CRANBERRY APPLE STUFFED PORK CHOPS RECIPE
This Cranberry Apple Stuffed Pork Chop recipe is perfect for dinner any night of the week or an easy holiday meal that will impress your guests!
Provided by Jessica- The Novice Chef
Categories Pork
Time 40m
Number Of Ingredients 18
Steps:
- In a large skillet over medium high heat, melt butter. Add onion, apple, celery and dried cranberries. Sauté until onion softens and becomes translucent.
- Add in the stuffing mix, cranberries and chicken stock. Season with salt and pepper, to taste. Remove from the heat and set aside.
- 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 mixture.
- Melt butter in large skillet (or cast iron skillet) over medium-high heat. Sear both sides of pork chops in butter for 2 minutes on each 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, or until the pork reaches an internal temperature of 145°F. Transfer to plates and cover with foil to keep warm.
- Add butter to pan and scrape up any remaining pork bits. Add flour and cook for 30 seconds. Whisk in apple cider and heavy cream and increase the heat to medium-high. Simmer, stirring constantly, until slightly thickened, about 2 minutes. Season with salt and pepper to taste and pour sauce over the pork chops.
Nutrition Facts : Calories 667 calories, Carbohydrate 29 grams carbohydrates, Cholesterol 163 milligrams cholesterol, Fat 46 grams fat, Fiber 2 grams fiber, Protein 35 grams protein, SaturatedFat 23 grams saturated fat, ServingSize 1 serving, Sodium 928 grams sodium, Sugar 18 grams sugar, TransFat 2 grams trans fat, UnsaturatedFat 19 grams unsaturated fat
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-APPLE PORK CHOPS
These colorful, sweet-tart chops deliver seasonal flavors in each bite! -Katie Shireman, Philadelphia, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- Mix cinnamon, nutmeg and pie spice; rub over chops. Place pork in a large resealable plastic bag; add 1/2 cup each apple and cranberry juices. Seal bag and turn to coat; refrigerate 8 hours or overnight., Drain chops, discarding marinade. In a large nonstick skillet coated with cooking spray, heat oil over medium heat; brown chops on both sides., Add apple, cranberries, salt and remaining juices; bring to a boil. Reduce heat; simmer, covered, 7-10 minutes or until a thermometer inserted in pork reads 145° and apple is tender, turning once. Let stand 5 minutes before serving.
Nutrition Facts : Calories 254 calories, Fat 9g fat (3g saturated fat), Cholesterol 55mg cholesterol, Sodium 181mg sodium, Carbohydrate 21g carbohydrate (14g sugars, Fiber 4g fiber), Protein 22g protein. Diabetic Exchanges
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 AND APPLE STUFFED PORK CHOPS
This is a sweet and savory stuffed boneless pork chop.It is very easy and quick to prepare.This is a recipe that I developed while looking for a different way to prepare pork chops.
Provided by Chef Valerie 2
Categories Pork
Time 1h5m
Yield 2 chops, 2 serving(s)
Number Of Ingredients 8
Steps:
- Heat 1 tablespoon olive oil in skillet over medium heat.Stir in the onion and apple; cook and stir for 5 minutes.Stir in the cranberries and balsamic vinegar and continue cooking until the apple and onions have softened, about 5 minutes more.Season to taste with salt and pepper.Remove to plate and let cool.
- Preheat oven to 350 degreesF.(175 degrees C.) Lightly grease a small baking dish.
- Cut a large pocket into the pork chops using a sharp , thin bladed knife.Stuff the cooled apple mixture into the pork chops and secure with toothpicks if needed. Heat olive oil in a large skillet over med- high heat. Season the pork chops with salt and pepper to taste, and place in the hot skillet. Cook on each side until browned, about 3 minutes, then transfer to a baking dish. Top with remaining apple mixture, and cover the baking dish with aluminum foil.
- Bake in preheated oven until the pork is no longer pink in the center,about 40 minutes depending on the thickness of the pork chops. Uncover and bake about 10 minutes longer until the apple mixtue has lightly browned around the edges.
Nutrition Facts : Calories 539.8, Fat 35.5, SaturatedFat 9.4, Cholesterol 114.9, Sodium 105.5, Carbohydrate 20.3, Fiber 4, Sugar 13.2, Protein 35.1
PORK LOIN WITH CRANBERRY APPLE STUFFING
Provided by Robert Irvine : Food Network
Categories main-dish
Time 1h5m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F.
- Rub garlic pepper seasoning into pork loin. Heat a small amount of oil in a pan and sear all sides of meat. Roast covered in oven until fork tender, at least 35 minutes. Combine bread cubes, butter, apple juice, apples, cranberries, poultry seasoning, and salt and pepper in a bowl and mix well. Bake stuffing uncovered in oven until dry and fluffy, 35 to 40 minutes. Let pork rest before slicing. Lay slices of pork loin over stuffing and finish with any type of brown sauce.
- *Chef's Note: You could also substitute 1 cup of dried cranberries for the fresh, if you'd like, which are a little sweeter and more intense in flavor.
