Cranberries can be momentary pleasures, just around for late autumn - that is, unless you think to stock ahead. Buy a packet or two for the freezer so you can make this quick supper all year long. (Or out of season, look for frozen whole cranberries in the freezer case of your local market.)

Makes 4 servings

ACTIVE TIME: 30 minutes

TOTAL TIME: 30 minutes

EASE OF PREPARATION: Easy

1/4 teaspoon dried thyme leaves
1/4 teaspoon salt, divided
1/4 teaspoon freshly ground pepper, divided
4 boneless pork loin chops (1-1 1/4 pounds), trimmed of fat
2/3 cup cranberry juice cocktail or orange juice
2 1/2-3 tablespoons clover or other mild honey
2 teaspoons canola oil
1/4 cup chopped onion
1 cup cranberries, fresh or frozen, thawed, coarsely chopped (see Tip)

1. Mix thyme and 1/8 teaspoon each salt and pepper in a small bowl. Sprinkle both sides of pork chops with the thyme mixture.
2. Stir cranberry juice and 2 1/2 tablespoons honey in a 1-cup glass measure until well blended.
3. Heat oil in a large nonstick skillet over medium-high heat until hot but not smoking. Add the chops and cook until browned on both sides, 2 to 3 minutes per side. Push the chops to one side of the pan, add onion to the empty half and cook, stirring, until the onion is soft and beginning to brown, 1 to 2 minutes. Pour half the juice mixture into the pan. Add cranberries. Reduce heat to medium and cook, turning the chops occasionally, until cooked through, 2 to 4 minutes. Transfer the chops to a serving plate and tent with foil to keep warm. Add the remaining juice mixture to the pan. Increase heat to high and cook until the mixtures reduces to form a syrupy sauce, about 2 minutes. Season with the remaining 1/8 teaspoon salt and pepper and up to an additional 1/2 tablespoon honey to taste. Spoon the sauce over the chops.

NUTRITION INFORMATION: Per serving: 301 calories; 10 g fat (3 g sat, 5 g mono); 81 mg cholesterol; 21 g carbohydrate; 30 g protein; 1 g fiber; 207 mg sodium.
Nutrition bonus: Selenium (67% daily value), Vitamin C (30% dv), Zinc (16% dv).

TIP: Tip: To make quick work of chopping cranberries, place whole berries in a food processor and pulse a few times until the berries are coarsely chopped.

Excellent combination. I used pork tenderloin slices that I pounded and this took hardly any time to make. Beautiful presentation.

Ginny

Easy to make and serve.My husband liked it and he is hard to please when it comes to food.Thank you Nancy!!

Anonymous, Upper Darby, Pa

This was absolutely delicious!! Loved it freshly made but not as good leftover.

Anonymous, Lake Havasu City, AZ

I'm always looking for something new to change the monotony of dinner I tend to get in a rut and cook the same thing. This is really something new to me.

Anonymous, Williamson, GA

This was amazing! I served this with baby red potatos and steamed asparagus. My foodie guests said it was one of the best meals they'd ever had. I also doubled the ingredients for the sauce and froze the left-overs. It made for a super fast dinner a few weeks later, just had to thaw the sauce & cook the chops.

Marti, Minneapolis, MN

This was fantastic! Can't wait to make it again. I served it with boiled baby reds and asparagus, both lightly drizzled with butter.

Marti, Minneapolis, MN

I made this and substituted raspberries for cranberries b/c you can't get cranberries after october - it was awesome!

Maggie, Carlstadt, NJ