This Pork Chop Skillet with Cranberry Apple Pan Sauce is an easy, one-pan dish that features all the flavors and colors of fall! It's a healthy skillet dinner that is great for weeknights and even fancy enough for a special dinner.
Course: Main Course
Diet: Gluten Free
Keyword: best easy pork chop recipe, gluten free pork recipe, holiday pork chop recipe, how long to cook pork chops on the stove, pan fried pork chops recipe, pork with apples, pork with cranberries, thanksgiving pork chop recipe
1largeFuji or Honeycrisp apple, cored and thinly sliced
1cupfresh cranberries, washed
2teaspoonsof fresh thyme, roughly chopped (or ½ teaspoon of dried thyme)
¼cuppomegranate juice, apple cider, or apple juice
Season both sides of the pork chops with salt and pepper. Place a cast-iron skillet over medium heat. Add about 2 teaspoons of olive oil to the heated skillet. Place pork chops in skillet and saute for 2-3mminutes on each side, about 9 minutes total. The internal temperature should reach 140℉. Remove pork chops from skillet and transfer to a plate on the stovetop. Cover with foil to keep warm.
Return the skillet to medium-low heat and add the apples. Saute until slightly softened, about 3 minutes, then add the cranberries. Saute for a minute to combine. Add the thyme, chicken stock, pomegranate or apple juice, maple syrup, stirring continuously to combine. Bring to a boil over medium heat, reduce heat to medium-low and stir often to reduce the liquid down until the sauce will be thicker and lightly coats the back of a spoon. Whisk in the Dijon.
Return pork chops and any accumulated juices back to the pan. Use tongs or a fork to turn the pork chops a couple of times in the pan to heat through and coat with sauce. Serve pork chops hot with fruit and sauce spooned over the top.
Serving suggestions: creamy polenta, mashed sweet potato or butternut squash, or wild rice pilaf as a carb option and winter greens like sauteed chard, collard greens, turnip greens, kale or spinach as a veggie option.
Leftovers are wonderful up to 3 days. Simple reheat the chops covered in the microwave with sauce spooned over the top. I recommend heating for 1 ½ to 2 minutes at 70 percent power to prevent toughness with reheating.