Cranberry Apple Pork Chops


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

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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