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Pork Chops With Cranberry-Thyme Pan Sauce

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
Courses: Main Course
Serves: 2 people

Recipe Ingredients

1 tablespoon 15mlButter
2   Boneless pork chops - (5 to 6 oz ea)
  Salt - to taste
  Freshly-ground black pepper - to taste
1/3 cup 78mlDry white wine
1/3 cup 78mlCranberry sauce
3   Green onions - chopped
1 tablespoon 15mlChopped fresh thyme

Recipe Instructions

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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