Pork Cutlets with Cranberry Wine Sauce

Ingredients

• 1 tablespoon olive oil
• 4 boneless pork chops, 1/2-inch thick
• salt and pepper to taste
• 2 cloves garlic, minced
• 1 1/4 cups dry white wine
• 1 1/4 cups whole berry cranberry sauce
• 1 tablespoon thinly sliced fresh sage leaves
• 1 tablespoon chopped fresh thyme
• 1 tablespoon chopped Italian flat leaf parsley

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Pat the pork chops dry and season both sides generously with salt and pepper.

2. Heat the olive oil in a large skillet over medium-high heat. Cook the chops about 4 minutes per side until browned, then transfer to a plate.

3. Reduce the heat to medium. Add the minced garlic to the skillet and cook, stirring, for 30 seconds.

4. Pour in the dry white wine, scraping up any browned bits from the bottom of the pan. Simmer for about 4 minutes until slightly reduced.

5. Stir in the whole berry cranberry sauce, sliced sage and chopped thyme. Simmer for about 2 minutes, stirring until smooth.

6. Return the pork chops and any juices to the skillet. Spoon the sauce over them and simmer for 2 to 3 minutes.

7. Check that the thickest part of the pork reads at least 145°F (63°C). Let the chops rest for 3 minutes before serving.

8. Stir the chopped parsley into the remaining sauce or sprinkle it over the chops and serve with the cranberry wine sauce spooned on top.