Skillet-Roasted Pork Chops with Onion and Cranberry Compote
This is a fast and easy weekday dinner.
Servings Prep Time
2people 10 minutes
Cook Time
30minutes
Servings Prep Time
2people 10 minutes
Cook Time
30minutes
Ingredients
Instructions
  1. Pat pork chops dry. Rub with 1 1/2 teaspoons olive oil (for both). Sprinkle with salt and pepper on both sides. Set aside.
  2. In a medium-sized skillet (preferably nonstick) over medium- to medium-high heat, add 1 tablespoon of olive oil. Add onions and saute until soft and slightly caramelized – this can take 8 to 15 minutes. Sprinkle with salt.
  3. Stir in mustard, vinegar, cranberries, honey, and thyme. Remove from heat. Taste. Add more salt and pepper, if needed.
  4. Return pan to heat and add a drizzle of olive oil and 1 pork chop. Cook for about 2 minutes, and flip. Cook for another 2 minutes. If these are thin, they should be done. Repeat with second pork chop, adding any additional oil if needed.
  5. Plate pork chop and top with the onion compote.
  6. Suggested serving side: Roasted sweet potatoes and Brussels sprouts.
Recipe Notes

To keep the pork chops from curling, take a pair of kitchen shears or a sharp knife and clip the fatty edges of the chop in about 3 places (evenly spaced).

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