CRANBERRY-APPLE PORK CHOPS
These colorful, sweet-tart chops deliver seasonal flavors in each bite! -Katie Shireman, Philadelphia, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- Mix cinnamon, nutmeg and pie spice; rub over chops. Place pork in a large resealable plastic bag; add 1/2 cup each apple and cranberry juices. Seal bag and turn to coat; refrigerate 8 hours or overnight., Drain chops, discarding marinade. In a large nonstick skillet coated with cooking spray, heat oil over medium heat; brown chops on both sides., Add apple, cranberries, salt and remaining juices; bring to a boil. Reduce heat; simmer, covered, 7-10 minutes or until a thermometer inserted in pork reads 145° and apple is tender, turning once. Let stand 5 minutes before serving.
Nutrition Facts : Calories 254 calories, Fat 9g fat (3g saturated fat), Cholesterol 55mg cholesterol, Sodium 181mg sodium, Carbohydrate 21g carbohydrate (14g sugars, Fiber 4g fiber), Protein 22g protein. Diabetic Exchanges
CRANBERRY APPLE PORK CHOPS
Steps:
- Preheat oven to 350 F.
- Heat the shortening in a heavy skillet over medium heat - brown the pork chops on both sides.
- Place pork chops in a shallow baking dish.
- Sprinkle the chopped onion, poultry seasoning, salt, and pepper over the pork chops. Add the chicken broth.
- Cover the pan tightly with foil and bake for 30 minutes.
- Combine cranberries with the diced apple, sugar, and 1/4 cup of water. Add 2 tablespoons of chopped pecans or walnuts, if desired. Spoon the mixture over the pork chops.
- Bake 20 to 30 minutes longer, or until pork chops are tender and done.
Nutrition Facts : Calories 600 kcal, Carbohydrate 39 g, Cholesterol 135 mg, Fiber 3 g, Protein 45 g, SaturatedFat 9 g, Sodium 335 mg, Fat 29 g, ServingSize 4 Servings, UnsaturatedFat 16 g
CRANBERRY PORK CHOPS II
Sweet cranberry pork chops simmered to perfection.
Provided by CHRISTYJ
Categories Main Dish Recipes Pork Pork Chop Recipes
Time 1h10m
Yield 6
Number Of Ingredients 6
Steps:
- In a skillet, brown chops slowly in oil; drain.
- Add cranberries, sugar, salt and pepper to chops with 1/2 cup water to start. Bring to boil; reduce heat. Simmer, covered, for about 45 minutes or until tender but not dry. Add water if necessary to keep chops from drying out.
Nutrition Facts : Calories 229 calories, Carbohydrate 29.5 g, Cholesterol 37.1 mg, Fat 6.3 g, Fiber 1.7 g, Protein 13.9 g, SaturatedFat 2.3 g, Sodium 409.1 mg, Sugar 26.5 g
CRANBERRY GLAZED PORK CHOPS
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
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.
CRANBERRY PORK CHOPS
My husband and two kids rave over these moist chops. Use the mild sweet-and-sour sauce to make a gravy that can be served over mashed potatoes or rice. Then add a salad and you have a very satisfying meal that didn't keep you in the kitchen for hours. -Robin Czachor, Appleton, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 4h15m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Whisk together first four ingredients. Place pork chops in a 3-qt. slow cooker; top with cranberry mixture. Cook, covered, on low until meat is tender, 4-5 hours., Remove chops; keep warm. Strain cooking juices and transfer to a small saucepan. Mix cornstarch and water until smooth; stir into cooking juices. Bring to a boil; cook and stir until thickened, 1-2 minutes. Stir in salt and pepper. Serve with chops.
Nutrition Facts : Calories 472 calories, Fat 18g fat (7g saturated fat), Cholesterol 111mg cholesterol, Sodium 357mg sodium, Carbohydrate 38g carbohydrate (27g sugars, Fiber 1g fiber), Protein 36g protein.
APPLE CRANBERRY STUFFED PORK CHOPS
These savory pork chops are stuffed with a sumptuous apple-cranberry mixture and served with an apple reduction glaze. They are excellent served with rosemary potatoes and tender whole green beans.
