Grated, pan-fried goodness – that’s what these Celeriac-Parsnip Hash Browns…
Cranberry and pork are soul mates. Yep, those two are in it for the long haul. We’re talking “wuv, tru wuv.” (Sorry, The Princess Bride was a formative part of my childhood.)
I know you’re all feeling the love for the delicious pairing of cranberry and pork because the Cranberry Pulled Pork recipe I posted last winter gets a lot of hits here on the old bloggity blog. So to feed that love (see what I did there?), I thought I’d add another recipe showcasing this scrumptious flavour profile.
And what could be better than the simplicity of skillet pork chops with cranberries, maple syrup and fresh thyme along with the zip of balsamic vinegar? Your tastebuds are going to thank you for the mawage that bwings this dewiciousness togeder.
Happy nomming, peeps!
Maple-Cranberry Skillet Chops (AIP, Paleo)
Recipe type: Main Dish / Pork
- 4 pork chops, preferably bone-in
- 2 tsp fresh thyme, chopped and divided
- ¼ ts sea salt
- 1 tbsp. EVOO
- ½ c stock/bone broth
- 1 c cranberries, fresh or frozen
- ¼ c maple syrup
- 2 tsp balsamic vinegar
- Mix 1 tsp thyme and salt. Season pork with that mixture.
- In a large skillet, heat oil over medium heat. Add pork and cook for about 4-5 minutes per side, or until done. Transfer to a plate and keep warm.
- Add the stock, cranberries, maple syrup, balsamic vinegar and the remaining 1 tsp thyme to the skillet. Increase heat to medium-high and cook, stirring to incorporate all the browned bits from the pan. Allow to simmer for 5 minutes.
- Return pork chops to the skillet and heat for another 1-2 minutes.
- Serve chops with sauce spooned over top.