Pork Chops with Cranberry-Thyme Sauce – #CranberryWeek
Pork Chops with Cranberry-Thyme Sauce look and taste like it's only for a special occasion but it's quick enough to put on your table any day of the week.
Prep Time 15mins
Cook Time 30mins
Total Time 45mins
Author Hostess At Heart
4pork chopsbone-in thick 1-1/2"
1cupPanko bread crumbs
1cupItalian bread crumbs
3tbspmilk or water
salt and pepper
2-1/2cupscranberriesfresh or frozen, thawed
Melt the butter in a saucepan. Add cranberries and sugar. Cook until berries break down and sauce is thickened approximately 5 or 6 minutes. Remove from heat and stir in thyme. Set aside.
Preheat oven to 275°F.
Combine Panko, Italian bread crumbs, and Italian seasoning together in a shallow dish or plate.
Pat pork chops dry with a paper towel. Season with salt and pepper.
Beat eggs and milk together in a shallow dish.
Working one at a time, dip pork chop into the egg mixture and then dredge into bread crumbs. Put on a large plate or platter until all 4 are coated.
Cover the bottom of a cast iron skillet with olive oil. Heat until hot. I test with a piece of Panko. If it sizzles it's hot.
Place pork chops in the skillet. Cook on medium high approximately two minutes on each side or until browned. Turn over and repeat.
Place skillet in the oven. Check after 10 minutes with an instant-read thermometer. Once internal temperature reaches 150°. Remove from the skillet to stop cooking. Spoon sauce over pork chop and serve.
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.