1 teaspoon (5 mL) salt
1 teaspoon (5 mL) dried thyme
1/4 teaspoon (1mL) pepper
4 boneless pork loin chops
2 tablespoons (30 mL) vegetable oil
1/4 cup (60mL) chopped red onion
1 teaspoon (5mL) cornstarch
1 cup (250mL) Ocean Spray® Blueberry Cocktail
1/4 cup (60mL) Ocean Spray® Craisins® Blueberry Juice Infused Dried Cranberries
2 tablespoons (30mL) red wine vinegar
Mix salt, thyme and pepper in small bowl; press mixture into both sides of pork chops. Heat oil in 10-inch skillet over medium-high heat. Add pork chops; cook for 4 minutes. Turn chops over; cover skillet. Cook for 4 to 5 minutes longer or until pork is well browned and internal temperature reaches 160º on a meat thermometer. Remove from skillet; cover to keep warm.
Add onion to skillet. Cook for 1 minute, stirring frequently. Sprinkle cornstarch over onion; stir. Stir in remaining ingredients; bring to a full boil. Boil, stirring occasionally, for 4 to 5 minutes or until liquid is reduced to about half and mixture is thickened. Serve sauce over pork.