Pork Chops with Cranberry Wine and Cream Sauce
I have a confession to make. I do not eat cranberry sauce. I do prepare it for every one, I do place a dab on my plate with all good intentions to enjoy it, but would I eat it…. no, I never touch it. Why? Well, I do not know. That is all I can say for myself. After all, I do eat and enjoy each ingredients separately that I use on my cranberry sauce.
Every year, after the holidays, I am always faced with the same dilemma of what to do with the cranberry sauce that is left over. Last night I took it upon myself to make a change. I was going to eat the cranberry sauce. That was it! No more excuses. Cranberry bowl in hand, in the kitchen I went, and on the prep table my dinner started to assemble.
Well… things did not exactly go as I was planning. Our beautiful pork chops were cooking nicely, the couscous was resting warmly in the pan, the cranberry sauce was staring back at me defiant, testing me: ‘Is she really going to have me for dinner?”. I just could not do it.
Refrigerator door open again to see what I could come up with to create a sauce for the chops. Nothing jumped out expect white wine and heavy cream, a constant staple in our refrigerator.
Not wanting to lose the battle of wits with a cranberry sauce, after all I am bigger, spoon in hand a placed a cup of cranberry sauce in the pan where the chops nicely cooked, added some wine, reduced, added some heavy cream, and voila`… a great sauce was created and I ate the cranberry sauce.
I am thinking I am going to make an apple cranberry sauce pie next. What do think?
If any of you have any suggestions of what to do next with the remaining sauce, I would love to hear from you, thank you.