Pork Chops with Cranberry-Maple Pan Sauce
~ adapted from Fine Cooking ~
Season 4 1-inch thick bone-in pork chops (2 1/2 lbs) with salt, pepper, and chopped fresh thyme.
Fry in hot shimmering olive oil on each side, 3 to 4 minutes. Transfer to a plate, keep warm.
In the same skillet, pour 1/2 cup chicken broth, 1/2 cup maple syrup;
add 1 cup cranberries, more fresh thyme, 2 teaspoons apple cider vinegar, and 2 teaspoons Dijon mustard. Whisk and raise the heat to medium-high so it thickens into a sauce.
When sauce has thickened to desired consistency, add the chops, turn and coat. Serve with a spring salad on the side, drizzling the cranberry sweet-sour sauce over the greens like a dressing.
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