Grilled Pork Chops with Dried Cranberries

My starting point was a recipe by Bobby Flay, Grilled Pork Chops Filled with Sundried Cranberries.  I made the changes based on what I had handy in the kitchen.  Hubba-Bubba loved them :o)


4 pork chops
Salt and pepper

Cranberry topping, recipe follows
Cranberry sauce, recipe follows

Olive oil

Preheat oven to 400 degrees F. Season chops with salt and pepper.  Heat 2 tablespoons of olive oil in a medium saute pan over high heat. Add the pork chops and sear on both sides. Place the pork chops in a covered oven proof baking dish and top with the cranberry topping. Roast until the meat is firm to the touch, about 8 to 10 minutes. Spoon the chicken-cranberry sauce on a plate and top with pork chops, pour all the juice from the pan on top of the chops.

Dried Cranberry Topping:
1 cup dried cranberries
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 tablespoon brown sugar
1 teaspoon chile powder
Salt

Place the cranberries in a medium bowl and cover with boiling water, let sit 30 minutes to rehydrate. Drain, discard the soaking liquid. Mix cranberries, cinnamon, cloves, brown sugar and chili powder; season with salt.  Spoon mixture on top of the chops before baking.

Chicken-Cranberry Sauce:
1 can chicken broth
1/8 cup white wine
1/8 cup red wine
2 tbls whole berry cranberry sauce
1 tablespoon brown sugar
1/2 teaspoon black peppercorns
2 tbls red pepper jelly
Salt

Place chicken broth, wines, cranberry sauce, brown sugar, peppercorns and red pepper jelly in a small saucepan over high heat and cook until reduced to 1 cup.