Prep 0 mins
Cook 20 mins
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.
- 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
- 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.
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.
We had this for dinner last night. Hubby really liked it and had seconds. I didn't use any butter, but used butter flavored Pam and it was still really good. I served it over wild rice. Would definitely make again.
We've made this recipe several times. It was really easy and tasted great. Thanks for posting.