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THE GLEANER ’ S CHRISTMAS COOKBOOK 2012
13
Smoked Pork Chops in Hennessey
and Cranberry Sauce
INGREDIENTES
1
/
2
cup Ocean Spray Jellied Cranberry Sauce
1
1
/
2
cup balsamic vinegar
1
/
2
tsp salt
6 centre cut smoked pork rib chops
3 tbsps Hennessey
4 garlic cloves, peeled
3 tbsps extra virgin olive oil
2 large onions
1 large Bell Pepper
Ginger
METHOD
In a small saucepan, bring balsamic vinegar to boil
over low heat, add onions, ginger, pepper, garlic
cloves and salt until mixture is syrupy. Set aside.
Preheat oven to 420°F. Heat oil in large skillet. Put
pork chops in and cook until both sides are browned.
Add cranberry sauce and Hennessey into mixture,
stir to prevent thickening, pour some on to pork
chops and place skillet in the oven to roast for 15
minutes, turn and pour in remaining sauce. Leave
until chops are tender and juicy. Remove skillet from
oven and place chops in the centre of a plate.
Garnish with sliced carrots, broccoli and sprigs of
fresh parsley.
Serving suggestions: Baked potatoes, Spanish rice
or gungo rice.
– Courtesy of Alison Davis and Suzette Brown