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Recipe

Pork Chops with Cranberry-Maple Pan Sauce

Scott Phillips

Servings: 4

Fresh cranberries color the sauce a vibrant red, and their tart edge is a perfect counterpoint to the sweet maple syrup.

Ingredients

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

Nutritional Information

      Calories (kcal) : 410
      Fat Calories (kcal): 140
      Fat (g): 16
      Saturated Fat (g): 4.5
      Polyunsaturated Fat (g): 2
      Monounsaturated Fat (g): 8
      Cholesterol (mg): 85
      Sodium (mg): 500
      Carbohydrates (g): 31
      Fiber (g): 1
      Protein (g): 34

Preparation

  • 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 a corner, 3 to 4 minutes. Flip the pork chops and continue to cook until firm to the touch and an instant-read thermometer inserted horizontally into a chop close to but not touching the bone registers 140°F, about 9 minutes.
  • Transfer the chops to a plate and cover loosely with foil to keep warm. Add the cranberries, chicken broth, maple syrup, cider vinegar, mustard,  and the remaining 1 tsp. thyme to the skillet and raise the heat to medium high. Cook, whisking to incorporate the mustard and any browned bits from the bottom of the pan, until the cranberries soften and the liquid has reduced to a saucy consistency, about 7 minutes.
  • Return the pork chops and any accumulated juice to the skillet, turning to coat both sides. Serve the pork chops with the sauce.

Reviews

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Reviews

  • BaileyWalters | 08/16/2017

    So easy and so tasty. Awesome weeknight meal.

  • rutgersbergen | 01/18/2016

    Loved this. Made it with crispy rosemary/pecorino potato wedges from latest issue and the maple/bourbon glazed carrots from the same issue and just had an awesome Monday night dinner. Thanks Fine Cooking. Your recipes rock!!

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