CRAN-APRICOT PORK CHOPS
The bright jewel colors of cranberries and apricots make these chops something special and reflect the stunning fall foliage in Vernon, Connecticut, writes Dora SantoChristo. A splash of wine lends a lovely warm aroma as they cook.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- Sprinkle both sides of pork chops with salt and pepper. Place on a broiler pan coated with cooking spray. Broil 4-5 in. from the heat for 4-5 minutes on each side or until a thermometer reads 145°. Let meat stand for 5 minutes before serving., Meanwhile, in a small nonstick skillet, saute the apricots, cranberries and onion in butter for 4-5 minutes or until tender. Stir in wine. Bring to a boil; cook until liquid is reduced by half. Serve with pork chops.
Nutrition Facts :
CRANBERRY-APRICOT STUFFED PORK CHOPS
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Put the dried fruit in a small bowl. Pour 1/4 cup boiling water over the fruit and set aside for 10 minutes to soften. Drain, reserve the soaking water. In a mini-processor process the fruit with the nuts, butter, fennel and half the shallot until finely chopped. Season with salt and pepper. Transfer to a small sealable plastic bag or pastry bag. Snip about a 1/2-inch opening in the corner of the plastic bag. With a small paring knife, make a pocket starting from rounded side of each chop. Set the tip of the bag inside the pocket and press a quarter of the stuffing into the chop. Repeat with the remaining chops and filling. Preheat the oven to 350 degrees F. Pat the chops dry and season with salt and pepper. In a large saute pan, heat the oil over medium-high heat. Brown one side of the chops, until well browned about 5 minutes. Use tongs to hold the chops and sear the edges of the chops. Turn and brown the other sides of the chops, about 2 minutes. Transfer the chops to a baking sheet and bake until an instant read thermometer inserted into the center of the chops registers 135 degrees F, about 15 minutes. While the chops are in the oven make the sauce. Drain the oil from the saute pan. Off the heat, add the Calvados and the remaining shallots. Return the pan to the heat, taking care since the alcohol may flambe, and cook over high heat until the alcohol is reduced by half and is slightly syrupy. Add the broth and the fruit soaking liquid and boil down until the liquid is reduce by about a third. Add the cream and continue to simmer until it thickens slightly. Whisk in the mustard. Season with salt and pepper to taste. Add any juices that have accumulated on the baking sheet to the sauce. Divide the chops among 4 warm plates or a large platter. Pour on the sauce and serve.
PORK RIB ROAST WITH CRANBERRY-APRICOT STUFFING
The WOW factor comes built into this glorious roast. The fall flavors are fabulous and so are the Frenched ribs. It's an elegant adventure in home cooking that invites everyone to just dig in.
Provided by Food Network Kitchen
Categories main-dish
Time 2h15m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Warm the cognac and water in a small saucepan, add the cranberries and apricots, and set aside until plump, about 10 minutes. In a small food processor, pulse the fruit and any unabsorbed liquid with the almonds, shallot, butter, fennel seeds, 1/2 teaspoon salt, and pepper, to taste, until the fruit and nuts are coarsely chopped.
- With a boning knife or other long, thin knife, make a cut 3 inches across in the center of one end of the roast. Gently push and work the blade in and straight through the roast to the other end. (If your knife isn¿t long enough, make a cut at either end and work your way to the center, making sure that the cuts meet.) Insert the narrow end of a wooden spoon into the opening to widen it a bit all the way through. Push the stuffing into the loin, working first from 1 end and then the other, filling to the center.
- Preheat the oven to 350 degrees F.
- Pat the loin dry and season all over with salt and pepper. Heat the oil in a large ovenproof skillet over medium-high heat. Add the roast, holding the bones up so that the bottom gets well browned, then turn the roast to brown the meaty side, about 6 minutes total. Transfer the skillet to the oven and roast the pork meat side down for 30 minutes. Turn the roast over so it sits on the bones and roast until an instant-read thermometer inserted into the center of the meat registers 155 degrees F, about 1 hour more. Transfer the roast to a carving board, tent loosely with foil, and let it rest for 10 minutes before carving.
- Whisk the creme fraiche or sour cream with the mustard in a small bowl and season with salt and pepper, to taste. Slice roast between the bones to make individual chops, arrange them on a platter, and serve, passing the mustard sauce.
- Know-How: Roasting meat on the bone keeps meat moist and improves its flavor. Pan-searing before roasting is the way to get a great burnished crust on lean meats that would otherwise dry out if left to brown solely in the oven.
CRANBERRY-APRICOT PORK TENDERLOINS
A cranberry and apricot stuffing wonderfully complements pork tenderloin. This is an elegant entree that you can pull together in no time. -Joann Brown, Los Alamos, New Mexico
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6-8 servings.
Number Of Ingredients 7
Steps:
- In a small saucepan, combine the first six ingredients. Bring to a boil. Reduce heat; simmer, covered, until fruit is softened, about 10 minutes. Cool., Preheat oven to 400°. Cut a lengthwise slit down the center of each tenderloin to within 1/2 in. of bottom. Open tenderloins so they lie flat; cover with plastic wrap. Flatten to 3/4-in. thickness; remove plastic. Spread with fruit mixture to within 3/4 in. of edges. Roll up jelly-roll style, starting with a long side; tie with kitchen string at 1-1/2-in. intervals., Line a shallow pan with heavy-duty foil. Place meat on a rack in prepared pan. Bake, uncovered, until a thermometer reads 145°, 30-35 minutes. Let stand 5-10 minutes before slicing.
