Crockpot Cranberry Pork Chops Recipes Recipes Recipe For Stuffed

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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.

SLOW-COOKER PORK CHOPS WITH CRANBERRY-CORNBREAD STUFFING



Slow-Cooker Pork Chops with Cranberry-Cornbread Stuffing image

Bring the flavors of fall to your table with a pork chop dinner featuring colorful cranberries and comforting stuffing.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 4h10m

Yield 6

Number Of Ingredients 10

6 boneless pork loin chops, about 1 inch thick (about 2 1/4 lb)
2 teaspoons seasoned salt
1/2 bag (16-oz size) cornbread stuffing (3 cups)
1/2 cup sweetened dried cranberries
1/2 medium apple, chopped (1/2 cup)
1/2 medium onion, chopped (1/4 cup)
1/4 cup chopped pecans
1 cup plus 2 tablespoons water
1/4 cup butter or margarine, melted
1/2 cup cranberry relish or sauce

Steps:

  • Place pork chops in large resealable food-storage plastic bag. Add seasoned salt; shake bag to coat pork.
  • Spray 5- to 6-quart slow cooker with cooking spray. In cooker, mix remaining ingredients except cranberry relish. Arrange pork chops on stuffing mixture.
  • Cover; cook on Low heat setting 4 to 5 hours. Serve pork and stuffing with cranberry relish.

Nutrition Facts : Calories 560, Carbohydrate 44 g, Cholesterol 125 mg, Fat 2, Fiber 3 g, Protein 39 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 1220 mg, Sugar 20 g, TransFat 0 g

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 GLAZED PORK CHOPS



Cranberry Glazed Pork Chops image

This main dish is simple enough for a weeknight, but the cranberries also make it a perfect choice for a Christmas dinner. It's colorful, juicy and easy. After all, it comes together in less than 30 minutes so you're out of the kitchen and with your family at the table in no time. -Roxanna Chan, Albany, CA

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 7

4 boneless pork loin chops (5 ounces each)
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup fresh or frozen cranberries, thawed
1/3 cup water
1/3 cup sweet chili sauce
1 green onion, finely chopped

Steps:

  • Sprinkle pork chops with salt and pepper. Heat a large skillet over medium heat. Add pork chops; cook 4-6 minutes on each side or until a thermometer reads 145°. Remove from pan; keep warm., In same skillet, add cranberries, water and chili sauce. Bring to a boil; cook, uncovered, 4-6 minutes or until berries pop, stirring occasionally. Serve with pork chops; sprinkle with onion.

Nutrition Facts : Calories 248 calories, Fat 8g fat (3g saturated fat), Cholesterol 68mg cholesterol, Sodium 528mg sodium, Carbohydrate 14g carbohydrate (12g sugars, Fiber 1g fiber), Protein 28g protein.

SLOW COOKER CRANBERRY PORK



Slow Cooker Cranberry Pork image

Sweet, tangy and easy. The sauce is also good with chicken instead of pork. Try serving with rice and onion rings.

Provided by DAWN MINER

Categories     Meat and Poultry Recipes     Pork

Time 4h10m

Yield 6

Number Of Ingredients 4

1 (16 ounce) can cranberry sauce
⅓ cup French salad dressing
1 onion, sliced
1 (3 pound) boneless pork loin roast

Steps:

  • In a medium bowl, stir together the cranberry sauce, salad dressing, and onion. Place pork in a slow cooker, and cover with the sauce mixture.
  • Cover, and cook on High for 4 hours, or on Low for 8 hours. Pork is done when the internal temperature has reached 145 degrees F (63 degrees C).

Nutrition Facts : Calories 374.5 calories, Carbohydrate 32.9 g, Cholesterol 79.6 mg, Fat 15.1 g, Fiber 1.1 g, Protein 26.8 g, SaturatedFat 3.6 g, Sodium 184.1 mg, Sugar 31.2 g

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-STUFFED PORK CHOPS



Cranberry-Stuffed Pork Chops image

A moist cornbread-cranberry stuffing complements these tender chops from Loree Reininger of Polk City, Florida. The recipe can easily be doubled for company.

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 2 servings.

Number Of Ingredients 9

3 tablespoons chopped onion
1 tablespoon chopped pecans
1 small garlic clove, minced
1/2 teaspoon butter
1/4 cup corn bread stuffing mix
3 tablespoons dried cranberries
2 tablespoons hot water
2 boneless pork loin chops (5 ounces each)
4 teaspoons red currant jelly, warmed

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.

Nutrition Facts : Calories 326 calories, Fat 12g fat (4g saturated fat), Cholesterol 71mg cholesterol, Sodium 177mg sodium, Carbohydrate 26g carbohydrate (17g sugars, Fiber 1g fiber), Protein 29g protein. Diabetic Exchanges

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

APPLE CRANBERRY STUFFED PORK CHOPS



Apple Cranberry Stuffed Pork Chops image

These savory pork chops are stuffed with a sumptuous apple-cranberry mixture and served with an apple reduction glaze. They are excellent served with rosemary potatoes and tender whole green beans.

