Pork Chops with Cranberry-Maple Pan Sauce

Pork Chops with Cranberry-Maple Pan Sauce
Photo by Scott Phillips

Ingredients

  • 2 tsp. cider vinegar
  • 2 tsp. Dijon mustard
  • 4 1-inch-thick bone-in pork chops (about 2-½ lb.)
  • 1 cup fresh or frozen cranberries
  • Kosher salt and freshly ground black pepper
  • 1-½ Tbs. olive oil
  • ½ cup lower-salt chicken broth
  • + 2 more ingredients
    • ½ cup pure maple syrup
    • 2 tsp. chopped fresh thyme

Pat the pork dry and season with 1 tsp. of the thyme, 1-1/4 tsp. salt, and 3/4 tsp. pepper. Heat the oil in a heavy-duty 12-inch skillet over medium heat until shimmering hot. Add the pork chops and cook without moving until the pork is browned around the edges and easily releases when you lift ...

View full recipe at Fine Cooking

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