Easy Pork Chop Sauté With Cranberries Recipes
EASY PORK CHOP SAUTE WITH CRANBERRIES
Cranberries can be momentary pleasures, just around for late autumn - that is, unless you think to stock ahead. Buy a packet or two for the freezer so you can make this quick supper all year long. (Or out of season, look for frozen whole cranberries in the freezer case of your local market.) Recipe by Nancy Baggett for EatingWell
Categories Dinner
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Mix thyme and 1/8 teaspoon each salt and pepper in a small bowl. Sprinkle both sides of pork chops with the thyme mixture.
- Stir cranberry juice and 2 1/2 tablespoons honey in a 1-cup glass measure until well blended.
- Heat oil in a large nonstick skillet over medium-high heat until hot but not smoking. Add the chops and cook until browned on both sides, 2 to 3 minutes per side. Push the chops to one side of the pan, add onion to the empty half and cook, stirring, until the onion is soft and beginning to brown, 1 to 2 minutes. Pour half the juice mixture into the pan. Add cranberries. Reduce heat to medium and cook, turning the chops occasionally, until cooked through, 2 to 4 minutes. Transfer the chops to a serving plate and tent with foil to keep warm. Add the remaining juice mixture to the pan. Increase heat to high and cook until the mixtures reduces to form a syrupy sauce, about 2 minutes. Season with the remaining 1/8 teaspoon salt and pepper and up to an additional 1/2 tablespoon honey to taste. Spoon the sauce over the chops.
Nutrition Facts : Calories 301 calories, Fat 10 g, SaturatedFat 3 g, Cholesterol 81 mg, Carbohydrate 21 g, Protein 30 g, Sodium 207 mg, Sugar 17 g
EASY PORK CHOP SAUTE WITH CRANBERRIES
Cranberries can be momentary pleasures, just around for late autumn - that is, unless you think to stock ahead. Buy a packet or two for the freezer so you can make this quick supper all year long. (Or out of season, look for frozen whole cranberries in the freezer case of your local market.)
Provided by Annacia
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Mix thyme and 1/8 teaspoon each salt and pepper in a small bowl. Sprinkle both sides of pork chops with the thyme mixture.
- Stir cranberry juice and 2 1/2 tablespoons honey in a 1-cup glass measure until well blended.
- Heat oil in a large nonstick skillet over medium-high heat until hot but not smoking.
- Add the chops and cook until browned on both sides, 2 to 3 minutes per side.
- Push the chops to one side of the pan, add onion to the empty half and cook, stirring, until the onion is soft and beginning to brown, 1 to 2 minutes. Pour half the juice mixture into the pan.
- Add cranberries.
- Reduce heat to medium and cook, turning the chops occasionally, until cooked through, 2 to 4 minutes.
- Transfer the chops to a serving plate and tent with foil to keep warm. Add the remaining juice mixture to the pan.
- Increase heat to high and cook until the mixtures reduces to form a syrupy sauce, about 2 minutes.
- Season with the remaining 1/8 teaspoon salt and pepper and up to an additional 1/2 tablespoon honey to taste.
- Spoon the sauce over the chops.
- *Tip.
- Tip: To make quick work of chopping cranberries, place whole berries in a food processor and pulse a few times until the berries are coarsely chopped.
Nutrition Facts : Calories 385.2, Fat 15.2, SaturatedFat 4.7, Cholesterol 124, Sodium 236.4, Carbohydrate 20.6, Fiber 1.4, Sugar 17.2, Protein 40.1
EASY PORK CHOP SAUTÉ WITH CRANBERRIES
Number Of Ingredients 9
Steps:
- Directions 1. Mix thyme and 1/8 teaspoon each salt and pepper in a small bowl. Sprinkle both sides of pork chops with the thyme mixture. 2. Stir cranberry juice and 2 1/2 tablespoons honey in a 1-cup glass measure until well blended. 3. Heat oil in a large nonstick skillet over medium-high heat until hot but not smoking. Add the chops and cook until browned on both sides, 2 to 3 minutes per side. Push the chops to one side of the pan, add onion to the empty half, and cook, stirring, until the onion is soft and beginning to brown, 1 to 2 minutes. Pour half the juice mixture into the pan. Add cranberries. Reduce heat to medium and cook, turning the chops occasionally, until cooked through, 2 to 4 minutes. Transfer the chops to a serving plate and tent with foil to keep warm. Add the remaining juice mixture to the pan. Increase heat to high and cook until the mixtures reduces to form a syrupy sauce, about 2 minutes. Season with the remaining 1/8 teaspoon salt and pepper and up to an additional 1/2 tablespoon honey to taste. Spoon the sauce over the chops.
EASY PORK CHOPS WITH CRANBERRY PAN SAUCE
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
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.
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