Pork Chops with Cranberry-Maple Pan Sauce

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


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

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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