GRILLED PORK CHOPS WITH MAPLE CRANBERRY GLAZE
Awesome fall grilling recipe!
Provided by RecipeGirl.com (shared from Bon Appetit)
Categories Main Course
Number Of Ingredients 18
Steps:
- Mix all ingredients in small bowl.
- Mix the glaze ingredients in a small saucepan. Bring to a boil over medium heat, whisking until smooth. Cool to room temperature.
- Spray a grill rack with nonstick spray and prepare your barbecue to medium heat. Sprinkle the spice rub generously over both sides of the pork chops (about ½ tablespoon per side), pressing to adhere. Place the pork chops on the grill, cover, and cook 5 minutes per side. Brush each chop generously with the glaze. Move the chops to indirect heat and continue to grill, uncovered, until cooked through, brushing frequently with the glaze, about 3 minutes longer per side.
Nutrition Facts : ServingSize 1 serving, Calories 384 kcal, Carbohydrate 28 g, Protein 37 g, Fat 12 g, SaturatedFat 4 g, Cholesterol 114 mg, Sodium 1520 mg, Fiber 1 g, Sugar 25 g
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 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
CRANBERRY-STUFFED PORK CHOPS
A moist cornbread-cranberry stuffing complements these tender chops from Loree Reininger of Polk City, Florida. The recipe can easily be doubled for company.
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- In a small nonstick skillet coated with cooking spray, saute the onion, pecans and garlic in butter until onion is tender. Stir in the stuffing mix, cranberries and water. Remove from the heat., Carefully cut a pocket in each pork chop; stuff with cranberry mixture. Place on a baking sheet coated with cooking spray. Bake at 350° for 22-28 minutes or until a thermometer reads 160°. Brush with jelly.
Nutrition Facts : Calories 326 calories, Fat 12g fat (4g saturated fat), Cholesterol 71mg cholesterol, Sodium 177mg sodium, Carbohydrate 26g carbohydrate (17g sugars, Fiber 1g fiber), Protein 29g protein. Diabetic Exchanges
CRANBERRY GLAZED PORK CHOPS
This main dish is simple enough for a weeknight, but the cranberries also make it a perfect choice for a Christmas dinner. It's colorful, juicy and easy. After all, it comes together in less than 30 minutes so you're out of the kitchen and with your family at the table in no time. -Roxanna Chan, Albany, CA
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 248 calories, Fat 8g fat (3g saturated fat), Cholesterol 68mg cholesterol, Sodium 528mg sodium, Carbohydrate 14g carbohydrate (12g sugars, Fiber 1g fiber), Protein 28g protein.
SUNNY'S CORNBREAD-STUFFED AND FRIED PORK CHOPS WITH HONEY CRANBERRY SAUCE
Provided by Sunny Anderson
Categories main-dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 22
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.
EASY GRILLED PORK CHOPS
Steps:
- Begin by making the marinade. In a small bowl, whisk together the honey, oil, vinegar, cumin and red pepper flakes. Easy, right?
- Sprinkle both sides of the pork chops with salt and pepper and place in a re-sealable plastic bag with the marinade. Let rest on the counter for 1 hour. That's easy.
- Heat a grill or grill pan over medium heat. Remove the pork chops from the bag and lightly sprinkle with salt and pepper. Place on the grill and cook until the pork chop releases from the grill, about 4 minutes. Flip and cook on the other side for another 3 minutes. If using a grill pan, be sure to do in batches so you don't steam the chops. And don't worry if you have neither; you can do this in a pan. See, easy!
ROASTED PORK TENDERLOIN FILLED WITH SUN-DRIED CRANBERRY STUFFING
From the Great Big Food Show
Provided by Bobby Flay
Categories main-dish
Time 2h25m
Yield 4 servings
Number Of Ingredients 23
Steps:
- Bring 2 cups of water to a boil in a medium saucepan. Add the cranberries, remove from the heat and let rest 1 hour, drain, reserving the soaking liquid and place in the bowl of a food processor. Add the pine nuts, cinnamon, cloves, brown sugar, cascabel powder, and a few tablespoons of the soaking liquid. Pulse until coarsely chopped, remove to a bowl and stir in the cilantro.
- Place the tenderloin on a work surface and season on both sides with salt and pepper to taste. Spread a thin layer of the stuffing down the center, fold each side over the filling, and tie with a butcher's twine and dredge lightly in the flour.
- Preheat oven to 400 degrees F.
- Heat the oil in an ovenproof saute pan until smoking. Saute the tenderloin on all sides until golden brown. Place in the oven and roast until almost cooked through about 8 to 10 minutes. Remove and let rest 10 minutes. Slice into 1-inch pieces.
