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 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 WITH BALSAMIC CRANBERRY SAUCE
Pork Chops with Balsamic Cranberry Sauce are stove top cooked to juicy perfection, topped with a sweet and tangy balsamic cranberry sauce! Perfect for a holiday dinner!
Provided by Aimee
Number Of Ingredients 9
Steps:
- Melt 1 TBS butter in a large pan over medium high heat.
- Add in pork chops and sprinkle with salt and pepper.
- Cook for about 4 minutes, then flip and cook other side an additional 4-5 minutes. Cook until the internal temperature reaches 155 degrees.
- Meanwhile, melt additional 1 TBS butter in a medium pan over medium high heat.
- Add in onion, and rosemary, and cook until the onion is soft, about 3 to 4 minutes.
- Add in chicken broth, cranberry sauce, and balsamic vinegar. Cook for about 4 minutes.
- When pork chops are done remove to serving plate, and scrape any remaining juices and pieces into the cranberry mixture.
- Cook for another 4 minutes (about 8 minutes total) until the mixture is thickened.
- Serve pork chops with cranberry sauce ladled over the top.
CRANBERRY-KISSED PORK CHOPS
"I like to serve this quick, creative entree over golden cooked noodles or fluffy white rice." Betty Nichols, Eugene, Oregon
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- Sprinkle pork chops with pepper. Brown chops on both sides over medium-high heat in a large skillet coated with cooking spray. Combine cranberry sauce and mustard; spoon over chops. Reduce heat; cover and cook for 4-6 minutes or until a thermometer reads 145°. , Remove chops and let stand for 5 minutes. Add cranberries and vinegar to skillet, stirring to loosen browned bits from pan. Bring to a boil; cook until liquid is reduced to about 1/2 cup. Serve with chops.
Nutrition Facts : Calories 229 calories, Fat 8g fat (3g saturated fat), Cholesterol 68mg cholesterol, Sodium 119mg sodium, Carbohydrate 10g carbohydrate (7g sugars, Fiber 1g fiber), Protein 27g protein. Diabetic Exchanges
CRANBERRY PORK CHOPS
Steps:
- 1. Mix cranberry sauce, barbeque sauce and water together
- 2. Place pork chops in casserole pan. Pour the cranberry mixture over the chops.
- 3. Bake uncovered 400 degrees for 45 minutes or until done. If it starts to brown too much cover with foil to finish baking.
CRANBERRY PORK CHOPS
Thick succulent pork chops browned in a cast iron skillet on the stovetop, covered with whole cranberry sauce, a sprig of rosemary and finished off in the oven. Perfect for a Thanksgiving alternative from traditional turkey.
Provided by Author: Kay Little | Cooking with K
Time 1h30m
Yield Yield: 4-6
Number Of Ingredients 6
Steps:
- Remove the pork chops from the refrigerator( and use a dry brine of salt and black pepper.) Immediately sprinkle liberally with salt on both sides of the pork chops. Sprinkle 1/2 teaspoon of black pepper on one side of each pork chops. Place on a rimmed baking pan and let stand at room temperature for 30 minutes to 1 hour.
- Preheat oven to 350 degrees F. Remove from the rimmed baking pan and rinse dry brine from pork chops well. Place on clean rimmed baking sheet and pat dry.
- In a large cast iron skillet or a large heavy gauge skillet (around 12-inches) on high, pour tablespoon to 2 tablespoons olive and heat until hot but not smoking.
- Place pork chops in hot skillet and cook them without moving them until they are brown around the edges and easily release from the skillet with a golden brown crust, 3 or 4 minutes. Turn them over and cook the other sides the same for 3 or 4 minutes.
- Turn the heat off. Spoon a 1/4 of a can of cranberry sauce evenly over the top of each pork chop. Lay sprigs of rosemary across the top of the cranberry sauce. Add a tablespoon of butter on the top of each pork chop.
- Place skillet of pork chops in the preheated oven and cook for 15 to 25 minutes or until the pork chops are good and done. The cooking time will depend on the thickness of the pork chops. Mine took 20 minutes.
- Remove from the oven and let sit for 10-15 minutes before serving.
CHEF JOHN'S SMOTHERED PORK CHOPS
You know that when a recipe has 'smothered' in the name, it's going to be easy. It's a beautiful combination of dark, rich onion gravy covering pan-fried pork chops. Serve over hot cooked rice.
