It’s that time of year: heart-shaped balloons, roses by the dozen, #relationshipgoals Instagram posts, and other Valentine’s Day
traditions obligations. But, if you REALLY want your beloved to love you like Miss Piggy loves her “Kermie,” this pork dish is the key to that sow’s heart. Just don’t compare him/her to a cartoon pig, or your balls will be bluer than Grover.
If you’re still with us, this dish is fast, stress-free and pairs with our smashed potatoes for the perfect Valentine’s or weeknight dinner for two. Why spend all night slaving over dinner when you can focus on convincing your partner to do that hot slash weird thing you read about in Outlander.
If you’re one of our single readers (like John), just omit the sauce then mince it up really fine to make it cat-friendly.
- 2 – 12 ounce pork chops, preferably bone-in, and about 1″ thick
- 2 tablespoons fresh rosemary, finely chopped, divided
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 2 tablespoons butter
- 3/4 cup chicken stock
- 3/4 cup ruby port
- 1 cup whole berry cranberry sauce (canned or leftover)
Leave pork chops out to come up to room temperature. Season both sides with salt, pepper and 1 tablespoon of the chopped rosemary. Melt butter in a cast iron or heavy skillet over medium-high heat. Add pork chops and cook 5-6 minutes per side or until internal temperature is 145º (medium-well). Transfer to a plate and discard any burnt butter left in skillet, but don’t rinse and return to heat.
Add chicken stock and port and bring to a boil until slightly reduced, about 5 minutes. Add cranberry sauce and remaining 1 tablespoon of rosemary and return to a boil. Slightly lower heat and cook, stirring occasionally, until sauce begins to thicken, about 6-8 minutes. Season with additional salt and pepper to taste.
Serve pork chops with sauce drizzled over top.