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Epicurious

Pork Chops with Cranberry-Thyme Pan Sauce

4.0

(76)

Here, leftover cranberry sauce (or canned cranberry sauce) and boneless pork chops make a very contemporary little supper. Freshen up any leftover mashed white or sweet potatoes by stirring in chopped lemon and orange peel. A salad of bitter greens tossed with a cider vinaigrette, and a simple dessert of grape clusters and spiced bar cookies round things out.

Recipe information

  • Yield

    Makes 2 servings; can be doubled

Ingredients

1 tablespoon butter
2 5- to 6-ounce boneless pork chops
1/3 cup dry white wine
1/3 cup cranberry sauce
3 green onions, chopped
1 tablespoon chopped fresh thyme

Preparation

  1. Melt butter in heavy medium skillet over medium heat. Sprinkle pork with salt and pepper. Sauté pork until brown and cooked through, about 5 minutes per side. Transfer pork to plate. Add wine to same skillet. Bring to simmer, scraping up browned bits in bottom of pan. Stir in remaining ingredients. Reduce heat to medium-low and simmer until slightly reduced, stirring occasionally, about 3 minutes. Season sauce to taste with salt and pepper. Return pork and any juices to skillet. Cook until heated through, about 1 minute. Transfer pork to plates. Spoon sauce over and serve.

TagsPork ChopPorkMeatCranberryBerryFruitMainDinnerGluten FreeNut FreeQuickEasyWeeknight MealsSauteThanksgivingFallBon Appétit
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