Vegan Potato Bites

Pork Chops with Red Wine Cranberry Reduction

Savory, succulent, yet sweet. This recipe calls for a brine which leaves the meat extra juicy and if that wasn’t enough the red wine reduction brings this dish over the top. Great for a date night when you want to turn on the charm. And no, not just because of the wine... wink wink :)

So let’s start with the brine. 

Combine 4 cups of water with 1/2 cup of kosher salt and 1/2 cup sugar in a saucepan until the sugar dissolves. 

Next turn off the heat and add 1 tbsp juniper berries, 1 tbsp fresh sage, and 1 tsp red pepper flake. Cover and let steep 5 minutes. 

Pour mixture into a bowl and add 2 cups of ice and the rest of the water. 

Pour into a ziplock bag and refrigerate overnight or 6 hours. 

When your ready to cook remove the pork and pat dry. 

Heat 2 tbsp olive oil in a pan over medium high heat. 

Add the pork chops and cook 5 minutes. 

Then flip and cook 5 more minutes. 

Now here’s the recipe for the sauce....

Combine 1 cup sugar, 3 cups wine, 1 cup of dried cranberries, and the zest and juice of two oranges in a pot. 

Bring to a boil then simmer until...

Mixture reduces by half. It should be thicker and smell sweet. 

 Pour over your chops and enjoy! 

Sweet Potato Soufflé

What a fun and simple way to change up your typical baked sweet potato. It’s a little on the sweet side but you could lighten it up with Splenda. Fresh pecans on top give it a great crunch but could be replace with marshmallows if that’s your style. 

Gather your ingredients... 

3-4 sweet potatoes, cooked and whipped

1 cup sugar

1 stick of butter

2 eggs beaten 

1/2 cup evaporated milk

2 TBSP vanilla

1 tsp salt

Mix all ingredients until incorporated and then pour into a greased casserole dish. 

Cover with foil and Bake at 325 for 25 minutes. 

Remove foil and bake 5 minutes with foil off.