I honestly don’t remember how I came across this recipe? What could I possibly have been googling? Well, I had pork chops in the fridge, that I know for sure. But cranberries? It must have been a fluke that I had some tucked away in the freezer? It went over well with the meat eaters and it smelled pretty good while it was cooking. At any rate, I found this recipe for Pork Chop Saute with Cranberries over at Eating Well. Head over there for a peek at all their great recipes!
Easy enough to pull together for a meal on a busy week night.

1/4 teaspoon dried Thyme Leaves
1/4 teaspoon Salt, divided
1/4 teaspoon Pepper, divided
4 boneless Pork Loin Chops (1 – 1 1/4 lb), trimmed of fat
2/3 cup Cranberry or Orange Juice
2 1/2 – 3 Tablespoons Honey
2 teaspoons Canola Oil
1 small Onion, sliced
1 cup Cranberries, fresh or frozen, thawed, coarsely chopped

Mix thyme and 1/8 teaspoon each salt and pepper in a small bowl.
Sprinkle both sides of the pork chops with thyme mixture.
Stir until well blended the cranberry juice and honey in a 1-cup Pyrex measuring cup.
Heat oil in a large nonstick skillet over medium-high heat until hot but not smoking.
Add the pork chops and cook until browned on both sides, 2 – 3 minutes on each side.
Push the chops to one side of the pan, add onion to the empty half of the pan and cook, stirring, until the onion is soft and beginning to brown, about 1 – 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 – 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 mixture reduces to form a syrupy sauce, about 2 minutes.
Season with remaining salt and pepper.
Spoon sauce over the chops.

Serve with Pan Fried Potatoes, or Steamed Rice and Steamed Broccoli

Serves 4