Cranberry Apple Stuffed 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 STUFFED PORK CHOPS RECIPE

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.

CRANBERRY AND APPLE STUFFED PORK CHOPS

Steps:

• Heat 1 tablespoon olive oil in a 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, then scrape the mixture onto a plate, and refrigerate until cold.
• Preheat oven to 350 degrees F (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 the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Season the pork chops with salt and pepper to taste, and place into the hot skillet. Cook on each side until browned, about 3 minutes, then transfer to a baking dish. Top with the 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 mixture has browned around the edges.

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.

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.

CRANBERRY PECAN STUFFED PORK CHOPS

Steps:

• Preheat oven to 350°F.
• For stuffing, heat oil in large skillet over medium heat 1 minute until hot. Add apple, onion and celery. Cook and stir 3 to 4 minutes until softened.
• Add chicken broth and cranberries; cook 3 to 4 minutes until mixture begins to bubble. Stir in stuffing mix, pecans and parsley. Remove from heat; set aside.
• For pork chops, lightly spray 9 x 13-inch baking dish with vegetable oil spray; set aside.
• Place pork chops on work surface. Cut a slit horizontally in each pork chop forming pocket. Spoon stuffing into pocket of each pork chop. Secure pork chops using toothpicks. Sprinkle with salt and pepper.
• Heat oil in large skillet over medium-high heat 1 minute until hot. Add pork chops; cook 2 to 3 minutes per side until deep golden brown.
• Transfer pork chops to baking dish. Bake 15 to 20 minutes until internal temperature reaches 155°F to 160°F on instant-read thermometer inserted in pork.
• Remove from oven to cooling rack; loosely cover with aluminum foil. Allow pork chops to cool for 8 minutes before serving.

CRANBERRY-STUFFED PORK CHOPS

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.

PORK CHOPS WITH CRANBERRY APPLE RELISH

Steps:

• 1. Combine cranberries, apples, brown sugar and water in a large saucepot.
• 2. Simmer over medium heat for 15 minutes, stirring frequently.
• 3. Stir in cinnamon and walnuts.
• 4. Cook 5 minutes.
• 5. While relish is cooking place 4-6 pork chops in a large frying pan and cook until just shy of done.
• 6. Pour cranberry-apple relish over the pork chops and simmer about 10 minutes to allow flavor to penetrate the meat.
• 7. When plating, place a pork chop on plate and spoon relish over top. Let rest for about 2 minutes. Serve.