Recipe by MsKittyKat
Another recipe from my Aunt's collection. I'm not sure where she orginally got it from, but it is delicious. This recipe doubles very easily.
Top Review by georgi
Yum! I made a couple of changes such as using a pork loin instead of chops and upping the sauce to 1 c each of wine and cranberry. In a last minute finishing dinner frenzy read the recipe for the thyme and only added 1 t instead of tripling it, it was actually just right for us as added. We will be making this again. If using chops it would be a super fast weekday choice more exciting than the usual. Served with soft buttered rolls and salad.
- 1 tablespoon butter
- 2 (5 ounce) boneless pork chops
- 1⁄3 cup dry white wine
- 1⁄3 cup cranberry sauce
- 3 green onions, chopped
- 1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme
Directions See How It's Made
- Melt butter in heavy medium skillet over medium heat.
- Sprinkle pork with salt and pepper.
- Sauté pork until brown and cooked through, about 5 minutes per side.
- Transfer pork to plate.
- Add wine to same skillet.
- Bring to simmer, scraping up browned bits in bottom of pan.
- Stir in remaining ingredients.
- Reduce heat to medium-low and simmer until slightly reduced, stirring occasionally, about 3 minutes.
- Season sauce to taste with salt and pepper.
- Return pork and any juices to skillet.
- Cook until heated through, about 1 minute.
- Spoon sauce over and serve.