We are so lucky to have a constant supply of delicious Berkshire Pork Chops. This recipe does not disappoint. Enjoy!
- 4 1-inch-thick Circle B Ranch bone-in pork chops
- 2 tsp. chopped fresh thyme
- Kosher salt & freshly ground black pepper
- 1 ½ Tbsp. olive oil
- ¾ cup Marina’s Cranberry Apple Jalapeno Chutney
- ½ cup low-sodium chicken broth or Homemade is even better
- ½ cup pure maple syrup
- 2 tsp. cider vinegar
- 2 tsp. Dijon mustard
- Pat the pork dry and season with 1 tsp. of the thyme, 1 ¼ tsp. salt, and ¾ tsp. pepper.
- Heat the oil in a heavy-duty 12-inch skillet over medium heat until shimmering hot. Add pork chops and cook without turning until meat is browned around the edges and easily releases when you lift a corner, 3-4 minutes.
- Flip pork chops and continue cooking until firm to the touch and an instant-read thermometer inserted horizontally into a chop (close to but not touching bone) reads 140°F, about 9 minutes.
- Transfer the chops to a plate and cover loosely with foil to keep warm.
- Add Cranberry Apple Jalapeno Chutney, chicken broth, maple syrup, cider vinegar, mustard, and the remaining 1 tsp. thyme to the skillet and increase heat to medium-high.
- Cook, whisking to incorporate the mustard and any browned bits from the bottom of the pan, and until the liquid has reduced to a saucy consistency, about 7 minutes.
- Return the pork chops and any accumulated juice to the skillet, turning to coat both sides. Serve hot.
- Serving Size: 4