Prep 5 mins
Cook 20 mins
A nice combination of flavors in a very easy recipe. Prep time doesn't include marination.
- 4 pork chops, with bone
- 5 teaspoons Dijon mustard
- 1⁄3 cup cranberry juice
- 1 garlic clove, minced
- salt and pepper, to taste
- In a bowl, combine the cranberry juice, mustard, and garlic.
- In a shallow dish (a flat-bottomed baking dish is good), place the pork chops in a single layer, then pour the cranberry mixture over and coat the chops well with the liquid.
- Cover the dish and refrigerate it all for at least 1 hour.
- Place a large skillet over medium-high heat and when the pan is hot* add a bit of oil (1 tablespoon should be fine).
- Add the pork chops and marinade, cover the skillet partially, and cook for 6 to 7 minutes; turn the chops over and cook the other side for another 5 to 10 minutes (depending on the thickness of your chops), uncovered, until cooked through and juice runs clear (be careful not to overcook, though, you'll want'em juicy)
- Season to taste with salt and pepper.
- Makes 4 servings.
- Note: "Hot wok, cold oil, food won't stick" is a useful quote to remember from chef Jeff Smith. :)
10 minutes was a bit too long. The chops dried out a little to much. Great flavor though.
i love this recipe. i have made it several times. its so quick and easy...and i usually have all of the ingredients on-hand! one time i was lacking the grey poupon, so i substituted gouldens...it came out great just the same!
Very tasty, and easy to make. Bottom of chops burned slightly in the first 10 min cooking period though. 8 mins per side would probably have worked better for us.