CRANBERRY-STUFFED PORK CHOPS
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Melt 1 tablespoon butter in a large nonstick skillet over medium heat. Add the celery and scallions and cook until slightly softened, 2 minutes.
- Add the cranberries and sage and cook 2 minutes.
- Add the bread and cook, stirring occasionally, 2 minutes.
- Add 1/2 cup chicken broth and the parsley and stir until the broth is absorbed, 1 minute. Season with salt and pepper; transfer to a bowl.
- Wipe out the skillet.
- Holding a knife parallel to the cutting board, cut a deep 2-inch-wide pocket into the side of each pork chop. Season the chops on both sides with salt and pepper and fill the pockets evenly with the stuffing.
- Melt 1 tablespoon butter in the skillet over medium-high heat. Add the chops and cook until golden brown, 2 minutes per side.
- Add 1/2 cup chicken broth; reduce the heat to medium low. Cover and cook until the chops are cooked through, about 5 more minutes. Transfer to plates.
- Add the remaining 3/4 cup broth and the cream to the skillet and increase the heat to medium high. Simmer, stirring, until slightly thickened, about 2 minutes.
- Stir in the remaining 1 tablespoon butter. Season with salt and pepper.
- Pour over the chops and serve.
PORK CHOPS WITH CRANBERRY HORSERADISH SAUCE
I don't usually like to use recipes that you have to buy specific brand ingredients, but I had the Cranberry Horseradish Sauce on hand, and I created this recipe with it. If you don't want to buy the Stonewall Kitchen, I'm sure you can combine whole cranberry sauce and 2-3T of horseradish (to taste). Because RZ does not find this ingredient, it is not included in the calories - it is about an additonal 50 calories a serving (although more for the whole dish, you are probably only eating about 1 T of the sauce).
Provided by WorkingMom2three
Categories Pork
Time 25m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Combine the cranberry horseradish sauce, chili sauce, sugar mustard, garlic powder and onion powder. Set aside.
- Put the flour, salt, and pepper in a bag.
- Heat a large covered skillet, add the oil.
- Shake pork cutlets in the bag with flour, one at a time, and add to the skillet.
- Brown pork on both sides, 2-3 minutes. (I barely had enough room for the 2lbs of pork cutlets - there were about 8 of them - in my 14" skillet, so you may need to do this in batches.).
- Add the sauce from step one and coat the pork with it. Cover and cook on med-low for 10 minutes.
- I served with white rice and carrots.
Nutrition Facts : Calories 265.3, Fat 9, SaturatedFat 2.7, Cholesterol 72.6, Sodium 526.1, Carbohydrate 20.2, Fiber 0.9, Sugar 14.6, Protein 24.3
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
STUFFED PORK CHOPS WITH CRANBERRIES
Pork chops, baked or grilled, stuffed with cranberries and pine nuts, served with cranberry sauce.
Provided by POPS OHIO
Categories Main Dish Recipes Pork Pork Chop Recipes Stuffed
Time 1h
Yield 4
Number Of Ingredients 16
Steps:
- To prepare the cranberry filling: Soak 1 cup dried cranberries in the boiling water for 20 minutes. Drain the cranberries, reserving 1/4 cup of the water. Place the cranberries, reserved water, 2 tablespoons pine nuts, cinnamon, cloves, and 1 tablespoon brown sugar in a food processor. Process until finely chopped; set aside.
- Bring the chicken stock to a boil over high heat. Reduce heat to medium, and simmer until the chicken stock has reduced to half its original volume, about 15 minutes. Add the white wine, red wine, cranberry juice, and 1 tablespoon of brown sugar. Continue cooking until the sauce has reduced by half again, about 10 minutes. Keep warm.
- Preheat an oven to 400 degrees F (200 degrees C).
- Cut a pocket into the side of each pork chop, about 3/4 of the way through. Stuff each pork chop with the dried cranberry mixture, then season on all sides with salt and pepper to taste. Heat the olive oil in a large, ovenproof skillet over medium-high heat until it begins to smoke. Cook the pork chops on one side until golden brown, 3 to 4 minutes. Turn the pork chops over, and cook another few minutes until browned on the other side too.
- Pour 1 cup of the sauce into the skillet and bring to a simmer. Place the skillet in the preheated oven, and bake until the pork is no longer pink in the center, 8 to 10 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
- To serve, place each pork chop onto a warmed dinner plate, and spoon the sauce from the skillet over top. Sprinkle the pork chops with 2 tablespoons dried cranberries and 2 tablespoons toasted pine nuts for decoration. Serve with the remaining cranberry sauce.
Nutrition Facts : Calories 627.8 calories, Carbohydrate 40.3 g, Cholesterol 147.1 mg, Fat 23.7 g, Fiber 2.5 g, Protein 57.6 g, SaturatedFat 5.7 g, Sodium 1057.1 mg, Sugar 31.9 g
CRANBERRY PORK CHOPS
Make and share this Cranberry Pork Chops recipe from Food.com.
Provided by Boomette
Categories Pork
Time 33m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Sprinkle pork chops with half salt and pepper. In a large skillet, heat half the oil at medium-high heat. Add pork chops and brown for about 4 minutes (flip them one time). Set aside in a plate.
- Deglaze the skillet. Heat remaining oil at medium heat. Add shallots, garlic and remaining salt and pepper, stirring from time to time, for about 2 minutes or until shallots have softened. Add remaining ingredients and cook, while stirring, for about 4 minutes or until jelly has melted and cranberries are tender.