Provided by Chef John
Categories Main Dish Recipes Pork Pork Chop Recipes
Time 1h10m
Yield 4
Number Of Ingredients 11
Steps:
- Sprinkle pork chops with poultry seasoning, salt, and black pepper on both sides. Heat vegetable oil in a large skillet over medium-high heat; brown pork chops well on both sides, about 5 minutes per side. Transfer to a plate.
- Discard excess grease from pan and melt butter in the same skillet. Reduce heat to medium and stir onion in the hot skillet with a pinch of salt until onion is very browned and caramelized, about 15 minutes. Stir in garlic and cook for 1 minute; stir in flour and cook for 2 minutes.
- Pour chicken broth into skillet and stir, dissolving browned bits of food in the bottom of the skillet. Pour juices that have accumulated on plate containing pork chops into the sauce. Mix in buttermilk until smooth. Add water. Bring sauce to a simmer, reduce heat to low, and cook until onions begin to break down and sauce is thickened, 15 to 20 minutes.
- Place pork chops into sauce, spooning sauce over meat to coat. Turn heat to low and simmer until chops are tender and cooked through, about 10 minutes. Adjust levels of salt and pepper and serve chops with gravy on top.
Nutrition Facts : Calories 369.8 calories, Carbohydrate 7.7 g, Cholesterol 80.3 mg, Fat 24.8 g, Fiber 0.8 g, Protein 27.8 g, SaturatedFat 8.8 g, Sodium 78.6 mg, Sugar 2.4 g
GRANDMOTHER'S PORK CHOP DINNER
This was my grandmother's recipe. I thought I would share with others. I hope you enjoy it as much as me. This recipe can be adjusted to serve however many.
Provided by Colleen Volcjak
Categories Main Dish Recipes Pork Pork Chop Recipes Braised
Time 55m
Yield 4
Number Of Ingredients 6
Steps:
- Place the bacon in a large, deep skillet with a lid, and cook over medium-high heat, turning occasionally, until cooked through but not crisp, about 6 minutes. Remove the bacon from the skillet and set aside to cool. Chop into small pieces.
- Sear the pork chops until browned on each side.
- Place the pork chops, bacon, onion, and potato slices into the skillet, and pour the water over the ingredients. Cover the skillet, bring to a boil over medium heat, reduce the heat, and simmer until the potatoes are tender, about 30 minutes. Sprinkle with salt and pepper, and serve.
Nutrition Facts : Calories 442.6 calories, Carbohydrate 33.3 g, Cholesterol 82.3 mg, Fat 18.9 g, Fiber 4.5 g, Protein 33.6 g, SaturatedFat 7.1 g, Sodium 305.6 mg, Sugar 3.7 g
GRAVY BAKED PORK CHOPS
These pork chops will melt in your mouth. They are very good and easy to assemble. They are first sauteed in butter, then baked in a creamy mushroom sauce.
Provided by JENNIPOO
Categories Main Dish Recipes Pork Pork Chop Recipes Baked
Time 55m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Season pork chops with salt and pepper to taste. Melt the butter in a large skillet over medium high heat. Saute the pork chops in the butter for about 5 minutes per side.
- In a separate medium bowl, combine the milk, water and soup. Place the pork chops in a 9x13 inch baking dish and pour the soup mixture over the chops.
- Bake at 350 degrees F (175 degrees C) for 45 minutes.
Nutrition Facts : Calories 234.4 calories, Carbohydrate 7.3 g, Cholesterol 76.2 mg, Fat 12.1 g, Protein 23.1 g, SaturatedFat 4.6 g, Sodium 586.9 mg, Sugar 3.3 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
PORK CHOPS WITH CRANBERRY AND CORNBREAD STUFFING
A chopped ham and cranberry sauce is only one half of the deliciousness in this pork chop recipe. The other half? Cornbread stuffing.
Provided by My Food and Family
Categories Home
Time 25m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Spread mustard onto both sides of chops. Sprinkle with rosemary; press gently into mustard to secure.
- Heat dressing in large nonstick skillet on medium heat. Add chops; cook 2 to 3 min. on each side or until browned on both sides. Remove from skillet; cover to keep warm.
- Add cranberry sauce and ham to skillet; mix well. Top with chops. Bring sauce to boil; simmer on medium-low heat 10 min. or until chops are done (145ºF) and sauce is thickened. Meanwhile, prepare stuffing as directed on package.
