Pork Chops with Cranberry-Maple Pan Sauce

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


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