CRANBERRY-STUFFED PORK CHOPS
A moist cornbread-cranberry stuffing complements these tender chops from Loree Reininger of Polk City, Florida. The recipe can easily be doubled for company.
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- In a small nonstick skillet coated with cooking spray, saute the onion, pecans and garlic in butter until onion is tender. Stir in the stuffing mix, cranberries and water. Remove from the heat., Carefully cut a pocket in each pork chop; stuff with cranberry mixture. Place on a baking sheet coated with cooking spray. Bake at 350° for 22-28 minutes or until a thermometer reads 160°. Brush with jelly.
Nutrition Facts : Calories 326 calories, Fat 12g fat (4g saturated fat), Cholesterol 71mg cholesterol, Sodium 177mg sodium, Carbohydrate 26g carbohydrate (17g sugars, Fiber 1g fiber), Protein 29g protein. Diabetic Exchanges
BAKED CRANBERRY PORK CHOPS
Looking for a new way to jazz up pork chops? The sauce for these Baked Cranberry Pork Chops includes just three ingredients but packs a flavorful punch. For best results, mix together the sauce and marinate the pork chops overnight.
Provided by Barbara
Categories Entree
Time 1h35m
Number Of Ingredients 4
Steps:
- Mix together cranberry sauce, French dressing and onion soup mix.
- Add the pork chops to the sauce, and either cook immediately or refrigerate overnight.
- Bake uncovered in a greased baking dish for 75 to 80 minutes at 325 degrees F. Pork chops should be cooked to an internal temperature of 145 degrees F to 160 degrees F.
- Be sure the chops are completely covered with the sauce. Baste occasionally if desired.
- Serve over rice.
Nutrition Facts : Carbohydrate 46 g, Protein 30 g, Fat 41 g, SaturatedFat 7 g, Cholesterol 90 mg, Sodium 1362 mg, Fiber 1 g, Sugar 40 g, Calories 671 kcal, ServingSize 1 serving
CRANBERRY-STUFFED PORK CHOPS
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 11
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.
CRANBERRY PORK CHOPS II
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
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
PORK CHOPS WITH CRANBERRY SAUCE & STUFFING
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
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
STUFFED PORK CHOPS WITH CRANBERRIES
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
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, STUFFING & PORK CHOP SKILLET
You're just 20 minutes away from serving up this easy and delicious pork chop skillet dish, made with whole berry cranberry sauce and stuffing.
Provided by My Food and Family
Categories Home
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Spread mustard onto both sides of chops. Sprinkle with thyme; press gently into mustard to secure.
- Heat dressing in large nonstick skillet on medium heat. Add chops; cook 2 to 3 min. on each side or until browned on both sides. Remove from skillet; cover to keep warm.
- Add cranberry sauce and ham to skillet; mix well. Top with chops. Bring sauce to boil; simmer on medium-low heat 10 min. or until chops are done (145ºF) and sauce is thickened. Meanwhile, prepare stuffing as directed on package.
- Remove chops from skillet. Let stand 3 min. before serving with cranberry sauce and stuffing.
Nutrition Facts : Calories 630, Fat 20 g, SaturatedFat 4.5 g, TransFat 3 g, Cholesterol 70 mg, Sodium 1290 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 32 g
SKILLET PORK CHOPS AND STUFFING
Complete with green beans and stuffing (and ready in just 20 minutes), these skillet pork chops are just like Grandma's! (Maybe even better.)
Provided by My Food and Family
Categories Home
Time 20m
Yield Makes 6 servings.
Number Of Ingredients 5
Steps:
- Melt 2 Tbsp. of the butter in large nonstick skillet on medium-high heat. Add chops; cook 4 min. on each side or until cooked through (160°F). Remove from skillet; cover to keep warm.
- Add beans, water and remaining 2 Tbsp. butter to skillet. Bring to boil, stirring occasionally.
- Stir in stuffing mix just to moisten. Top with the chops; cover. Reduce heat to low. Cook 5 min. or until heated through.
Nutrition Facts : Calories 320, Fat 13 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 75 mg, Sodium 650 mg, Carbohydrate 25 g, Fiber 3 g, Sugar 4 g, Protein 26 g
CRANBERRY PECAN STUFFED PORK CHOPS
Put a fresh spin on the classic pork chop recipe with a rich stuffing of onions, cranberries and chopped pecan.
Provided by Fisher Nuts
Categories Pork
Time 20m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F.
- For stuffing, heat oil in large skillet over medium heat 1 minute until hot. Add apple, onion and celery. Cook and stir 3 to 4 minutes until softened.
- Add chicken broth and cranberries; cook 3 to 4 minutes until mixture begins to bubble. Stir in stuffing mix, pecans and parsley. Remove from heat; set aside.
- For pork chops, lightly spray 9 x 13-inch baking dish with vegetable oil spray; set aside.
- Place pork chops on work surface. Cut a slit horizontally in each pork chop forming pocket. Spoon stuffing into pocket of each pork chop. Secure pork chops using toothpicks. Sprinkle with salt and pepper.
- Heat oil in large skillet over medium-high heat 1 minute until hot. Add pork chops; cook 2 to 3 minutes per side until deep golden brown.
