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Pork Chops with Cranberry-Maple Pan Sauce


Serves 4

  • by from Fine Cooking
    Issue 119

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

  • 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

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.

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

Photo: Scott Phillips

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!!

Easy to make and very tasty!

Outstanding! One of the best recipes from Fine Cooking yet. Maybe its because I love cranberries but I have to say that this was on point. The savory and the sweet were perfectly balanced in this dish. I paired it with mashed potatoes and my family loved it. Thank you Tony for this awesome recipe. It's going straight into my recipe book.

This is one of most favorite recipes - love to make it and it is delicious every time!!!

Delicious! Would make a great holiday dinner and super easy. Thanks for another wonderful recipe.

Delicious, but a word of sauce was about 2 seconds away from burning....I saved it by throwing the contents of my wine glass into the pan (red, luckily....and it was a happy accident, I would add it again). 7 min at med-high was a bit aggressive. Otherwise, was a bit short on cider vinegar, only 1 tsp, so subbed a tsp of white balsamic. Served with mashed potatoes and roasted carrots with fennel seed, cilantro, and goat cheese.

Easy and delicious. I'll try this sauce with chicken next.

Quick, easy and so delicious.

Fabulous blend of flavors. Tastes much fancier than the time it takes to make it!

I loved this recipe. I always freeze cranberries during the season for later use. I loved this recipe using cranberries and maple syrup. Delicious and easy to make!

A delicious and simple fall dinner served with whipped white and sweet potatoes made with a little butter and reduced fat sour cream - simple side of steamed broccoli with browned butter.

Easy, quick and decicious weeknight dinner for autumn. I used dried granberries, plumbed them and used the soaking water for the sauce. Yummy.

Easy, quick and decicious weeknight dinner for autumn. I used dried granberries, plumbed them and used the soaking water for the sauce. Yummy.

This is now my go-to pork chop recipe. I have a gallon bag of frozen local cranberries to use and this is where it mostly ends up. I often serve it with sauteed chard and sweet potatoes or winter squash.

This was absolutely fabulous. So easy and full of flavor. This is a great weeknight dish--that i would even make for company on the weekend! Would love for a recommendation of a good side to go with this dish. The sweet and savory sauce makes a pairing a bit of a conundrum. I highly recommend this recipe.

Fantastic sauce! Easy to make. Don't be shy with the pepper on the chops---it works great with the sauce.

This is easy, fast, and delicious - what more could you ask for?? I did not have cider vinegar, so used a green apple balsamic vinegar, which was perfect. This is a keeper.

This was a fast, delicious dinner to make on a week night. I will be making this again. The sweetness of the maple and the tart of the cranberries really made this sauce come to life.

Love this dish. Easy to make and packed with flavor. The richness of a great piece of pork, with the tang or cranberries. his dish.

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