Cranberry Kissed Pork Chops Recipes

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CRANBERRY PORK CHOPS II



Cranberry Pork Chops II image

Sweet cranberry pork chops simmered to perfection.

Provided by CHRISTYJ

Categories     Main Dish Recipes     Pork     Pork Chop Recipes

Time 1h10m

Yield 6

Number Of Ingredients 6

6 pork chops
2 cups fresh or frozen cranberries
¾ cup white sugar
1 teaspoon salt
¼ teaspoon ground black pepper
water as needed

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.

Nutrition Facts : Calories 229 calories, Carbohydrate 29.5 g, Cholesterol 37.1 mg, Fat 6.3 g, Fiber 1.7 g, Protein 13.9 g, SaturatedFat 2.3 g, Sodium 409.1 mg, Sugar 26.5 g

CRANBERRY-KISSED PORK CHOPS



Cranberry-Kissed Pork Chops image

"I like to serve this quick, creative entree over golden cooked noodles or fluffy white rice." Betty Nichols, Eugene, Oregon

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 6 servings.

Number Of Ingredients 6

6 boneless pork loin chops (5 ounces each)
1/4 teaspoon coarsely ground pepper
1/3 cup jellied cranberry sauce
4-1/2 teaspoons stone-ground mustard
3 tablespoons dried cranberries
2 tablespoons raspberry vinegar

Steps:

  • Sprinkle pork chops with pepper. Brown chops on both sides over medium-high heat in a large skillet coated with cooking spray. Combine cranberry sauce and mustard; spoon over chops. Reduce heat; cover and cook for 4-6 minutes or until a thermometer reads 145°. , Remove chops and let stand for 5 minutes. Add cranberries and vinegar to skillet, stirring to loosen browned bits from pan. Bring to a boil; cook until liquid is reduced to about 1/2 cup. Serve with chops.

Nutrition Facts : Calories 229 calories, Fat 8g fat (3g saturated fat), Cholesterol 68mg cholesterol, Sodium 119mg sodium, Carbohydrate 10g carbohydrate (7g sugars, Fiber 1g fiber), Protein 27g protein. Diabetic Exchanges

CRANBERRY-STUFFED PORK CHOPS



Cranberry-Stuffed Pork Chops image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 11

3 tablespoons unsalted butter
2 stalks celery, finely diced
3/4 cup chopped scallions
3/4 cup dried cranberries
2 teaspoons chopped fresh sage
4 slices potato bread, cubed (about 2 1/2 cups)
1 3/4 cups low-sodium chicken broth
2 tablespoons chopped fresh parsley
Kosher salt and freshly ground pepper
4 bone-in center-cut pork chops (about 3 pounds)
3 tablespoons heavy cream

Steps:

  • Melt 1 tablespoon butter in a large nonstick skillet over medium heat. Add the celery and scallions and cook until slightly softened, 2 minutes.
  • Add the cranberries and sage and cook 2 minutes.
  • Add the bread and cook, stirring occasionally, 2 minutes.
  • Add 1/2 cup chicken broth and the parsley and stir until the broth is absorbed, 1 minute. Season with salt and pepper; transfer to a bowl.
  • Wipe out the skillet.
  • 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.
  • Melt 1 tablespoon butter in the skillet over medium-high heat. Add the chops and cook until golden brown, 2 minutes per 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. Transfer to plates.
  • Add the remaining 3/4 cup broth and the cream to the skillet and increase the heat to medium high. Simmer, stirring, until slightly thickened, about 2 minutes.
  • Stir in the remaining 1 tablespoon butter. Season with salt and pepper.
  • Pour over the chops and serve.

Nutrition Facts : Calories 565, Fat 34 grams, SaturatedFat 16 grams, Cholesterol 168 milligrams, Sodium 328 milligrams, Carbohydrate 21 grams, Fiber 2 grams, Protein 41 grams

GRILLED PORK CHOPS FILLED WITH SUNDRIED CRANBERRIES



Grilled Pork Chops Filled with Sundried Cranberries image

Provided by Bobby Flay

Categories     main-dish

Time 2h30m

Yield 4 servings

Number Of Ingredients 22

4 pork chops, 1-inch thick
Salt and freshly pepper
Cranberry filling, recipe follows
Cranberry sauce, recipe follows
Olive oil
Dried cranberries
Toasted pine nuts
1 cup sundried cranberries
2 tablespoons pinenuts, toasted
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 tablespoon brown sugar
1 teaspoon cascabel chile powder
Salt
4 cups homemade chicken stock
1/4 cup white wine
1/4 cup red wine
1/4 cup cranberry juice
1 tablespoon brown sugar
1 teaspoon black peppercorns
1 tablespoon chipotle puree
Salt

Steps:

  • Preheat oven to 400 degrees F. Cut a pocket into the side of each pork chop going 3/4 of the way through. Season chop with salt and pepper and stuff the pocket with the cranberry filling.
  • Heat 2 tablespoons of olive oil in a medium oven-proof saute pan over high heat. Add the pork chops and sear on both sides. Add 1 cup chicken cranberry sauce. Place the pan in the oven and roast until the meat is firm to the touch, about 8 to 10 minutes. Spoon the chicken-cranberry sauce on a plate and top with pork chops. Garnish with dried cranberries and toasted pine nuts.
  • Place the cranberries in a medium bowl and cover with boiling water, let sit 30 minutes to rehydrate. Drain and reserve soaking liquid. Place cranberries and remaining ingredients in a food processor with a 1/4 cup of the soaking liquid and process until smooth. Pass through a fina strainer. Season with salt.
  • Place chicken stock in a nonreactive medium saucepan over high heat and cook until reduced to 2 cups. Add, wines, cranberry juice, brown sugar, peppercorns and chipotle puree and continue cooking until thickened to a sauce consistency. Season with salt.

