Pork Chops with Cranberry-Thyme Pan Sauce

By kbartell

Bon Appétit | November 2001

Ingredients

• 1 * 1 tablespoon butter
• 2 * 2 5- to 6-ounce boneless pork chops
• 1/3 * 1/3 cup dry white wine
• 1/3 * 1/3 cup cranberry sauce
• 3 * 3 green onions, chopped
• 1 * 1 tablespoon chopped fresh thyme

Details

Servings 2

Preparation

Step 1

Melt butter in heavy medium skillet over medium heat. Sprinkle pork with salt and pepper. Sauté pork until brown and cooked through, about 5 minutes per side. Transfer pork to plate. Add wine to same skillet. Bring to simmer, scraping up browned bits in bottom of pan. Stir in remaining ingredients. Reduce heat to medium-low and simmer until slightly reduced, stirring occasionally, about 3 minutes. Season sauce to taste with salt and pepper. Return pork and any juices to skillet. Cook until heated through, about 1 minute. Transfer pork to plates. Spoon sauce over and serve.