CRANBERRY APPLE PORK CHOPS WITH ASPARAGUS AND HERBED POTATOES
Apples, cranberries, asparagus, potatoes, onion, and parsley: that's not a shopping list for your next trip to the produce market. It's all the fruit and veg bounty that's in this recipe. So you can rest assured that your family will get their fill of their five-a-day with this dinner, plus a hearty serving of protein from the succulent, sauce-drizzled pork chops.
Provided by HelloFresh
Categories main course
Time 40m
Number Of Ingredients 14
Steps:
- Adjust racks to top and middle positions and preheat oven to 450 degrees. Wash and dry all produce. Cut potatoes into ½-inch-thick wedges. Trim woody bottom ends from asparagus.
- Toss potatoes on a baking sheet with a large drizzle of oil, half the Harvest Spice (use all the spice for 4 servings), salt, and pepper. Toss asparagus on a second baking sheet with a large drizzle of oil, salt, and pepper. Roast potatoes on top rack and asparagus on middle rack until tender and crisped, 10-12 minutes for asparagus and 30 minutes for potatoes.
- Meanwhile, pat pork dry with paper towels; season all over with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add pork and cook until browned and cooked through, 4-5 minutes per side. Turn off heat; transfer to a plate to rest.
- While pork cooks, halve, core, and dice apple into ½-inch cubes. Halve, peel, and dice onion. Chop parsley.
- Add a drizzle of olive oil and melt 1 TBSP butter in pan used for pork over medium heat. Add onion and cook until lightly browned, 3-4 minutes. Add apple and cranberries. Cook until slightly softened, 2-3 minutes. Stir in stock concentrate, ¼ tsp cinnamon (½ tsp for 4 servings), and ¼ cup water (⅓ cup for 4 servings). Cook, stirring, until apple is tender but not mushy, about 4 minutes. (TIP: Add a splash of water if mixture is dry.) Stir in any resting juices from pork. Season with salt and pepper.
- Divide potatoes, asparagus, and pork between plates. Top pork with pan sauce, making sure to include apple and cranberries. Garnish with parsley and serve.
Nutrition Facts : Calories 690 kcal, Fat 31 g, SaturatedFat 9 g, Carbohydrate 63 g, Sugar 26 g, Protein 40 g, Fiber 10 g, Cholesterol 115 mg, Sodium 360 mg
CRANBERRY PORK CHOPS
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
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-ORANGE PORK CHOPS
Have a great meal with this mouthwatering recipe from Margaret Wilson of Hemet, California. "My family loves the taste of these moist and spicy pork chops," she says. "In a pinch, I've substituted diced drained peaches for the mandarin oranges with equally delicious results."
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Sprinkle pork chops with salt and pepper. In a large skillet, brown chops in oil on both sides. , Add the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until a thermometer reads 160°.
Nutrition Facts : Calories 288 calories, Fat 12g fat (4g saturated fat), Cholesterol 82mg cholesterol, Sodium 226mg sodium, Carbohydrate 11g carbohydrate (9g sugars, Fiber 1g fiber), Protein 33g protein. Diabetic Exchanges
QUICK CRANBERRY PORK CHOPS
Dried cranberries add a touch of sweetness-and autumn appeal-to this skillet supper. Don't have pork chops on hand? Use four boneless skinless chicken bread halves instead.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, brown the pork chops in butter for 3 minutes on each side. Add 1/2 cup broth and rosemary. Reduce heat; cover and simmer for 5 minutes or until a thermometer reaches 160°. Remove chops to a serving dish and keep warm. , In the same skillet, add the onions, cranberries and pepper. In a small bowl, whisk cornstarch and remaining broth until smooth; gradually add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with pork and rice.
Nutrition Facts :
CRANBERRY PORK CHOPS
Make and share this Cranberry Pork Chops recipe from Food.com.
Provided by DrGaellon
Categories Pork
Time 1h
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 325°F Generously grease a 9x9 inch glass baking dish.
- In a bowl, mix cranberries, marmalade, cloves and ginger. 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 345, Fat 14.3, SaturatedFat 4.9, Cholesterol 75, Sodium 79.9, Carbohydrate 32.6, Fiber 1, Sugar 29.9, Protein 22.7
CRANBERRY PORK CHOPS
I can't remember where I got this, but I've been making it for a few years now. A very easy pork chop preparation. One note: the ingredients call for boneless pork chops, but the instructions say to cut the chops toward the bone. I just cut toward where I think the bone might have been. :) I sometimes use dried cranberries instead of fresh (I don't chop them if I do this) and have also used apricot or peach preserves instead of marmalade when that's what I have on hand. Enjoy!
Provided by jmelyn
Categories Pork
Time 55m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Heat oven to 325.
- Generously grease a square pan, 9x9x2 inches.
- Mix cranberries, marmalade and cloves in small bowl.
- Make a pocket in each chop by cutting into pork toward the bone (or wherever you think the bone could have been. Hah!) Fill pockets with cranberry mixture.
- Place in pan and spoon 1 tablespoon of honey over each chop.
- Bake uncovered about 45 minutes or until chops are no longer pink in center.
Nutrition Facts : Calories 407.9, Fat 12.9, SaturatedFat 4.5, Cholesterol 124, Sodium 101.5, Carbohydrate 32.7, Fiber 1, Sugar 29.9, Protein 40.1
CRANBERRY PORK CHOPS
I recommend making the effort to use cider and stock, rather than juice and broth - it really adds considerable flavor. This is another recipe with a very "fall" feeling - nice and rich, but most of the flavor comes from fruit rather than fat.
Provided by ChrisMc
Categories Pork
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Dredge pork chops in flour and pepper.
- Brown in 1/2 of the oil, and remove from heat.
- Add the remaining oil and 1 tbs of the leftover dredging flour.
- Stir in the cider, stock, sugar, orange zest, and cranberries.
- Bring the mixture to a boil, add chops, and reduce to a simmer.
- Cover and simmer 5 minutes per side or until chops are done.
- Add the scallions and serve.
Nutrition Facts : Calories 410.5, Fat 20.1, SaturatedFat 5.5, Cholesterol 124.8, Sodium 140, Carbohydrate 13.6, Fiber 1.9, Sugar 5.2, Protein 41.6
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