Easy Cranberry Glazed Pork Chops Food

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 GLAZE

Steps:

• Sprinkle the pork chops with half of the salt and pepper.
• In a large skillet, heat 1 tablespoon of the oil over medium-high heat.
• Brown the pork chops, turning once, until golden.
• Transfer to a plate and drain the fat from the pan.
• Add the remaining oil to the pan and fry the shallots, garlic and remaining salt and pepper over medium heat, stirring occasionally, until softened, about 2 minutes.
• Add the chicken broth, dried cranberries, apply jelly, vinegar and rosemary.
• Stir until the jelly melts and cranberries soften, about 4 minutes.
• Return the pork and any juices to the pan, turning to coat.
• Reduce the heat, cover and simmer, turning once, until the juices run clear when the pork is pierced and just a hint of pink remains inside, about 5 minutes.
• Transfer the pork to a platter and keep warm.
• Boil the sauce until syrupy, about 1 minute.
• Pour over the pork.

CRANBERRY-GLAZED PORK CHOPS

Steps:

• Heat oil in large skillet over medium-high heat. Sprinkle meat with salt. Place in skillet; cook 4 minutes or until lightly browned. Turn meat, reduce heat to medium and cook 6 minutes more or until slightly pink in centers (160°F).
• Stir together remaining ingredients in small bowl until well blended. Gradually add to meat in skillet; cook 3 to 4 minutes or until sauce is thickened, stirring constantly.

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.

EASY CRANBERRY GLAZED PORK CHOPS

Steps:

• Rub chops with garlic (I use garlic powder), and sprinkle with salt and pepper to taste.
• Heat butter in skillet and brown chops well on both sides.
• Add apple juice; cover and simmer for 1 hour or until pork is fork tender.
• Place chops on a broiler pan and set aside.
• Drain pan juices into a bowl through a strainer and stir in the cranberry sauce, apple sauce and cloves and beat with a whisk until well blended.
• Spoon mixture over chops and broil until mixture bubbles.
• Serve with more sauce if you like.

BALSAMIC CRANBERRY ORANGE GLAZED PORK CHOPS

Steps:

• 1. Preheat oven to 375 degrees.
• 2. Bring pork chops to room temp, pat dry, and season with salt and pepper (on both sides) before cooking.
• 3. Pour oil in large, heavy skillet. Heat over medium-high heat until really hot (sorry, I didn't measure temp but it was searingly hot).
• 4. In bowl, combine cranberry sauce and orange peel. Stir until well blended. You'll only need about half of this mixture, So, put 1/2 of this cranberry/orange mixture in sealed plastic container, refrigerate and save for later (it makes a TOTALLY yummy spread for your toast).
• 5. To the remaining half of cranberry/orange mix, add balsamic vinegar and stir until blended.
• 6. Arrange pork chops in hot skillet and sear just until browned then flip over and sear other side (about 2 min per side). **NOTE** This stuff splatters so be careful not to get burned!
• 7. Transfer seared pork chops to 8x8 baking dish. Add 2-3 Tbsp of water in the bottom of the pan. Spread pork chops, generously, with cranberry mixture.
• 8. Place on middle rack of preheated oven and bake for 10 minutes.
• 9. At the very end of baking time, switch oven to broil to "caramelize" cranberry glaze. Watch it closely... this only takes a minute or so.
• 10. Remove from oven, let rest 5 minutes before serving.

QUICK SAVORY CRANBERRY GLAZED PORK LOIN ROAST

Steps:

• Preheat an oven to 425 degrees F (220 degrees C).
• Combine the cranberry sauce, apple jelly, mustard, crushed bouillon, horseradish, garlic powder, and thyme in a saucepan; bring to a boil.
• Line a large baking pan with foil. Place pork loin in pan, fat side up. Sprinkle evenly with salt and pepper. Use a pastry brush and a small spoon to completely coat the pork with sauce.
• Cook until the pork is no longer pink in the center, and an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C), about 45 minutes, basting every 10 minutes with remaining sauce.

CRANBERRY-PINEAPPLE PORK CHOPS

Steps:

• In a large skillet, cook pork in oil for 8-10 minutes on each side or until a thermometer reaches 160°. Meanwhile, drain pineapple, reserving juice and 3/4 cup pineapple (save remaining pineapple for another use). , In a small saucepan, combine sugar and cornstarch. Gradually stir in pineapple juice and reserved juice. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the butter, cranberries and reserved pineapple. Serve with pork.

EASY GLAZED PORK CHOPS RECIPE BY TASTY

Steps:

• In a bowl, combine your spices (paprika, cayenne pepper, garlic powder, black pepper, and salt).
• Rub the pork chops in the spices generously.
• Heat olive oil in an oven-safe skillet over medium/high heat. When the oil is hot, add the pork chops. Cook for about 3-5 minutes on each side or until they have a nice caramelized brownness to them. Once you feel that they are looking browned, add a Tablespoon of brown sugar to each pork chop. Turn each pork chop over, so both sides get some melted brown sugar. (Don't add the brown sugar too early or else the sugar will burn and smoke up the room.)
• Bake at 350˚F (175˚C) for 15 minutes, making sure the pork chops are cooked through.
• Before serving, pour the glaze that's formed in the pan over the chops. Serve with your vegetables of choice.
• Enjoy!

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.

EASY CRANBERRY-GLAZED PORK ROAST

Steps:

• In a small saucepan, combine the cranberry sauce, apple juice, barbecue sauce and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Combine the cornstarch and water until smooth; stir into cranberry mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Set aside 1 cup sauce., Place roast in a shallow roasting pan. Bake, uncovered, at 350° for 1 hour. Spoon a third of the remaining glaze over pork. Bake 20-30 minutes longer or until a thermometer reads 145°, basting twice. Let stand for 10 minutes before slicing. Serve with reserved sauce.

CRANBERRY-ORANGE GLAZED PORK CHOPS RECIPE BY TASTY

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!