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March 13, 2021
Pork is good for you!
We are so lucky to have a constant supply of delicious Pork Chops. This recipe does not disappoint. Enjoy!
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
½ cup low-sodium chicken broth or Homemade is even better
½ cup pure maple syrup
2 tsp. cider vinegar
2 tsp. Dijon mustard
Pat the pork dry and season with 1 tsp. of the thyme, 1 ¼ tsp. salt, and ¾ tsp. pepper.
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.
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.
Transfer the chops to a plate and cover loosely with foil to keep warm.
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.
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.
Return the pork chops and any accumulated juice to the skillet, turning to coat both sides. Serve hot.
Taste the difference that natural raising and humane treatment can make to the taste of pork. 100% bred, raised and processed in the United States!