Pork Chops With Cranberries Recipes

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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

QUICK CRANBERRY PORK CHOPS



Quick Cranberry Pork Chops image

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

4 bone-in pork loin chops (1/2 inch thick and 8 ounces each)
2 tablespoons butter
1 cup chicken broth, divided
1/2 teaspoon dried rosemary, crushed
1/4 cup sliced green onions
1/4 cup dried cranberries
1/8 teaspoon pepper
3 teaspoons cornstarch
Hot cooked rice

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 :

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 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-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.

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 :

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-ORANGE GLAZED PORK CHOPS RECIPE BY TASTY



Cranberry-Orange Glazed Pork Chops Recipe by Tasty image

Looking for a hearty dinner ready in less than 30 minutes? Glazed with jewel-toned cranberry sauce and orange marmalade kicked up with ginger and red pepper flakes, these pork chops taste as good as they look. Serve with your favorite side dishes for a weeknight meal that's anything but ordinary.

Provided by Chris Salicrup

Categories     Dinner

Time 25m

Yield 4 servings

Number Of Ingredients 10

1 cup cranberry sauce
¼ cup orange marmalade
2 teaspoons extra virgin olive oil
1 teaspoon fresh ginger, grated
½ teaspoon red pepper flakes
2 teaspoons kosher salt, divided
1 teaspoon black pepper, divided
4 bones in pork chops
2 tablespoons canola oil
1 tablespoon fresh parsley, chopped, for garnish

Steps:

  • Preheat the oven to 350°F (180°C).
  • In a medium bowl, mix together the cranberry sauce, orange marmalade, olive oil, ginger, red pepper flakes, 1 teaspoon of salt, and ½ teaspoon of pepper. Set aside.
  • Season the pork chops on both sides with the remaining teaspoon of salt and ½ teaspoon of pepper.
  • Heat the canola oil in a large cast-iron skillet over medium-high heat. When the oil is shimmering, sear the pork chops in batches until golden brown on both sides, about 2 minutes per side. Sear the fat side of the pork chops until lightly browned and some of the fat has rendered, about 1 minute more.
  • Turn off the heat then arrange all of the pork chops in the pan. Spoon the cranberry mixture over the chops, spreading in an even layer.
  • Transfer the pan to the oven and bake for 5-7 minutes, or until the internal temperature reaches 140°F (60°C). Let rest for 5 minutes.
  • Transfer the pork chops to plates and garnish with the parsley. Serve with your favorite sides.
  • Enjoy!

Nutrition Facts : Calories 635 calories, Carbohydrate 35 grams, Fat 40 grams, Fiber 0 grams, Protein 35 grams, Sugar 29 grams

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 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.

BAKED CRANBERRY PORK CHOPS



Baked Cranberry Pork Chops image

A simply delicious and easy meal to prepare. My husband liked this one a lot, and gave it his rating of "a keeper".

Provided by Miss Annie

Categories     Pork

Time 55m

Yield 6 serving(s)

Number Of Ingredients 6

6 pork loin chops, thick cut
1 (8 ounce) can whole berry cranberry sauce
1 teaspoon lemon juice
1/2 teaspoon ground nutmeg
1/2 teaspoon almond extract
1 can peach halves in syrup, drained and chilled

Steps:

  • Place pork chops in a baking dish.
  • Mix cranberry sauce, lemon juice, almond extract and nutmeg and pour over pork, saving enough of the sauce to put 1 teaspoon in each of the peach halves.
  • Bake at 375 degrees F.
  • until chops are done, about 45-55 minutes.
  • Arrange pork and peach halves on a platter to serve.