- Put the pork chops back in the skillet with their juices and flip them to coat well. Reduce heat, cover and let simmer 8 to 10 minutes or until slightly pink inside. Set aside in a warm place. Simmer the sauce for about 1 minute or until thicken. Serve the pork chops with the sauce on it.
Nutrition Facts : Calories 292.5, Fat 15.2, SaturatedFat 3.8, Cholesterol 64, Sodium 372.3, Carbohydrate 18.4, Fiber 0.7, Sugar 11.2, Protein 20.1
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.
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
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.
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
PORK CHOPS WITH CRANBERRY-THYME SAUCE
Another recipe from my Aunt's collection. I'm not sure where she orginally got it from, but it is delicious. This recipe doubles very easily.
Provided by MsKittyKat
Categories Pork
Time 20m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Melt butter in heavy medium skillet over medium heat.
- Sprinkle pork with salt and pepper.
- Sauté pork until brown and cooked through, about 5 minutes per side.
- Transfer pork to plate.
- Add wine to same skillet.
- Bring to simmer, scraping up browned bits in bottom of pan.
- Stir in remaining ingredients.
- Reduce heat to medium-low and simmer until slightly reduced, stirring occasionally, about 3 minutes.
- Season sauce to taste with salt and pepper.
- Return pork and any juices to skillet.
- Cook until heated through, about 1 minute.
- Spoon sauce over and serve.
Nutrition Facts : Calories 380.8, Fat 15.7, SaturatedFat 7.1, Cholesterol 110.2, Sodium 137.8, Carbohydrate 20.9, Fiber 1.2, Sugar 18.4, Protein 31.2
EASY CRANBERRY MUSTARD PORK CHOPS
Make and share this Easy Cranberry Mustard Pork Chops recipe from Food.com.
Provided by Julesong
Categories Very Low Carbs
Time 25m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- In a bowl, combine the cranberry juice, mustard, and garlic.
- In a shallow dish (a flat-bottomed baking dish is good), place the pork chops in a single layer, then pour the cranberry mixture over and coat the chops well with the liquid.
- Cover the dish and refrigerate it all for at least 1 hour.
- Place a large skillet over medium-high heat and when the pan is hot* add a bit of oil (1 tablespoon should be fine).
- Add the pork chops and marinade, cover the skillet partially, and cook for 6 to 7 minutes; turn the chops over and cook the other side for another 5 to 10 minutes (depending on the thickness of your chops), uncovered, until cooked through and juice runs clear (be careful not to overcook, though, you'll want'em juicy)
- Season to taste with salt and pepper.
- Makes 4 servings.
- Note: "Hot wok, cold oil, food won't stick" is a useful quote to remember from chef Jeff Smith. :)
Nutrition Facts : Calories 355, Fat 18.2, SaturatedFat 6, Cholesterol 137.3, Sodium 180.9, Carbohydrate 3.4, Fiber 0.2, Sugar 2.6, Protein 41.5
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
CRANBERRY SAGE PORK CHOPS
Adapted from a Wal-Mart recipe card. I usually serve this with stuffing and some sort of green veggie. It's a great tasting, hearty meal.
Provided by Pepper 2
Categories Pork
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cut a pocket lengthwise from one side of each chop, careful not to cut all the way through.
- In a small bowl, mix 2 T. of the sage, 1/4 cup of the cranberries, all the breadcrumbs, and 1/2 t. garlic pepper.
- Fill each chop with part of the mixture. Sprinkle both sides of the pork chops with the remaining garlic pepper. Sprinkle each side with salt (if desired).
- Put butter or margarine in large non-stick skillet over medium-high heat and add pork chops.
- Cook chops 3 minutes. Add shallots. Cook 3-4 minutes longer to brown, stirring shallots occasionally.
- Add cranberry sauce, remaining 1/4 cup cranberries, vinegar and remaining sage. Mix well. Heat until bubbly. Cover, reduce heat. Simmer 4-6 minutes or until pork is no longer pink and juices run clear. Remove chops from skillet. Keep warm. Bring sauce to a boil. Cook and stir 1 minute or until thickened. Serve sauce over pork chops.
Nutrition Facts : Calories 432.1, Fat 19.1, SaturatedFat 8.3, Cholesterol 139.2, Sodium 202.8, Carbohydrate 21.5, Fiber 1.2, Sugar 14.1, Protein 41.2
CRANBERRY CREAM CHEESE PORK CHOPS
This look's messy but is really good on a cold night!
Provided by Katherine Johnson @crazy_cook_2
Categories Pork
Number Of Ingredients 4
Steps:
- Cut pork chops in the center to make a pocket. Then season them with you favorite seasoning. (I season my pork with greek seasoning from Osceola Cheese Factory.) But any seasoning will work.
- Heat a large skillet with about 1 tbsp of olive oil.
- Brown chops until they are golden. About 20 minutes.
- While chops are browning mix together cream cheese and cranberry sauce. Make sure it is mixed well or you will have clumps in the sauce.
- Cook stuffing on stovetop according to box directions.
- Place the cooked chops in a 9x9 pyrex pan. Stuff them with the cranberry cream cheese mixture. Poor remaining mixture over the top of chops. Then poor stuffing over the top.
- Bake for approximately 15 minutes covered and then uncovered for the last 5 minutes.
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