- Remove chops from skillet. Let stand 3 min. before serving with cranberry sauce and stuffing.
Nutrition Facts : Calories 630, Fat 21 g, SaturatedFat 4.5 g, TransFat 3 g, Cholesterol 65 mg, Sodium 1260 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 32 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
ROASTED PORK TENDERLOIN WITH CRANBERRY-PORT SAUCE
Here, mustard topped with fresh herbs makes a crisp, flavorful crust on the roasted pork tenderloin that plays well with the juicy sauce.
Provided by Adam Dolge
Categories Healthy Pork Tenderloin Recipes
Time 35m
Number Of Ingredients 13
Steps:
- Preheat oven to 450°F.
- Pat pork dry, then brush with 1 tablespoon mustard. Sprinkle with 1/8 teaspoon each pepper and salt. Combine 1 tablespoon each rosemary and sage, along with thyme, on a cutting board. Roll the pork in the herbs, pressing to adhere.
- Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the pork and cook, turning occasionally and adjusting the heat as necessary, until browned on all sides, about 4 minutes total. Transfer to a rimmed baking sheet. Roast the pork in the oven until an instant-read thermometer inserted in the thickest part registers 145°F, 14 to 18 minutes.
- Meanwhile, return the pan to medium heat and add the remaining 1 tablespoon oil and cranberries to the pork drippings. Cook until the cranberries start to soften, about 2 minutes. Stir in shallot and the remaining 1 tablespoon mustard and 1 teaspoon each rosemary and sage. Cook until fragrant, about 1 minute. Stir in broth and port and cook until reduced by half, 2 to 3 minutes. Stir in butter and the remaining 1/8 teaspoon pepper and pinch of salt.
- Slice the pork and serve topped with the sauce.
Nutrition Facts : Calories 279 calories, Carbohydrate 10 g, Cholesterol 78 mg, Fat 11 g, Fiber 1 g, Protein 25 g, SaturatedFat 2 g, Sodium 363 mg, Sugar 4 g
BAKED CRANBERRY PORK CHOPS
Looking for a new way to jazz up pork chops? The sauce for these Baked Cranberry Pork Chops includes just three ingredients but packs a flavorful punch. For best results, mix together the sauce and marinate the pork chops overnight.
Provided by Barbara
Categories Entree
Time 1h35m
Number Of Ingredients 4
Steps:
- Mix together cranberry sauce, French dressing and onion soup mix.
- Add the pork chops to the sauce, and either cook immediately or refrigerate overnight.
- Bake uncovered in a greased baking dish for 75 to 80 minutes at 325 degrees F. Pork chops should be cooked to an internal temperature of 145 degrees F to 160 degrees F.
- Be sure the chops are completely covered with the sauce. Baste occasionally if desired.
- Serve over rice.
Nutrition Facts : Carbohydrate 46 g, Protein 30 g, Fat 41 g, SaturatedFat 7 g, Cholesterol 90 mg, Sodium 1362 mg, Fiber 1 g, Sugar 40 g, Calories 671 kcal, ServingSize 1 serving
CRANBERRY GLAZED PORK LOIN CHOPS
Steps:
- Preheat oven to 400°F. Season pork chops with kosher salt and pepper.
- Combine the water, brown sugar, cranberries, chile pepper, orange juice, ginger, apple cider vinegar and honey in a sauce pan. Cook on medium heat for 15 minutes until berries have started to split open and sauce starts to thicken.
- Remove and discard the chile pepper. Transfer mixture to a blender and purée. Set aside, covered and cook pork chops.
- Melt butter in a large oven proof skillet (like cast iron) over medium-high heat. Add the pork chops and sear until golden brown on both sides, about 3-4 minutes total. Place pan in oven and roast pork chops until completely cooked through, about 8-10 minutes. (See Note 1)
- When done remove from oven and pour glaze over pork chops, turning to coat, heat through and serve immediately.
Nutrition Facts : Calories 527 kcal, Carbohydrate 47 g, Protein 35 g, Fat 21 g, SaturatedFat 8 g, Cholesterol 132 mg, Sodium 111 mg, Fiber 2 g, Sugar 42 g, ServingSize 1 serving
PORK CHOPS WITH CRANBERRY SAUCE
Provided by Pierre Franey
Categories dinner, easy, main course
Time 40m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Sprinkle the chops on both sides with salt and pepper.
