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
INSTANT POT® PORK LOIN IN CRANBERRY-DIJON SAUCE
Cranberry sauce, Dijon mustard, tarragon, and onion combine to make a flavorful and easy pork loin. Serve with sweet potatoes and veggies. This recipe makes enough sauce for 2 pork loins in case you have additional meat; I just love lots of sauce.
Provided by lindsay pruitt
Categories Meat and Poultry Recipes Pork
Time 55m
Yield 4
Number Of Ingredients 9
Steps:
- Pat pork loin dry and season on all sides with salt and pepper.
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add butter and let melt. Add pork loin and cook on all sides until just a little bit of color shows, about 1 minute per side. Turn off Saute function and add cranberry sauce, sliced onion, Dijon mustard, tarragon, and dry onion mix. Gently combine and spoon some of the sauce over the pork loin.
- Close and lock the lid. Select high pressure according to manufacturers' instructions; set timer for 9 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Check internal temperature of the pork loin; an instant-read thermometer inserted into the center should read at least 180 degrees F (82 degrees C). Temperature will continue to rise slightly after the pork loin is removed from pot.
- Place on a cutting board to allow to rest for 8 to 10 minutes before cutting into thin slices.
- While pork loin is resting, select Saute function again and stir cornstarch into sauce. Whisk until sauce thickens, 2 to 5 minutes. Serve pork loin with cranberry-Dijon sauce.
Nutrition Facts : Calories 384.5 calories, Carbohydrate 49.3 g, Cholesterol 61.2 mg, Fat 12.2 g, Fiber 1.9 g, Protein 19.5 g, SaturatedFat 5.3 g, Sodium 1091.3 mg, Sugar 38.2 g
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
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.
PORK CHOPS WITH CRANBERRIES
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
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 :
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
PORK CHOPS AND RICE
Steps:
- Preheat the oven to 350 degrees F.
- In a medium skillet, melt the butter over medium-low heat. Add the rice and saute until it is light brown, about 5 minutes.
- Spread the rice in a 9- by 13- by 2-inch casserole. Sprinkle the pork chops with salt and arrange them on top of the rice. Pour the broth and 2/3 cup water over the chops. Spread the onion rings over the chops and sprinkle them with the pepper. Cover the dish with aluminum foil and bake until the pork chops are tender, about 45 minutes.
- Change the oven to broil, add a bit more broth if the rice is dry and return the dish to the oven for a couple of minutes until the pork is browned.
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