Friday, April 30, 2010

Creamy Cranberry Porkchops with Mushrooms

One of the real keys to this dish is getting the right type of cranberry juice. Don't get a cranberry cocktail--those are just too sweet and too thin. Look for an unfiltered kind or a 100% juice variety. I used a cranberry-pomegranate juice, and it was great.

Creamy Cranberry Porkchops with Mushrooms

  • 2 tablespoons extra virgin olive oil
  • Salt and pepper
  • 4 boneless pork tenderloin chops
  • 2 tablespoons butter
  • 1 pint sliced mushrooms (I used baby bella)
  • 1 finely diced shallot
  • 1 teaspoon minced garlic
  • 1/4 cup cranberry juice
  • 1/2 cup heavy cream
  • 2 springs fresh thyme
Heat the olive oil over medium heat in a flat-bottomed frying pan. Salt and pepper both sides of the porkchops, and then add to the hot oil. Cook for a few minutes on both sides until you can't see any more pink from the exterior (the length of time will vary depending on how thick your chops are). They don't have to be cooked all the way through here, as you'll heat them again at the end.

Remove the chops to a plate. Add the butter to the pan, and reduce the heat just a little. Saute the mushrooms until browned, but not soggy. Remove them to a plate, retaining as much liquid in the pan as possible.

Add the shallot and garlic to the pan, and cook until golden. Add the cranberry juice and cream, and dissolve any browned bits on the bottom of the pan. Add the porkchops back to the pan, covering them with the sauce. Turn them after about 3 minutes, add the mushrooms, and continue to heat them, about 5 minutes longer.

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