Pork Chops w/ Port, Habanero, Cranberry Sauce

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!!!