PORK CHOPS WITH CRANBERRY GLAZE



Pork Chops With Cranberry Glaze image

This scrumptious recipe from the Canadian Living website is easy enough for weeknights but fancy enough to serve to guests.

Provided by Irmgard

Categories     < 30 Mins

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

4 pork loin, centre chops
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 tablespoons vegetable oil
2 shallots, finely chopped
2 garlic cloves, minced
1/3 cup chicken broth
1/3 cup dried cranberries
1/4 cup apple jelly
3 tablespoons cider vinegar
1 teaspoon fresh rosemary, chopped

Steps:

  • Sprinkle the pork chops with half of the salt and pepper.
  • In a large skillet, heat 1 tablespoon of the oil over medium-high heat.
  • Brown the pork chops, turning once, until golden.
  • Transfer to a plate and drain the fat from the pan.
  • Add the remaining oil to the pan and fry the shallots, garlic and remaining salt and pepper over medium heat, stirring occasionally, until softened, about 2 minutes.
  • Add the chicken broth, dried cranberries, apply jelly, vinegar and rosemary.
  • Stir until the jelly melts and cranberries soften, about 4 minutes.
  • Return the pork and any juices to the pan, turning to coat.
  • Reduce the heat, cover and simmer, turning once, until the juices run clear when the pork is pierced and just a hint of pink remains inside, about 5 minutes.
  • Transfer the pork to a platter and keep warm.
  • Boil the sauce until syrupy, about 1 minute.
  • Pour over the pork.

Nutrition Facts : Calories 135.5, Fat 7, SaturatedFat 0.9, Sodium 362.9, Carbohydrate 18.2, Fiber 0.7, Sugar 11.2, Protein 0.8

EASY CRANBERRY GLAZED PORK CHOPS



Easy Cranberry Glazed Pork Chops image

Make and share this Easy Cranberry Glazed Pork Chops recipe from Food.com.

Provided by Oolala

Categories     Pork

Time 1h15m

Yield 2-3 serving(s)

Number Of Ingredients 9

2 -3 pork chops, 1 inch thick
1 garlic clove, mashed
salt
pepper
1 tablespoon butter
1/2 cup apple juice
1/3 cup jellied cranberry sauce
1/2 cup applesauce
1 dash ground cloves

Steps:

  • Rub chops with garlic (I use garlic powder), and sprinkle with salt and pepper to taste.
  • Heat butter in skillet and brown chops well on both sides.
  • Add apple juice; cover and simmer for 1 hour or until pork is fork tender.
  • Place chops on a broiler pan and set aside.
  • Drain pan juices into a bowl through a strainer and stir in the cranberry sauce, apple sauce and cloves and beat with a whisk until well blended.
  • Spoon mixture over chops and broil until mixture bubbles.
  • Serve with more sauce if you like.

Nutrition Facts : Calories 538.2, Fat 24, SaturatedFat 9.7, Cholesterol 152.6, Sodium 194.2, Carbohydrate 38.2, Fiber 1.4, Sugar 23.5, Protein 41.6

CRANBERRY-ORANGE GLAZED PORK CHOPS RECIPE BY TASTY



Cranberry-Orange Glazed Pork Chops Recipe by Tasty image

Looking for a hearty dinner ready in less than 30 minutes? Glazed with jewel-toned cranberry sauce and orange marmalade kicked up with ginger and red pepper flakes, these pork chops taste as good as they look. Serve with your favorite side dishes for a weeknight meal that's anything but ordinary.

Provided by Chris Salicrup

Categories     Dinner

Time 25m

Yield 4 servings

Number Of Ingredients 10

1 cup cranberry sauce
¼ cup orange marmalade
2 teaspoons extra virgin olive oil
1 teaspoon fresh ginger, grated
½ teaspoon red pepper flakes
2 teaspoons kosher salt, divided
1 teaspoon black pepper, divided
4 bones in pork chops
2 tablespoons canola oil
1 tablespoon fresh parsley, chopped, for garnish

Steps:

  • Preheat the oven to 350°F (180°C).
  • In a medium bowl, mix together the cranberry sauce, orange marmalade, olive oil, ginger, red pepper flakes, 1 teaspoon of salt, and ½ teaspoon of pepper. Set aside.
  • Season the pork chops on both sides with the remaining teaspoon of salt and ½ teaspoon of pepper.
  • Heat the canola oil in a large cast-iron skillet over medium-high heat. When the oil is shimmering, sear the pork chops in batches until golden brown on both sides, about 2 minutes per side. Sear the fat side of the pork chops until lightly browned and some of the fat has rendered, about 1 minute more.
  • Turn off the heat then arrange all of the pork chops in the pan. Spoon the cranberry mixture over the chops, spreading in an even layer.
  • Transfer the pan to the oven and bake for 5-7 minutes, or until the internal temperature reaches 140°F (60°C). Let rest for 5 minutes.
  • Transfer the pork chops to plates and garnish with the parsley. Serve with your favorite sides.
  • Enjoy!

