Sis's Favorite Pork Chops with Cranberries

Wednesday, July 21, 2010 at 04:00PM
happy hour kitchen in Cranberries, Main Dishes, Pork

Verbatim from my spoiled little sis: "There are the best pork chops I've ever had...Make them again next week.."

 Ingredients

• 1/2 tsp fresh thyme leaves
• 1/4 tsp salt, divided in half
• 1/4 tsp ground pepper, divided in half
• 4 boneless pork loin chops (0.5 inch thick, total 1 - 1 1/4 lbs)
• 2/3 cup cranberry juice cocktail
• 2 1/2 tbsp clover or mild honey
• 2 tsp vegetable oil
• 1/2 cup chopped onion
• 1 cup dried cranberries

Tools

• Cutting board
• Sharp Knife
• Small bowl to mix seasoning in
• Liquid measuring cup OR glass
• Measuring cups and spoons
• Large nonstick skillet
• Tongs
• Serving plate and foil for tenting

Step-by-Step

1. Mix in a small bowl: 1/8 tsp salt, 1/8 tsp pepper, and fresh thyme
2. Sprinkle seasoning on both sides of the pork chop, using tongs to flip the pork chops
3. Stir in liquid measuring cup: cranberry juice and honey
4. Heat oil in large skillet over medium high heat. 
5. Cook pork chops in skillet, 2 - 3 minutes per side. 
6. Once brown on both sides, push the chops to one side of the pan, and add onions to the other side.
7. Continue cooking for 1-2 minutes.
8. Pour half the juice mixture AND the cranberries into the pan.
9. Reduce heat to medium and continue cooking 2-4 minutes, until cooked through (can use a knife to cut into a chop and check!)
10. Remove the chops from the pan and transfer to a serving plate.  Tent with foil.
11. Increase heat to high: add the remaining juice mixture, season with remaining 1/8 tsp salt and 1/8 tsp pepper.  Continue to cook for about 1-2 minutes (the onions and cranberries will be cararmelized). 
12. Plate the cranberries beneath the pork chops and serve!

Serving Suggestions

• We do this with an instant rice and some frozen veggies tossed with a bit of butter and garlic salt.  So easy and so delicious!! 

 

Article originally appeared on Happy Hour Kitchen (http://happyhourkitchen.com/).