This weekend turned to autumn season in New England, I mean it really did. It was 70 on Friday and today it will be 47 degrees. The change in temperature as well as being the end of October made me think of Thanksgiving.
In addition, I was reading Emeril Lagasse’s cookbook Farm to Fork, Cooking Local, Cooking Fresh which made me think of the cranberry bogs that cover so much of Massachusetts. Therefore, I made the Orange Cranberry Sauce from the cookbook which differs from my usual recipe as it uses port and cardamon. I decided that this would be a great sauce on top of pork chops.
To make the pork chops: simply combine old bay with some salt on one plate and some unbleached flour on another plate. Dredge both sides of the chops in the seasoning and then the flour. Shake of the excess flour and place into a pan with olive oil heated to medium. I cooked each thin chop for about 3-4 minutes on each side and then topped with some warm orange cranberry sauce.
What are your plans for Thanksgiving?