Balsamic Cranberry Orange Glazed Pork Chops Food

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BALSAMIC CRANBERRY PORK CHOPS



Balsamic Cranberry Pork Chops image

Have this on the table in less than 20 minutes.

Provided by Judith Hannemann

Categories     Dinner     Main     Main Course

Number Of Ingredients 10

2 center-cut bone-in rib pork chops
1 tbs olive oil
2 tbs finely chopped onion
1 cup cranberries (fresh or frozen)
1/2 cup chicken stock
2 tbs brown sugar
1 sprig fresh rosemary (about 2-inches long. bruised)
1 tbs unsalted butter
2 tsp balsamic vinegar
Salt to taste

Steps:

  • Heat the oil in a heavy skillet over medium-high heat. Pat the pork chops dry and sprinkle with a pinch of salt each. When oil is hot, add the chops and brown well on both sides. I kept turning them so they did not overbrown until they tested 165F/74C internal temp.
  • Remove chops from pan and cover with foil. Lower heat to medium-low then add the onion. Cook for about 3 minutes so they're soft but not browned.
  • Add the chicken stock, brown sugar, cranberries and rosemary. Stir well and cook for approximately 5 minutes or until liquid has slightly thickened.
  • Remove from heat and add the butter and balsamic vinegar. Stir well and add the chops back to the pan.

Nutrition Facts : ServingSize 1 serving, Calories 420 kcal, Carbohydrate 22 g, Protein 31 g, Fat 23 g, SaturatedFat 8 g, Cholesterol 107 mg, Sodium 157 mg, Fiber 2 g, Sugar 16 g

CRANBERRY-ORANGE GLAZED PORK CHOPS RECIPE BY TASTY



Cranberry-Orange Glazed Pork Chops Recipe by Tasty image

Looking for a hearty dinner ready in less than 30 minutes? Glazed with jewel-toned cranberry sauce and orange marmalade kicked up with ginger and red pepper flakes, these pork chops taste as good as they look. Serve with your favorite side dishes for a weeknight meal that's anything but ordinary.

Provided by Chris Salicrup

Categories     Dinner

Time 25m

Yield 4 servings

Number Of Ingredients 10

1 cup cranberry sauce
¼ cup orange marmalade
2 teaspoons extra virgin olive oil
1 teaspoon fresh ginger, grated
½ teaspoon red pepper flakes
2 teaspoons kosher salt, divided
1 teaspoon black pepper, divided
4 bones in pork chops
2 tablespoons canola oil
1 tablespoon fresh parsley, chopped, for garnish

Steps:

  • Preheat the oven to 350°F (180°C).
  • In a medium bowl, mix together the cranberry sauce, orange marmalade, olive oil, ginger, red pepper flakes, 1 teaspoon of salt, and ½ teaspoon of pepper. Set aside.
  • Season the pork chops on both sides with the remaining teaspoon of salt and ½ teaspoon of pepper.
  • Heat the canola oil in a large cast-iron skillet over medium-high heat. When the oil is shimmering, sear the pork chops in batches until golden brown on both sides, about 2 minutes per side. Sear the fat side of the pork chops until lightly browned and some of the fat has rendered, about 1 minute more.
  • Turn off the heat then arrange all of the pork chops in the pan. Spoon the cranberry mixture over the chops, spreading in an even layer.
  • Transfer the pan to the oven and bake for 5-7 minutes, or until the internal temperature reaches 140°F (60°C). Let rest for 5 minutes.
  • Transfer the pork chops to plates and garnish with the parsley. Serve with your favorite sides.
  • Enjoy!

Nutrition Facts : Calories 635 calories, Carbohydrate 35 grams, Fat 40 grams, Fiber 0 grams, Protein 35 grams, Sugar 29 grams

PORK CHOPS WITH CRANBERRY BALSAMIC SAUCE



Pork Chops With Cranberry Balsamic Sauce image

Seasoned pork chops are cooked just until tender, and served with a tangy, quick-cooking, dried cranberry and vinegar sauce.

Provided by ElizabethKnicely

Categories     Pork

Time 40m

Yield 6 pork chops, 6 serving(s)

Number Of Ingredients 7

6 boneless pork chops, 1-inch thick (about 1 1/4 pounds)
1 tablespoon lemon pepper seasoning
3 tablespoons butter
3 garlic cloves, thinly sliced
2 3/4 cups chicken broth or 2 3/4 cups chicken stock
1/3 cup balsamic vinegar
3/4 cup dried cranberries or 3/4 cup dried cherries

Steps:

  • Season the pork with the lemon pepper. Cook the pork in a 10-inch nonstick skillet over medium heat for 20 minutes or until it's well browned on both sides and cooked through. Remove the pork from the skillet and keep warm.
  • Heat 1 tablespoon butter in the skillet. Add the garlic and cook until it's tender. Stir the broth, vinegar and cranberries in the skillet and heat to a boil. Cook for 10 minutes or until the sauce is slightly thickened.
  • Stir in the remaining butter. Serve the pork with the sauce.

