Easy pork chop sauté with cranberries

Dinner tonight, October 31, 2014
Delicious and maybe a healthier choice for Halloween dish, I served it mixed salad with black olives and feta cheese to give it some salt to the sweet cranberry sauce
4 Serving

  • ¼ teaspoon dried thyme leaves
  • ¼ teaspoon salt, divided
  • ¼ teaspoon freshly ground pepper, divided
  • 4 boneless pork loin chops, (1-1 1/4 pounds), trimmed of fat
  • cup cranberry juice cocktail, or orange juice
  • 2 ½-3 tablespoons clover or other mild honey
  • 2 teaspoons canola oil
  • ¼ cup chopped onion
  • 1 cup cranberries, fresh or frozen, thawed, coarsely chopped

1) Mix thyme and 1/8 teaspoon 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 tablespoons 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 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 remaining juice 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 teaspoon salt and pepper and up to an additional 1/2 tablespoon honey to taste. Spoon the sauce over the chops.

aHousewife note: I did not chopped my cranberries, because they do deteriorate while boiling into syrup, and it look nicer when there are some whole cranberries left , I think .

Nutritional notes:
Calories per serving 301
Carbs per serving 21 g

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