- Heat oil in a medium saucepan over medium heat. Add the onions, carrot and celery and cook until soft, about 8 to 10 minutes. Add the garlic and cook for 2 minutes. Add the stock, juice concentrate, chipotle puree and peppercorns, increase the heat to high and cook the sauce until reduced to 2 cups, about 15 to 20 minutes.
- Strain the sauce into a small saucepan and bring to a simmer. Whisk in the butter and season with salt and pepper to taste.
GRILLED PORK CHOPS W/APPLE-CRANBERRY GLAZE
Make and share this Grilled Pork Chops W/Apple-Cranberry Glaze recipe from Food.com.
Provided by run-buf-get-riley
Categories Pork
Time 31m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Mix brine ingredients and stir well. Place chops and bring in food storage bag and refrigerate 12 - 24 hours.
- In small pan, add sauce ingredients and mix well heat until warm. Reserve one half cup sauce for plating.
- Grill for 8 minutes on each side. During the last 3-minutes of cooking, baste both sides of chops well with sauce. Internal temperature of chops should reach 150 to 155 F prior to removing from grill.
- Drizzle reserve sauce over chops when serving or serve warm on the side.
Nutrition Facts : Calories 135.2, Fat 0.3, Sodium 3090.2, Carbohydrate 34.3, Fiber 1, Sugar 26.8, Protein 0.5
GRILLED PORK CHOPS WITH MAPLE-CRANBERRY GLAZE
From Bon Appetit, these chops sound goooood. Paul Kirk, "The Baron of Barbecue" is credited for this recipe. Can't wait to eat these. NOTE: The spice rub and glaze can be made a day ahead. Cover and store spice rub at room temperature. Cover and store glaze in the refrigerator; rewarm glaze just until pourable before using.
Provided by SkinnyMinnie
Categories Pork
Time 45m
Yield 8 serving(s)
Number Of Ingredients 19
Steps:
- FOR SPICE RUB:.
- Mix all ingredients in a small bowl; set aside.
- FOR GLAZE:.
- Mix all 8 ingredients in a small saucepan.
- Bring to a boil over medium heat, whisking until smooth. Cool to room temperature.
- FOR CHOPS:.
- Spray grill rack with nonstick cooking spray and heat grill to medium heat.
- Sprinkle the spice rub generously over both sides of chops - about 1/2 Tbs. per side - pressing spices into chops to adhere.
- Place chops on grill, cover and cook for 5 min per side.
- Brush generously with glaze.
- Move to cooler part of grill and continue to grill, uncovered, until cooked through, brushing frequently with glaze.
Nutrition Facts : Calories 315.6, Fat 12.4, SaturatedFat 4.5, Cholesterol 71.4, Sodium 594.9, Carbohydrate 27.1, Fiber 1.1, Sugar 23.8, Protein 23.9
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
BEST GRILLED PORK CHOPS
This is a simple recipe. It is simple to throw together the marinade in the morning before going off to work and come home to an easy dinner to prepare at night.
Provided by goodeats
Categories Main Dish Recipes Pork Pork Chop Recipes Boneless
Time 2h15m
Yield 6
Number Of Ingredients 6
Steps:
- Mix water, soy sauce, vegetable oil, lemon pepper seasoning, and minced garlic in a deep bowl; add pork chops and marinate in refrigerator at least 2 hours.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Remove pork chops from the marinade and shake off excess. Discard the remaining marinade.
- Cook the pork chops on the preheated grill until no longer pink in the center, 5 to 6 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
Nutrition Facts : Calories 379.6 calories, Carbohydrate 2.1 g, Cholesterol 124 mg, Fat 22 g, Fiber 0.3 g, Protein 40.7 g, SaturatedFat 6 g, Sodium 1254.4 mg, Sugar 0.5 g
GRILLED PORK CHOPS WITH MAPLE-CRANBERRY GLAZE
Provided by Paul Kirk
Categories Mustard Low Cal Cranberry Pork Chop Summer Grill/Barbecue Maple Syrup Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 22
Steps:
- For spice rub:
- Mix all ingredients in small bowl.
- For glaze:
- Mix first 8 ingredients in small saucepan. Bring to boil over medium heat, whisking until smooth. Cool to room temperature.
- Do ahead: Spice rub and glaze can be made 1 day ahead. Cover and store spice rub at room temperature. Cover and refrigerate glaze. Rewarm glaze just until pourable before using.
- Spray grill rack with nonstick spray and prepare barbecue (medium heat). Sprinkle spice rub generously over both sides of pork chops (about 1/2 tablespoon per side), pressing to adhere. Place pork chops on grill, cover, and cook 5 minutes per side. Brush generously with glaze. Move to cooler part of grill and continue to grill, uncovered, until cooked through, brushing frequently with glaze, about 3 minutes longer per side.
- *Available at specialty foods stores and from tienda.com.
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