Pork Chops with Cranberry Reduction

Featured by Small + Tall Wines in the Pinot Noir Wine Club.


This recipe uses an easy “reverse-sear” method developed by Kenji Lopez-Alt, chef, author and managing culinary director of the Serious Eats web site. It guarantees moist and evenly cooked chops. Pair it with a Pinot Noir. ** Pork chops will need to be refrigerated for at least 8 hours.

Yield: 4
Prep Time: 20 Minutes
Cook Time: 55 Minutes


• 2 teaspoons kosher salt
• 4 pork rib chops, about 1½-inch thick
• ½ cup red wine vinegar
• ½ cup red wine
• ? cup sugar
• 1 cup cranberries (fresh or frozen)
• 4 tablespoons vegetable oil
• 2 tablespoons minced shallot


Sprinkle kosher salt over pork chops, 1 teaspoon per side. Press to adhere. Place on ovenproof rack atop rimmed baking sheet. Refrigerate, uncovered, at least 8 hours (and up to 36 hours). Bring to room temperature before cooking.

Preheat oven to 275°F. On ovenproof rack atop baking sheet, cook pork chops 25 minutes. While cooking, combine vinegar, wine and sugar in a medium saucepan over high heat. Bring to boil, and stir to dissolve sugar. Add cranberries, and return to boil. Cook 3 minutes, or until cranberries soften. Using back of spoon, crush some cranberries in pan. Set aside.

In large cast-iron skillet, heat 4 tablespoons oil over high heat. Place chops in a single layer (use 2 pans, if necessary) and cook 2 minutes per side, or until well-browned and internal temperature reaches 140°F. Transfer to rack. Let rest 5–10 minutes before serving.

While pork rests, reduce heat to medium and add shallots to pan. Cook, stirring constantly, until soft and golden brown, about 2 minutes. Add cranberry mixture, scraping up browned bits. Cook until liquid reduces to syrup, about 4 minutes. Put thin layer of cranberry reduction on each plate. Top with pork chop. Serve additional sauce on side.

Recipe sourced from Wine Enthusiast magazine

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