Pork Chops With Cranberry Beans And Thyme Recipes

PORK CHOPS WITH CRANBERRY-THYME SAUCE -CROCK POT RECIPE

Steps:

• Lightly brown the pork chops in a skillet. In a small bowl, combine the butter, cranberry sauce and white wine.
• Arrange the pork chops in the bottom of the stoneware. Sprinkle the salt and pepper, onions and thyme over the pork chops.
• Pour the sauce into the stoneware and cook on Low for 6 to 8 hours or on High for 4 to 6 hours.

EASY PORK CHOPS WITH CRANBERRY PAN SAUCE

Steps:

• Melt the butter in a heavy skillet over medium heat.
• Season the pork chops with salt, pepper and garlic powder, and saute until browned and cooked through (about 5-6 minutes on each side).
• Transfer the chops to a plate.
• Add in wine to the same skillet; bring to a simmer, scraping any browned bits in the bottom of the pan.
• Stir in cranberry sauce, shallots and fresh thyme; reduce the heat to medium-low and simmer until slightly reduced, stirring occasionally about 3-4 minutes).
• Season the sauce with salt and pepper.
• Return pork and any of the juices from the plate into the skillet; cook until heated through (about 1 minute).
• Transfer the chops to a plate.
• Spoon the sauce over the pork.

PORK CHOPS WITH CRANBERRY-THYME PAN SAUCE

Steps:

• 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. Transfer pork to plates. Spoon sauce over and serve.

PORK CHOPS WITH CRANBERRY-THYME SAUCE

Steps:

• 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.

PORK CHOPS WITH CRANBERRY BEANS AND THYME

Steps:

• Working with 1 pork chop at a time, wrap a pancetta slice around the outer edge of each chop. Secure with a toothpick, season the chop with salt and pepper, and set aside.
• In a saucepan over medium heat, warm 2 Tbs. of the olive oil. Add the garlic and shallot and sauté until lightly golden, about 2 minutes. Add the stock and bring to a boil. Add the cranberry beans and thyme and simmer until the beans burst, about 10 minutes. Stir in the tomato paste and mustard, and season well with salt and pepper. Turn off the heat but leave the saucepan on the burner to keep warm.
• In a large sauté pan over medium-high heat, warm the remaining 2 Tbs. olive oil until shimmering. Add the pork chops and cook, turning once, until they are golden brown on both sides and the pancetta is crispy, 4 to 6 minutes per side. If the chops are browning too fast, reduce the heat to medium.
• Divide the warm beans among individual plates, top each portion with a pork chop and sprinkle with the parsley. Drizzle with a little olive oil and serve immediately.