Cranberry Sage Pork Chops Food

BAKED CRANBERRY PORK CHOPS

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.

CRANBERRY-STUFFED PORK CHOPS

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

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.

CRANBERRY GLAZED PORK CHOPS

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.

PORK CHOPS WITH CRANBERRY SAUCE & STUFFING

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.

CRANBERRY PORK CHOPS II

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.

CRANBERRY SAGE PORK CHOPS

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.

PORK CHOPS WITH CRANBERRY MUSTARD SAUCE

Steps:

• Arrange the pork chops in a single layer in a shallow dish. In a small bowl, add the mustard and cranberry sauce and stir to combine. Brush the mustard mixture evenly over both sides of the chops. Cover and refrigerate for 1 to 12 hours, turning occasionally.
• Coat a large frying pan over medium heat with nonstick cooking spray. When the pan is hot add the chops. Partially cover and cook for 10 minutes. Uncover, turn the chops over and cook uncovered on the second side until the meat is cooked through but still juicy, 5 to 10 minutes longer. Season with salt and pepper, to taste, and transfer to a serving platter.
• A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
• Wash and pick over the cranberries. In a medium saucepan over medium heat, add the water and the sugar. Bring to a boil, stirring until the sugar dissolves. Add the cranberries and return to a boil. Reduce the heat and simmer until the cranberries burst, about 10 minutes. Stir in the pecans and the mustard and transfer to a small bowl. Let cool completely at room temperature, then cover and refrigerate until ready to use. The sauce will thicken as it cools.
• Yields: 2 1/4 cups

SUNNY'S CORNBREAD-STUFFED AND FRIED PORK CHOPS WITH HONEY CRANBERRY SAUCE

Steps:

• For the chops: Insert a knife at the top end of each chop with the blade facing away from the bone and towards the fat rim. In a sweeping motion, make a pocket inside each chop without carrying the knife completely through the rim of fat, leaving about a 2-inch hole. Season the chops on both sides with a pinch of salt and pepper. Set aside.
• For the stuffing. In a large bowl, gently combine the crumbled muffins, celery, cranberries, onion, parsley, butter, paprika, sage and enough stock to moisten it. This should not be drippy wet or cakey dry. Taste and season with a pinch salt if needed and a few grinds of pepper.
• Put the stuffing in a piping bag with the largest tip (or use a plastic bag and cut a corner). Squeeze the stuffing into the center of each pork chop and secure the hole with a toothpick.
• For the dredge: Set up a dredging station with the flour in one shallow dish and the buttermilk in a second shallow dish. Season each with a pinch of salt and a few grinds of pepper. Dredge the chops in the flour first, then in the buttermilk and finally back in the flour. Rest the chops in the flour or on a wire rack for 15 minutes.
• For the sauce. In a small saucepot on medium heat, add the jellied cranberry sauce, chicken stock and honey. Cook until the cranberry dissolves and the liquid reduces and becomes slightly thicker, about 5 minutes. Add the thyme and stir in the butter until it melts. Taste and season with a pinch of salt and a few grinds of pepper. Keep warm.
• To fry and serve: Using a Dutch oven, your heaviest pot or a deep fryer, bring at least 4 inches of oil to 370 degrees F. Gently place the chops into the oil without overcrowding; you may need to do this in batches. The temperature will lower while frying; hold it at 350 degrees F. Cook until the chops reach an internal stuffing temperature of 150 degrees F, 10 to 14 minutes. Remove to a wire rack, sprinkle with a pinch of salt and gently cover with aluminum foil, allowing for air to escape so the chops don't steam. Rest the chops 5 minutes like this.
• Serve with a drizzle of the sauce.

CRANBERRY-ORANGE PORK CHOPS

Steps:

• Sprinkle pork chops with salt and pepper. In a large skillet, brown chops in oil on both sides. , Add the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until a thermometer reads 160°.

EASY PORK CHOPS WITH CRANBERRY PAN SAUCE

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.

BAKED CRANBERRY PORK CHOPS

Steps:

• Place pork chops in a baking dish.
• Mix cranberry sauce, lemon juice, almond extract and nutmeg and pour over pork, saving enough of the sauce to put 1 teaspoon in each of the peach halves.
• Bake at 375 degrees F.
• until chops are done, about 45-55 minutes.
• Arrange pork and peach halves on a platter to serve.

PORK CHOPS WITH CRANBERRY SAUCE

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.