Recipe courtesy of Chef Michael Couso at Richie Cecere's Restaurant and Bar.

Yield: 4 Servings

4 – 14- 16 oz. Center Cut Pork Chops

Salt & Pepper

2 Tbsp. sweet cream butter

1 shallot, minced

1 Grannie-Smith Apple, julienned

2 Tbsp. bacon, cooked and diced

¼ Cup sun dried cranberries

1 oz. Port Wine

1 Cup demi-glaze

Method:

Pre-heat oven to 450° .

Season pork chops with salt and pepper. Grill for 3 minutes on each side. Place in 450° oven for 10 minutes (for medium/ medium well).

Saute butter and shallots until translucent.

Add apples, bacon and cranberries. Deglaze with port wine. Add demi-glaze and cook until nappe (coats the back of a spoon).

Serve pork chop topped with sauce.

Recipe courtesy of Chef Michael Couso at Richie Cecere's Restaurant & Bar.