Pork Chops w/ Port, Habanero, Cranberry Sauce

BobS

Our daughter is visiting and she ask me to fix some pork chops, with a habanaro, cranberry, port wine, reduction stock that I had fixed a few years ago, so that's what I did.

This is a recipe adapted from RhumandJerk (I have not seen him post in a long, long time).

I slow cooked the chops, at 300, on a raised grid, with pecan and added some bellas (gills removed, coated with pesto and provolone added). The four chops weighed 4.26 pounds!



I added some Brussels sprouts, cooked with shallots and balsamic vinegar and garlic mashed potatoes.



If you do not think that you like Brussels sprouts, this is a good way to try them. You cut off the stem, cut them in half, remove the core and then separate them into individual leaves. I added these to some softened shallots, let them cook down in butter and EVOO and then added some balsamic vinegar and let them braise.



For the sauce, I started by sauteing, onions, shallots, garlic, carrot, celery, ginger, fresh thyme, and fresh ginger, pepper corns, and bay leaf.



When it got nice and brown, I added 3/4 cup of port and cooked ot down to a glaze.



Then I added a half cup of dried cranberries, a habanero chili and three cups of chicken stock. I let that simmer for 45 minutes, covered, and then strained the sauce and reduced it to about 1 cup. From there I thickened it with a little cornstarch and made an emulsion with 8 oz butter. So so good!!!

cookn biker

Beautiful cook Bob!! Very nice post!!

BobS

Thanks Molly! Our daughter used her finger to clean the edge of the plate as she took it to the dishwasher and it was her first time to eat/enjoy Brussels Sprouts, so I guess it was a succes.

cookn biker

Love the b sprouts! Specially with garlic. Glad it was a winner with the family!

BobS

I forgot to add that our daughter made a rich, chocolate pudding for dessert. I am going to top it off with some Jack Black on the rocks!

Ross in Ventura

Great meal Bob, so great I marked it

Ross

Vincent Chase

This looks DAMN good! Would love to make this someday. Thanks for sharing.

BobS

Thanks for the comments.

Here is the link to the original recipe for the pork.

I added a couple of comments clarifying the changes I have made.

vidalia1

That food looks awesome...I got to meet Rhumnjerk at Eggtoberfest. He said he is busy with work and kids but still lurks from time to time. He does some great cooks so I hope he starts coming back to the forum...

BobS

Thanks for the comments and for the update Kim.

I look forward to seeing you at the next Waldorf.

Bob

Little Steven

Bob,

Great looking cook. I did a port reduction on something a couple of weeks ago and I'm doing a duck tonight and still have decent port left. That will work.

Thanks