Provided by JNODWELL
Categories Main Dish Recipes Pork Pork Chop Recipes Stuffed
Time 1h30m
Yield 5
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a Dutch oven, melt 1 tablespoon butter over medium heat. Cook onion in butter until the onions are very soft and begin to brown. Remove from heat. Stir in apple, celery, and dried cranberries. Season with salt.
- Lay each chop flat on cutting board, and with a sharp knife held parallel to the board, cut a pocket into the pork, leaving three sides intact. Stuff each chop with apple-cranberry mixture.
- Melt remaining butter in the Dutch oven over medium heat. Pan-fry chops in butter for two minutes on each side. Cover, and bake in preheated oven for 45 minutes.
- Transfer chops from pan to a plate, and cover with foil. Place the Dutch oven back on the stovetop over medium heat. In a small bowl or measuring cup, stir together apple juice, cornstarch, and brown sugar; pour into Dutch oven. Reduce liquid volume by half, stirring frequently. Season to taste with black pepper. Serve this apple glaze over pork chops.
Nutrition Facts : Calories 313.9 calories, Carbohydrate 22 g, Cholesterol 72.8 mg, Fat 15 g, Fiber 1.3 g, Protein 22.8 g, SaturatedFat 6.7 g, Sodium 467.2 mg, Sugar 17.8 g
PORK AND ASPARAGUS SHEET-PAN DINNER
When time is of the essence, it's nice to have a quick and easy meal idea in your back pocket. Not only is it delicious, but you can clean it up in a flash. -Joan Hallford, North Richland Hills, Texas
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 425°. Line a 15x10x1-in. baking pan with foil; brush with 2 teaspoons olive oil., In a large bowl, toss potatoes with 1 tablespoon olive oil. Place in 1 section of prepared baking pan. In same bowl, toss asparagus with 1 tablespoon olive oil; place in another section of pan. Sprinkle salt and pepper over potatoes and asparagus., In same bowl, toss apple with 1 teaspoon olive oil. In a small bowl, mix brown sugar, cinnamon and ginger; sprinkle over apples and toss to coat. Transfer to a different section of pan., Brush pork chops with remaining 1 tablespoon olive oil; sprinkle both sides with Southwest seasoning. Place chops in remaining section of pan. Bake until a thermometer inserted in pork reads 145° and potatoes and apples are tender, 20-25 minutes. Let stand 5 minutes before serving.
Nutrition Facts : Calories 486 calories, Fat 23g fat (5g saturated fat), Cholesterol 82mg cholesterol, Sodium 447mg sodium, Carbohydrate 32g carbohydrate (10g sugars, Fiber 5g fiber), Protein 37g protein.
PORK CHOPS WITH CRAN-APPLE SAUCE, PARSLEY POTATOES AND SUGAR SNAP PEAS
Provided by Rachael Ray : Food Network
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat a nonstick skillet over medium high heat. Drizzle chops with extra virgin olive oil, just enough to lightly coat the meat on both sides. Place the chops in a hot pan and cook 6 to 7 minutes on each side under a loose tin foil tent. The tent will reflect heat back into pan while allowing steam to escape.
- Once the chops are turned, season with seasoning blend or coarse salt and pepper, to your taste. After the chops are cooked through, remove from heat and let stand 5 minutes for juices to redistribute before serving.
- In a medium saucepan, working over medium to medium high heat, combine apples, sweetened dried cranberries, and cran-apple juice concentrate. Cook apples into a chunky sauce, about 10 minutes. Remove cran-apple sauce from heat and let it settle.
- Simmer potatoes in just enough water to cover them for 10 minutes or until fork tender. Drain and return potatoes to hot pot to dry them out. Toss potatoes with butter, parsley, and a little salt.
- Steam snap peas in 1 cup boiling water and 1 teaspoon sugar combined. Cook covered for 3 to 5 minutes and drain with slotted spoon when serving.
- Serve chops with cran-apple sauce and sides of potatoes and snap peas.
CRANBERRY APPLE PORK CHOPS WITH ROASTED BABY CARROTS AND HERBED POTATOES
Apples, cranberries, baby carrots, potatoes, onion, and parsley: that's not a shopping list for your next trip to the produce market. It's all the fruit and veg bounty that's in this recipe. So you can rest assured that your family will get their fill of their five-a-day with this dinner, plus a hearty serving of protein from the succulent, sauce-drizzled pork chops.
