Pork Chops With Cranberries And Red Cabbage Recipes

CARAWAY PORK CHOPS AND RED CABBAGE

Steps:

• Season pork chops with 1 teaspoon caraway seeds, chicken seasoning and brown sugar. In a large nonstick skillet coated with cooking spray, brown chops in oil. Remove and keep warm., Add the cabbage, apple, onion, water, vinegar, salt, bouillon granules and remaining caraway seeds to the skillet. Cover and cook over medium heat for 10 minutes, stirring occasionally., Place chops over cabbage mixture; top each with 1 tablespoon apple jelly. Cover and cook 10-12 minutes longer or until meat is tender.

PORK CHOPS WITH FRUITY RED CABBAGE

Steps:

• Heat oven to fan 200/fan 180C/gas 6. Put the potato wedges in a large roasting tray and toss in 1 tbsp of the oil. Roast for 10 mins until golden.
• Meanwhile, heat the rest of the oil in a wok or large pan and tip in the red cabbage and onion. Stir-fry for 5 mins then stir in the cranberry sauce, apple and 4 tbsp water. Cover with a lid and leave to cook for 10-15 mins, depending on how thinly you shredded the cabbage.
• Spread the mustard over the top of the chops and add to the roasting tray. Roast for another 15 mins until the chops are browned and cooked through. Season the cabbage to taste and serve with the mustardy pork chops and potato wedges.

PORK CHOPS WITH RED CABBAGE

Steps:

• In a large nonstick skillet, brown pork chops on both sides in oil. In a bowl, combine the cabbage, pineapple, parsley, dried onion, oregano, pepper and celery seed. Cut each onion half into eight wedges; place over pork chops. Top with cabbage mixture. , Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until meat juices run clear and onions are tender.

PORK CHOPS WITH RED CABBAGE

Steps:

• For Cabbage--.
• Heat oil in skillet over medium heat.
• Add cabbage, onion, apple, garlic and marjoram and cook until tender, stirring occasionally.
• Stir in balsamic vinegar.
• Season to taste with salt and pepper.
• For Pork--.
• Heat oil in another skillet over medium high heat.
• Season pork chops with salt and pepper.
• Rub with marjoram.
• Add pork chops to skillet and fry until cooked through, turning once, about 6 minutes.
• Transfer cabbage to platter.
• Place pork chops atop cabbage.
• In skillet pork chops were cooked in add chicken broth and balsamic vinegar.
• Stir with wooden spoon, scraping up any browned bits.
• Pour sauce over pork 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.

PORK CHOPS WITH RED CABBAGE

Steps:

• For cabbage:
• Heat oil in heavy large skillet over medium heat. Add cabbage, onion, garlic and marjoram and cook until cabbage and onion are tender, stirring occasionally, about 50 minutes. Stir in balsamic vinegar. Season to taste with salt and pepper. (Can be prepared up to 3 hours ahead. Cover skillet and let stand at room temperature. Bring to simmer before continuing with recipe.)
• For pork:
• Heat oil in another heavy large skillet over medium-high heat. Season pork chops with salt and pepper. Rub with marjoram. Add pork chops to skillet and fry until cooked through, turning once, about 6 minutes. Transfer cabbage to platter. Place pork chops atop cabbage. Remove skillet from heat. Add chicken broth and balsamic vinegar to skillet. Stir with wooden spoon, scraping up any browned bits from bottom of skillet. Pour sauce over pork and serve.

PORK CHOPS WITH CRANBERRIES

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.

PORK CHOPS WITH CRANBERRY RED CABBAGE

Steps:

• In a skillet, brown the chops in oil; remove and set aside. Add the water, vinegar and cabbage to the drippings; cover and cook over medium-low heat for 10 minutes., Remove from the heat; stir in the applesauce, cranberry sauce and caraway seeds. Pour into a greased 11x7-in. baking dish; top with pork chops. Cover and bake a 350° for 50-60 minutes or until pork is tender.