Ingredients for Easy Pork Chops With Cranberry Pan Sauce
- 2 tablespoons butter
- 2 (1-inch thick) pork chops
- salt and pepper to taste
- 1/2 teaspoon garlic powder
- 1/4 cup dry white wine
- 1/2 cup cranberry sauce
- 2 finely chopped shallots
- 2 tablespoons fresh thyme
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How to Make Easy Pork Chops With Cranberry Pan Sauce
- Melt 2 tablespoons of butter in a heavy skillet over medium heat.
- Season both sides of 2 (1-inch thick) pork chops generously with salt, pepper, and 1/2 teaspoon garlic powder. Sear until browned on both sides (about 2-3 minutes per side), then cook through to an internal temperature of 145°F (63°C).
- Transfer the pork chops to a plate and set aside, reserving any accumulated juices.
- Add 1/4 cup of dry white wine (or Chardonnay) to the skillet.
- Bring to a simmer, scraping up any browned bits from the bottom of the pan with a wooden spoon.
- Stir in 1/2 cup cranberry sauce, 2 finely chopped shallots, and 2 tablespoons fresh thyme (or 1 teaspoon dried thyme).
- Reduce heat to medium-low and simmer for 3-4 minutes, or until the sauce has slightly thickened, stirring occasionally.
- Season the sauce with salt and pepper to taste.
- Return the pork chops and any reserved juices to the skillet.
- Cook for 1-2 minutes, or until heated through.
- Transfer the pork chops to a serving plate.
- Spoon the cranberry pan sauce generously over the pork chops.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
132g
Fat
61g
Carbs
12g
