Sticky Pork With Cranberries Recipes

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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

CRANBERRY SWEET-AND-SOUR PORK



Cranberry Sweet-and-Sour Pork image

This fresh take on a beloved Asian-style dish is sure to cause a stir at the dinner table. -Gert Snyder, West Montrose, Ontario

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 6 servings.

Number Of Ingredients 11

1 tablespoon cornstarch
1/2 cup unsweetened pineapple juice
1 cup whole-berry cranberry sauce
1/2 cup barbecue sauce
1-1/2 pounds pork tenderloin, cut into 1/2-inch cubes
1 tablespoon canola oil
1/2 teaspoon salt
1/4 teaspoon pepper
1 medium green pepper, cut into strips
3/4 cup pineapple tidbits
Optional: Hot cooked rice, chow mein noodles or crispy wonton strips

Steps:

  • In a small bowl, combine cornstarch and pineapple juice until smooth. Stir in cranberry and barbecue sauces; set aside. , In a large skillet, stir-fry pork in oil until meat is no longer pink, 3 minutes. Sprinkle with salt and pepper. Remove from the pan and keep warm., Add green pepper and pineapple to pan; stir-fry for 2 minutes. Stir cornstarch mixture and add to skillet. Bring to a boil. Cook and stir until thickened, 2 minutes. Add pork; heat through. Serve with rice, noodles or wonton strips if desired. Freeze option: Place cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet, stirring occasionally and adding a little water if necessary.

Nutrition Facts : Calories 268 calories, Fat 7g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 444mg sodium, Carbohydrate 28g carbohydrate (19g sugars, Fiber 1g fiber), Protein 23g protein.

CRANBERRY PORK



Cranberry Pork image

This simple combination of wine, cranberry sauce, and ginger is warming and festive. This super-easy recipe is quick and yummy for the holidays. A perfect way to use up that leftover cranberry sauce.

Provided by ellemenohpe

Categories     Meat and Poultry Recipes     Pork

Time 25m

Yield 4

Number Of Ingredients 5

4 boneless pork cutlets
1 ½ cups red wine
½ cup whole berry cranberry sauce
1 teaspoon salt
¼ teaspoon finely grated ginger

Steps:

  • Heat a large skillet over medium-low heat. Place pork cutlets in skillet and pour red wine around cutlets. Cook cutlets in red wine until hot and wine begins to reduce, about 5 minutes. Transfer pork to a plate.
  • Stir cranberry sauce into red wine, increase heat to medium-high, and cook, stirring constantly, until hot and slightly reduces, about 5 minutes. Stir salt and ginger into cranberry mixture, return pork to skillet, and cook until pork reaches desired doneness, about 5 minutes.

Nutrition Facts : Calories 332.2 calories, Carbohydrate 15.3 g, Cholesterol 63 mg, Fat 12 g, Fiber 0.5 g, Protein 23.5 g, SaturatedFat 4.3 g, Sodium 636.8 mg, Sugar 9 g

STICKY PORK WITH CRANBERRIES



Sticky pork with cranberries image

Use up leftover Christmas cranberry sauce in this quick pork braise, lovely with a dollop of mash

Provided by Good Food team

Categories     Dinner, Main course

Time 40m

Number Of Ingredients 7

1 tbsp plain flour
500g pork tenderloin , sliced into steaks
1 tbsp oil
2 red onions , cut into wedges
400ml chicken stock
4 tbsp cranberry sauce
1 tbsp honey

Steps:

  • Season the flour and dust the pork slices. Heat the oil in a large frying pan, then cook the pork for 3-4 mins each side until browned and cooked through. Transfer to a plate and set aside.
  • Add the red onion wedges to the pan and fry for 5-8 mins until soft and starting to turn golden. Stir in the stock, cranberry sauce and honey and simmer for 10 mins. Return the pork with any resting juices and gently cook for 1-2 mins until hot through. Serve with some mash or jacket potatoes and vegetables.

Nutrition Facts : Calories 281 calories, Fat 11 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 11 grams sugar, Fiber 1 grams fiber, Protein 31 grams protein, Sodium 0.43 milligram of sodium

CRANBERRY PORK SKILLET



Cranberry Pork Skillet image

"Looking for something new to do with pork, I decided to give it an international flavor," says Brenda Webb of Corpus Christi, Texas. "My love of Mexican and Chinese cuisines influenced this dish."

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 6 servings.

Number Of Ingredients 16

1 tablespoon lime juice
2 medium apples, peeled and cut into 1/2-inch cubes
1-1/2 pounds pork tenderloin, cut into 1-inch pieces
2 tablespoons canola oil, divided
2 to 3 jalapeno peppers, seeded and chopped
1 small onion, chopped
1 garlic clove, minced
1 cup chopped fresh or frozen cranberries
1 can (8 ounces) sliced water chestnuts, drained
1/2 cup unsweetened apple juice
1/4 cup packed brown sugar
1 teaspoon ground cumin
1 teaspoon grated lime zest
1/2 teaspoon salt
1/8 teaspoon pepper
2 tablespoons chopped green onion

Steps:

  • In a bowl, toss lime juice with apples; set aside. In a large nonstick skillet, brown pork in 1 tablespoon oil. Remove and keep warm. Saute jalapenos, onion and garlic in remaining oil until tender. Add the cranberries, water chestnuts, apple juice, brown sugar, cumin, lime zest, salt, pepper and apples. Cook and stir over medium heat for 5-7 minutes., Return pork to the pan. Reduce heat; cover and cook until fruit is tender and meat juices run clear. Garnish with green onion.

Nutrition Facts :

SAUCY PORK CHOPS WITH CRANBERRIES FOR THE CROCK POT!



Saucy Pork Chops With Cranberries for the Crock Pot! image

I found this in a cookbook I took out from the library (title forgotten). This sounds delicious! You can also substitute a boneless pork shoulder butt roast (3 lbs) for the pork chops. Brown the roast on all sides and then proceed as directed. Haven't tried yet.

Provided by Shannon 24

Categories     Pork

Time 5h20m

Yield 6 serving(s)

Number Of Ingredients 9

1 tablespoon vegetable oil
4 -6 pork chops (1 inch thick)
2 leeks, white part only, cleaned and thinly sliced
2 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon cracked black peppercorns
1/2 cup madeira wine or 1/2 cup orange juice
1/4 cup orange marmalade
1/2 cup dried cranberries

Steps:

  • In a nonstick skillet, heat oil over medium-high heat. Brown pork chops on both sides and transfer to slow cooker. Drain fat from pan.
  • Reduce heat to medium. Add leeks and cook, stirring, until softened. Add garlic, salt and peppercorns. Cook, stirring for 1 minute. Stir in port, marmalade and cranberries and bring to a boil.
  • Pour mixture over pork. Cover and cook on low for 5 hours or on high for 2 1/2 hours, until pork is tender and just a hint of pink remains. Serve immediately.
  • Enjoy!

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