PORK CHOPS WITH CRANBERRIES

RECIPE

Mix thyme and ⅛ teaspoon each salt and pepper in a small bowl. Sprinkle both sides of pork chops with the thyme mixture.
Stir cranberry juice and 2½ tbsp. honey in a 1-cup glass measure until well blended.
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.
Remove chops to a plate.
Add onion to the empty skillet and cook, stirring, until the onion is soft and beginning to brown, 1 to 2 minutes.
Return chops and any accumulated juices to pan and pour half of juice mixture in pan with 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 skillet.
Increase heat to high and cook until the mixture reduces to form a syrupy sauce, about 2 minutes.
Season with the remaining ⅛ teaspoon salt and pepper and up to an additional ½ tablespoon honey to taste.
Spoon the sauce over the chops.