Pork Chops With Cranberry Port And Rosemary Sauce Food

SKILLET PORK CHOPS WITH PORT WINE AND CRANBERRY PAN SAUCE

Steps:

• Preheat the oven to 350 degrees Fahrenheit.
• Season the pork chops with salt and pepper to taste and the chopped rosemary.
• In a large oven proof skillet or cast iron pan, heat up the olive oil. Add the pork chops and cook each side until golden brown, about 3 to 4 minutes per side.
• Transfer the skillet to the oven and cook for about 12 to 15 minutes or until the internal temperature reaches 145 degrees Fahrenheit. (see notes)
• Remove the skillet from the oven and transfer the pork chops to a platter. Cover them loosely with aluminum foil and let them rest while you make the sauce.
• Pour off any excess fat from the skillet. Return the skillet to the stove top over medium high heat. Pour in the port and stir scraping the bottom of the pan.
• Add the cranberries and simmer for about 5 minutes or until the liquid reduces by half. Lower the heat to medium low and add the hoisin sauce. Stir and simmer for about 3 minutes. Whisk in the butter until well combined.
• Taste the sauce and adjust seasoning. (you can add extra hoisin sauce to your taste).
• Return the pork chops to the skillet and coat them with the sauce. Serve.

PORK TENDERLOIN WITH BALSAMIC-CRANBERRY SAUCE

Steps:

• Preheat oven to 450°F.
• Melt 1/2 tablespoon butter in heavy large ovenproof skillet over medium-high heat.
• Sprinkle pork with salt and pepper.
• Sear pork on all sides, about 2 minutes.
• Place skillet with pork in oven.
• Roast pork until thermometer inserted into center registers 155°F, about 10 minutes.
• Meanwhile, melt remaining 1 tablespoon butter in heavy medium skillet over medium-high heat.
• Add onion and rosemary; sauté until onion softens, about 3 minutes.
• Add broth, cranberry sauce and vinegar and whisk until cranberry sauce melts, about 2 minutes.
• Transfer pork to work surface.
• Scrape any juices from large skillet into cranberry mixture.
• Boil until sauce has reduced enough to coat spoon thickly, about 6 minutes.
• Season with salt and pepper.
• Slice pork and serve with sauce.

PORK WITH CRANBERRY-PORT SAUCE

Steps:

• Heat oven to 400°F. Rub pork on all sides with rosemary, and 1/2 teaspoon each of the salt and pepper.
• Heat 12-inch ovenproof cast-iron or nonstick skillet over medium-high heat. Add pork; cook 4 minutes, browning quickly on all sides. Place skillet in oven. Bake 15 minutes or until meat thermometer inserted in center reads 145°F. Cover loosely; let stand 3 minutes.
• Meanwhile, in 1-quart saucepan, heat wine and garlic to boiling. Cook uncovered 8 minutes or until liquid is reduced by half. Remove and discard garlic. Add cranberry sauce, and remaining 1/4 teaspoon each salt and pepper to wine in saucepan, stirring with whisk. Heat to boiling; cook 1 minute, stirring occasionally.
• Slice pork. Serve pork with sauce; sprinkle with cheese.

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.

PORK CHOPS WITH CRANBERRY, PORT AND ROSEMARY SAUCE

Steps:

• Sprinkle the pork chops with salt and pepper and 1 teaspoon rosemary. Cook the butter in a heavy large skillet over medium heat until beginning to brown.
• Add the pork chops and cook until browned and cooked through, about 5 minutes per side. Transfer to a platter and keep warm.
• Add broth, Port, dried cranberries and the remaining 1 ¾ teaspoons rosemary to same skillet. Boil until the liquid is slightly reduced, about 4 minutes.
• Add the cranberry sauce and bring to a boil, then reduce heat to medium and simmer until sauce is thickened, about 7 minutes. Season sauce to taste with salt and pepper. Spoon sauce over pork.

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 LOIN CHOPS

Steps:

• Lightly coat an unheated large nonstick skillet with nonstick cooking spray. Preheat over medium-high heat. Sprinkle all sides of the chops with salt and pepper. Add chops to hot skillet; reduce heat to medium and cook for 8 to 10 minutes or until done (160 degrees F), turning once. Remove chops from skillet; cover with foil to keep warm.
• Meanwhile, in a small bowl, combine cranberry sauce, orange juice concentrate, honey, ginger, and nutmeg. Add cranberry mixture to same skillet. Cook, uncovered, for 1 to 2 minutes or until sauce thickens slightly. Serve over pork.

BALSAMIC CRANBERRY PORK CHOPS

Steps:

• Heat the oil in a heavy skillet over medium-high heat. Pat the pork chops dry and sprinkle with a pinch of salt each. When oil is hot, add the chops and brown well on both sides. I kept turning them so they did not overbrown until they tested 165F/74C internal temp.
• Remove chops from pan and cover with foil. Lower heat to medium-low then add the onion. Cook for about 3 minutes so they're soft but not browned.
• Add the chicken stock, brown sugar, cranberries and rosemary. Stir well and cook for approximately 5 minutes or until liquid has slightly thickened.
• Remove from heat and add the butter and balsamic vinegar. Stir well and add the chops back to the pan.

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 BALSAMIC CRANBERRY SAUCE

Steps:

• Melt 1 TBS butter in a large pan over medium high heat.
• Add in pork chops and sprinkle with salt and pepper.
• Cook for about 4 minutes, then flip and cook other side an additional 4-5 minutes. Cook until the internal temperature reaches 155 degrees.
• Meanwhile, melt additional 1 TBS butter in a medium pan over medium high heat.
• Add in onion, and rosemary, and cook until the onion is soft, about 3 to 4 minutes.
• Add in chicken broth, cranberry sauce, and balsamic vinegar. Cook for about 4 minutes.
• When pork chops are done remove to serving plate, and scrape any remaining juices and pieces into the cranberry mixture.
• Cook for another 4 minutes (about 8 minutes total) until the mixture is thickened.
• Serve pork chops with cranberry sauce ladled over the top.

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.

PORK CHOPS WITH CRANBERRY, PORT, AND ROSEMARY SAUCE

Steps:

• Sprinkle pork chops with salt, pepper, and 1 teaspoon rosemary. Melt butter in heavy large skillet over medium heat until beginning to brown. Add pork chops and cook until browned and cooked through, about 5 minutes per side. Transfer to platter; cover to keep warm. Add broth, Port, and remaining 1 3/4 teaspoons rosemary to same skillet and boil until liquid is slightly reduced, about 4 minutes. Add cranberry sauce; bring to boil, then reduce heat to medium and simmer until sauce is thickened, about 7 minutes. Season sauce with salt and pepper. Spoon sauce over pork chops and serve.