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
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.