Pork Chops With Cranberry-Thyme Pan Sauce Recipe - Cooking Index
Pork Chops With Cranberry-Thyme Pan Sauce Recipe - Cooking Index
Here, leftover cranberry sauce (or canned cranberry sauce) and boneless pork chops make a very contemporary little supper. Freshen up any leftover mashed white or sweet potatoes by stirring in chopped lemon and orange peel. A salad of bitter greens tossed with a cider vinaigrette, and a simple dessert of grape clusters and spiced bar cookies round things out.
Type: Pork| 1 tablespoon | 15ml | Butter |
| 2 | Boneless pork chops - (5 to 6 oz ea) | |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 1/3 cup | 78ml | Dry white wine |
| 1/3 cup | 78ml | Cranberry sauce |
| 3 | Green onions - chopped | |
| 1 tablespoon | 15ml | Chopped fresh thyme |
Melt butter in heavy medium skillet over medium heat. Sprinkle pork with salt and pepper. Saute 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.
Source:
Bon Appetit, November 2001
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