November Cranberries

Some people do not like what November is about to bring, though my mouth starts to water when I see the corn plowed off the fields, the first snowflakes start to fly and the first holiday lights in the store fronts. While most people are thinking of winter traffic jams, I’m thinking of oven baked sweet yams! I get excited when I think of all the food-themed festivities about to come my way. One food that represents fall and the coming holidays is the cranberry. Whether fresh, dried or even jellied the cranberry seems to be at every holiday and family meal. I remember my grandmother's cranberry jell-o mold and the not-so-gourmet looking cranberry sauce being served on her best china while still retaining the ridges from the can. It seems to go with all things fall and all things holidays. Best part is it goes with another favorite holiday item …..Wine!!

November is national cranberry month and what better way to celebrate our bitter-sweet little comrade than with food and wine? Here is an easy recipe to prepare with your friends and family. This goes well with Minnesota squash such as Acorn, Butternut and my favorite Spaghetti Squash.

Keep it local!

-Richard

The What
• 1/4 cup dried cranberries
• 1/4 cup dried apricots, coarsely chopped
• 2 tablespoons whole almonds, toasted and chopped
• 1 tablespoon unsalted butter
• 1/4 teaspoon fennel seeds (toast them crushing for a great aroma)
• 1 medium shallot, minced
• Kosher salt and freshly ground pepper
• Four 2-inch-thick rib pork chops
• 3 tablespoons vegetable oil
• 1/4 cup Frontenac wine
• 1 cup canned chicken broth
• 1/2 cup heavy cream
• 2 teaspoons Dijon mustard

The How
Place fruit in a small bowl. Pour 1/4 cup boiling water over the fruit and set aside for 10 minutes. This helps soften the dried fruit. Drain, reserve the soaking water. Mix the fruit with the nuts, butter, fennel and half the shallot. Season with salt and pepper.

With a small paring knife, make a pocket starting from rounded side of each chop. Spoon the stuffing in the pork chops.

Preheat the oven to 350. Season chops with salt and pepper. In a large pan, heat the oil over medium-high heat. Brown one side of the chops until well browned about 3-4 minutes. Use tongs to hold the chops and sear the edges of the chops. Turn and brown the other sides of the chops, about 2 minutes. Transfer the chops to a baking sheet and bake until chops reach 135. This should take about 15 minutes.

Chops are in the oven, and now it’s time to make the sauce. Drain the oil from the sauté pan. Off the heat, add the Frontenac and the remaining shallots. Return the pan to the heat and cook over high heat until the alcohol is reduced by half and is slightly syrupy (the alcohol may flambé so be careful). Add the broth and the fruit soaking liquid and boil down until the liquid is reduce by about a third. Add the cream and continue to simmer until it thickens slightly. Whisk in the mustard. Season with salt and pepper to taste.

Once chops are done add any of the juices left on the pan. Arrange chops on platter and pour the sauce over the chops.