4 to 6 pork chops
Salt and pepper
1 tablespoon fresh thyme or 1 teaspoon dried thyme
2 tablespoons olive oil
1 to 1 ½ cups chicken stock
1 tablespoon Dijon mustard
1 can (14 ounces) whole berry cranberry sauce
2 tablespoons fresh chopped Italian parsley
Season both sides of the pork chops with some salt and pepper and the thyme. Heat the oil in a large, heavy skillet over medium heat. Place the pork chops in the skillet and cook for 5-8 minutes on each side or until the internal temperature of the pork reaches 145°F. Remove the pork chops from the pan and keep warm on a plate covered with foil.
Add 1 cup chicken stock to skillet you cooked the chops in. Bring to a boil, scraping up any brown bits in the bottom of the pan. Whisk in cranberry sauce and mustard and cook a few minutes. If sauce gets too thick add more chicken stock. Place any juices from the plate the pork chops were on back into the skillet. Stir in parsley. Serve the pork chops with the cranberry sauce on top.