Saturday, August 7, 2010
Pork Chops with Cranberry Mushroom sauce
1 tbsp vegetable oil
2 thick cut boneless pork chops
1 cup cranberry juice
1/2 cup finely chopped onion
1 cup sliced mushrooms
1 tsp thyme
1 tsp sage
1 clove garlic, minced
1/2 tsp fresh ground pepper
1/2 tsp sea salt
1. Put vegetable oil in a pan, preferably stainless steel, over medium heat. Once pan is hot, put in pork chops. Cook chops 3-4 minutes per side, until cooked. Remove pork chops from pan and put on plate covered with foil to rest.
2. Set heat to low, then CAREFULLY add cranberry juice and scrape bottom of pan to deglaze.
3. Set heat back to medium and add rest of ingredients. Cook for ten minutes or so, stirring regularly, until most of liquid is gone.
This recipe goes great with wild rice