Easy Lamb Chop Saute With Cranberries

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1/4 teaspoon dried thyme leaves
• 1/4 teaspoon salt, divided
• 1/4 teaspoon fresh ground pepper, divided
• 4 boneless lamb loin chops (1-1 1/4 pounds)
• 2/3 cup cranberry juice cocktail
• 2 1/2-3 tablespoons clover honey (or other mild honey)
• 2 teaspoons canola oil
• 1/4 cup chopped onion
• 1 cup cranberries (whole or chopped as you prefer, if frozen thaw first)

Recipe

• 1 mix thyme and 1/8 teaspoon each salt and pepper in a small bowl. sprinkle both sides of lamb 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.
• 4 add the chops and cook until browned on both sides, 2 to 3 minutes per side.
• 5 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.
• 6 add cranberries.
• 7 reduce heat to medium and cook, turning the chops occasionally, until cooked through, 2 to 4 minutes.
• 8 transfer the chops to a serving plate and tent with foil to keep warm. add the remaining juice mixture to the pan.
• 9 increase heat to high and cook until the mixtures reduces to form a syrupy sauce, about 2 minutes.
• 10 season with the remaining 1/8 teaspoon salt and pepper and up to an additional 1/2 tablespoon honey to taste.
• 11 spoon the sauce over the chops.
• 12 *tip.
• 13 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.