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Pork Chops with Cranberry-Maple Pan Sauce

Carla DiTondo - Thursday, January 10, 2019

Pork Chops with Cranberry-Maple Pan Sauce


  • 4-6pc Pork Loin Chops
  • 2 teaspoons chopped fresh thyme
  • Salt and freshly ground black pepper, to taste
  • 1 1/2 Tablespoons Olive oil
  • 1 cup fresh or frozen Cranberries
  • 1/2 cup Chicken Broth
  • 1/2 cup Pure Maple Syrup
  • 2 teaspoons Apple Cider Vinegar
  • 2 teaspoons Dijon mustard

How To:

  1. Pat the pork dry and season with 1 t. thyme, Salt, and Pepper.
  2. Heat the oil in a heavy 12-inch skillet over medium high heat until shimmering. Add the pork chops and cook without moving until the pork is browned around the edges and easily release, approximately 4-5 minutes per side with internal temperature of 140°F.
  3. Transfer chops to a plate and cover loosely with foil – Set Aside.
  4. Add the cranberries, chicken stock, maple syrup, cider vinegar, mustard, and the remaining 1 t. thyme to the skillet and raise the heat to medium high again. Cook, whisking to incorporate the mustard and any brown bits from the bottom of the pan, until the cranberries soften and the liquid has reduced to a saucy consistency, about 7 minutes.
  5. Return the pork chops and any accumulated juice to the skillet, turning to coat both sides. Serve the pork chops with the sauce.


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