Cranberry Apple Pork Chops
Prep Time: 10 minutes
Total Time: 30 minutes
Servings: 4
These Pork Chops with a Cranberry Apple Sauce are an easy, one pan dish. Yum!
Ingredients:
4 boneless center cut pork chops (about 1.25 Lbs.)
Salt and pepper
Olive oil
1 large Honeycrisp apple, cored and thinly sliced
1 cup fresh cranberries, washed
2 teaspoons of fresh thyme, roughly chopped (or ½ teaspoon of dried thyme)
½ cup chicken stock
¼ cup apple cider
¼ cup maple syrup
2 teaspoons Dijon mustard
4 boneless center cut pork chops (about 1.25 Lbs.)
Salt and pepper
Olive oil
1 large Honeycrisp apple, cored and thinly sliced
1 cup fresh cranberries, washed
2 teaspoons of fresh thyme, roughly chopped (or ½ teaspoon of dried thyme)
½ cup chicken stock
¼ cup apple cider
¼ cup maple syrup
2 teaspoons Dijon mustard
Directions:
Season both sides of chops with salt and pepper.
Place an iron skillet over medium heat, then add 2 teaspoons of olive oil to the heated pan.
Put pork chops in and saute for 2 to 3 mminutes on each side, for 9 minutes total.
Remove chops and transfer to a plate, then cover with foil to keep warm.
Return pan to medium low heat and add apples.
Saute until slightly softened, for 3 minutes, then add cranberries.
Saute for a minute to combine.
Add thyme, chicken stock, apple cider, maple syrup, stir continuously to combine.
Bring to a boil over medium heat, then reduce to medium low and stir.
Reduce liquid down until sauce is thicker and lightly coats the back of a spoon, then whisk in Dijon.
Return chops and any juices to the pan.
Use a fork to turn chops in the pan to heat through and coat with sauce.
Serve pork chops hot with fruit and sauce spooned over the top. Enjoy!
Season both sides of chops with salt and pepper.
Place an iron skillet over medium heat, then add 2 teaspoons of olive oil to the heated pan.
Put pork chops in and saute for 2 to 3 mminutes on each side, for 9 minutes total.
Remove chops and transfer to a plate, then cover with foil to keep warm.
Return pan to medium low heat and add apples.
Saute until slightly softened, for 3 minutes, then add cranberries.
Saute for a minute to combine.
Add thyme, chicken stock, apple cider, maple syrup, stir continuously to combine.
Bring to a boil over medium heat, then reduce to medium low and stir.
Reduce liquid down until sauce is thicker and lightly coats the back of a spoon, then whisk in Dijon.
Return chops and any juices to the pan.
Use a fork to turn chops in the pan to heat through and coat with sauce.
Serve pork chops hot with fruit and sauce spooned over the top. Enjoy!
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