Provided by HelloFresh
Categories main course
Time 40m
Number Of Ingredients 14
Steps:
- Adjust racks to middle and upper positions and preheat oven to 450 degrees. Wash and dry all produce. Cut potatoes into ½-inch-thick wedges, like steak fries. Halve carrots lengthwise.
- Toss potatoes on a baking sheet with a large drizzle of oil, half the Harvest Spice (use all the spice for 4 servings), salt, and pepper. Toss carrots on a second baking sheet with a large drizzle of oil, salt, and pepper. Roast potatoes on upper rack and carrots on middle rack until tender, about 30 minutes for potatoes and 20-25 minutes for carrots.
- Meanwhile, pat pork dry with paper towels and season all over with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add pork and cook until browned and cooked through, 4-5 minutes per side. Turn off heat; remove from pan and set aside.
- Meanwhile, halve, core, and dice apple. Halve, peel, and dice onion. Finely chop parsley.
- Melt 1 TBSP butter in pan used for pork over medium heat. Add onion and cook until softened, 2-3 minutes. Add apple and cranberries and cook, stirring, until slightly softened, 2-3 minutes. Stir in stock concentrate, ¼ tsp cinnamon (½ tsp for 4 servings), and ⅓ cup water (½ cup for 4 servings). Simmer, stirring, until apple is tender and mixture has a thick, saucy consistency, about 4 minutes. (TIP: If mixture seems dry, stir in another splash of water.) Season with salt and pepper.
- Stir any resting juices from pork into apple mixture. Divide pork, carrots, and potatoes between plates. Top pork with apple mixture. Sprinkle everything with parsley and serve.
Nutrition Facts : Calories 700 kcal, Fat 29 g, SaturatedFat 9 g, Carbohydrate 71 g, Sugar 29 g, Protein 39 g, Fiber 11 g, Cholesterol 115 mg, Sodium 430 mg
MUSTARD-CRUSTED PORK CHOPS WITH ASPARAGUS-POTATO SALAD
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Put the potatoes in a medium saucepan and cover with cold water by 1 inch; season with salt. Bring to a boil, then reduce the heat to medium and simmer until tender, about 9 minutes, adding the asparagus during the last 2 minutes of cooking. Drain.
- Meanwhile, combine the breadcrumbs and 1 tablespoon tarragon in a shallow dish. Season the pork with 1/2 teaspoon salt, a few grinds of pepper and the paprika. Spread 1 tablespoon mustard on one side of the chops, then press, mustard-side down, into the crumb mixture.
- Heat the vegetable oil in a large nonstick skillet over medium heat. Add the pork chops, crumb-side down, and cook until golden brown and just cooked through, about 4 minutes per side.
- Whisk the sour cream, vinegar and the remaining 1 tablespoon each mustard and tarragon in a large bowl. Add the potatoes and asparagus, the basil, 1/4 teaspoon salt and a few grinds of pepper; toss. Serve with the pork chops.
Nutrition Facts : Calories 533 calorie, Fat 31 grams, SaturatedFat 8 grams, Cholesterol 86 milligrams, Sodium 675 milligrams, Carbohydrate 29 grams, Fiber 4 grams, Protein 34 grams
PORK CHOPS WITH APPLES AND GARLIC SMASHED POTATOES
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Put the potatoes and garlic in a saucepan, cover with cold water and season with salt. Cover and bring to a boil, then uncover and continue cooking until tender, about 15 minutes. Cover and set aside.
- Meanwhile, rub both sides of the pork chops with the sage, and salt and pepper to taste. Heat a large cast-iron skillet over high heat, then add 1 teaspoon olive oil and sear the chops until golden on both sides, about 5 minutes total. Transfer to a plate. Wipe out the skillet and add the remaining 2 teaspoons olive oil. Add the onion and apples and cook over medium-high heat until lightly browned, about 5 minutes. Season with salt and pepper and stir in the cider.