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

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



Cranberry Pork Chops image

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

Provided by Boomette

Categories     Pork

Time 33m

Yield 4 serving(s)

Number Of Ingredients 11

4 pork loin chops with bone (1 1/4 lb)
1/2 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons vegetable oil
2 shallots or 1/2 onion, diced
2 garlic cloves, finely chopped
1/3 cup reduced-sodium chicken broth
1/3 cup dried cranberries
1/4 cup apple jelly
3 tablespoons cider vinegar
1 teaspoon fresh rosemary, chopped or 1/2 teaspoon dried rosemary

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.

Nutrition Facts : Calories 292.5, Fat 15.2, SaturatedFat 3.8, Cholesterol 64, Sodium 372.3, Carbohydrate 18.4, Fiber 0.7, Sugar 11.2, Protein 20.1

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

PORK CHOPS WITH APPLES & CRANBERRIES



Pork Chops With Apples & Cranberries image

A comfort food dish that is easy to make. I think that I will add more cranberries the next time I make it. Enjoy!

Provided by Sassy in da South

Categories     Pork

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 14

2 tablespoons butter
1 large onion, halved, sliced
1 tablespoon vegetable oil
4 -6 boneless pork chops, about 3/4-inch thickness
salt
pepper
1/4 cup flour
2 cups coarsely chopped apples
1 tablespoon lemon juice
1/2 cup apple cider or 1/2 cup apple juice
3 tablespoons brown sugar
1/4 teaspoon cinnamon
1 dash ground allspice
1/3 cup dried cranberries

Steps:

  • In a large skillet, heat butter over medium heat.
  • Add onions and sauté for 4 to 6 minutes, until lightly browned.
  • Remove onions to a plate and set aside.
  • Add vegetable oil to the skillet.
  • Sprinkle pork chops with salt and pepper then dredge in flour.
  • Brown the pork chops for about 2 minutes on each side.
  • Return the onions to the skillet making a layer over the chops.
  • Meanwhile, combine chopped apples with lemon juice, apple cider, brown sugar, and cinnamon.
  • Pour the apple mixture over the pork chops and onions and bring to a simmer.
  • Reduce heat to medium-low and simmer, uncovered, for 5 minutes.
  • Cover and simmer for 20 minutes.
  • Stir in cranberries and continue cooking for 2 minutes longer.

Nutrition Facts : Calories 488.4, Fat 22.2, SaturatedFat 8.7, Cholesterol 139.2, Sodium 149.1, Carbohydrate 29.8, Fiber 2.8, Sugar 18.6, Protein 41.4

PORK CHOPS WITH CRANBERRY SAUCE



Pork Chops With Cranberry Sauce image

Provided by Pierre Franey

Categories     dinner, easy, main course

Time 40m

Yield 4 servings

Number Of Ingredients 14

4 lean loin pork chops, about 1 1/2 pounds
Salt to taste if desired
Freshly ground pepper to taste
1 navel orange, about 1/2 pound
1 1/2 cups raw cranberries
2 tablespoons flour
2 tablespoons corn, peanut or vegetable oil
2 tablespoons butter
1/3 cup finely chopped onion
2 tablespoons brown sugar
2 tablespoons red-wine vinegar
1 tablespoon tomato paste
1/2 cup fresh or canned chicken broth
1 tablespoon finely chopped parsley

Steps:

  • Sprinkle the chops on both sides with salt and pepper.
  • Peel the orange and cut it crosswise into 4 slices of equal thickness. Cut each slice into 8 equal-size pieces. Put the cranberries and orange pieces into the container of a food processor or electric blender and blend well but coarsely. There should be about 1 1/2 cups.
  • Dredge the chops on both sides in flour and shake off excess.
  • Heat the oil in a heavy skillet large enough to hold the chops in one layer. When the oil is quite hot add the chops and cook until nicely brown on one side, about 8 minutes. Turn the chops and cook until browned on the other side, about 5 minutes. Reduce the heat. Cover and simmer 12 minutes.
  • Transfer the chops to a warm serving platter and pour off the fat from the skillet.
  • Add 1 tablespoon of the butter to the skillet and when it is melted add the onion. Cook, stirring, until wilted. Add the brown sugar and stir to dissolve. Add the vinegar and tomato paste and stir until blended. Add the cranberry and orange mixture and the broth. Stir to blend. Add any liquid that has accumulated around the chops. Let simmer about 1 minute. Stir in the remaining 1 tablespoon of butter. Pour the sauce over the chops and sprinkle with parsley.

