The biscuits were a mix. I changed it by adding dry aged Gouda instead of Cheddar, made 6 instead of 10, and cooked them in a muffin tin instead of on a flat sheet.
Sandra posted these chops recently and I tried them today.
The apple cider came from Stephensons Apple farm. I am glad that the orchard is still there. I was remembering when Stephensons Old Apple Farm Restaurant was a great place to eat. Lots of nice memories from there. It closed after 60 years in business. There is a story about Bess Truman once took her bridge club there for lunch and they served a fruit punch. The former First Lady asked for the punch to be served "with a little authority" and it was. It was added to the menu as wine punch and was a very popular item. I remember just after turning 21, that I had an apple daiquiri there.
roasted cranberry brown sugar pork chops.
By Half Baked Harvest copied Oct. 2017 from Sandra
These roasted cranberry brown sugar pork chops are a delicious, buttery mix of sweet and savory, they are melt in you mouth delicious! Bonus - they're the perfect quick 30 minutes or less dinner!
prep time 10 minutes cook time 20 minutes total time 30 minutes servings 4
INGREDIENTS
• 4 tablespoons brown sugar
• 1 teaspoon cayenne pepper
• 1/2 teaspoon cinnamon
• kosher salt and pepper
• 4 bone-in pork chops
• 2 tablespoons EVOO
• 3/4 cup red wine
• 1/2 cup pomegranate or cranberry juice
• 2 tablespoons butter
• 1 cup fresh cranberries
• 2 sprigs fresh thyme
• 1 sprig fresh rosemary
INSTRUCTIONS
1. Preheat the oven to 450 degrees.
2. In a small bowl, stir together 3 tablespoons brown sugar, the cayenne, cinnamon, and a large pinch of both salt and pepper. Place the pork chops on a cutting board and rub them all over with the brown sugar mixture.
3. Heat the olive oil in a large skillet over high heat. When the oil shimmers, add the pork chops and sear for 2 to 4 minutes per side or until golden brown. Remove the pork chops from the skillet and set aside.
4. To the skillet, slowly pour in the wine and pomegranate juice. Add the remaining 1 tablespoon brown sugar, the butter, cranberries, thyme, and rosemary. Season with salt. Bring the sauce to a boil over high heat. Reduce the heat to medium and slide the pork chops into the sauce, cook for a minute longer and remove from heat.
5. Transfer the skillet to the oven and roast for 10-15 minutes or until the chops are lightly charred and the sauce thickened. Serve the chops with the pan sauce spooned over top.
2. In a small bowl, stir together 3 tablespoons brown sugar, the cayenne, cinnamon, and a large pinch of both salt and pepper. Place the pork chops on a cutting board and rub them all over with the brown sugar mixture.
3. Heat the olive oil in a large skillet over high heat. When the oil shimmers, add the pork chops and sear for 2 to 4 minutes per side or until golden brown. Remove the pork chops from the skillet and set aside.
4. To the skillet, slowly pour in the wine and pomegranate juice. Add the remaining 1 tablespoon brown sugar, the butter, cranberries, thyme, and rosemary. Season with salt. Bring the sauce to a boil over high heat. Reduce the heat to medium and slide the pork chops into the sauce, cook for a minute longer and remove from heat.
5. Transfer the skillet to the oven and roast for 10-15 minutes or until the chops are lightly charred and the sauce thickened. Serve the chops with the pan sauce spooned over top.
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