Nutrition Facts : Calories 376, Fat 19.3, SaturatedFat 8.4, Cholesterol 139.2, Sodium 485.5, Carbohydrate 4.9, Fiber 0.6, Sugar 3, Protein 42.4

BALSAMIC-GLAZED PORK CHOPS



Balsamic-Glazed Pork Chops image

How to Make Balsamic Glazed Pork Chops

Categories     Pork     Sauté     Quick & Easy     Vinegar     Pork Chop     Fall     Shallot     Gourmet

Yield Makes 4 servings

Number Of Ingredients 7

4 (3/4-inch-thick) center-cut pork chops (about 2 lb total)
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons olive oil
6 oz small shallots (about 8), quartered and peeled, leaving root ends intact
2/3 cup balsamic vinegar
1 1/2 teaspoons sugar

Steps:

  • Pat pork dry and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper.
  • Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then cook pork (in 2 batches if necessary) along with shallots, turning pork over once and stirring shallots occasionally, until pork is browned and shallots are golden brown and tender, about 5 minutes total. Transfer pork with tongs to a plate and add vinegar, sugar, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper to shallots in skillet. Cook, stirring until sugar is dissolved and liquid is thickened slightly, about 1 minute.
  • Reduce heat to moderate, then return pork along with any juices accumulated on plate to skillet and turn 2 or 3 times to coat with sauce. Cook, turning over once, until pork is just cooked through, about 3 minutes total. Transfer pork to a platter and boil sauce until thickened and syrupy, 1 to 2 minutes. Pour sauce over pork.

CRANBERRY GLAZED PORK CHOPS



Cranberry Glazed Pork Chops image

This main dish is simple enough for a weeknight, but the cranberries also make it a perfect choice for a Christmas dinner. It's colorful, juicy and easy. After all, it comes together in less than 30 minutes so you're out of the kitchen and with your family at the table in no time. -Roxanna Chan, Albany, CA

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 7

4 boneless pork loin chops (5 ounces each)
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup fresh or frozen cranberries, thawed
1/3 cup water
1/3 cup sweet chili sauce
1 green onion, finely chopped

Steps:

  • Sprinkle pork chops with salt and pepper. Heat a large skillet over medium heat. Add pork chops; cook 4-6 minutes on each side or until a thermometer reads 145°. Remove from pan; keep warm., In same skillet, add cranberries, water and chili sauce. Bring to a boil; cook, uncovered, 4-6 minutes or until berries pop, stirring occasionally. Serve with pork chops; sprinkle with onion.

Nutrition Facts : Calories 248 calories, Fat 8g fat (3g saturated fat), Cholesterol 68mg cholesterol, Sodium 528mg sodium, Carbohydrate 14g carbohydrate (12g sugars, Fiber 1g fiber), Protein 28g protein.

BALSAMIC CITRUS PORK CHOPS



Balsamic Citrus Pork Chops image

This is a tasty and simple skillet recipe for pork chops. I usually use really thick boneless chops (about 1 1/4" thick), but any thickess can be used; just adjust cooking time.

Provided by Parsley

Categories     Pork

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

4 -6 boneless center cut pork chops (about 1-inch thick)
1/8-1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons olive oil
1/2 cup balsamic vinegar
3/4 cup pineapple juice (1 6 oz can)
1 1/2 tablespoons honey
2 teaspoons cornstarch
3/4 teaspoon dried thyme

Steps:

  • Season both sides of the pork chops with the salt and pepper.
  • In a small bowl, whisk together balsamic vinegar, juice, honey, cornstarch and thyme until smooth; set aside.
  • Heat olive oil in a large skillet over medium-high heat; add seasomed chops. Brown chops for 2 minutes on each side.
  • Reduce heat to medium-low. Add vinegar mixture to skillet.
  • Cover and simmer chops for 10-15 minutes (more or less time, depending on the thickness of your chops).
  • Serve with sauce poured over top.

BALSAMIC-GLAZED PORK CHOPS



Balsamic-Glazed Pork Chops image

This is from Rachael Ray's 365: No Repeats. Yum! Be sure to reduce the sauce long enough or it won't be thick enough. I used dry herbs and it worked just fine. The glaze would also be good on a spinach salad or baked potato. It sounds like a complicated recipe, but I promise, it's easy! Serve with rice pilaf

Provided by dicentra

Categories     Pork

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

2 tablespoons butter
3 tablespoons olive oil
4 pork loin chops
salt and pepper
1 small onion, chopped
1 tablespoon fresh thyme, chopped
1 sprig fresh rosemary, chopped
3 garlic cloves, chopped
1/4 cup balsamic vinegar
2 tablespoons honey
1 cup chicken stock

Steps:

  • Heat a large skillet over medium-high. Add 2 tablespoons of olive oil. Season the chops with salt and pepper, then add to the hot skillet. Cook 5 minutes on each side.
  • Transfer the chops to a platter and cover with foil. Return the pan to the heat and add the remaining tablespoon of olive oil and the onions, thyme, rosemary and garlic. Sauté for 4-5 minutes.
  • Add the balsamic vinegar, honey and chicken stock. Cook until the liquids have reduced by ½. Turn off the heat and add the butter. Stir and shake the pan until the butter melts. Add the chops to the pan and coat them in the glaze. Serve hot.