Nutrition Facts : @context http, Calories 535, UnsaturatedFat 17 grams, Carbohydrate 20 grams, Fat 31 grams, Fiber 4 grams, Protein 43 grams, SaturatedFat 10 grams, Sodium 878 milligrams, Sugar 11 grams, TransFat 0 grams

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

PORK CHOPS WITH CRANBERRY SAUCE & STUFFING



Pork Chops with Cranberry Sauce & Stuffing image

Bake pork chops on a layer of sweet and sour cranberry sauce for Pork Chops with Cranberry Sauce & Stuffing! Cranberry sauce isn't only good with turkey, after all. Plus, our pork chops with cranberry sauce is prepped in just 10 minutes.

Provided by My Food and Family

Categories     Home

Time 45m

Yield 6 servings

Number Of Ingredients 3

1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1 can (16 oz.) whole berry cranberry sauce
6 boneless pork chops (1-1/2 lb.), 3/4 inch thick

Steps:

  • Heat oven to 375ºF.
  • Prepare stuffing as directed on package.
  • Spread cranberry sauce onto bottom of 13x9-inch baking dish sprayed with cooking spray; top with chops and stuffing. Cover.
  • Bake 30 to 35 min. or until chops are done (145ºF), uncovering after 25 min. Remove from oven. Let stand 3 min. before serving.

Nutrition Facts : Calories 430, Fat 13 g, SaturatedFat 3 g, TransFat 2 g, Cholesterol 65 mg, Sodium 640 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 28 g

PAN-ROASTED PORK CHOPS WITH CRANBERRIES AND RED SWISS CHARD



Pan-Roasted Pork Chops with Cranberries and Red Swiss Chard image

Categories     Leafy Green     Pork     Roast     Cranberry     Red Wine     Fall     Chard     Shallot     Gourmet

Yield Makes 4 servings

Number Of Ingredients 16

For Swiss chard
1/3 cup minced shallots (2 medium)
1 tablespoon minced garlic
2 tablespoons unsalted butter
1 lb red Swiss chard, stems and center ribs cut out and chopped together, leaves coarsely chopped separately
For pork chops
4 (1 1/4-inch-thick) rib pork chops
1 1/2 tablespoons extra-virgin olive oil
For sauce
1/3 cup minced shallots (2 medium)
1/2 cup dry red wine
1 cup fresh or thawed frozen cranberries (4 1/2 oz)
3/4 cup chicken stock or broth
3 tablespoons packed light brown sugar
1 1/2 teaspoons chopped fresh thyme or 1/2 teaspoon dried, crumbled
2 tablespoons unsalted butter

Steps:

  • Preheat oven to 400°F.
  • Prepare Swiss chard:
  • Cook shallots and garlic in butter in an ovenproof 12-inch heavy skillet over moderate heat, stirring, until golden, about 5 minutes. Add chard stems and center ribs and cook, covered, stirring occasionally, until crisp-tender, 3 to 4 minutes. Add leaves and cook, uncovered, stirring occasionally, until tender, 6 to 7 minutes. Season with salt and pepper, then transfer chard to a heavy saucepan and wipe out skillet.
  • Cook pork chops:
  • Pat chops dry and season with salt and pepper. Heat oil in skillet over moderately high heat until hot but not smoking, then brown chops, about 3 minutes per side.
  • Transfer skillet to oven and roast until an instant-read thermometer inserted horizontally 2 inches into meat registers 155°F, 7 to 9 minutes. Transfer chops with tongs to a platter, leaving fat in skillet, and cover chops loosely with foil to keep warm.
  • Make sauce:
  • Sauté shallots in fat remaining in skillet over moderately high heat, stirring, until golden, about 5 minutes. Add wine and deglaze by boiling over high heat, scraping up brown bits, until reduced by half. Add cranberries and stock and simmer, stirring occasionally, until cranberries begin to burst, about 2 minutes. Stir in brown sugar and thyme and simmer, stirring, until berries are collapsed, about 3 minutes. Remove from heat and stir in butter until incorporated, then season with salt and pepper.
  • Assemble dish:
  • While sauce is cooking, reheat chard over moderate heat, stirring. Divide among 4 plates and top with chops, then spoon sauce over.

