This is a zippy, 30 minutes or less favorite of mine. Hope you enjoy as much as we do.
4 thick pork chops
3 tablespoons butter
1 med onion, thinly sliced
1/2 cup red wine
1 cup fresh or frozen cranberries
2 tablespoons minced red roasted peppers (or 1 teaspoon minced jalapeno peppers)
2 tablespoons honey
Heat oven to 200 degrees.
Season chops on both sides with salt and pepper.
In a large skillet over medium-high heat, melt the butter. Add the chops and cook until lightly browned on the bottom, about 5 minutes. Turn the chops, cover the pan, then reduce heat to low and cook until the chops are done, about another seven to eight minutes.
Transfer the chops to an oven-safe plate, cover with foil and place in the oven to keep warm.
Return the skillet to the stove over medium-high heat. Add the onion, wine, cranberries, peppers and honey. Bring to a simmer and cook until the cranberries pop and the liquid has reduced to create a thick sauce, about 5 minutes. Season the sauce with salt and pepper.
To serve, drizzle each pork chop with some of the cranberry sauce.