Nutrition Facts : Calories 724.8, Fat 48.1, SaturatedFat 14.8, Cholesterol 187.9, Sodium 304, Carbohydrate 16, Fiber 0.5, Sugar 12.7, Protein 54

BALSAMIC - GLAZED PORK CHOPS



Balsamic - Glazed Pork Chops image

Make and share this Balsamic - Glazed Pork Chops recipe from Food.com.

Provided by Shirl J 831

Categories     Meat

Time 13m

Yield 4 serving(s)

Number Of Ingredients 8

1/4 cup balsamic vinegar
3 tablespoons fesh lemon juice
1 tablespoon Worcestershire sauce
2 teaspoons honey
2 teaspoons Dijon mustard
2 teaspoons oil
4 ounces loin veal chops
1/4 teaspoon fresh ground pepper

Steps:

  • Glaze:.
  • In small bowl, combine the vinegar, lemon juice, worcestershire sauce, honey and mustard.
  • In skillet, heat the oil. Season the chops with salt and pepper, then cook over high till brown, about 2 minutes on each side. Reduce heat; brush with glaze and cook 3-5 minutes more each side.

Nutrition Facts : Calories 84.7, Fat 4.9, SaturatedFat 1.4, Cholesterol 22.6, Sodium 94.2, Carbohydrate 5, Fiber 0.2, Sugar 3.6, Protein 5.6

PORK TENDERLOIN WITH BALSAMIC-CRANBERRY SAUCE



Pork Tenderloin With Balsamic-Cranberry Sauce image

Make and share this Pork Tenderloin With Balsamic-Cranberry Sauce recipe from Food.com.

Provided by Nimz_

Categories     Pork

Time 40m

Yield 2 serving(s)

Number Of Ingredients 7

1 1/2 tablespoons butter
1 (8 -10 ounce) pork tenderloin
1/2 cup chopped onion
1 tablespoon chopped fresh rosemary
1/2 cup chicken broth
1/3 cup canned whole berry cranberry sauce
1 tablespoon balsamic vinegar

Steps:

  • Preheat oven to 450°F.
  • Melt 1/2 tablespoon butter in heavy large ovenproof skillet over medium-high heat.
  • Sprinkle pork with salt and pepper.
  • Sear pork on all sides, about 2 minutes.
  • Place skillet with pork in oven.
  • Roast pork until thermometer inserted into center registers 155°F, about 10 minutes.
  • Meanwhile, melt remaining 1 tablespoon butter in heavy medium skillet over medium-high heat.
  • Add onion and rosemary; sauté until onion softens, about 3 minutes.
  • Add broth, cranberry sauce and vinegar and whisk until cranberry sauce melts, about 2 minutes.
  • Transfer pork to work surface.
  • Scrape any juices from large skillet into cranberry mixture.
  • Boil until sauce has reduced enough to coat spoon thickly, about 6 minutes.
  • Season with salt and pepper.
  • Slice pork and serve with sauce.

Nutrition Facts : Calories 316, Fat 13.2, SaturatedFat 7, Cholesterol 96.6, Sodium 338.7, Carbohydrate 23.4, Fiber 1.3, Sugar 20.6, Protein 25.3

BALSAMIC-GLAZED PORK CHOPS



Balsamic-Glazed Pork Chops image

The tangy sauce and restaurant-quality flavor and appearance prompted one taste tester to say, "I wish my mom made chops like this when I was growing up!" -Sandy Sherman, Chester, Virginia

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 8

4 boneless pork loin chops (6 ounces each)
3/4 teaspoon salt, divided
1/2 teaspoon pepper
3 tablespoons butter, divided
1 large red onion, halved and thinly sliced
2/3 cup balsamic vinegar
2 teaspoons brown sugar
1/2 teaspoon dried rosemary, crushed

Steps:

  • Sprinkle pork chops with 1/2 teaspoon salt and pepper. In a large skillet, brown chops in 1 tablespoon butter. Remove and keep warm., In the same skillet, saute onion in 1 tablespoon butter until tender. Stir in the vinegar, brown sugar, rosemary and remaining salt. Bring to a boil; cook until liquid is reduced by half., Return chops to the pan; cook, uncovered, over medium heat for 4-6 minutes on each side or until a thermometer reads 145°. Remove chops to a serving plate and let stand for 5 minutes before serving. Stir remaining butter into skillet until melted. Serve with pork chops.

Nutrition Facts : Calories 353 calories, Fat 18g fat (9g saturated fat), Cholesterol 105mg cholesterol, Sodium 563mg sodium, Carbohydrate 12g carbohydrate (10g sugars, Fiber 1g fiber), Protein 33g protein.

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