- 1/4 tsp dried thyme leaves
- 1/4 tsp salt, divided
- 1/4 tsp black pepper, divided
- 4 boneless pork loin chops
- 2/3 cup cranberry or orange juice
- 2 tbsp honey
- 1 tbsp vegetable oil
- 1/4 cup chopped onion
- 1 cup fresh or frozen cranberries, coarsely chopped
Mix thyme and 1/8 teaspoon each salt and pepper in a small bowl. Sprinkle both sides of pork chops with the thyme mixture. Stir cranberry juice and honey together in a glass measuring cup until well blended.
Heat oil in a large nonstick skillet over medium-high heat. Add pork chops and brown evenly on all sides, about 2-3 minutes per side. Push the chops to one side of the pan; add onion to the empty side and cook, stirring, until onion is soft and beginning to brown, 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, 13-16 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 mixture reduces to form a syrupy sauce, about 2 minutes. Season with remaining salt and pepper. Add additional honey if desired. Spoon the sauce over the chops.
4 servings