准备

• 拍猪肉干并用1茶匙调味。百里香的1-1/4茶匙。盐和3/4茶匙。胡椒。
• Heat the oil in a heavy-duty 12-inch skillet over medium heat until shimmering hot. Add the pork chops and cook without moving until the pork is browned around the edges and easily releases when you lift a corner, 3 to 4 minutes. Flip the pork chops and continue to cook until firm to the touch and an instant-read thermometer inserted horizontally into a chop close to but not touching the bone registers 140°F, about 9 minutes.
• 将排骨转移到盘子上，并用箔纸松散地盖住以保持温暖。加入蔓越莓，鸡汤，枫糖浆，苹果醋，芥末和剩余的1茶匙。百里香到煎锅，并将热量提高到中等高度。煮熟，搅拌以将芥末和任何褐色碎片从锅的底部结合在一起，直到蔓越莓变软，液体已降低至saucy稠度，约7分钟。
• 将猪排和任何积累的果汁退还给煎锅，转向两面。用酱汁食用猪排。