"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Pork Chops Saute with Cranberries Recipe

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Pork Chops Saute with Cranberries image
Tristan

 

This recipe for Pork Chops Saute with Cranberries, by , is from Trinity Day School Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ms. Alicia
Added: Monday, November 12, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1/4 tsp dried thyme leaves
1/4 tsp salt, divided
1/4 tsp freshly ground pepper, divided
4 (5 oz) boneless pork loin chops, trimmed of fat
2/3 c. cranberry juice cocktail or orange juice
2 1/2 tbsp clover or other mild honey
2 tsp canola oil
1/4 c chopped onion
1 c cranberries, fresh or frozen, thawed, coarsely chopped

Directions:
Directions:
Mix thyme and 1/8 tsp of 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 tsp 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 heat 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 juice remaining 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 tsp salt and pepper and up to 1/2 tsp honey to taste. Spoon the sauce over the chops.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
20 minutes

 

 

 

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