4 1-inch-thick bone-in pork chops (about 2-1/2 lb.)

1 tsp. chopped fresh thyme

Kosher salt and freshly ground black pepper

1-1/2 Tbs. olive oil

1 cup fresh or frozen cranberries

1/2 cup lower-salt chicken broth

1/2 cup pure maple syrup

3 tbls brandy

2 tsp. cider vinegar

2 tsp. Dijon mustard


Pat the pork dry and season 1-1/4 tsp. salt, and 3/4 tsp. pepper.


Heat the oil in a heavy-duty 12-inch skillet over medium heat until shimmering hot. Add the pork chops and cook without moving until the pork is browned around the edges and easily releases when you lift a corner, 3 to 4 minutes. Flip the pork chops and continue to cook until firm to the touch and an instant-read thermometer inserted horizontally into a chop close to but not touching the bone registers 140°F, about 9 minutes.


Transfer the chops to a plate and cover loosely with foil to keep warm, or place in an oven at 150F to keep warm while you made the glaze.

In the same skillet, add the brandy to the pan and scrap the pan to remove the brown bits. Then, add the cranberries, chicken broth, maple syrup, cider vinegar, mustard,  and the . thyme to the skillet and raise the heat to medium high. Cook, whisking to incorporate the mustard and any browned bits from the bottom of the pan, until the cranberries soften and the liquid has reduced to a saucy consistency, about 7 minutes. The cranberries will pop, so you may want to use a lid to cover the pan as the sauce reduces.


Once the sauce is done, place the pork chops on a plate and spoon the sauce over the top. Enjoy.


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