PORK CHOPS WITH CRANBERRY ORANGE SAUCE
Makes 8 servings
8 pork chops (5 to 6 ounces each), about 3/4 inch thick, trimmed of excess fat
1 teaspoon salt
1 teaspoon freshly ground black pepper
1/4 to 1/2 cup all-purpose flour
1/2 cup reduced-sodium chicken broth plus more if needed
2 cups orange juice plus more if needed
3/4 cup firmly packed light brown sugar
1 cup fresh cranberries, cleaned or 1/4 cup dried
1/2 cup dried sour cherries
2 teaspoons grated orange peel (orange part only; optional)
2 teaspoons chopped fresh sage or 2/3 teaspoon dried, plus extra sprigs for garnish (optional)
Season chops generously with salt and pepper. Spread flour on dinner plate and dredge each chop to coat well on both sides, shaking to remove excess flour.
Spray heavy skillet with nonstick cooking spray and set over medium-high heat. When hot, add enough pork chops to fit comfortably in pan and saute, turning once or twice, until golden brown, about 5 minutes per side. Remove chops and drain on paper towels. Continue until all chops are browned.
Return pan to heat and add browned chops,1/2cup broth, 2 cups orange juice and brown sugar. There should be enough liquid to just barely cover chops. If not, add1/4cup each of extra broth and juice. Bring mixture to simmer. Reduce heat and cook, covered, 15 minutes.
Add cranberries and cherries to pan. Cover and cook until chops are fork-tender, turning several times, about 45 minutes. Check several times while chops are cooking to make certain liquids are not cooking down too quickly. Add equal amounts of broth and juice if needed. When done, remove lid and check sauce. If too thick, thin with 2 to 3 tablespoons each broth and juice.
Arrange chops on serving plate. Garnish with sprinkling of orange peel and chopped sage. Garnish plate with fresh sage sprigs.