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Roasted Pork Chops + Vegetables with a Bourbon Cranberry Compote


For those of you in the Northeast Region of the US, you know we got a spring-time snowstorm last week that was not very kind for those of us longing desperately the change in season. So with the unwelcome return of winter-for-a-day, I decided to make a winter-flavor inspired dish. Pork Chops, Brussel Sprouts + Cranberries just scream winter to me and so I holed up by the fire, embraced the snow and added a little bourbon to my compote.... and cocktail ;)

SERVING SIZE: 2

PREP TIME: 5 minutes

COOK TIME: 25 Minutes

INGREDIENTS:

PORK CHOPS:

2 organic, center-cut, boneless pork chops

1 cup organic Brussel Sprouts (quartered)

1 cup organic Baby Broccoli (cut into florets)

1/2 tsp garlic powder

1/2 tsp onion powder

1/2 tsp smoked paprika

1/2 tsp cracked black pepper

1/2 tsp salt

1 tbsp Vegan Butter/Ghee/Grassfed Butter

2 tbsp EVOO

CRANBERRY COMPOTE:

1 cup cranberries (fresh-frozen and thawed)

zest and juice of 1 Blood Orange

2 tbsp Bourbon

1 tsp Honey

1 tbsp Coconut Sugar

1/2 tsp Apple Cider Vinegar

Salt + Pepper

RECIPE:

Preheat oven to 400 degrees and melt butter in a cast iron skillet over high heat. While the skillet and oven are getting hot, toss cut vegetables in a bowl with EVOO, S+P and arrange on a baking sheet lined with aluminum foil (leave space in the center of the pan for the pork chops). Set the vegetables aside while the oven finishes pre-heating and you sear the pork chops.

Season the pork chops on both sides with S+P, garlic powder, onion powder and smoked paprika. When the skillet is piping hot, lay the chops down, you should hear a nice sizzle as you lay them in the pan. Cook 2-3 minutes on each side (3 for extra thick chops), they should have a golden-brown color before you flip. When you've seared both sides, remove the chops and place them on the baking sheet with the vegetables and bake for 25 minutes.

While the chops and veggies cook, make the compote. In a medium size skillet, add all of the ingredients and cook over high heat until the cranberries start to burst and shrivel. Reduce the heat to simmer and simmer for about 10-15 minutes until the sauce has reached a desired consistency. If you need to thin out the sauce, add water, 1 tbsp at a time and mix well. When you've reached a desired consistency, turn off the heat and pour over the pork chops to serve. Cheers to *hopefully* the last of winter 2018! Happy Eating!


Kristen's Cooking Tips

#1 

Use sharp knives! Slicing, chopping, mincing- sharp knives cut prep time in half and are WAY safer than fighting with dull blades that barely get through the skin of a tomato. At the very least, get a knife sharpener and run the blade across it before any prep. 

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#2

Taste EVERYTHING as you go! Cooking is about using instinct and creating flavors- you'll never learn to cook if you don't develop instincts... taste the food at every stage and follow the flavor development, adding more salt, more acid, more cream- whatever your taste buds are reaching for. 

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#3

Mis en Place: it's french for everything in it's place. Before you start a dish, gather all of your ingredients and prep everything you need in advance. Minced garlic? mince it first and set aside. Chopped herbs? Chop away and be ready when you need them. So many people I talk to say cooking is stressful, there is "too much going on"- it's all about time management. Cooking should be relaxing and fun! Think about your favorite cooking show... notice how they always have everything they need right there? Read the whole recipe through and zoom out- while this is cooking, make this; while this is chilling, cook this. Know how to breakdown the steps and prepare your ingredients so you're not stuck with burning garlic while you're chopping cilantro. Go in with a clear mind and know you're about to fuel your body and nourish your soul with your own two hands...and a few sharp knives ;)

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