Baked Pork Chops with Cranberries

Thanksgiving is right around the corner, and bags of cranberries have made an appearance on 9th Street. There will be cranberry orange relish, and breads, and pies – but last night there were brined pork chops and cranberries layered in a baking dish and they were magnificent! 

  • 4 pork chops, cut a 1/2 inch thick from the loin and brined
  • 1/4 cup kosher salt (do NOT use table salt)
  • 4 tablespoons butter
  • kosher salt and freshly ground black pepper
  • 12 oz. fresh cranberries, rinsed and picked over
  • 3/4 cup granulated sugar, divided
  1. In one quart of water, dissolve 1/4 cup of kosher salt. Place pork chops in a gallon sized ziplock bag and pour in the brine. Let sit in the refrigerator for 2 hours.
  2. Preheat oven to 350º. Rinse the pork chops and dry with paper towels.
  3. Heat the butter in a sauté pan until hot, browning the pork chops on both sides. Remove from pan, and season with salt and pepper.
  4. Spoon a third of the cranberries in the bottom of a small baking dish that will hold the pork chops in two layers. Sprinkle 1/4 cup of sugar over the cranberries, and lay two pork chops side by side on top on the cranberries. Cover pork chops with half of the remaining cranberries and 1/4 cup of sugar. Top with the two remaining pork chops, the rest of the cranberries and sugar.
  5. Place a piece of parchment paper on top of the cranberries, then cover tightly with foil. Bake for one hour, spoon cranberry sauce over the pork chops and serve.
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