Cranberry Pork Skillet Recipes

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.

CRANBERRY SWEET-AND-SOUR PORK

Steps:

• In a small bowl, combine cornstarch and pineapple juice until smooth. Stir in cranberry and barbecue sauces; set aside. , In a large skillet, stir-fry pork in oil until meat is no longer pink, 3 minutes. Sprinkle with salt and pepper. Remove from the pan and keep warm., Add green pepper and pineapple to pan; stir-fry for 2 minutes. Stir cornstarch mixture and add to skillet. Bring to a boil. Cook and stir until thickened, 2 minutes. Add pork; heat through. Serve with rice, noodles or wonton strips if desired. Freeze option: Place cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet, stirring occasionally and adding a little water if necessary.

CRANBERRY PORK CHOPS

Steps:

• Sprinkle pork chops with half salt and pepper. In a large skillet, heat half the oil at medium-high heat. Add pork chops and brown for about 4 minutes (flip them one time). Set aside in a plate.
• Deglaze the skillet. Heat remaining oil at medium heat. Add shallots, garlic and remaining salt and pepper, stirring from time to time, for about 2 minutes or until shallots have softened. Add remaining ingredients and cook, while stirring, for about 4 minutes or until jelly has melted and cranberries are tender.
• Put the pork chops back in the skillet with their juices and flip them to coat well. Reduce heat, cover and let simmer 8 to 10 minutes or until slightly pink inside. Set aside in a warm place. Simmer the sauce for about 1 minute or until thicken. Serve the pork chops with the sauce on it.

PORK TENDERLOIN WITH BALSAMIC-CRANBERRY SAUCE

Steps:

• Preheat oven to 450°F.
• Melt 1/2 tablespoon butter in heavy large ovenproof skillet over medium-high heat.
• Sprinkle pork with salt and pepper.
• Sear pork on all sides, about 2 minutes.
• Place skillet with pork in oven.
• Roast pork until thermometer inserted into center registers 155°F, about 10 minutes.
• Meanwhile, melt remaining 1 tablespoon butter in heavy medium skillet over medium-high heat.
• Add onion and rosemary; sauté until onion softens, about 3 minutes.
• Add broth, cranberry sauce and vinegar and whisk until cranberry sauce melts, about 2 minutes.
• Transfer pork to work surface.
• Scrape any juices from large skillet into cranberry mixture.
• Boil until sauce has reduced enough to coat spoon thickly, about 6 minutes.
• Season with salt and pepper.
• Slice pork and serve with sauce.