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.
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
PORK CHOPS WITH CRANBERRY MUSTARD SAUCE
Make and share this Pork Chops With Cranberry Mustard Sauce recipe from Food.com.
Provided by ElizabethKnicely
Categories Pork
Time 12h30m
Yield 4 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 627.7, Fat 25.7, SaturatedFat 6, Cholesterol 117.4, Sodium 211.2, Carbohydrate 64.1, Fiber 6, Sugar 54.4, Protein 37.3
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
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
CRANBERRY PORK CHOPS
Soon cranberries will be showing up in the grocery stores and this recipe is one that I make quite often during the winter months. I even buy and freeze cranberries so that I can make this whenever I'm hungry for it!! I've served it for Christmas parties, etc. and it's always well received. When I make this in a large amount for a party, I line my chops up domino style and try to spoon the sauce down the center of the row, it looks so pretty that way!
Provided by Chef53Kathy
Categories Pork
Time 1h25m
Yield 4 chops, 4 serving(s)
Number Of Ingredients 7
Steps:
- Season the chops with salt and pepper and lightly dregde in the flour. In a medium hot skillet fry the chops in the oil until lightly browned. Place in a casserole dish.
- In a saucepan, combine the berries, sugar and water and cook over medium heat until the berries 'pop' and the sauce is slightly thickened.
- Pour over the pork chops. cover and bake at 350* for one hour or until the chops are tender.
Nutrition Facts : Calories 586.4, Fat 24.6, SaturatedFat 6.3, Cholesterol 75, Sodium 68.8, Carbohydrate 67.7, Fiber 2.6, Sugar 51.9, 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
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
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.
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-MUSTARD PORK TENDERLOIN
This simple recipe was found in the Fix-It and Forget-It: Our Best Slow-Cooker Recipes 2009 cookbook. Preparation time does not include the 10 minutes needed for the cooked meat to stand before slicing. Cook time, for me, was around 5 1/2 to 6 hours at the most!
Provided by Sydney Mike
Categories Lemon
Time 6h5m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- In a small bowl, whisk together the cranberry sauce, lemon juice, mustard & brown sugar, then pour 1/3 of the mixture in the bottom of a 5-quart crock pot.
- Place tenderloins on top of the sauce, then pour the remaining sauce over the meat.
- Cover & cook on high for 1 hour, then turn the temperature to low & cook another 4 to 6 hours or until meat is tender.
- Allow meat to stand 10 minutes before slicing & serving.
CRANBERRY PORK CHOPS
I recommend making the effort to use cider and stock, rather than juice and broth - it really adds considerable flavor. This is another recipe with a very "fall" feeling - nice and rich, but most of the flavor comes from fruit rather than fat.
Provided by ChrisMc
Categories Pork
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Dredge pork chops in flour and pepper.
- Brown in 1/2 of the oil, and remove from heat.
- Add the remaining oil and 1 tbs of the leftover dredging flour.
- Stir in the cider, stock, sugar, orange zest, and cranberries.
- Bring the mixture to a boil, add chops, and reduce to a simmer.
- Cover and simmer 5 minutes per side or until chops are done.
- Add the scallions and serve.
Nutrition Facts : Calories 410.5, Fat 20.1, SaturatedFat 5.5, Cholesterol 124.8, Sodium 140, Carbohydrate 13.6, Fiber 1.9, Sugar 5.2, Protein 41.6
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