I found this recipe on CookInCanuck. I have wanted to try a recipe that used fresh cranberries for a while.
Our local produce store, Bishops, has it's own Cranberry bogs. And they are located one town over from us!
The meat was moist and the vermouth was a new ingredient for me. The result of the vermouth with the leeks was a nice surprise.
Ingredients-
1 1/4 pounds bone-in pork chops 1/2-inch thick
1/4 teaspoon salt
1/4 teaspoon pepper
2 teaspoons Olive Oil
2 leeks white parts only, cut in half lengthwise and thinly sliced
1 1/4 cups fresh or frozen cranberries
1 tablespoon chopped fresh rosemary
1/4 cup dry vermouth
1/4 cup chicken or vegetable broth
1 tablespoon maple syrup
Method-
Season both sides of the pork chops with salt and pepper. Heat 1 teaspoon of olive oil in a large nonstick skillet. Add the pork chops and brown, 2 minutes per side. Transfer to to a plate.
To the slow cooker, add the cranberries and rosemary. In a small bowl, whisk together the vermouth, broth, and maple syrup. Pour into the slow cooker.
Cook on LOW for approximately 6 hours, or until the pork chops are cooked through. Pop any whole cranberries with the back of a spoon.
Serve the pork chops with the leek and cranberry mixture and some of the liquid over top.
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