- Transfer pork chops to baking dish. Bake 15 to 20 minutes until internal temperature reaches 155°F to 160°F on instant-read thermometer inserted in pork.
- Remove from oven to cooling rack; loosely cover with aluminum foil. Allow pork chops to cool for 8 minutes before serving.
Nutrition Facts : Calories 624.5, Fat 30.9, SaturatedFat 10.1, Cholesterol 151.8, Sodium 969.7, Carbohydrate 26.8, Fiber 1.9, Sugar 5.7, Protein 56.5
DOUBLE-APPLE CRANBERRY-SPICED STUFFING AND PORK CHOPS SKILLET
Savor the flavors of sweet stuffing and delicious pork chops when you try our Double-Apple Cranberry-Spiced Stuffing and Pork Chops Skillet recipe.
Provided by My Food and Family
Categories Home
Time 25m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat oil in large skillet on medium heat. Add chops; cook 4 min. on each side or until done (145ºF). Transfer to plate; cover to keep warm.
- Add apples, onions, apple juice and cinnamon to skillet; mix well. Bring to boil.
- Stir in stuffing mix. Top with chops; cover. Remove from heat; let stand 5 min.
Nutrition Facts : Calories 390, Fat 8 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 55 mg, Sodium 670 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 27 g
CRANBERRY PORK CHOPS WITH CORNBREAD STUFFING
Meet your new favorite pork chop recipe, made with chopped ham, cranberry sauce and cornbread stuffing.
Provided by My Food and Family
Categories Home
Time 25m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Spread mustard onto both sides of chops. Sprinkle with rosemary; press gently into mustard to secure.
- Heat dressing in large nonstick skillet on medium heat. Add chops; cook 2 to 3 min. on each side or until browned on both sides. Remove from skillet; cover to keep warm.
- Add cranberry sauce and ham to skillet; mix well. Top with chops. Bring sauce to boil; simmer on medium-low heat 10 min. or until chops are done (145ºF) and sauce is thickened. Meanwhile, prepare stuffing as directed on package
- Remove chops from skillet. Let stand 3 min. before serving with cranberry sauce and stuffing.
Nutrition Facts : Calories 620, Fat 20 g, SaturatedFat 4.5 g, TransFat 3 g, Cholesterol 65 mg, Sodium 1250 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 32 g
PORK CHOPS W/ APPLE CRANBERRY STUFFING
I only make stuffing from scratch at Thanksgiving and Christmas so I've taken to doctoring the box mixes. I put 4 chops in the instructions because those even numbers are usually what people are looking for however, at my grocery store the prepackaged thick or butterflied chops are sold in 3 packs. It's a pretty forgiving recipe though, just add another box of stuffing mix for up 6-8 chops and throw in more fruit and a larger pan. I increased the liquid by 1/4 c to allow for the onion and the fruit added to the mix.
Provided by dmac085
Categories Pork
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- If pork chops are not butterflied, slice through leaving attached at one side so it opens like a book. Season inside and out with salt and pepper to taste.
- Heat a skillet on medium high heat with 2 T oil. Place pork cut side down in the pan.
- Leave for 4-5 minutes. Turn and fold the chop shut and brown each outer side of the meat. If the edges are very thick you can also brown the edges. The meat should not be cooked all the way through, only nicely seared and browned. Remove pan from the heat and cover to keep warm.
- To start the stuffing, add the apple liquid, chicken broth, onions, apples, cranberries and the butter to a saucepan and following directions bring to a boil.
- Once liquid is boiling stir in the bread and seasoning. Fold in well making sure all bread gets moistened. Cover. Remove from heat and let stand 5-10 minutes. Fluff with a fork.
- Arrange meat with the "hinged" side down in a 9x9 baking dish or cake pan sprayed with a nonstick spray. Fill the upward facing pockets of the pork with the stuffing. If you have any stuffing left, spoon around the base of the meat.
- Cover with foil and bake for 20-30 minutes or the meat is cooked to your satisfaction.
- I still have a thing about pork and I tend to overcook it to this day. Please use your own judgment:).
Nutrition Facts : Calories 601.1, Fat 34.6, SaturatedFat 13.2, Cholesterol 106, Sodium 1018, Carbohydrate 42.7, Fiber 2.5, Sugar 11.3, Protein 28.8
PORK CHOPS WITH CRANBERRY AND CORNBREAD STUFFING
A chopped ham and cranberry sauce is only one half of the deliciousness in this pork chop recipe. The other half? Cornbread stuffing.
Provided by My Food and Family
Categories Home
Time 25m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Spread mustard onto both sides of chops. Sprinkle with rosemary; press gently into mustard to secure.
- Heat dressing in large nonstick skillet on medium heat. Add chops; cook 2 to 3 min. on each side or until browned on both sides. Remove from skillet; cover to keep warm.
- Add cranberry sauce and ham to skillet; mix well. Top with chops. Bring sauce to boil; simmer on medium-low heat 10 min. or until chops are done (145ºF) and sauce is thickened. Meanwhile, prepare stuffing as directed on package.
- Remove chops from skillet. Let stand 3 min. before serving with cranberry sauce and stuffing.
Nutrition Facts : Calories 630, Fat 21 g, SaturatedFat 4.5 g, TransFat 3 g, Cholesterol 65 mg, Sodium 1260 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 32 g
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