Provided by JNODWELL

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Stuffed

Time 1h30m

Yield 5

Number Of Ingredients 11

2 tablespoons butter
⅛ yellow onion, minced
1 Granny Smith apple - peeled, cored and diced
2 stalks celery ribs, finely chopped
¼ cup dried cranberries
1 teaspoon kosher salt
5 (1 inch thick) boneless pork chops
1 cup apple juice
1 tablespoon cornstarch
2 tablespoons brown sugar
1 teaspoon freshly ground black pepper

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.

Nutrition Facts : Calories 313.9 calories, Carbohydrate 22 g, Cholesterol 72.8 mg, Fat 15 g, Fiber 1.3 g, Protein 22.8 g, SaturatedFat 6.7 g, Sodium 467.2 mg, Sugar 17.8 g

CRANBERRY PORK CHOPS FOR THE CROCK POT



Cranberry Pork Chops for the Crock Pot image

This is another rediscovered recipe from the depths of my file folders, hidden for many years. I don't think I have ever made this since we don't eat much pork, but it looks delicious and I think I'll make it with the other white meat..chicken.

Provided by Geema

Categories     Pork

Time 6h15m

Yield 4 serving(s)

Number Of Ingredients 8

1/2 cup melted butter
1 tablespoon oil
24 ounces pork chops
1 cup white wine
1 cup whole berry cranberry sauce
1 small onion, chopped
1/4 cup fresh thyme, chopped
salt and pepper

Steps:

  • Lightly brown the chops in the oil in a skillet.
  • In a small bowl, combine the butter, cranberry sauce, and white wine.
  • Arrange the chops in the bottom of the stoneware in the crock pot. Sprinkle the salt and pepper, onions, and thyme over the meat.
  • Pour the sauce into the pot and cook on low for 6 hours or on high for 4.

SLOW COOKER CRANBERRY PORK



Slow Cooker Cranberry Pork image

You can put this roast in the slow cooker and then forget about it, knowing it will be moist and tender when you get home after a day of work or Christmas shopping. The fruity sauce complements the meat so well. -Joyce Turley Slaughters, Kentucky

Provided by Taste of Home

Categories     Dinner

Time 6h10m

Yield 9-12 servings.

Number Of Ingredients 11

1 boneless rolled pork loin roast (3 to 4 pounds), halved
2 tablespoons canola oil
1 can (14 ounces) whole-berry cranberry sauce
3/4 cup sugar
3/4 cup cranberry juice
1 teaspoon ground mustard
1 teaspoon pepper
1/4 teaspoon ground cloves
1/4 cup cornstarch
1/4 cup cold water
Salt to taste

Steps:

  • In a Dutch oven, brown roast in oil on all sides over medium-high heat. Transfer to a 5-qt. slow cooker. Combine the cranberry sauce, sugar, cranberry juice, mustard, pepper and cloves; pour over roast., Cover and cook on low for 6-8 hours or until the meat is tender. Remove roast and keep warm., In a saucepan, combine cornstarch, water and salt until smooth; stir in cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with roast.

Nutrition Facts :

PORK CHOPS WITH CRANBERRIES (CROCK POT)



Pork Chops With Cranberries (Crock Pot) image

Make and share this Pork Chops With Cranberries (Crock Pot) recipe from Food.com.

Provided by JillAZ

Categories     Pork

Time 5h15m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 tablespoon oil
4 -6 pork loin chops, 1-inch thick
2 leeks, cleaned and sliced, white only
2 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon black pepper
1/2 cup madeira wine or 1/2 cup orange juice
1/4 cup orange marmalade
1/2 cup dried cranberries

Steps:

  • In a large skillet, heat oil to med-hi.
  • Add 3 chops and brown on both sides. Transfer to slow cooker. Repeat with remaining chops.
  • Drain fat from the pan and reduce heat to medium.
  • Add leeks and cook until soft.
  • Add garlic, salt & pepper. Stir and cook for 1 minute. Stir in port, marmalade and cranberries and bring to a boil.
  • Pour over chops in crock pot. cover and cook on low for 5 hours or high for 2-1/2 hours.
  • Serve immediately.
  • This is good with egg noodles.

Nutrition Facts : Calories 668.2, Fat 35, SaturatedFat 10, Cholesterol 170.8, Sodium 766.8, Carbohydrate 25.8, Fiber 1.6, Sugar 16.6, Protein 52.9

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

SLOW COOKED CRANBERRY PORK CHOPS



Slow Cooked Cranberry Pork Chops image

Make and share this Slow Cooked Cranberry Pork Chops recipe from Food.com.

Provided by Shirl J 831

Categories     Pork

Time 4h5m

Yield 6 serving(s)

Number Of Ingredients 5

6 lean pork loin chops
1 (16 ounce) can jellied cranberry sauce
1/2 cup cranberry juice
1/4 cup sugar
2 tablespoons spicy brown mustard

Steps:

  • Place chops in slow cooker. Sprinkle with salt and pepper or seasoning of your choice. Combine remaining ingredients in bowl. Stir well till blended and smooth. Pour over chops. Cook on low 4-5 hours.

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