Cranberry Sauce Pork Chops Recipe Recipes Recipe For Deviled

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CRANBERRY PORK CHOPS



Cranberry Pork Chops image

My husband and two kids rave over these moist chops. Use the mild sweet-and-sour sauce to make a gravy that can be served over mashed potatoes or rice. Then add a salad and you have a very satisfying meal that didn't keep you in the kitchen for hours. -Robin Czachor, Appleton, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 4h15m

Yield 6 servings.

Number Of Ingredients 9

1 can (14 ounces) jellied cranberry sauce
1/2 cup cranberry or apple juice
1/4 cup sugar
2 tablespoons spicy brown mustard
6 bone-in pork loin chops (8 ounces each)
2 tablespoons cornstarch
1/4 cup cold water
1/2 teaspoon salt
Dash pepper

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.

Nutrition Facts : Calories 472 calories, Fat 18g fat (7g saturated fat), Cholesterol 111mg cholesterol, Sodium 357mg sodium, Carbohydrate 38g carbohydrate (27g sugars, Fiber 1g fiber), Protein 36g protein.

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

PORK CHOPS WITH CRANBERRY BALSAMIC SAUCE



Pork Chops with Cranberry Balsamic Sauce image

Seasoned pork chops are cooked just until tender, and served with a tangy dried cranberry and vinegar sauce made special with Swanson® Chicken Stock.

Provided by Campbell's Kitchen

Categories     Trusted Brands: Recipes and Tips     Swanson®

Time 35m

Yield 4

Number Of Ingredients 7

4 boneless pork chops, 1-inch thick
Lemon pepper seasoning
2 tablespoons butter
2 cloves garlic, thinly sliced
1 ¾ cups Swanson® Chicken Stock
¼ cup balsamic vinegar
½ cup dried cranberries or dried cherries

Steps:

  • Season the pork with the lemon pepper. Cook the pork in a 10-inch nonstick skillet over medium heat for 20 minutes or until it's well browned on both sides and cooked through. Remove the pork from the skillet and keep warm.
  • Heat 1 tablespoon butter in the skillet. Add the garlic and cook until it's tender. Stir the stock, vinegar and cranberries in the skillet and heat to a boil. Cook for 10 minutes or until the sauce is slightly thickened.
  • Stir in the remaining butter. Serve the pork with the sauce.

Nutrition Facts : Calories 280.1 calories, Carbohydrate 15.7 g, Cholesterol 74.2 mg, Fat 12.7 g, Fiber 0.8 g, Protein 25.4 g, SaturatedFat 6.2 g, Sodium 359.6 mg, Sugar 12.4 g

CRANBERRY PORK CHOPS



Cranberry Pork Chops image

really good

Provided by janet s

Categories     Steaks and Chops

Number Of Ingredients 4

6-8 pork chops
1/2 c whole cranberry sauce
2 Tbsp barbeque sauce
2 Tbsp water

Steps:

  • 1. Mix cranberry sauce, barbeque sauce and water together
  • 2. Place pork chops in casserole pan. Pour the cranberry mixture over the chops.
  • 3. Bake uncovered 400 degrees for 45 minutes or until done. If it starts to brown too much cover with foil to finish baking.

PORK CHOPS WITH RASPBERRY SAUCE



Pork Chops with Raspberry Sauce image

Succulent herbed boneless pork loin chops paired with a tangy raspberry sauce ... heaven on a plate! This is a special family dish or perfect for company. I accompanied it with mashed potatoes and julienned steamed carrots. My husband can't wait to have it again.

Provided by Robin Seidel

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Boneless

Time 30m

Yield 4

Number Of Ingredients 11

½ teaspoon dried thyme, crushed
½ teaspoon dried sage, crushed
¼ teaspoon salt
¼ teaspoon pepper
4 (4 ounce) boneless pork loin chops
1 tablespoon butter
1 tablespoon olive oil
¼ cup seedless raspberry jam
2 tablespoons orange juice
2 tablespoons white wine vinegar
4 sprigs fresh thyme

Steps:

  • Preheat oven to 200 degrees F (95 degrees C). In a small bowl, combine crushed thyme, sage, salt, and pepper. Rub evenly over pork chops.
  • Melt butter and olive oil in a nonstick skillet. Cook pork chops for 4 to 5 minutes on each side, turning once. Remove from skillet and keep warm in preheated oven.
  • In the skillet, combine raspberry jam, orange juice, and vinegar. Bring to a boil, and cook for 2 to 3 minutes, or until sauce is reduced to desired consistency (sauce will thicken as it cools). Spoon sauce in a pool onto a serving plate, and top with pork chops. Garnish with sprigs of thyme.

