Ingredients Jump to Instructions ↓

  1. 2 teaspoons 10ml Juniper berries

  2. 1/4 teaspoon 1 1/3ml Freshly-grated nutmeg

  3. 1/4 teaspoon 1 1/3ml Ground cinnamon

  4. 1/4 teaspoon 1 1/3ml Ground ginger

  5. 1/4 teaspoon 1 1/3ml Ground cloves Freshly-ground black pepper - to taste

  6. 1/2 teaspoon 2 1/2ml Salt

  7. 1 tablespoon 15ml Calvados or cognac

  8. 2 teaspoons 10ml Dijon mustard

  9. 2 Boneless thick-cut pork chops - - (12 to 15 oz ea)

  10. 1/4 cup 59ml Port

  11. 2 tablespoons 30ml Balsamic vinegar

  12. 1 1/2 tablespoons 22ml Butter - cut small pieces

Instructions Jump to Ingredients ↑

  1. Recipe Instructions In a dry skillet, toast the juniper berries until they are shiny, taking care not to burn them. Transfer to a mortar or spice grinder and let cool. Add nutmeg, cinnamon, ginger, cloves, pepper and salt and grind to a fine powder. Pour ground spices into a small bowl. Stir in the cognac and mustard to make a paste. Coat the pork chops with the paste and refrigerate four hours to overnight. Place pork chops in a nonstick skillet and bake at 375 degrees until meat thermometer registers 160 degrees, about 25 minutes. Remove pork chops from skillet and pour drippings into a smaller skillet. Add port and balsamic vinegar to skillet and cook on medium heat until sauce is reduced to about 3 tablespoons. Add butter and salt and pepper to taste. Slice the pork chops and fan out on warmed plates. Spoon sauce over the pork and serve. This recipe yields 4 servings.


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