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.

OVEN-FRIED PORK CHOPS WITH CRANBERRY APPLESAUCE



Oven-Fried Pork Chops with Cranberry Applesauce image

Enjoy dinner tonight with these zesty crumb coated baked pork chops that are served with a fruit- berry sauce mixture - ready in less than hour!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 45m

Yield 4

Number Of Ingredients 8

1 cup finely crushed cornbread stuffing mix
1/2 teaspoon peppered seasoned salt
1/4 teaspoon dried thyme leaves
2 tablespoons milk
1 egg
4 (4 to 5-oz.) boneless pork loin chops (about 1/2 inch thick)
1 cup purchased chunky or home-style applesauce
1/2 cup canned whole berry cranberry sauce

Steps:

  • Heat oven to 425°F. Spray 13x9-inch pan with nonstick cooking spray. In shallow bowl, combine crushed stuffing, seasoned salt and thyme; mix well. In another shallow bowl, combine milk and egg; beat well.
  • Dip pork chops in egg mixture; coat well with crumb mixture. Place in sprayed pan.
  • Bake at 425°F. for 30 to 35 minutes or until golden brown and no longer pink in center.
  • In small bowl, combine applesauce and cranberry sauce; mix well. Serve cranberry applesauce with pork chops.

Nutrition Facts : Calories 370, Carbohydrate 40 g, Cholesterol 120 mg, Fat 1/2, Fiber 1 g, Protein 28 g, SaturatedFat 4 g, ServingSize 1 serving, Sodium 510 mg, Sugar 24 g

CRANBERRY PORK CHOPS WITH RICE



Cranberry Pork Chops with Rice image

These pork chops make an easy, nutritious and-most important-delicious dinner! Best of all, they go together in minutes and look lovely enough to serve company. Keep the ingredients on hand for last-minute dinner guests. -Mary Bilyeu, Ann Arbor, Michigan

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 12

1/3 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon seasoned salt
1/4 teaspoon pepper
4 boneless pork loin chops (1/2 inch thick and 4 ounces each)
2 tablespoons olive oil
1 can (14 ounces) whole-berry cranberry sauce
1 tablespoon balsamic vinegar
CRANBERRY RICE:
1-3/4 cups chicken broth
2 cups instant brown rice
1/2 cup dried cranberries

Steps:

  • In a large resealable plastic bag, combine the flour, salt, seasoned salt and pepper. Add pork chops, one at a time, and shake to coat. In a large skillet, cook pork in oil over medium-high heat for 4-5 minutes on each side or until juices run clear. In a small bowl, combine cranberry sauce and vinegar; pour over chops. Bring to a boil. Reduce heat; cover and simmer for 10 minutes., Meanwhile, in a large saucepan, bring broth to a boil. Add rice and cranberries. Return to a boil. Reduce heat; cover and simmer for 5 minutes. Remove from the heat. Let stand for 5 minutes or until broth is absorbed. Serve pork chops with sauce and rice.

Nutrition Facts : Calories 636 calories, Fat 15g fat (3g saturated fat), Cholesterol 57mg cholesterol, Sodium 981mg sodium, Carbohydrate 98g carbohydrate (39g sugars, Fiber 5g fiber), Protein 27g protein.

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