Pork Chops with Cranberry-Maple Pan Sauce

By barbell

Ingredients

• 4 1-inch-thick bone-in pork chops (about 2-1/2 lb.)
• 2 tsp. chopped fresh thyme
• Kosher salt and freshly ground black pepper
• 1-1/2 Tbs. olive oil
• 1 cup fresh or frozen cranberries
• 1/2 cup lower-salt chicken broth
• 1/2 cup pure maple syrup
• 2 tsp. cider vinegar
• 2 tsp. Dijon mustard

Details

Servings 4
Adapted from finecooking.com

Preparation

Step 1

Stir-frying

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Heat the oil in a heavy-duty 12-inch skillet over medium heat until shimmering hot. Add the pork chops and cook without moving until the pork is browned around the edges and easily releases when you lift a corner, 3 to 4 minutes. Flip the pork chops and continue to cook until firm to the touch and an instant-read thermometer inserted horizontally into a chop close to but not touching the bone registers 140°F, about 9 minutes.

Transfer the chops to a plate and cover loosely with foil to keep warm. Add the cranberries, chicken broth, maple syrup, cider vinegar, mustard,  and the remaining 1 tsp. thyme to the skillet and raise the heat to medium high. Cook, whisking to incorporate the mustard and any browned bits from the bottom of the pan, until the cranberries soften and the liquid has reduced to a saucy consistency, about 7 minutes.

This was a fast, delicious dinner to make on a week night. I will be making this again. The sweetness of the maple and the tart of the cranberries really made this sauce come to life.

Love this dish. Easy to make and packed with flavor. The richness of a great piece of pork, with the tang or cranberries. Again...love his dish.

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