Ingredients

For the Pork Chops:

• 2–4 French-trimmed Kunekune pork chops
• 1–2 tbsp olive oil
• 2 tbsp butter
• 2–3 garlic cloves, smashed
• Fresh rosemary & thyme sprigs
• Salt + black pepper

For the Cranberry–Port Sauce:

• ½ cup port wine (or red wine)
• ½ cup fresh or frozen cranberries (or ¼ cup dried)
• ½ cup chicken or pork broth
• 1–2 tsp Dijon mustard (optional)
• 1–2 tsp maple syrup (optional, for sweetness)
• 1 tbsp butter (to finish)

Instructions

1. Season & Sear:

Pat pork chops dry and season generously with salt and pepper.
Heat olive oil in a heavy skillet over medium-high heat.
Add the chops and sear 3–4 minutes per side until deeply golden.

2. Add Aromatics:

Reduce heat to medium.
Add butter, smashed garlic, and herb sprigs to the pan.
Tilt the pan and spoon the sizzling butter over the chops for 1–2 minutes.

3. Remove Pork & Build the Pan Sauce:

Transfer chops to a plate to rest.
Into the same pan, pour in port wine, scraping up all those golden bits.
Add cranberries and simmer until they begin to soften and burst.

4. Reduce & Gloss:

Pour in broth and let the sauce simmer 5–7 minutes, reducing by about one-third.
Stir in Dijon (if using) and a touch of maple syrup if you like a subtle sweetness.
Whisk in 1 tablespoon of butter to make the sauce glossy.

5. Finish & Serve:

Return chops to the pan for 1–2 minutes to warm through.
Spoon the deep ruby sauce over the top.

Serve with…

Mashed potatoes or creamy polenta
Roasted Brussels sprouts
Wild rice pilaf
Crusty sourdough for soaking up that sauce