Pork Chops with Cranberry-Maple Pan Sauce

Fine Cooking

Category

Pork is good for you!

We are so lucky to have a constant supply of delicious Pork Chops. This recipe does not disappoint. Enjoy!

Ingredients

  • 4 1-inch-thick Circle B Ranch bone-in pork chops
  • 2 tsp. chopped fresh thyme
  • Kosher salt & freshly ground black pepper
  • 1 ½ Tbsp. olive oil
  • ¾ cup Marina’s Cranberry Apple Jalapeno Chutney
  • ½ cup low-sodium chicken broth or Homemade is even better
  • ½ cup pure maple syrup
  • 2 tsp. cider vinegar
  • 2 tsp. Dijon mustard

Directions

  1. Pat the pork dry and season with 1 tsp. of the thyme, 1 ¼ tsp. salt, and ¾ tsp. pepper.

  2. Heat the oil in a heavy-duty 12-inch skillet over medium heat until shimmering hot. Add pork chops and cook without turning until meat is browned around the edges and easily releases when you lift a corner, 3-4 minutes.

  3. Flip pork chops and continue cooking until firm to the touch and an instant-read thermometer inserted horizontally into a chop (close to but not touching bone) reads 140°F, about 9 minutes.

  4. Transfer the chops to a plate and cover loosely with foil to keep warm.

  5. Add Cranberry Apple Jalapeno Chutney, chicken broth, maple syrup, cider vinegar, mustard, and the remaining 1 tsp. thyme to the skillet and increase heat to medium-high.

  6. Cook, whisking to incorporate the mustard and any browned bits from the bottom of the pan, and until the liquid has reduced to a saucy consistency, about 7 minutes.

  7. Return the pork chops and any accumulated juice to the skillet, turning to coat both sides. Serve hot.