Easy Cranberry Mustard Pork Chops Recipes

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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

EASY CRANBERRY MUSTARD PORK CHOPS



Easy Cranberry Mustard Pork Chops image

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

Provided by Julesong

Categories     Very Low Carbs

Time 25m

Yield 4 serving(s)

Number Of Ingredients 5

4 pork chops, with bone
5 teaspoons Dijon mustard
1/3 cup cranberry juice
1 garlic clove, minced
salt and pepper, to taste

Steps:

  • In a bowl, combine the cranberry juice, mustard, and garlic.
  • In a shallow dish (a flat-bottomed baking dish is good), place the pork chops in a single layer, then pour the cranberry mixture over and coat the chops well with the liquid.
  • Cover the dish and refrigerate it all for at least 1 hour.
  • Place a large skillet over medium-high heat and when the pan is hot* add a bit of oil (1 tablespoon should be fine).
  • Add the pork chops and marinade, cover the skillet partially, and cook for 6 to 7 minutes; turn the chops over and cook the other side for another 5 to 10 minutes (depending on the thickness of your chops), uncovered, until cooked through and juice runs clear (be careful not to overcook, though, you'll want'em juicy)
  • Season to taste with salt and pepper.
  • Makes 4 servings.
  • Note: "Hot wok, cold oil, food won't stick" is a useful quote to remember from chef Jeff Smith. :)

Nutrition Facts : Calories 355, Fat 18.2, SaturatedFat 6, Cholesterol 137.3, Sodium 180.9, Carbohydrate 3.4, Fiber 0.2, Sugar 2.6, Protein 41.5

PORK CHOPS WITH CRANBERRY MUSTARD SAUCE



Pork Chops with Cranberry Mustard Sauce image

Provided by Food Network

Categories     main-dish

Time 12h30m

Yield 4 servings

Number Of Ingredients 10

4 (6-ounce) bone-in pork loin chops
4 teaspoons Dijon mustard
1/4 cup Cranberry Mustard Sauce, recipe follows
Nonstick cooking spray
Salt and freshly ground black pepper
1 (12-ounce) package fresh or frozen cranberries, about 4 cups
1 cup water
1 cup sugar
1/2 cup chopped pecans
4 teaspoons Dijon mustard

Steps:

  • Arrange the pork chops in a single layer in a shallow dish. In a small bowl, add the mustard and cranberry sauce and stir to combine. Brush the mustard mixture evenly over both sides of the chops. Cover and refrigerate for 1 to 12 hours, turning occasionally.
  • Coat a large frying pan over medium heat with nonstick cooking spray. When the pan is hot add the chops. Partially cover and cook for 10 minutes. Uncover, turn the chops over and cook uncovered on the second side until the meat is cooked through but still juicy, 5 to 10 minutes longer. Season with salt and pepper, to taste, and transfer to a serving platter.
  • A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
  • Wash and pick over the cranberries. In a medium saucepan over medium heat, add the water and the sugar. Bring to a boil, stirring until the sugar dissolves. Add the cranberries and return to a boil. Reduce the heat and simmer until the cranberries burst, about 10 minutes. Stir in the pecans and the mustard and transfer to a small bowl. Let cool completely at room temperature, then cover and refrigerate until ready to use. The sauce will thicken as it cools.
  • Yields: 2 1/4 cups

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-MUSTARD PORK LOIN



Cranberry-Mustard Pork Loin image

"This dressed-up pork loin is so easy that you only have to spend a few minutes in the morning preparing it," notes Laura Cook of Wildwood, Missouri. "It's a family favorite because it is so tasty, and a favorite of mine because it's so fast and easy!"

Provided by Taste of Home

Categories     Dinner

Time 4h15m

Yield 8 servings.

Number Of Ingredients 7

1 boneless pork loin roast (2 pounds)
1 can (14 ounces) whole-berry cranberry sauce
1/4 cup Dijon mustard
3 tablespoons brown sugar
3 tablespoons lemon juice
1 tablespoon cornstarch
1/4 cup cold water

Steps:

  • Place roast in a 3-qt. slow cooker. Combine the cranberry sauce, mustard, brown sugar and lemon juice; pour over roast. Cover and cook on low for 4-5 hours or until meat is tender. Remove roast and keep warm. , Strain cooking juices into a 2-cup measuring cup; add enough water to measure 2 cups. In a small saucepan, combine cornstarch and cold water until smooth; stir in cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with pork.,

Nutrition Facts : Calories 255 calories, Fat 6g fat (2g saturated fat), Cholesterol 56mg cholesterol, Sodium 236mg sodium, Carbohydrate 28g carbohydrate (19g sugars, Fiber 1g fiber), Protein 22g protein.

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.

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

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