Nutrition Facts : Calories 635 calories, Carbohydrate 35 grams, Fat 40 grams, Fiber 0 grams, Protein 35 grams, Sugar 29 grams

CRANBERRY PORK CHOPS I



Cranberry Pork Chops I image

Sweet orange marmalade enhances the flavor of the tart cranberries in this wonderful dish. For a more intense flavor, use 1/4 cup dried cranberries or cherries instead of fresh or frozen cranberries and do not chop.

Provided by CALLA212

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Baked

Time 1h

Yield 2

Number Of Ingredients 6

⅓ cup fresh or frozen cranberries, chopped
2 tablespoons orange marmalade
⅛ teaspoon ground cloves
2 pork chops
salt and pepper to taste
2 tablespoons honey

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Generously grease a 9x9 inch glass baking dish.
  • In a bowl, mix cranberries, marmalade, and cloves. Make a pocket in each pork chop by cutting into pork toward the bone; fill pockets with cranberry mixture.
  • Place the pork chops in prepared baking pan. Season with salt and pepper to taste. Spoon 1 tablespoon honey over each chop. Bake uncovered about 45 minutes or until pork is no longer pink in the center.

Nutrition Facts : Calories 297 calories, Carbohydrate 32.9 g, Cholesterol 75.7 mg, Fat 7.9 g, Fiber 1.1 g, Protein 24.6 g, SaturatedFat 2.8 g, Sodium 67 mg, Sugar 30 g

CRANBERRY PORK CHOPS



Cranberry Pork Chops image

Bake a better chop! Stuff boneless pork chops with cranberries sweetened with orange marmalade for a taste you'll crave.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 55m

Yield 2

Number Of Ingredients 5

1/3 cup fresh or frozen (thawed) cranberries, coarsely chopped
2 tablespoons orange marmalade
1/8 teaspoon ground cloves
2 pork loin chops, about 3/4 inch thick
2 tablespoons honey

Steps:

  • Heat oven to 325°F. Generously grease square pan, 9x9x2 inches.
  • Mix cranberries, marmalade and cloves. Make a pocket in each pork chop by cutting into pork toward the bone; fill pockets with cranberry mixture. Place pork in pan. Spoon 1 tablespoon honey over each chop.
  • Bake uncovered about 45 minutes or until pork is no longer pink in center.

Nutrition Facts : Calories 290, Carbohydrate 33 g, Cholesterol 65 mg, Fiber 1 g, Protein 23 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 50 mg

PORK CHOPS WITH CRANBERRY SAUCE



Pork Chops With Cranberry Sauce image

Provided by Pierre Franey

Categories     dinner, easy, main course

Time 40m

Yield 4 servings

Number Of Ingredients 14

4 lean loin pork chops, about 1 1/2 pounds
Salt to taste if desired
Freshly ground pepper to taste
1 navel orange, about 1/2 pound
1 1/2 cups raw cranberries
2 tablespoons flour
2 tablespoons corn, peanut or vegetable oil
2 tablespoons butter
1/3 cup finely chopped onion
2 tablespoons brown sugar
2 tablespoons red-wine vinegar
1 tablespoon tomato paste
1/2 cup fresh or canned chicken broth
1 tablespoon finely chopped parsley

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.

Nutrition Facts : @context http, Calories 535, UnsaturatedFat 17 grams, Carbohydrate 20 grams, Fat 31 grams, Fiber 4 grams, Protein 43 grams, SaturatedFat 10 grams, Sodium 878 milligrams, Sugar 11 grams, TransFat 0 grams

HOLIDAY CRANBERRY PORK CHOPS



Holiday Cranberry Pork Chops image

Family and guests will really enjoy the tender chops with the sweet-tart sauce. The sauce also makes a tasty topping for chicken.-Tina Lust, Nevada, Ohio

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 5

4 boneless pork loin chops (6 ounces each)
1 tablespoon canola oil
1 can (14 ounces) whole-berry cranberry sauce
1 cup French salad dressing
4 teaspoons onion soup mix

Steps:

  • In a large skillet, cook pork chops in oil for 12-15 minutes on each side or a thermometer reads 160°. , Meanwhile, in a microwave-safe bowl, combine the cranberry sauce, salad dressing and soup mix. Cover and microwave on high 1-1/2 to 2 minutes or until heated through. Serve with pork chops.

Nutrition Facts : Calories 523 calories, Fat 31g fat (7g saturated fat), Cholesterol 20mg cholesterol, Sodium 1097mg sodium, Carbohydrate 54g carbohydrate (38g sugars, Fiber 2g fiber), Protein 9g protein.

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