Bourbon Cranberry Pork
Boozy weekends used to mean shooting back tequila shots, drinking bottles and bottles of wine and staying out till at least 2am. NOW it means making some delicious sauce with the booze while cooking out all the actual alcohol. Oh and going to bed by 10 pm! Keeping with the Holiday feels… I thought a nice juicy pork would pair well with a bourbon based cranberry sauce. Yup… sure did!
1 pkg (8oz) whole fresh cranberries
2/3 c orange juice
2/3 c pure maple syrup
1 tbsp Burbon
4 Humanely Raised pork chops
1/2 c chicken bone broth
2 tbsp burbon
salt and pepper
Pour all cranberry sauce ingredients into a saucepan and cook/stir until sauce has thickened and cranberries start poppin’. Set aside.
Season pork chops generously with salt, pepper, garlic powder and thyme on both sides. On high heat, drizzle olive oil all over pan. Place pork chops in pan…. you should hear it sizzle. Brown on both sides and set aside. You should have tasty brown bits left over. Add bourbon then chicken stock to that same pan. Scrape bottom of pan with a wooden or silicone spatula to pick up those bits and incorporate into your sauce. Reduce heat to low, place pork chops back in pan w/ sauce and cover until it’s cooked all the way through. About 10-15 min depending how thick they are. Let pork rest off heat. Slice then drizzle pan juices on top. Garnish w/ Burbon cranberry sauce!