Easy Cranberry Mustard Pork Chops
- Ready In:
- 25mins
- Ingredients:
- 5
- Serves:
-
4
ingredients
- 4 pork chops, with bone
- 5 teaspoons Dijon mustard
- 1⁄3 cup cranberry juice
- 1 garlic clove, minced
- salt and pepper, to taste
directions
- In a bowl, combine the cranberry juice, mustard, and garlic.
- In a shallow dish (a flat-bottomed baking dish is good), place the pork chops in a single layer, then pour the cranberry mixture over and coat the chops well with the liquid.
- Cover the dish and refrigerate it all for at least 1 hour.
- Place a large skillet over medium-high heat and when the pan is hot* add a bit of oil (1 tablespoon should be fine).
- Add the pork chops and marinade, cover the skillet partially, and cook for 6 to 7 minutes; turn the chops over and cook the other side for another 5 to 10 minutes (depending on the thickness of your chops), uncovered, until cooked through and juice runs clear (be careful not to overcook, though, you'll want'em juicy)
- Season to taste with salt and pepper.
- Makes 4 servings.
- Note: "Hot wok, cold oil, food won't stick" is a useful quote to remember from chef Jeff Smith. :)
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Reviews
-
Very good! We used "light" cranberry juice to cut a few calories. We cooked them for the full 10-minutes and they were fine, but we used butterflied pork chops, rather than the bone-in type... so they were probably thicker than the ones others are using who are commenting that 10 minutes was too long and made them dry. Ours weren't dry at all! They were great!
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RECIPE SUBMITTED BY
Julesong
Tukwila, 87
<p>It's simply this: I love to cook! :) <br /><br />I've been hanging out on the internet since the early days and have collected loads of recipes. I've tried to keep the best of them (and often the more unusual) and look forward to sharing them with you, here. <br /><br />I am proud to say that I have several family members who are also on RecipeZaar! <br /><br />My husband, here as <a href=http://www.recipezaar.com/member/39857>Steingrim</a>, is an excellent cook. He rarely uses recipes, though, so often after he's made dinner I sit down at the computer and talk him through how he made the dishes so that I can get it down on paper. Some of these recipes are in his account, some of them in mine - he rarely uses his account, though, so we'll probably usually post them to mine in the future. <br /><br />My sister <a href=http://www.recipezaar.com/member/65957>Cathy is here as cxstitcher</a> and <a href=http://www.recipezaar.com/member/62727>my mom is Juliesmom</a> - say hi to them, eh? <br /><br />Our <a href=http://www.recipezaar.com/member/379862>friend Darrell is here as Uncle Dobo</a>, too! I've been typing in his recipes for him and entering them on R'Zaar. We're hoping that his sisters will soon show up with their own accounts, as well. :) <br /><br />I collect cookbooks (to slow myself down I've limited myself to purchasing them at thrift stores, although I occasionally buy an especially good one at full price), and - yes, I admit it - I love FoodTV. My favorite chefs on the Food Network are Alton Brown, Rachel Ray, Mario Batali, and Giada De Laurentiis. I'm not fond over fakey, over-enthusiastic performance chefs... Emeril drives me up the wall. I appreciate honesty. Of non-celebrity chefs, I've gotta say that that the greatest influences on my cooking have been my mother, Julia Child, and my cooking instructor Chef Gabriel Claycamp at Seattle's Culinary Communion. <br /><br />In the last couple of years I've been typing up all the recipes my grandparents and my mother collected over the years, and am posting them here. Some of them are quite nostalgic and are higher in fat and processed ingredients than recipes I normally collect, but it's really neat to see the different kinds of foods they were interested in... to see them either typewritten oh-so-carefully by my grandfather, in my grandmother's spidery handwriting, or - in some cases - written by my mother years ago in fountain pen ink. It's like time travel. <br /><br />Cooking peeve: food/cooking snobbery. <br /><br />Regarding my black and white icon (which may or may not be the one I'm currently using): it the sea-dragon tattoo that is on the inside of my right ankle. It's also my personal logo.</p>