- Peel the orange and cut it crosswise into 4 slices of equal thickness. Cut each slice into 8 equal-size pieces. Put the cranberries and orange pieces into the container of a food processor or electric blender and blend well but coarsely. There should be about 1 1/2 cups.
- Dredge the chops on both sides in flour and shake off excess.
- Heat the oil in a heavy skillet large enough to hold the chops in one layer. When the oil is quite hot add the chops and cook until nicely brown on one side, about 8 minutes. Turn the chops and cook until browned on the other side, about 5 minutes. Reduce the heat. Cover and simmer 12 minutes.
- Transfer the chops to a warm serving platter and pour off the fat from the skillet.
- Add 1 tablespoon of the butter to the skillet and when it is melted add the onion. Cook, stirring, until wilted. Add the brown sugar and stir to dissolve. Add the vinegar and tomato paste and stir until blended. Add the cranberry and orange mixture and the broth. Stir to blend. Add any liquid that has accumulated around the chops. Let simmer about 1 minute. Stir in the remaining 1 tablespoon of butter. Pour the sauce over the chops and sprinkle with parsley.
Nutrition Facts : @context http, Calories 535, UnsaturatedFat 17 grams, Carbohydrate 20 grams, Fat 31 grams, Fiber 4 grams, Protein 43 grams, SaturatedFat 10 grams, Sodium 878 milligrams, Sugar 11 grams, TransFat 0 grams
CRANBERRY PORK LOIN CHOPS
In addition to pork, you can use the tangy orange-and-cranberry sauce side dish recipe over grilled chicken or fish too.
Provided by Diabetic Living Magazine
Categories Quick & Easy Low-Calorie 20-Minute Dinner Recipes
Time 15m
Number Of Ingredients 9
Steps:
- Lightly coat an unheated large nonstick skillet with nonstick cooking spray. Preheat over medium-high heat. Sprinkle all sides of the chops with salt and pepper. Add chops to hot skillet; reduce heat to medium and cook for 8 to 10 minutes or until done (160 degrees F), turning once. Remove chops from skillet; cover with foil to keep warm.
- Meanwhile, in a small bowl, combine cranberry sauce, orange juice concentrate, honey, ginger, and nutmeg. Add cranberry mixture to same skillet. Cook, uncovered, for 1 to 2 minutes or until sauce thickens slightly. Serve over pork.
Nutrition Facts : Calories 276.6 calories, Carbohydrate 21.9 g, Cholesterol 61.8 mg, Fat 9.2 g, Fiber 1.9 g, Protein 25.5 g, SaturatedFat 2.8 g, Sodium 287.7 mg, Sugar 13.7 g
BALSAMIC CRANBERRY PORK CHOPS
Have this on the table in less than 20 minutes.
Provided by Judith Hannemann
Categories Dinner Main Main Course
Number Of Ingredients 10
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
PORK WITH CRANBERRY FIG CHUTNEY
Steps:
- Make the chutney. Preheat oven to 350ºF. Make cuts in the fat layer to score it and keep it from shrinking. Sprinkle salt and pepper (if using) evenly over pork chops. Heat olive oil in a cast iron skillet or other oven safe skillet over medium high heat. Fry chops for 2 minutes on each side.
- Place skillet and chops in the oven, and cook for 8 minutes, or until meat thermometer inserted in center reaches 140ºF. Serve with a dollop of chutney on top.
Nutrition Facts :
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.
CRANBERRY PORK CHOPS
Provided by Shelley Merchant
Number Of Ingredients 4
Steps:
- Spray 9x13 pan with nonstick cooking spray and add raw pork chops.
- Mix cranberry sauce, soup mix, and salad dressing together till well blended. Pour over pork chops.
- Bake at 350 degrees for approximately 45-55 minutes till chops are done. The sauce makes a delicious gravy that is great served over potatoes or rice.
- To cook in a crock pot cook on low for 6-8 hours or on high for 4-6 hours.
CRANBERRY-ORANGE GLAZED PORK CHOPS RECIPE BY TASTY
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
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
CRANBERRY PORK CHOPS
Cranberry Pork Chops are made with center cut pork chops with a cranberry, shallot apricot sauce and served with rice pilaf.
