Tender pork layered with sweet cranberries and apples.
1 pound boneless pork
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/4 cup butter, divided
1 large delicious apple, peeled, cored and cut into rings
2 tablespoons of oil
1/2 cup blueberries
1 cup chicken broth, divided
2 teaspoons of sugar
2 tablespoons of flour
Addresses
Cut pork diagonally into 8 slices.
Pound slices until they are 1/4-inch thick. Sprinkle with salt and pepper; set aside.
In a large skillet, melt 1 tablespoon butter over medium heat. Sauté apple rings about 5 minutes until crisp-tender. Remove from pan.
In skillet, heat oil over medium high heat; sauté pork for 2 to 3 minutes until browned on one side. Flip the pork and sauté on the other side for 2 minutes. Cook until meat is slightly pink. Remove chops from skillet.
Reduce heat to medium and add 1 tablespoon butter, cranberries, and 2 tablespoons chicken broth. Cook until the cranberries begin to pop. Mix sugar into blueberries; place on the plate with the apples.
Melt the remaining 2 tablespoons of butter in the skillet. Add flour until a paste forms; cook 1 more minute, stirring constantly. Add the remaining chicken broth and cook until the sauce boils and thickens. Serve over pork chops.
Makes 8 servings.
Christmas Dinner Recipes: Cherry Salad with Wild Rice
A delicious wild rice salad with crunchy nuts and vegetables.
2 cups fresh snap peas, halved
2 cups of cooked wild rice
1 cup cooked long grain rice
1 can (8 oz.) sliced water chestnuts, drained
1 cup dried cherries
1/2 cup thinly sliced celery
1/4 cup green onions, chopped
Wild Rice Salad Dressing
In a large bowl, combine the peas, wild rice, long grain rice, water chestnuts, dried cherries, celery, and green onions. Toss with the Wild Rice Salad Dressing before serving.
Wild Rice Salad Dressing
6 tablespoons of sugar
6 tablespoons vegetable oil
3 tablespoons of cider vinegar
4 1/2 teaspoons soy sauce
1 to 2 garlic cloves, peeled
3/4 teaspoon minced fresh ginger
3/4 cup cashew halves, toasted
Addresses
In a blender, combine sugar, oil, vinegar, soy sauce, garlic, and ginger. Cover and mix well. Pour over the rice salad and refrigerate until ready to serve. Add cashews just before serving.
Makes 6 to 8 servings.
Recipes for Christmas Dinner: Pumpkin Soup
This creamy and flavorful pumpkin soup makes a great first course.
2 tablespoons olive oil and/or butter
3 to 4 garlic cloves, minced
1 chopped onion
2 cups of chicken broth
2 cups fresh or canned pumpkin puree
2 cups half and half
2 tablespoons of flour
2 butter spoons
1/2 cup of sherry cream
dried dill to taste
nutmeg to taste
Salt and freshly ground pepper to taste
Sour cream (optional)
fresh dill or parsley (optional)
Addresses
In a large pot, heat the olive oil. Lightly fry the garlic and onion. Add chicken broth. Bring everything to a boil. Reduce heat and add squash and half and half. Beat and mix well.
In a bowl, mix the flour and butter into a roux. Red whisk in soup. Continue whisking the soup over medium low heat until thick. Don’t overcook.
Add the cream of sherry, dill, nutmeg, salt, and pepper. Serve hot. Garnish with a dollop of sour cream and fresh dill or parsley.
Makes 6 to 8 servings.