Easy Pork Chops With Cranberry Pan Sauce Recipe #144064
This recipe might not look like much, but wait until you try it! If you can,try to use the fresh thyme in place of dryed, it really makes a difference in taste! If you want you can use chardonnay in place of the white wine, I use chardonnay and it worked out quite well. This recipe can be doubled if desired. Serve this with potato pancakes for a great meal!
by KITTENCAL
20 min | 5 min prep
SERVES 4
- 4-6 tablespoons butter
- 4 pork chops (bone in or boneless)
- salt and pepper
- garlic powder
- 2/3 cup dry white wine
- 1 1/4 cups cranberry sauce (can use a little more)
- 1/4 cup shallot, chopped
- 2 tablespoons chopped fresh thyme (or 1-2 teaspoons dryed thyme, rubbed between fingers to release the flavor)
- Melt the butter in a heavy skillet over medium heat.
- Season the pork chops with salt, pepper and garlic powder, and saute until browned and cooked through (about 5-6 minutes on each side).
- Transfer the chops to a plate.
- Add in wine to the same skillet; bring to a simmer, scraping any browned bits in the bottom of the pan.
- Stir in cranberry sauce, shallots and fresh thyme; reduce the heat to medium-low and simmer until slightly reduced, stirring occasionally about 3-4 minutes).
- Season the sauce with salt and pepper.
- Return pork and any of the juices from the plate into the skillet; cook until heated through (about 1 minute).
- Transfer the chops to a plate.
- Spoon the sauce over the pork.
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5 stars