Black Pepper and Sage Pork Chops with Cranberry Compote
Ingredients
- 4 Pork Chops
- 2 ⁄3 cup flour
- 1 Tbsp rubbed sage
- 2 tsp ground black pepper
- salt and pepper
- 2 eggs
- 2 Tbsp oil
For the Cranberry Compote:
- 12 oz cranberries
- 1 ⁄3 cup water
- 1 Tbsp apple cider vinegar
- 1 ⁄3 cup sugar
- 1 ⁄3 cup brown sugar
- 1 ⁄2 tsp ground black pepper
- 1 tsp orange rind
Instructions
To make compote:
- Add cranberries and water to sauce pan. Cover and simmer over low heat for 10 minutes.
- Increase heat to medium low. Stir in vinegar, sugars and black pepper. Cook for an additional 5 minutes or until thickened. Remove from heat.
For pork chops:
- Pat pork chops with paper towels to remove excess moisture.
- Combine flour, sage and ground black pepper in a shallow dish. Stir to combine.
- Season pork chops lightly with salt and pepper.
- In a small bowl, lightly beat eggs.
- Heat oil in a skillet over medium heat.
- Dip each pork chop into egg. Then, cover with flour mixture. Shake off excess. Working in batches, add pork chops to pan and cook for 45 minutes on each side or until golden brown.
- Transfer to paper towels.
- Serve pork chops topped with compote.
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