Pork Chops With Cranberry Thyme Sauce Crock Pot Recipes

CRANBERRY PORK CHOPS

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.

PORK CHOPS WITH CRANBERRY-THYME SAUCE -CROCK POT RECIPE

Steps:

• Lightly brown the pork chops in a skillet. In a small bowl, combine the butter, cranberry sauce and white wine.
• Arrange the pork chops in the bottom of the stoneware. Sprinkle the salt and pepper, onions and thyme over the pork chops.
• Pour the sauce into the stoneware and cook on Low for 6 to 8 hours or on High for 4 to 6 hours.

CRANBERRY PORK CHOPS FOR THE CROCK POT

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.

PORK CHOPS WITH CRANBERRY SAUCE & STUFFING

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.

PORK CHOPS WITH CRANBERRY-THYME PAN SAUCE

Steps:

• Melt butter in heavy medium skillet over medium heat. Sprinkle pork with salt and pepper. Sauté pork until brown and cooked through, about 5 minutes per side. Transfer pork to plate. Add wine to same skillet. Bring to simmer, scraping up browned bits in bottom of pan. Stir in remaining ingredients. Reduce heat to medium-low and simmer until slightly reduced, stirring occasionally, about 3 minutes. Season sauce to taste with salt and pepper. Return pork and any juices to skillet. Cook until heated through, about 1 minute. Transfer pork to plates. Spoon sauce over and serve.

PORK CHOPS FOR THE SLOW COOKER

Steps:

• Place pork chops in slow cooker. Combine remaining ingredients and pour over pork chops.
• Cook on Low setting for 6 hours, until internal temperature of pork has reached 145 degrees F (63 degrees C).

CRANBERRY PORK CHOPS II

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.

PORK CHOPS WITH CRANBERRY-THYME SAUCE

Steps:

• Melt butter in heavy medium skillet over medium heat.
• Sprinkle pork with salt and pepper.
• Sauté pork until brown and cooked through, about 5 minutes per side.
• Transfer pork to plate.
• Add wine to same skillet.
• Bring to simmer, scraping up browned bits in bottom of pan.
• Stir in remaining ingredients.
• Reduce heat to medium-low and simmer until slightly reduced, stirring occasionally, about 3 minutes.
• Season sauce to taste with salt and pepper.
• Return pork and any juices to skillet.
• Cook until heated through, about 1 minute.
• Spoon sauce over and serve.

EASY PORK CHOPS WITH CRANBERRY PAN SAUCE

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.

SLOW COOKER CRANBERRY PORK

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).

PORK CHOPS WITH CRANBERRIES (CROCK POT)

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.

SLOW COOKER CRANBERRY PORK

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.