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Porkloin chops with Pinot Noir & Cranberries

Contributed By: Jen, VA | See all of Jen's recipes
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Active Time:  5 Minutes
Total Time:  40 Minutes
  4 servings
a unique pork chop meal with sweet cranberries and wine....yummy!
4 (1 to 1 1/2-inch thick) boneless pork loin chops
Salt and pepper (to taste)
4 tablespoons olive oil
2 leeks or 1 medium onion - thinly sliced
1/2 cup dried sweetened cranberries
1 - 1 1/2 cups Pinot Noir
1 cup chicken stock (can use beef stock - for a deeper favor)
2 tablespoons butter
Preheat a large skillet over medium high heat. Season chops with salt and pepper. Add 2 tablespoons olive oil to the hot skillet and the chops. Cook chops 3 to 4 minutes on each side.

While they cook, split leeks lengthwise, slice in 1/2-inch half-moon pieces and wash vigorously under running water in a colander to release sand. Shake to dry.

Add another tablespoon oil and the leeks (or onions.) Cook the leeks until tender, 5 minutes. Add cranberries and Pinot Noir to the pan. Scrape up the pan drippings and stir in chicken stock. When sauce comes up to a bubble, add the chops back to the pan and reduce heat to simmer. Finish cooking chops through, 10 minutes.

Pull chops from their sauce. Raise heat and bring back to a bubble. Add 2 tablespoons butter to the sauce to give it gloss and turn off heat. Pour sauce over the chops.

Date Added: 06/09/2011
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