- Return the chops to the skillet. Cover and cook, turning once, until just cooked through, 4 to 5 minutes. Drain the potatoes, reserving 1/4 cup liquid. Return the potatoes to the pan; add the buttermilk and mash, adding cooking liquid as needed. Season with salt and pepper. Serve with the pork chops, onion and apples. Drizzle with the pan juices.
Nutrition Facts : Calories 413, Fat 16 grams, SaturatedFat 5 grams, Cholesterol 76 milligrams, Sodium 98 milligrams, Carbohydrate 40 grams, Fiber 5 grams, Protein 26 grams
CRANBERRY PORK CHOPS
Bake a better chop! Stuff boneless pork chops with cranberries sweetened with orange marmalade for a taste you'll crave.
Provided by Betty Crocker Kitchens
Categories Entree
Time 55m
Yield 2
Number Of Ingredients 5
Steps:
- Heat oven to 325°F. Generously grease square pan, 9x9x2 inches.
- 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 pork in pan. Spoon 1 tablespoon honey over each chop.
- Bake uncovered about 45 minutes or until pork is no longer pink in center.
Nutrition Facts : Calories 290, Carbohydrate 33 g, Cholesterol 65 mg, Fiber 1 g, Protein 23 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 50 mg
PORK CHOPS WITH APPLES & CRANBERRIES
A comfort food dish that is easy to make. I think that I will add more cranberries the next time I make it. Enjoy!
Provided by Sassy in da South
Categories Pork
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- In a large skillet, heat butter over medium heat.
- Add onions and sauté for 4 to 6 minutes, until lightly browned.
- Remove onions to a plate and set aside.
- Add vegetable oil to the skillet.
- Sprinkle pork chops with salt and pepper then dredge in flour.
- Brown the pork chops for about 2 minutes on each side.
- Return the onions to the skillet making a layer over the chops.
- Meanwhile, combine chopped apples with lemon juice, apple cider, brown sugar, and cinnamon.
- Pour the apple mixture over the pork chops and onions and bring to a simmer.
- Reduce heat to medium-low and simmer, uncovered, for 5 minutes.
- Cover and simmer for 20 minutes.
- Stir in cranberries and continue cooking for 2 minutes longer.
Nutrition Facts : Calories 488.4, Fat 22.2, SaturatedFat 8.7, Cholesterol 139.2, Sodium 149.1, Carbohydrate 29.8, Fiber 2.8, Sugar 18.6, Protein 41.4
CRANBERRY-MAPLE PORK CHOPS
These tender, juicy pork chops with their sweet sauce and hint of maple syrup are company-special, but quick and easy enough for weeknights. Serve with rice or roasted potato wedges. -Heather Bates, Athens, Maine
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Sprinkle pork chops with salt and pepper. In a large skillet, brown chops in butter. Remove and keep warm., In the same skillet, combine the cranberry sauce, jelly, ketchup and soy sauce; cook and stir until blended. Return chops to the pan; drizzle with syrup. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until meat is tender.
Nutrition Facts : Calories 415 calories, Fat 12g fat (5g saturated fat), Cholesterol 78mg cholesterol, Sodium 495mg sodium, Carbohydrate 49g carbohydrate (39g sugars, Fiber 1g fiber), Protein 28g protein.
EASY PORK CHOPS WITH CRANBERRY PAN SAUCE
This recipe might not look like much, but wait until you try it! If you can,try to use the fresh thyme in place of dryed, it really makes a difference in taste! If you want you can use chardonnay in place of the white wine, I use chardonnay and it worked out quite well. This recipe can be doubled if desired. Serve this with potato pancakes for a great meal!
Provided by Kittencalrecipezazz
Categories Pork
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Melt the butter in a heavy skillet over medium heat.
- Season the pork chops with salt, pepper and garlic powder, and saute until browned and cooked through (about 5-6 minutes on each side).
- Transfer the chops to a plate.
- Add in wine to the same skillet; bring to a simmer, scraping any browned bits in the bottom of the pan.
- Stir in cranberry sauce, shallots and fresh thyme; reduce the heat to medium-low and simmer until slightly reduced, stirring occasionally about 3-4 minutes).
- Season the sauce with salt and pepper.
- Return pork and any of the juices from the plate into the skillet; cook until heated through (about 1 minute).
- Transfer the chops to a plate.
- Spoon the sauce over the pork.
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