Cranberry Apple Pork Chops Recipes

CRANBERRY-APPLE PORK CHOPS

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.

CRANBERRY APPLE PORK CHOPS

Steps:

• Preheat oven to 350 F.
• Heat the shortening in a heavy skillet over medium heat - brown the pork chops on both sides.
• Place pork chops in a shallow baking dish.
• Sprinkle the chopped onion, poultry seasoning, salt, and pepper over the pork chops. Add the chicken broth.
• Cover the pan tightly with foil and bake for 30 minutes.
• Combine cranberries with the diced apple, sugar, and 1/4 cup of water. Add 2 tablespoons of chopped pecans or walnuts, if desired. Spoon the mixture over the pork chops.
• Bake 20 to 30 minutes longer, or until pork chops are tender and done.

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.

PORK CHOPS WITH CRAN-APPLE SAUCE, PARSLEY POTATOES AND SUGAR SNAP PEAS

Steps:

• Preheat a nonstick skillet over medium high heat. Drizzle chops with extra virgin olive oil, just enough to lightly coat the meat on both sides. Place the chops in a hot pan and cook 6 to 7 minutes on each side under a loose tin foil tent. The tent will reflect heat back into pan while allowing steam to escape.
• Once the chops are turned, season with seasoning blend or coarse salt and pepper, to your taste. After the chops are cooked through, remove from heat and let stand 5 minutes for juices to redistribute before serving.
• In a medium saucepan, working over medium to medium high heat, combine apples, sweetened dried cranberries, and cran-apple juice concentrate. Cook apples into a chunky sauce, about 10 minutes. Remove cran-apple sauce from heat and let it settle.
• Simmer potatoes in just enough water to cover them for 10 minutes or until fork tender. Drain and return potatoes to hot pot to dry them out. Toss potatoes with butter, parsley, and a little salt.
• Steam snap peas in 1 cup boiling water and 1 teaspoon sugar combined. Cook covered for 3 to 5 minutes and drain with slotted spoon when serving.
• Serve chops with cran-apple sauce and sides of potatoes and snap peas.

CRANBERRY APPLE PORK CHOPS WITH ROASTED BABY CARROTS AND HERBED POTATOES

Steps:

• Adjust racks to middle and upper positions and preheat oven to 450 degrees. Wash and dry all produce. Cut potatoes into ½-inch-thick wedges, like steak fries. Halve carrots lengthwise.
• Toss potatoes on a baking sheet with a large drizzle of oil, half the Harvest Spice (use all the spice for 4 servings), salt, and pepper. Toss carrots on a second baking sheet with a large drizzle of oil, salt, and pepper. Roast potatoes on upper rack and carrots on middle rack until tender, about 30 minutes for potatoes and 20-25 minutes for carrots.
• Meanwhile, pat pork dry with paper towels and season all over with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add pork and cook until browned and cooked through, 4-5 minutes per side. Turn off heat; remove from pan and set aside.
• Meanwhile, halve, core, and dice apple. Halve, peel, and dice onion. Finely chop parsley.
• Melt 1 TBSP butter in pan used for pork over medium heat. Add onion and cook until softened, 2-3 minutes. Add apple and cranberries and cook, stirring, until slightly softened, 2-3 minutes. Stir in stock concentrate, ¼ tsp cinnamon (½ tsp for 4 servings), and ⅓ cup water (½ cup for 4 servings). Simmer, stirring, until apple is tender and mixture has a thick, saucy consistency, about 4 minutes. (TIP: If mixture seems dry, stir in another splash of water.) Season with salt and pepper.
• Stir any resting juices from pork into apple mixture. Divide pork, carrots, and potatoes between plates. Top pork with apple mixture. Sprinkle everything with parsley and serve.

OVEN-FRIED PORK CHOPS WITH CRANBERRY APPLESAUCE

Steps:

• Heat oven to 425°F. Spray 13x9-inch pan with nonstick cooking spray. In shallow bowl, combine crushed stuffing, seasoned salt and thyme; mix well. In another shallow bowl, combine milk and egg; beat well.
• Dip pork chops in egg mixture; coat well with crumb mixture. Place in sprayed pan.
• Bake at 425°F. for 30 to 35 minutes or until golden brown and no longer pink in center.
• In small bowl, combine applesauce and cranberry sauce; mix well. Serve cranberry applesauce with pork chops.

CRANBERRY AND APPLE STUFFED PORK CHOPS

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.

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.

APPLE CRANBERRY STUFFED PORK CHOPS

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.

PORK CHOPS WITH APPLE-CRANBERRY SAUCE

Steps:

• Spray 10-inch nonstick skillet with cooking spray; heat over medium-high heat. Sprinkle pork chops with salt and pepper. Cook in skillet, turning once, until brown.
• Stir in 1/2 cup of the apple juice, the sherry and marjoram. Cover and cook over medium-low heat 5 minutes. Stir in cranberries and onions. Cook 3 to 5 minutes, turning pork once, until pork is slightly pink in center.
• Mix cornstarch and remaining 1/4 cup apple juice until smooth. Remove pork from skillet; cover to keep warm. Stir cornstarch mixture into skillet; cook and stir until thickened. Serve sauce over pork.

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.