Nutrition Facts : Calories 113.3 calories, Carbohydrate 14.9 g, Cholesterol 7.6 mg, Fat 6.3 g, Fiber 0.2 g, Protein 0.2 g, SaturatedFat 2.3 g, Sodium 166.9 mg, Sugar 13.4 g

PORK CHOPS WITH CRANBERRY DIJON SAUCE



Pork Chops with Cranberry Dijon Sauce image

Here's a rich-tasting dish with bold flavors that come together really well. Quick and special, it's a terrific choice for both family and unexpected guests. -Lisa Herring Bridges, Atlanta

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 14

1 medium apple, peeled and thinly sliced
2 tablespoons dried cranberries
2 tablespoons Dijon mustard
1 tablespoon cider vinegar
1 tablespoon honey
1 teaspoon Worcestershire sauce
1/8 teaspoon dried thyme
1/8 teaspoon rubbed sage
1/8 teaspoon dried rosemary, crushed
1/8 teaspoon pepper
Dash salt
Dash ground nutmeg
4 boneless pork loin chops (4 ounces each)
1 tablespoon butter

Steps:

  • In a small bowl, combine first 12 ingredients. In a large skillet coated with cooking spray, brown pork chops in butter. Stir in fruit mixture. Bring to a boil. Reduce heat; cover and simmer for 3-4 minutes on each side or until a thermometer reads 145°.

Nutrition Facts : Calories 229 calories, Fat 9g fat (4g saturated fat), Cholesterol 62mg cholesterol, Sodium 283mg sodium, Carbohydrate 13g carbohydrate (10g sugars, Fiber 1g fiber), Protein 22g protein. Diabetic Exchanges

PORK CHOPS WITH CRANBERRIES



Pork Chops with Cranberries image

This meal is a proven winner to fix. I never have leftovers. I farm with my dad and brother, but in my spare time I love to work in the garden, play with my beagles and make crafts.

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 8 servings.

Number Of Ingredients 9

1-1/2 cups sugar
1-3/4 cups water, divided
1 package (12 ounces) fresh or frozen cranberries
1/2 cup barbecue sauce
8 bone-in pork loin chops (1/2 to 3/4 inch thick and 8 ounces each)
Salt and pepper to taste
2 tablespoons canola oil
2 tablespoons cornstarch
1/4 cup cold water

Steps:

  • In a large saucepan, combine sugar and 1-1/2 cups water. Cook and stir over medium heat until the sugar is dissolved. Bring to a boil; boil, uncovered, for 5 minutes. Add cranberries; cook 5 minutes longer or until the berries pop. Skim off foam if necessary. Stir in barbecue sauce and remaining water; set aside. , Season pork chops with salt and pepper. In a large skillet over medium heat, brown chops on both sides in oil; drain. Pour the cranberry sauce over chops. Cover and simmer for 35-40 minutes or until a thermometer reads 160°. Remove chops and keep warm. , Combine cornstarch and cold water until smooth; add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with pork chops.

Nutrition Facts :

PORK CHOPS WITH CRANBERRY PAN SAUCE



Pork Chops with Cranberry Pan Sauce image

Moist and tender pork chops are treated to a sweet, light cranberry glaze in this weeknight-friendly entree. It's one of my husband's favorite recipes, and it's quite suitable for company, too. -Stephanie Homme, Baton Rouge, Louisiana

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 10

6 boneless pork loin chops (4 ounces each)
3/4 teaspoon salt
1/4 teaspoon coarsely ground pepper
2 teaspoons cornstarch
1 cup cranberry-apple juice
2 teaspoons honey
3/4 cup dried cranberries
1 tablespoon minced fresh tarragon
1 tablespoon minced fresh parsley
3 cups hot cooked brown rice

Steps:

  • Sprinkle pork chops with salt and pepper. In a large skillet coated with cooking spray, brown chops over medium heat, 3-5 minutes per side. Remove from pan. , In same pan, mix cornstarch, juice and honey until smooth; stir in cranberries and herbs. Bring to a boil, stirring to loosen browned bits from pan; cook until thickened and bubbly, about 2 minutes., Add chops. Reduce heat; simmer, covered, until a thermometer inserted in pork reads 145°, 4-5 minutes. Let stand 5 minutes before serving. Serve with rice.