Provided by Mary Ellen @ Recipes Food and Cooking
Categories Pork, Main Dish
Time 50m
Yield Serves 4
Number Of Ingredients 13
Steps:
- Crush crackers and put in a pie pan. Add flour to another pie pan. Break eggs into a bowl big enough for the pork chops to go in. Salt and pepper the pork chops. Dredge the pork chops in the flour first, then the eggs and then the cracker crumbs. Press the crackers lightly to make sure they stick. Put on a cookie sheet and place the chops in the refrigerator for at least 10 minutes. (this helps to keep the coating mixture on the pork chops)
- Add the cranberries to a saucepan. Add the chicken broth, apricot jelly, soy sauce and shallots. Bring to a boil and then simmer until the mixture starts to thicken and cranberries begin to pop. (about 15 minutes, add a little water if necessary)
- Fry the chops in the oil, browning on both sides until pork chops are cooked through. Remove to a piece of paper towel to get off any excess oil. To serve top with the cranberries.
PORK CHOPS WITH CRANBERRY, PORT, AND ROSEMARY SAUCE
Categories Berry Pork Thanksgiving Quick & Easy Dinner Cranberry Rosemary Port Fall Winter Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 6
Steps:
- Sprinkle pork chops with salt, pepper, and 1 teaspoon rosemary. Melt butter in heavy large skillet over medium heat until beginning to brown. Add pork chops and cook until browned and cooked through, about 5 minutes per side. Transfer to platter; cover to keep warm. Add broth, Port, and remaining 1 3/4 teaspoons rosemary to same skillet and boil until liquid is slightly reduced, about 4 minutes. Add cranberry sauce; bring to boil, then reduce heat to medium and simmer until sauce is thickened, about 7 minutes. Season sauce with salt and pepper. Spoon sauce over pork chops and serve.
CRANBERRY PORK CHOPS
sorry I can't tell you how long this dish takes to prepare. I just never seem to write that down. I just cook.
Provided by Dot Shirley @coffeelovermama
Categories Pork
Number Of Ingredients 10
Steps:
- Trim excess fat from chops and cook til 1 T fat appears. Discard fat and save liquid fat. Brown the chops in this fat and season as desired.Chops will not be done at this point. Drain the pineapple but reserve the syrup. Add cranberry sauce to the syrup and pour into the skillet with pork chops.
- Dissolve bouillon with the water, add sugar and vinegar and pour into the skillet with the chops. Cover and simmer 40 mins. Place a pineapple slice on each pork chop Add 1" slices of bell pepper to the liquid in the skillet. Cover and simmer 10 more mins.
- Remove chops with the pineapple and place bell pepper slices on top of each pineapple. Combine cornstarch and 2T water then stir into the cranberry mixture in the skillet. Cook til thickened and serve over each pork chop. Place a small dish of extra sauce on the table.
CRANBERRY PORK CHOPS
Make and share this Cranberry Pork Chops recipe from Food.com.
Provided by True Texas
Categories One Dish Meal
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Render trimmings in skillet to obtain 1 tablespoon drippings.
- Brown pork chops in drippings.
- Season with salt and pepper.
- Drain pineapple, reserving syrup.
- Pour reserved syrup adn cranberry sauce over pork chops.
- Dissolve bouillon cube in 1/2 cup boiling water.
- Add brown sugar and vinegar.
- Pour over pork chops.
- Simmer covered, for 20 minutes or until pork chops are tender.
- Cook covered, for 10 minutes longer.
- Remove pork chops and pineapple to warm plattter.
- Combine cornstarch and 2 T. water in bowl.
- Add to cranberry mixture.
- Cook until thick, stirring constantly.
- Pour sauce over pork chops.
Nutrition Facts : Calories 472.1, Fat 18.3, SaturatedFat 6, Cholesterol 137.4, Sodium 652.9, Carbohydrate 33.4, Fiber 1.7, Sugar 26.6, Protein 42
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- Return the skillet to medium-low heat and add the apples. Saute until slightly softened, about 3 minutes, then add the cranberries. Saute for a minute to combine. Add the thyme, chicken stock, pomegranate or apple juice, maple syrup, stirring continuously to combine. Bring to a boil over medium heat, reduce heat to medium-low and stir often to reduce the liquid down until the sauce will be thicker and lightly coats the back of a spoon. Whisk in the Dijon.
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