Pork Chops With Cranberry-Thyme Pan Sauce
- 1 tablespoon butter
- 2 boneless pork chops - (5 to 6 oz ea)
- Salt to taste
- Freshly-ground black pepper to taste
- 1/3 cup dry white wine
- 1/3 cup cranberry sauce
- 3 green onions chopped
- 1 tablespoon chopped fresh thyme
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.
This recipe yields 2 servings; can be doubled.
You'll also love
- Strawberry Coconut Chia Seed... 4.5/5 (220 Votes)
- New England Seafood Chowder 0/5 (0 Votes)
- Mashed Potatoes With Green Onions... 0/5 (0 Votes)
- Pasta With Butternut Squash And... 0/5 (0 Votes)
- Apricot Bread Pudding With Caramel... 0/5 (0 Votes)
- French Veal 0/5 (0 Votes)
- London Broil Turkey 0/5 (0 Votes)
- Grilled BBQ Pork Chop Sandwich 0/5 (0 Votes)