Can you believe we are nearing the end of February? We felt it passed in an unwieldy flash. Sure, time flies, but this is ridiculous.
When the frigid days begin to overwhelm, it always helps to have a tasty dinner that warms you up inside. A holiday-ish entree might also fit the bill during these gray days of eternal winter. Dale has created one for us to enjoy.
Pan Broiled Pork Chops with Cranberry Sauce
Pan broiling is probably the easiest way to cook meat that you could choose. Pan broiling requires medium heat with only enough fat to keep the meat from sticking to the skillet. Simple, isn’t it?
The sauce is just as easy. It works well on pork and would be equally good on your Thanksgiving or Christmas turkey.
For the Meat You Will Need:
4 Boneless Pork Chops
1 Tbs. Canola Oil
Salt and Pepper
Dry the Chops with a paper towel.
1. Heat the oil in a skillet over a medium heat.
2. Cook both sides 1 to 3 minutes, depending on the thickness of your chops. The desired internal temperature is 145 degrees. Stop cooking at about 135 degrees. Let the chops rest in a warm oven for three minutes. The temperature will continue to rise to 145 degrees while resting.
3. Salt and pepper after the chops have rested.
For the Cranberry Sauce You will Need:
2 cups fresh whole Cranberries ½ cup Sugar
1 cup Red/Purple Grapes ½ cup Orange Juice
2 Tbs. Grand Marnier
1. Cut the Grapes in half, lengthwise. The reason for this is that the grapes don’t burst like the cranberries do and we want the mild grape flavor to mingle with the tart flavor of the cranberries
2. Squeeze the orange juice. Avoid using orange juice made from a concentrate. It has already been cooked once.
1. Put all of the ingredients except the Grand Marnier in a sauce pan
2. Cook over a medium heat until the berries have burst and released their juices. That will be three or four minutes.
3. Raise the temperature to high and boil until the juices are reduced to a thick syrup. Another three or four minutes.
4. Remove the pan from the heat and stir in the Grand Marnier.
5. We want the sauce to be liquid along with the fruit. If the syrup is too thick, add a tablespoon of water.
6. Pour a ribbon of sauce over each chop (cordon).
7. Pretty easy dinner, isn’t it? And see how beautiful it is.
Food for Thought:
Dale’s entrée today is elegant. Round it out with potatoes au gratin and lemon cream cheese pie from our Inspiring Cuisine cookbook, and you’ll have a meal fit for a king.
Speaking of kings, I’ve been studying Christ’s “The Triumphal Entry” to prepare for Easter. The main theme of the passage in Luke is Jesus’ kingship. The throng from Jerusalem cried out, “Blessed be the king that cometh in the name of the Lord” (Luke 19: 38).
It’s important we consider seriously the truth that He is king, important that we measure our daily lives accordingly.
As I studied the context of the Triumphal Entry passage, I was intrigued to see that it indicated quite clearly that Jesus is King of Nature also. The colt His disciples found for him was divinely appointed, a fulfillment of prophecy. The stones, He said, would cry out his praise and kingship if the crowd did not. The fig tree he cursed dried up.
The parable Jesus taught before the Triumphal Entry had to do with a king whose subjects didn’t want him to rule over them. He ordered them slain for their disloyalty and unfaithfulness.
The stakes are high. So we need to ask ourselves, “Is Jesus king in our lives—public and private? Do we want him to be king of our everyday? How can we tell if he is king or not?
Sarah Young, in Jesus’ Calling (February 26) meditates on how sometimes as we consider our future, the days and months and years ahead seem “flimsy, even precarious.” We wrestle, therefore, with anxiety. I’ve been feeling that way lately and long to be able to let him be King of my future, listening to him daily for each step he asks me to take, trusting his constant love.
In what area of your life do you find it difficult to let Jesus be King? Consider this question as you enjoy creating meals that are fit for a king.