APPLE CRANBERRY STUFFED PORK CHOPS
These savory pork chops are stuffed with a sumptuous apple-cranberry mixture and served with an apple reduction glaze. They are excellent served with rosemary potatoes and tender whole green beans.
Provided by JNODWELL
Categories Main Dish Recipes Pork Pork Chop Recipes Stuffed
Time 1h30m
Yield 5
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a Dutch oven, melt 1 tablespoon butter over medium heat. Cook onion in butter until the onions are very soft and begin to brown. Remove from heat. Stir in apple, celery, and dried cranberries. Season with salt.
- Lay each chop flat on cutting board, and with a sharp knife held parallel to the board, cut a pocket into the pork, leaving three sides intact. Stuff each chop with apple-cranberry mixture.
- Melt remaining butter in the Dutch oven over medium heat. Pan-fry chops in butter for two minutes on each side. Cover, and bake in preheated oven for 45 minutes.
- Transfer chops from pan to a plate, and cover with foil. Place the Dutch oven back on the stovetop over medium heat. In a small bowl or measuring cup, stir together apple juice, cornstarch, and brown sugar; pour into Dutch oven. Reduce liquid volume by half, stirring frequently. Season to taste with black pepper. Serve this apple glaze over pork chops.
Nutrition Facts : Calories 313.9 calories, Carbohydrate 22 g, Cholesterol 72.8 mg, Fat 15 g, Fiber 1.3 g, Protein 22.8 g, SaturatedFat 6.7 g, Sodium 467.2 mg, Sugar 17.8 g
PORK CHOPS W/ APPLE CRANBERRY STUFFING
I only make stuffing from scratch at Thanksgiving and Christmas so I've taken to doctoring the box mixes. I put 4 chops in the instructions because those even numbers are usually what people are looking for however, at my grocery store the prepackaged thick or butterflied chops are sold in 3 packs. It's a pretty forgiving recipe though, just add another box of stuffing mix for up 6-8 chops and throw in more fruit and a larger pan. I increased the liquid by 1/4 c to allow for the onion and the fruit added to the mix.
Provided by dmac085
Categories Pork
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- If pork chops are not butterflied, slice through leaving attached at one side so it opens like a book. Season inside and out with salt and pepper to taste.
- Heat a skillet on medium high heat with 2 T oil. Place pork cut side down in the pan.
- Leave for 4-5 minutes. Turn and fold the chop shut and brown each outer side of the meat. If the edges are very thick you can also brown the edges. The meat should not be cooked all the way through, only nicely seared and browned. Remove pan from the heat and cover to keep warm.
- To start the stuffing, add the apple liquid, chicken broth, onions, apples, cranberries and the butter to a saucepan and following directions bring to a boil.
- Once liquid is boiling stir in the bread and seasoning. Fold in well making sure all bread gets moistened. Cover. Remove from heat and let stand 5-10 minutes. Fluff with a fork.
- Arrange meat with the "hinged" side down in a 9x9 baking dish or cake pan sprayed with a nonstick spray. Fill the upward facing pockets of the pork with the stuffing. If you have any stuffing left, spoon around the base of the meat.
- Cover with foil and bake for 20-30 minutes or the meat is cooked to your satisfaction.
- I still have a thing about pork and I tend to overcook it to this day. Please use your own judgment:).
Nutrition Facts : Calories 601.1, Fat 34.6, SaturatedFat 13.2, Cholesterol 106, Sodium 1018, Carbohydrate 42.7, Fiber 2.5, Sugar 11.3, Protein 28.8
SLOW-COOKER PORK CHOPS WITH CRANBERRY-CORNBREAD STUFFING
Bring the flavors of fall to your table with a pork chop dinner featuring colorful cranberries and comforting stuffing.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 4h10m
Yield 6
Number Of Ingredients 10
Steps:
- Place pork chops in large resealable food-storage plastic bag. Add seasoned salt; shake bag to coat pork.
- Spray 5- to 6-quart slow cooker with cooking spray. In cooker, mix remaining ingredients except cranberry relish. Arrange pork chops on stuffing mixture.
- Cover; cook on Low heat setting 4 to 5 hours. Serve pork and stuffing with cranberry relish.
Nutrition Facts : Calories 560, Carbohydrate 44 g, Cholesterol 125 mg, Fat 2, Fiber 3 g, Protein 39 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 1220 mg, Sugar 20 g, TransFat 0 g
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
DOUBLE-APPLE CRANBERRY-SPICED STUFFING AND PORK CHOPS SKILLET
Savor the flavors of sweet stuffing and delicious pork chops when you try our Double-Apple Cranberry-Spiced Stuffing and Pork Chops Skillet recipe.
Provided by My Food and Family
Categories Home
Time 25m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat oil in large skillet on medium heat. Add chops; cook 4 min. on each side or until done (145ºF). Transfer to plate; cover to keep warm.
- Add apples, onions, apple juice and cinnamon to skillet; mix well. Bring to boil.
- Stir in stuffing mix. Top with chops; cover. Remove from heat; let stand 5 min.
Nutrition Facts : Calories 390, Fat 8 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 55 mg, Sodium 670 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 27 g
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