So, let’s mix things up a bit.
I usually don’t cook pork because it’s a difficult meat. It’s either too dry, or it’s too dry. Pouring applesauce over it doesn’t redeem the dish, it just covers up the problem.
Pork can be a great medium with which to cook since it is so versatile with flavors: you could do salty, you could do sweet, you could do a stew, you could do stir fry. But if you don’t get the right balance, it’s just useless.
But tonight, my friends…tonight, I will introduce a pork dish that will blow your mind.
At least that was my reaction!
- 4 boneless pork chops, 1/2-inch thick
- 1 large sweet onion, sliced
- 2 cups of dried cranberries
- 1 cup of brown sugar
- 2 cups of wine (use good wine, it’ll be worth it)
- garlic powder, kosher salt
- olive oil
How To Get This Baby Going:
- Preheat your oven to 350F
- Take a large pan and cover the bottom with olive oil. Get it heated up on high heat and then place the pork chops in the pan.
- Sprinkle the kosher salt and garlic powder on top. Let them cook for 3 minutes and then flip them over, sprinkle garlic powder and kosher salt on them and cook for another 3 minutes.
- Use tongs and take them out of the pan and place them into a casserole dish and put them in the oven.
- Now, take the red wine, onions and dried cranberries and put them all into the pan. When it has warmed up, add the brown sugar and stir to combine.
- Cook for about 3 minutes, or until the onions are pretty much cooked.
- Then, take the casserole dish out of the oven and use your tongs to place them back into the pan, on top of everything.
- Cook for another 3 minutes.
- Serve and enjoy!! This is so deliciously yummy and sophisticated. Plus, you have a bottle of red wine to go along with it already!
I would recommend for a side salad
- chopped romaine lettuce, sliced red bell peppers, dried cranberries, sliced mozzarella (I’ll be honest, I slice up string cheese sticks)
- drizzled olive oil, balsamic vinegar, kosher salt, fresh ground pepper and dried parsley