Pork Chops with Cranberries and Leeks

This is a great recipe, but it does require some time to cook - about 3 hours. You will need either a clay baker, or a slow cooker.

Yield:
serves 4 to 6 personss
Category:
Pork
Cuisine:
American

INGREDIENTS:

  • 1 tablespoon vegetable oil
  • 4 -6 pork chops (1 inch thick)
  • 2 leeks, white part and light green parts only, cleaned and thinly sliced
  • 2 garlic cloves, minced
  • 1 teaspoon salt
  • 1/2 teaspoon cracked black peppercorns
  • 1/2 cup port wine or 1/2 cup Madeira wine or 1/2 cup orange juice & 1/4 cup brandy
  • 1/4 cup orange marmalade
  • 1/2 cup dried cranberries

DIRECTIONS:

  1. In a nonstick skillet, heat oil over medium-high heat. Brown pork chops on both sides and transfer to clay baker. Drain fat from pan.
  2. Reduce heat to medium. Add leeks and cook, stirring, until softened. Add garlic, salt and peppercorns. Cook, stirring for 1 minute. Stir in port, marmalade and cranberries and bring to a boil.
  3. Pour mixture over pork. Cover and cook in the oven at 275 degrees for 2 1/2 hours, until pork is tender and just a hint of pink remains. Serve immediately.

    Note 1: Remember that a clay baker must be soaked in water for 30 minutes before use.
  4. Note 2: A slow cooker can be substituted for the clay baker. Cooking time is 5 hours on low or 2 1/2 hours on high.

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This recipe can be found online at: lemonzest.ca/Home/Recipes/2065