from the oven, transfer the chops to a platter, and cover them with aluminum foil to keep them warm while you make the sauce.

Pour off all of the fat from the skillet. Return the skillet to the stovetop over medium-high heat and pour in the port. With a wooden spoon, stir and scrape to deglaze the pan deposits. Add the dried cranberries and continue simmering the Port briskly until it reduces to about half its original volume, about 5 minutes.

Stir in 1 tablespoon of the hoisin sauce or barbecue sauce and continue simmering, stirring frequently, until the mixture is thick enough to coat the back of a spoon; taste the sauce and, if you like, stir in a little more hoisin or barbecue sauce. Then whisk in the remaining butter, a piece or two at a time, until the sauce looks creamy and glossy. Taste the sauce and, if necessary, add a little more salt and pepper to taste.

Return the pork chops to the skillet, turn them in the sauce to coat them well, and continue simmering until the chops are heated through, 1 to 2 minutes more.

Transfer the chops to heated plates and spoon the sauce over and around them. Garnish with chives and serve immediately.

Looks good! I bought some pork chops this weekend... <img src="http://www.traveltalkonline.com/forums/images/graemlins/Smile.gif" alt="" />

Yumskers, what sides are you serving with this?

Sounds really good... Cranberries & pork go so well together!

Because of the cranberries, I served a Waldorf Salad which was a perfect compliment to the chops. <img src="http://www.traveltalkonline.com/forums/images/graemlins/Grin.gif" alt="" />

what a nice combination!
<img src="http://www.traveltalkonline.com/forums/images/graemlins/dine.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/dine.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/dine.gif" alt="" />

Kimmers--I made these for dinner tonight. The flavor was OUTSTANDING, but there wasn't enough sauce for me. I ended up adding back some of the liquid that I had poured off when I took the chops out, but it made the sauce too greasy for me. I think WHEN I make it again (which I will!!) I will start out with a lot more liquid.

Glad you liked it Carol. For two chops, I cut the recipe in half and added a bit more of the hoisin sauce and port. Give it a try again. I know I will. <img src="http://www.traveltalkonline.com/forums/images/graemlins/Grin.gif" alt="" />

I only did two chops to begin with, but they were large, bone-in chops. I think that I might well start out with twice as much port next time, or use some other liquid in it. The two chops basically were all I could fit in the pan to begin with anyway, although one could probably fit 4 boneless chops in.

Carol, I prefer the flavor of bone-in pork chops over boneless...
There's just "sometning missing" when you use boneless...
and they are not as moist... IMO...
and everyone loves gnawing on a nice pork chop bone! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Grin.gif" alt="" />

Totally agree! Sounds like Carol needs a larger cast iron skillet. <img src="http://www.traveltalkonline.com/forums/images/graemlins/jester.gif" alt="" />

...actually, I don't own a cast iron skillet.. This was stainless. These were BIG chops. Not sure I've ever seen a cast iron skillet that would be big enough for 4 of those babies!

Carol, I have a 20" Cast Iron Skillet!!!
It's really heavy and we don't use it much! but when you need it, it's great...
ain't nothing better than cast iron! I never use my stainless steel skillets!

Wow--never seen a cast iron skillet that large.

I had one the same size as Brian's. Don't have it anymore as it was much too heavy for me and cooking for one I certainly don't need one that big!

We have 3 including a 20"er. We too don't use them very often but they're great for stove top to oven recipes such as this one as well as Yorkshire Pudding. Yum!

Wow... that skillet would make a LOT of yorksire pudding!!!

I cook almost exclusively on cast iron...
I have 2 dutch ovens (one large, 12 qt., one smaller, 6 qt.)...
my 20" and a 12" skillets...
a flat round griddle, 12", for omlettes & eggs...
and a 2 burner rectangle grill/griddle (reversable), well this one is cast aluminum...

Yep. Not saying we use the largest one but when we have company and make prime rib, yorkshire pudding is a must!

I have that ginormous skillet as well, & it's one of the most-used cooking vessels in our kitchen! Absurdly heavy but sooo convenient for one-pan meals, especially if you want to brown something & then finish in the oven.

I really don't know that I could lift it myself! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Crazy.gif" alt="" />

It's not that bad Carol, but it does weigh about 20 pounds...
heavy... YES!
but nothing can compare, when you need it!

My arm strength is not at all what it should be because I had surgery on both shoulders last year.

Understand...
Deb went thru rotator cuff surgery last October...
and she's still a long way from full use of that arm!

BUT... you always have Eric to lift it! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Grin.gif" alt="" />