Pork Chops with Grainy Mustard 
and Cranberry Sauce
recipe adapted from 
Rachael Ray 365: No Repeats

Ingredients

• 1 1/2 c. chicken broth
• 1/2 c. dry white wine
• 1 c. dried cranberries
• 4 tbs. EVOO
• 4 - 1 1/2 inch-thick boneless center-cut pork chops
• 1 tbs. paprika
• salt and freshly ground black pepper
• 1 medium yellow onion, chopped
• 1 tbs. fresh thyme leaves, chopped
• 3 heaping tbs. grainy Dijon mustard
• 1/4 c. almond milk
• 1/4 c. flat-leaf parsley leaves, chopped

Directions

1. Preheat oven to 375 degrees.
2. In a small sauce pot over high heat, combine the chicken broth, wine, and cranberries.  Bring it to a simmer, then turn of the heat and let sit.  Heating the cranberries in the liquids will make them tender and plump.  
3. While the sauce pot with the broth and wine is coming to a simmer, heat a large skillet over medium-high with 2 tbs. EVOO.  Season the chops with paprika, salt and pepper.  Place the chops in the skillet and sear the meat on both sides to caramelize, about 2 minutes on each side.  Transfer the chops to a rimmed cookie sheet and place in the oven to finish, 8 to 10 minutes, until the meat is firm to the touch, but not tough.  Remove from the oven and let the chops rest, covered with a piece of aluminum foil, for a few minutes. 
4. While the chops are in the oven, return their skillet to medium-high heat.  Add the remaining 2 tbs. of EVOO, the onions, thyme, salt, and pepper, and cook, stirring frequently, for about 3 minutes.  Add the hot chicken broth, wine and cranberry mixture.  Add the grainy mustard and almond milk.  Bring the mixture to a simmer and cook until slightly thickened, about 4 to 5 minutes.  Finish the grainy mustard and cranberry sauce with parsley.
5. Serve the sauce over the rested pork chops.  Serves 4.

Sauteed Peas with Onions and Mushrooms

Ingredients

• 12 oz. frozen green peas, defrosted
• 5 white button mushrooms, quartered
• 1 Vidalia onion, thinly sliced
• 1 tbs. EVOO
• 1/2 tsp. salt
• 1/4 tsp. black pepper

Directions

1. Heat EVOO in large skillet over medium heat.  Add onions and mushrooms.  Saute until golden brown, about 15 minutes.  Just before serving add green peas and cook until heated through.  Serves 4. 

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