Nutrition Facts : Calories 374 calories, Fat 8g fat (3g saturated fat), Cholesterol 55mg cholesterol, Sodium 333mg sodium, Carbohydrate 52g carbohydrate (23g sugars, Fiber 3g fiber), Protein 25g protein.

CRANBERRY-KISSED PORK CHOPS FOR 2



Cranberry-Kissed Pork Chops For 2 image

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

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 2 servings.

Number Of Ingredients 6

2 boneless pork loin chops (5 ounces each)
Dash coarsely ground pepper
2 tablespoons jellied cranberry sauce
1-1/2 teaspoons stone-ground mustard
1 tablespoon dried cranberries
2 teaspoons raspberry vinegar

Steps:

  • Sprinkle pork chops with pepper. In a large skillet coated with cooking spray, brown chops on both sides over medium-high heat. Combine cranberry sauce and mustard; spoon over chops. Reduce heat; cover and cook for 6-8 minutes or until a thermometer reads 160°. , Remove chops and keep warm. Add cranberries and vinegar to skillet, stirring to loosen browned bits from pan. Bring to a boil; cook until liquid is reduced to about 3 tablespoons. Serve with chops.

Nutrition Facts : Calories 232 calories, Fat 8g fat (3g saturated fat), Cholesterol 68mg cholesterol, Sodium 120mg sodium, Carbohydrate 11g carbohydrate (7g sugars, Fiber 1g fiber), Protein 27g protein. Diabetic Exchanges

EASY PORK CHOPS WITH CRANBERRY PAN SAUCE



Easy Pork Chops With Cranberry Pan Sauce image

This recipe might not look like much, but wait until you try it! If you can,try to use the fresh thyme in place of dryed, it really makes a difference in taste! If you want you can use chardonnay in place of the white wine, I use chardonnay and it worked out quite well. This recipe can be doubled if desired. Serve this with potato pancakes for a great meal!

Provided by Kittencalrecipezazz

Categories     Pork

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

4 -6 tablespoons butter
4 pork chops (bone in or boneless)
salt and pepper
garlic powder
2/3 cup dry white wine
1 1/4 cups cranberry sauce (can use a little more)
1/4 cup shallot, chopped
2 tablespoons chopped fresh thyme (or 1-2 teaspoons dryed thyme, rubbed between fingers to release the flavor)

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.

PORK CUTLETS WITH CRANBERRY WINE SAUCE



Pork Cutlets with Cranberry Wine Sauce image

Pork chops are browned then served in a cranberry and white wine sauce with fresh herbs. This is a quick and easy meal that is suitable for company or a weeknight dinner.

Provided by CZARDAS

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Pan Fried

Time 30m

Yield 4

Number Of Ingredients 9

1 tablespoon olive oil
4 boneless pork chops, 1/2-inch thick
salt and pepper to taste
2 cloves garlic, minced
1 ¼ cups dry white wine
1 ¼ cups whole berry cranberry sauce
1 tablespoon thinly sliced fresh sage leaves
1 tablespoon chopped fresh thyme
1 tablespoon chopped Italian flat leaf parsley

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Heat the olive oil in a large skillet over medium-high heat. Season the pork with salt and pepper. Fry in the oil until browned on each side, 2 to 3 minutes. Transfer the pork to a baking dish.
  • Bake in the preheated oven until cooked through and no longer pink in the centers, about 5 minutes. Remove from the oven.
  • Reduce the heat under the skillet to medium and add the garlic. Cook and stir just until fragrant, about 30 seconds. Stir in the wine and cranberry sauce. Simmer for a few minutes until the sauce thickens slightly, 2 to 3 minutes. Stir in sage and thyme. Return the pork to the skillet and turn to coat with the sauce. Place on plates to serve and garnish with fresh parsley.

Nutrition Facts : Calories 336.4 calories, Carbohydrate 35.3 g, Cholesterol 42.2 mg, Fat 8.8 g, Fiber 1.4 g, Protein 15.6 g, SaturatedFat 2.3 g, Sodium 87.8 mg, Sugar 22 g

PORK CHOPS WITH CRANBERRY, PORT, AND ROSEMARY SAUCE



Pork Chops with Cranberry, Port, and Rosemary Sauce image

Categories     Berry     Pork     Thanksgiving     Quick & Easy     Dinner     Cranberry     Rosemary     Port     Fall     Winter     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 6

4 1-inch-thick pork rib chops
2 3/4 teaspoons minced fresh rosemary, divided
2 tablespoons (1/4 stick) butter
3/4 cup low-salt chicken broth
3/4 cup tawny Port
1 cup leftover cranberry sauce

Steps:

  • Sprinkle pork chops with salt, pepper, and 1 teaspoon rosemary. Melt butter in heavy large skillet over medium heat until beginning to brown. Add pork chops and cook until browned and cooked through, about 5 minutes per side. Transfer to platter; cover to keep warm. Add broth, Port, and remaining 1 3/4 teaspoons rosemary to same skillet and boil until liquid is slightly reduced, about 4 minutes. Add cranberry sauce; bring to boil, then reduce heat to medium and simmer until sauce is thickened, about 7 minutes. Season sauce with salt and pepper. Spoon sauce over pork chops and serve.

