Easy Pork Chop Saute with Cranberries by Rev. Carol A. Ingle (Raven)

[Dept of PMM Artists & things]

Easy Pork Chop Saute with Cranberries

Cranberries can be momentary pleasures - perfect for late autumn.

Ingredients:

1/4 teaspoon dried thyme leaves
1/4 teaspoon salt, divided
1/4 teaspoon freshly ground pepper, divided
4 boneless pork loin chops, (1 to 1-1/4 pounds), trimmed of fat
2/3 cup cranberry juice cocktail, or orange juice
2-1/2 to 3 tablespoons clover or other mild honey
2 teaspoons canola oil
1/4 cup chopped onion
1 cup cranberries, fresh or frozen, thawed, coarsely chopped (see Tip)

Preparation:

Mix thyme and 1/8 teaspoon each salt and pepper in a small bowl.

Sprinkle both sides of pork chops with the thyme mixture.

Stir cranberry juice and 2-1/2 tablespoons honey in a 1-cup glass measure until well blended.

Heat oil in a large nonstick skillet over medium-high heat until hot but not smoking. Add the chops and cook until browned on both sides, 2 to 3 minutes per side. Push the chops to one side of the pan, add onion to the empty half and cook, stirring, until the onion is soft and beginning to brown, 1 to 2 minutes. Pour half the juice mixture into the pan. Add cranberries. Reduce heat to medium and cook, turning the chops occasionally, until cooked through, 2 to 4 minutes. Transfer the chops to a serving plate and tent with foil to keep warm.

Add the remaining juice mixture to the pan. Increase heat to high and cook until the mixtures reduces to form a syrupy sauce, about 2 minutes. Season with the remaining 1/8 teaspoon salt and pepper and up to an additional 1/2 tablespoon honey to taste. Spoon the sauce over the chops.

Tip:

To make quick work of chopping cranberries, place whole berries in a food processor and pulse a few times until the berries are coarsely chopped.