Pork Chops With Cranberry Thyme Sauce Food

INSTANT POT PORK LOIN WITH CARROTS AND ONIONS

Steps:

• Stir to combine the brown sugar, dill, paprika, 1 1/2 teaspoons salt and 1 teaspoon pepper in a small bowl. Rub the mixture all over the pork loin.
• Set a 6- or 8-quart Instant Pot® to medium saute (see Cook's Note) and add the olive oil. When the oil is hot, add the pork loin and brown all over, turning with tongs, about 4 minutes. Remove to a plate. Add the onions and carrots and season with 1/2 teaspoon salt. Cook, stirring frequently, until the vegetables begin to brown, about 4 minutes. Add the tomato paste, thyme and sage. Stir to coat the vegetables in the tomato paste. Add the wine and simmer until reduced by half, 1 to 2 minutes. Add the chicken broth and return to a simmer. Tuck the bay leaf into the sauce and nestle the pork loin in the middle (it will not be covered by liquid).
• Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 30 minutes.
• After the pressure-cook cycle is complete, follow the manufacturer's guide for natural release. After 10 minutes, being careful of any remaining steam, unlock and remove the lid. Remove the pork to a cutting board.
• Return the sauce to a simmer on the medium saute setting. Mash the butter and flour into a paste with a fork in a small bowl. Whisk into the simmering sauce and cook, whisking, until sauce is thickened, about 1 minute. Discard the bay leaf and stir in the parsley. Thinly slice the pork and serve with the sauce.

PORK CHOPS WITH CRANBERRY-THYME SAUCE

Steps:

• Melt butter in heavy medium skillet over medium heat.
• Sprinkle pork with salt and pepper.
• Sauté pork until brown and cooked through, about 5 minutes per side.
• Transfer pork to plate.
• Add wine to same skillet.
• Bring to simmer, scraping up browned bits in bottom of pan.
• Stir in remaining ingredients.
• Reduce heat to medium-low and simmer until slightly reduced, stirring occasionally, about 3 minutes.
• Season sauce to taste with salt and pepper.
• Return pork and any juices to skillet.
• Cook until heated through, about 1 minute.
• Spoon sauce over and serve.

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-THYME SAUCE -CROCK POT RECIPE

Steps:

• Lightly brown the pork chops in a skillet. In a small bowl, combine the butter, cranberry sauce and white wine.
• Arrange the pork chops in the bottom of the stoneware. Sprinkle the salt and pepper, onions and thyme over the pork chops.
• Pour the sauce into the stoneware and cook on Low for 6 to 8 hours or on High for 4 to 6 hours.

PORK CHOPS WITH CRANBERRY HORSERADISH SAUCE

Steps:

• Combine the cranberry horseradish sauce, chili sauce, sugar mustard, garlic powder and onion powder. Set aside.
• Put the flour, salt, and pepper in a bag.
• Heat a large covered skillet, add the oil.
• Shake pork cutlets in the bag with flour, one at a time, and add to the skillet.
• Brown pork on both sides, 2-3 minutes. (I barely had enough room for the 2lbs of pork cutlets - there were about 8 of them - in my 14" skillet, so you may need to do this in batches.).
• Add the sauce from step one and coat the pork with it. Cover and cook on med-low for 10 minutes.
• I served with white rice and carrots.

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.

PORK CHOPS WITH CRANBERRY SAUCE

Steps:

• Sprinkle the chops on both sides with salt and pepper.
• Peel the orange and cut it crosswise into 4 slices of equal thickness. Cut each slice into 8 equal-size pieces. Put the cranberries and orange pieces into the container of a food processor or electric blender and blend well but coarsely. There should be about 1 1/2 cups.
• Dredge the chops on both sides in flour and shake off excess.
• Heat the oil in a heavy skillet large enough to hold the chops in one layer. When the oil is quite hot add the chops and cook until nicely brown on one side, about 8 minutes. Turn the chops and cook until browned on the other side, about 5 minutes. Reduce the heat. Cover and simmer 12 minutes.
• Transfer the chops to a warm serving platter and pour off the fat from the skillet.
• Add 1 tablespoon of the butter to the skillet and when it is melted add the onion. Cook, stirring, until wilted. Add the brown sugar and stir to dissolve. Add the vinegar and tomato paste and stir until blended. Add the cranberry and orange mixture and the broth. Stir to blend. Add any liquid that has accumulated around the chops. Let simmer about 1 minute. Stir in the remaining 1 tablespoon of butter. Pour the sauce over the chops and sprinkle with parsley.

PORK CHOPS WITH THYME SAUCE

Steps:

• Saute onion in butter.
• Remove onions and keep warm.
• Combine garlic, pepper, flour, sage and thyme and press onto both sides of meat.
• Brown pork chops in pan with remaining butter, remove the chops.
• Add 1/2 cup wine to pan and bring to a boil.
• Return pork chops to pan and cover, reduce heat to a simmer for 30 minutes.
• Remove pork chops and add remaining 1/4 cup wine to pan.
• Broil over high heat until reduced to a syrupy glaze.
• Pour sauce over chops and top with onions.
• 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.

PORK CHOPS WITH CRANBERRY BEANS AND THYME

Steps:

• Working with 1 pork chop at a time, wrap a pancetta slice around the outer edge of each chop. Secure with a toothpick, season the chop with salt and pepper, and set aside.
• In a saucepan over medium heat, warm 2 Tbs. of the olive oil. Add the garlic and shallot and sauté until lightly golden, about 2 minutes. Add the stock and bring to a boil. Add the cranberry beans and thyme and simmer until the beans burst, about 10 minutes. Stir in the tomato paste and mustard, and season well with salt and pepper. Turn off the heat but leave the saucepan on the burner to keep warm.
• In a large sauté pan over medium-high heat, warm the remaining 2 Tbs. olive oil until shimmering. Add the pork chops and cook, turning once, until they are golden brown on both sides and the pancetta is crispy, 4 to 6 minutes per side. If the chops are browning too fast, reduce the heat to medium.
• Divide the warm beans among individual plates, top each portion with a pork chop and sprinkle with the parsley. Drizzle with a little olive oil and serve immediately.

PORK CHOPS WITH CRANBERRY-THYME PAN SAUCE

Steps:

• Melt butter in heavy medium skillet over medium heat. Sprinkle pork with salt and pepper. Sauté pork until brown and cooked through, about 5 minutes per side. Transfer pork to plate. Add wine to same skillet. Bring to simmer, scraping up browned bits in bottom of pan. Stir in remaining ingredients. Reduce heat to medium-low and simmer until slightly reduced, stirring occasionally, about 3 minutes. Season sauce to taste with salt and pepper. Return pork and any juices to skillet. Cook until heated through, about 1 minute. Transfer pork to plates. Spoon sauce over and serve.

PORK CHOPS WITH CRANBERRIES

Steps:

• In a large saucepan, combine sugar and 1-1/2 cups water. Cook and stir over medium heat until the sugar is dissolved. Bring to a boil; boil, uncovered, for 5 minutes. Add cranberries; cook 5 minutes longer or until the berries pop. Skim off foam if necessary. Stir in barbecue sauce and remaining water; set aside. , Season pork chops with salt and pepper. In a large skillet over medium heat, brown chops on both sides in oil; drain. Pour the cranberry sauce over chops. Cover and simmer for 35-40 minutes or until a thermometer reads 160°. Remove chops and keep warm. , Combine cornstarch and cold water until smooth; add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with pork chops.