Pork Chops with Cranberry-Thyme Sauce – #CranberryWeek

• Meat

  • 4 Pork chops (1-1/2", bone-in thick

• Produce

  • 2 1/2 cups Cranberries, fresh or frozen
  • 1 tsp Thyme, fresh

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 1 tsp Italian seasoning
  • 1 Salt and pepper
  • 1/2 cup Sugar

• Oils & Vinegars

  • 1 Olive oil

• Bread & Baked Goods

  • 1 cup Italian bread crumbs
  • 1 cup Panko bread crumbs

• Dairy

  • 2 tbsp Butter

• Liquids

  • 3 tbsp Milk or water

Found on hostessatheart.com

Description

Ingredients

• 4 bone-in thick pork chops (1-1/2)
• 1 cup Panko bread crumbs
• 1 cup Italian bread crumbs
• 1 teaspoon Italian seasoning (optional)
• two eggs
• 3 tablespoons milk or water
• salt and pepper
• Olive oil
• 2-1/2 cups cranberries (fresh or frozen, thawed)
• 2 tablespoons butter
• 1 teaspoon fresh thyme
• 1/2 cup sugar

Directions

• Melt the butter in a sauce pan. Add cranberries and sugar. Cook until berries break down and sauce is thickened, approximately 5 or 6 minutes. Remove from heat and stir in thyme. Set aside.
• Preheat oven to 275°F.
• Combine Panko, Italian bread crumbs and Italian seasoning together in a shallow dish or plate.
• Pat pork chops dry with a paper towel. Season with salt and pepper.
• Beat eggs and milk together in a shallow dish.
• Working one at a time, dip pork chop into the egg mixture and then dredge into bread crumbs. Put on a large plate or platter until all 4 are coated.
• Cover the bottom of a cast iron skillet with olive oil. Heat until hot. I test with a piece of Panko. If it sizzles its hot.
• Place pork chops in the skillet. Cook on medium high approximately two minutes on each side or until browned. Turn over and repeat.
• Place skillet in the oven. Check after 10 minutes with a instant-read thermometer. Once internal temperature reaches 150°. Remove from the skillet to stop cooking. Spoon sauce over pork chop and serve.