Roasted Cranberry Brown Sugar Pork Chops Food

ROASTED CRANBERRY BROWN SUGAR PORK CHOPS.

Steps:

• 1. Preheat the oven to 450 degrees. 2. In a small bowl, stir together 3 tablespoons brown sugar, the cayenne, cinnamon, and a large pinch of both salt and pepper. Place the pork chops on a cutting board and rub them all over with the brown sugar mixture.3. Heat the olive oil in a large skillet over high heat. When the oil shimmers, add the pork chops and sear for 2 to 4 minutes per side or until golden brown. Remove the pork chops from the skillet and set aside.4. To the skillet, slowly pour in the wine and pomegranate juice. Add the remaining 1 tablespoon brown sugar, the butter, cranberries, thyme, and rosemary. Season with salt. Bring the sauce to a boil over high heat. Reduce the heat to medium and slide the pork chops into the sauce, cook for a minute longer and remove from heat.5. Transfer the skillet to the oven and roast for 10-15 minutes or until the chops are lightly charred and the sauce thickened. Serve the chops with the pan sauce spooned over top.

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.

CRANBERRY PORK CHOPS

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.

CRANBERRY PORK CHOPS FOR THE CROCK POT

Steps:

• Lightly brown the chops in the oil in a skillet.
• In a small bowl, combine the butter, cranberry sauce, and white wine.
• Arrange the chops in the bottom of the stoneware in the crock pot. Sprinkle the salt and pepper, onions, and thyme over the meat.
• Pour the sauce into the pot and cook on low for 6 hours or on high for 4.

PORK CHOPS WITH APPLES & CRANBERRIES

Steps:

• In a large skillet, heat butter over medium heat.
• Add onions and sauté for 4 to 6 minutes, until lightly browned.
• Remove onions to a plate and set aside.
• Add vegetable oil to the skillet.
• Sprinkle pork chops with salt and pepper then dredge in flour.
• Brown the pork chops for about 2 minutes on each side.
• Return the onions to the skillet making a layer over the chops.
• Meanwhile, combine chopped apples with lemon juice, apple cider, brown sugar, and cinnamon.
• Pour the apple mixture over the pork chops and onions and bring to a simmer.
• Reduce heat to medium-low and simmer, uncovered, for 5 minutes.
• Cover and simmer for 20 minutes.
• Stir in cranberries and continue cooking for 2 minutes longer.

BROWN SUGAR GLAZED PORK

Steps:

• 1) Crush garlic, using garlic press, into medium bowl. Use knife to remove garlic from bottom of press. Stir in brown sugar and steak seasoning until well blended.
• 2) Preheat large saute pan on medium heat 2-3 minutes. Cut pork diagonally into about eight 1-inch-thick slices. Place pork slices in bowl and press into mixture. Turn and press again to lightly season both sides (wash hands).
• 3) Place 1 tablespoon of the butter in pan; swirl to coat. Add pork (wash hands); cook 5-6 minutes on each side or until well browned and internal temperature reaches 160 degrees (for medium). Use a meat thermometer to accurately ensure doneness.
• 4) Remove pork from pan. Stir in wine and remaining 1 tablespoon butter; simmer one minute, stirring continually. Serve wine sauce with pork.

EASY CRANBERRY MUSTARD PORK CHOPS

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. :)

CRANBERRY PORK CHOPS

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.