On the Menu Today~
served with Acini de Pepe
Turnips 2 Tangerines has taken the challenge!
The Cape Cod Select Holiday Blogger Holiday Recipe Challenge….
Featuring Cape Cod Select Cranberries.
I received two (2) bags of Cape Cod Select Frozen Cranberries,
for participating in this fantastic recipe challenge.
For over 70 years, the Rhodes Family has been harvesting cranberries in Southeastern Massachusetts,
the “heart of Cranberry Country”
They select only the freshest fruit to be packaged for you and
are proud to provide a premium quality product.
In 2009, Cindy Rhodes founded “Cape Cod Select”
After all, cranberries aren’t just for the holidays anymore!
Cape Cod Select provides the public with
“Cranberries for All Seasons”
Now you can enjoy these tart, bouncy berries anytime.
My family loves cranberries and
I have put cranberries in everything from…
Cherry Cranberry Pie Filling to Cranberry Rhubarb Liqueur.
(don’t even get me started on the dried cranberry recipes!)
To find Cape Cod Select Cranberries in your area,
check out Cape Cod Select Store Locator
1/2 teaspoon each
salt and pepper
- 1 tablespoons
- 1 tablespoons
- 1 (16 oz) bag “Cape Cod Select Premium Frozen Cranberries”
orange marmalade with elder-flower*
elder-flower syrup or brown sugar
- 2 tablespoons
apple cider vinegar
- 1 cup acini di pepe pasta
- 4 quarts water
- Sprinkle pork chops with salt and pepper.
- In a large skillet, heat oil and butter over medium high heat; brown pork chops until golden brown on both sides. Transfer to a plate.
- Add shallots and garlic to skillet; fry over medium heat until softened, about 2 minutes.
- Stir in chicken broth and white wine; bring to a boil; stirring constantly, scraping up any bits from bottom of skillet. Reduce to medium low. Return pork chops and any juices from plate back to skillet, simmer for 10 to 15 minutes.
- Meanwhile make cranberry sauce; in a small saucepan combine cranberries, cranberry juice, orange marmalade, elder-flower syrup or brown sugar and apple cider vinegar. Stir and cook over medium-low heat until marmalade melts and cranberries soften and begin to pop, about 5 to 8 minutes. Bring sauce to a boil, boil sauce about 2 minutes or until sauce thickens slightly, remove from heat. Pour sauce over pork chops. Simmer until sauce thickens and juices run clear when pork is pierced, and just a hint of pink remains inside, about 20 to 30 minutes.
- Prepare pasta; bring 4 quarts of water to a rapid boil, Add salt, if desired. Add pasta to boiling water. Cook uncovered, stirring occasionally, for 5 to 6 minutes or until desired tenderness is reached, Drain well and serve with pork chops and cranberry sauce.
*Cooking times will vary depending on thickness of pork chops.