Cranberry Pork Chops
Cranberry Pork Chops
Servings 6
Ingredients
- 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
Instructions
- 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.
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.
I’ve watched it on Fox 9 morning and I save the recipe, and I love it and my family loved it it was easy to make and I have all the ingredients in my pantry &frigerator…it was very easy to make
I am making this right now and my home smells wonderful.
I was searching for something to feed the family on the weekend of Thanksgiving (our family stays for days and days after thanksgiving) – this looks like it will be perfect! Thank you!