Nutrition Facts : Calories 219 calories, Fat 4g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 204mg sodium, Carbohydrate 24g carbohydrate (17g sugars, Fiber 2g fiber), Protein 23g protein. Diabetic Exchanges
CRANBERRY PORK CHOPS I
Sweet orange marmalade enhances the flavor of the tart cranberries in this wonderful dish. For a more intense flavor, use 1/4 cup dried cranberries or cherries instead of fresh or frozen cranberries and do not chop.
Provided by CALLA212
Categories Main Dish Recipes Pork Pork Chop Recipes Baked
Time 1h
Yield 2
Number Of Ingredients 6
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Generously grease a 9x9 inch glass baking dish.
- In a bowl, mix cranberries, marmalade, and cloves. Make a pocket in each pork chop by cutting into pork toward the bone; fill pockets with cranberry mixture.
- Place the pork chops in prepared baking pan. Season with salt and pepper to taste. Spoon 1 tablespoon honey over each chop. Bake uncovered about 45 minutes or until pork is no longer pink in the center.
Nutrition Facts : Calories 297 calories, Carbohydrate 32.9 g, Cholesterol 75.7 mg, Fat 7.9 g, Fiber 1.1 g, Protein 24.6 g, SaturatedFat 2.8 g, Sodium 67 mg, Sugar 30 g
PORK CHOPS IN ORANGE-APRICOT SAUCE
Make and share this Pork Chops in Orange-Apricot Sauce recipe from Food.com.
Provided by PaulaG
Categories Pork
Time 6h20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Wash pork chops and pat dry.
- Season with salt and pepper to taste.
- In a large skillet heat the olive oil and add pork chops.
- Brown well, turning once or twice.
- While meat is browning, mix together remaining ingredients.
- Transfer meat to the crockpot.
- Pour the orange juice mixture into the skillet and stir quickly to deglaze pan.
- Continue to stir until mixture is thoroughly blended.
- Pour mixture over meat, cover and cook on low for 6 hours.
- Remove pork chops from broth, cut orange slices to the center, twist and arrange a slice on each of the chops.
- Serve on a bed of jasmine rice.
Nutrition Facts : Calories 271.9, Fat 13, SaturatedFat 4.6, Cholesterol 71.4, Sodium 115.1, Carbohydrate 14.1, Fiber 1.5, Sugar 10.3, Protein 24.2
CRANBERRY-CHIPOTLE PORK CHOPS
Make and share this Cranberry-Chipotle Pork Chops recipe from Food.com.
Provided by True Texas
Categories Pork
Time 40m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Trim fat from chops. Prepare grill for indirect grilling. Test for medium heat above the drip pan. Place the chops on the grill rack over the drip pan. Cover and grill the chops for 35 to 40 minutes or until an instant-read thermometer inserted in center of meat registers 160 degrees F, turning once halfway through grilling.
- Meanwhile, for sauce, in a small saucepan combine the cranberry sauce, preserves or spreadable fruit, onion, lemon juice or vinegar, and chipotle or jalapeno pepper. Bring to boiling, stirring constantly; reduce heat. Simmer, uncovered, for 5 minutes, stirring occasionally.
- To serve, brush chops with some of the sauce and pass remaining sauce with chops. Makes 4 servings.
- *Note: Use caution when handling hot peppers. Wear disposable gloves or wash hands thoroughly after preparation.
Nutrition Facts : Calories 1243.2, Fat 84.6, SaturatedFat 31.7, Cholesterol 292.4, Sodium 265.4, Carbohydrate 40.5, Fiber 0.8, Sugar 31.8, Protein 76.8
APRICOT-GLAZED PORK CHOPS
This is a great recipe given to me by a close friend who never has enough time to cook for her family. It's quick and easy to prepare and cook, allowing you to have a yummy dinner on the table in no time. The sauce goes very well with a side of rice, too. Enjoy!
Provided by EV9/24/06
Categories Main Dish Recipes Pork Pork Chop Recipes Boneless
Time 20m
Yield 4
Number Of Ingredients 6
Steps:
- Mix the apricot preserves, wine, and ground ginger together in a small bowl; set aside.
- Season the pork chops with salt and pepper. Heat the olive oil in a skillet over medium high heat. Add the pork chops and cook until brown on each side, and no longer pink in the center, about 4 minutes per side. Remove chops from the skillet. Reduce heat to medium low. Using the same skillet, pour in the apricot preserves mixture and simmer until thickened, about 4 minutes. Return pork chops to the skillet, turning to coat each side in the sauce; cook 1 minute.
Nutrition Facts : Calories 359.1 calories, Carbohydrate 18.9 g, Cholesterol 63.1 mg, Fat 18.8 g, Fiber 0.3 g, Protein 23.6 g, SaturatedFat 5.2 g, Sodium 54.2 mg, Sugar 13 g
PORK CHOPS WITH CRANBERRY SAUCE & STUFFING
Bake pork chops on a layer of sweet and sour cranberry sauce for Pork Chops with Cranberry Sauce & Stuffing! Cranberry sauce isn't only good with turkey, after all. Plus, our pork chops with cranberry sauce is prepped in just 10 minutes.
Provided by My Food and Family
Categories Home
Time 45m
Yield 6 servings
Number Of Ingredients 3
Steps:
- Heat oven to 375ºF.
- Prepare stuffing as directed on package.
- Spread cranberry sauce onto bottom of 13x9-inch baking dish sprayed with cooking spray; top with chops and stuffing. Cover.
- Bake 30 to 35 min. or until chops are done (145ºF), uncovering after 25 min. Remove from oven. Let stand 3 min. before serving.
Nutrition Facts : Calories 430, Fat 13 g, SaturatedFat 3 g, TransFat 2 g, Cholesterol 65 mg, Sodium 640 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 28 g
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