How to make it

  • Combine apple cider and water in a saucepan then bring to a boil.
  • Add salt, sugar, pepper, sage and cinnamon stirring to dissolve.
  • Cool brine then refrigerate until cold.
  • Put chops into a glass baking dish.
  • Pour cold brine over chops then cover with plastic wrap and refrigerate 24 hours.
  • Soak dried berries in brandy for 30 minutes.
  • Drain reserving fruit and brandy separately.
  • Remove chops from brine and discard brine then pat dry with paper towels.
  • Heat oil in a large nonstick skillet over medium heat.
  • When pan is hot add chops and cook 5 minutes per side.
  • Remove chops from pan and keep warm.
  • Pour off any fat in the pan.
  • Put the pan back on medium high heat and deglaze with reserved brandy cooking until reduced.
  • Add broth, cider and cranberries then cook until reduced by half.
  • Turn heat to medium low.
  • Put arrowroot into a measuring cup and whisk in half and half and mustard.
  • Stir several spoonfuls of the hot broth mixture one at a time into the half and half to warm.
  • Add to the pan stirring until lightly thickened then pour sauce over chops and serve.

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