BAKED CRANBERRY PORK CHOPS



Baked Cranberry Pork Chops image

Looking for a new way to jazz up pork chops? The sauce for these Baked Cranberry Pork Chops includes just three ingredients but packs a flavorful punch. For best results, mix together the sauce and marinate the pork chops overnight.

Provided by Barbara

Categories     Entree

Time 1h35m

Number Of Ingredients 4

6 pork chops, 3/4 inch thick
16 oz. jellied cranberry sauce
15 oz. French dressing
1 dry onion soup mix packet

Steps:

  • Mix together cranberry sauce, French dressing and onion soup mix.
  • Add the pork chops to the sauce, and either cook immediately or refrigerate overnight.
  • Bake uncovered in a greased baking dish for 75 to 80 minutes at 325 degrees F. Pork chops should be cooked to an internal temperature of 145 degrees F to 160 degrees F.
  • Be sure the chops are completely covered with the sauce. Baste occasionally if desired.
  • Serve over rice.

Nutrition Facts : Carbohydrate 46 g, Protein 30 g, Fat 41 g, SaturatedFat 7 g, Cholesterol 90 mg, Sodium 1362 mg, Fiber 1 g, Sugar 40 g, Calories 671 kcal, ServingSize 1 serving

STUFFED PORK CHOPS WITH CRANBERRIES



Stuffed Pork Chops with Cranberries image

Pork chops, baked or grilled, stuffed with cranberries and pine nuts, served with cranberry sauce.

Provided by POPS OHIO

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Stuffed

Time 1h

Yield 4

Number Of Ingredients 16

1 cup dried cranberries
2 cups boiling water
2 tablespoons toasted pine nuts
1 teaspoon ground cinnamon
½ teaspoon ground cloves
1 tablespoon brown sugar
4 cups chicken stock
¼ cup white wine
¼ cup red wine
¼ cup cranberry juice
1 tablespoon brown sugar
4 (1-inch thick) pork chops
salt and black pepper to taste
2 tablespoons olive oil
2 tablespoons dried cranberries
2 tablespoons toasted pine nuts

Steps:

  • To prepare the cranberry filling: Soak 1 cup dried cranberries in the boiling water for 20 minutes. Drain the cranberries, reserving 1/4 cup of the water. Place the cranberries, reserved water, 2 tablespoons pine nuts, cinnamon, cloves, and 1 tablespoon brown sugar in a food processor. Process until finely chopped; set aside.
  • Bring the chicken stock to a boil over high heat. Reduce heat to medium, and simmer until the chicken stock has reduced to half its original volume, about 15 minutes. Add the white wine, red wine, cranberry juice, and 1 tablespoon of brown sugar. Continue cooking until the sauce has reduced by half again, about 10 minutes. Keep warm.
  • Preheat an oven to 400 degrees F (200 degrees C).
  • Cut a pocket into the side of each pork chop, about 3/4 of the way through. Stuff each pork chop with the dried cranberry mixture, then season on all sides with salt and pepper to taste. Heat the olive oil in a large, ovenproof skillet over medium-high heat until it begins to smoke. Cook the pork chops on one side until golden brown, 3 to 4 minutes. Turn the pork chops over, and cook another few minutes until browned on the other side too.
  • Pour 1 cup of the sauce into the skillet and bring to a simmer. Place the skillet in the preheated oven, and bake until the pork is no longer pink in the center, 8 to 10 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
  • To serve, place each pork chop onto a warmed dinner plate, and spoon the sauce from the skillet over top. Sprinkle the pork chops with 2 tablespoons dried cranberries and 2 tablespoons toasted pine nuts for decoration. Serve with the remaining cranberry sauce.

Nutrition Facts : Calories 627.8 calories, Carbohydrate 40.3 g, Cholesterol 147.1 mg, Fat 23.7 g, Fiber 2.5 g, Protein 57.6 g, SaturatedFat 5.7 g, Sodium 1057.1 mg, Sugar 31.9 g

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