Pan-Roasted Pork Chops with Cranberries and Red Swiss Chard

Pan-Roasted Pork Chops with Cranberries and Red Swiss Chard
Photo by Rita Maas

Ingredients

  • 1 ½ tablespoons extra-virgin olive oil
  • 2 tablespoons unsalted butter
  • 4 rib pork chops
  • ½ cup dry red wine
  • ¾ cup chicken stock or broth
  • 3 tablespoons light brown sugar
  • 1 ½ teaspoons fresh thyme or 1/2 teaspoon dried
  • + 6 more ingredients
    • 1/3 cup shallots
    • 1 tablespoon minced garlic
    • 1 pound red Swiss chard
    • 1/3 cup shallots
    • 2 tablespoons unsalted butter
    • 1 cup fresh or thawed frozen cranberries

Preheat oven to 400°F. Cook shallots and garlic in butter in an ovenproof 12-inch heavy skillet over moderate heat, stirring, until golden, about 5 minutes. Add chard stems and center ribs and cook, covered, stirring occasionally, until crisp-tender, 3 to 4 minutes. Add leaves and cook, uncovered...

View full recipe at Epicurious

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