Cranberry Pork Chops
- 4 to 6 Pork chops
- Salt and pepper
- 1 tbsp Fresh thyme or 1 teaspoon dried thyme
- 2 tbsp Olive oil
- 1 to 1 ½ cups Chicken stock
- 1 tbsp Dijon mustard
- 1 can (14 ounces) Whole berry cranberry sauce
- 2 tbsp 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.
Calories: 295kcal | Carbohydrates: 31g | Protein: 23g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 70mg | Sodium: 126mg | Potassium: 399mg | Fiber: 1g | Sugar: 24g | Vitamin A: 234IU | Vitamin C: 5mg | Calcium: 20mg | Iron: 1mg
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.