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.
- 2 teaspoons kosher salt
- 4 pork rib chops, about 1½-inch thick
- ½ cup red wine vinegar
- ½ cup red wine
- ⅓ 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 overproof 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. Serves 4.
For this savory dish, Reggie Narito of 71Above recommends Felsina’s 2013 Berardenga Chianti Classico ($26, 92 points), “a textbook example of good Chianti—dried cherries and cranberries intermingle with dried red roses and leather—a truly great food wine.”