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.
PORK CHOPS WITH CORNBREAD STUFFING
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F. Combine the parsley, scallions, jalapeno, cornbread, egg, 1/2 teaspoon salt and a few grinds of pepper in a bowl. Cut a deep 2-inch-wide pocket into the side of each pork chop. Stuff the cornbread mixture into the pockets.
- Heat the vegetable oil in a large skillet over medium-high heat. Season the pork with salt and pepper. Add to the skillet in batches and cook until golden brown, about 2 minutes per side. Transfer to a rimmed baking sheet; reserve the skillet. Bake until cooked through, 8 to 10 minutes.
- Meanwhile, bring a medium pot of salted water to a boil; add the green beans and cook until crisp-tender, 3 minutes. Drain; return to the pot. Add 2 tablespoons butter. Season with salt and pepper; toss.
- Remove the pork from the baking sheet and pour the juices on the baking sheet into the skillet. Sprinkle the flour over the juices; cook over medium heat, whisking, 1 minute. Whisk in the broth, scraping up any browned bits, until smooth and thickened, 2 to 3 minutes. Remove from the heat; whisk in the remaining 1 tablespoon butter and 3/4 teaspoon pepper and drizzle over the pork chops. Serve with the green beans.
SUNNY'S CORNBREAD-STUFFED AND FRIED PORK CHOPS WITH HONEY CRANBERRY SAUCE
Provided by Sunny Anderson
Categories main-dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 22
Steps:
- For the chops: Insert a knife at the top end of each chop with the blade facing away from the bone and towards the fat rim. In a sweeping motion, make a pocket inside each chop without carrying the knife completely through the rim of fat, leaving about a 2-inch hole. Season the chops on both sides with a pinch of salt and pepper. Set aside.
- For the stuffing. In a large bowl, gently combine the crumbled muffins, celery, cranberries, onion, parsley, butter, paprika, sage and enough stock to moisten it. This should not be drippy wet or cakey dry. Taste and season with a pinch salt if needed and a few grinds of pepper.
- Put the stuffing in a piping bag with the largest tip (or use a plastic bag and cut a corner). Squeeze the stuffing into the center of each pork chop and secure the hole with a toothpick.
- For the dredge: Set up a dredging station with the flour in one shallow dish and the buttermilk in a second shallow dish. Season each with a pinch of salt and a few grinds of pepper. Dredge the chops in the flour first, then in the buttermilk and finally back in the flour. Rest the chops in the flour or on a wire rack for 15 minutes.
- For the sauce. In a small saucepot on medium heat, add the jellied cranberry sauce, chicken stock and honey. Cook until the cranberry dissolves and the liquid reduces and becomes slightly thicker, about 5 minutes. Add the thyme and stir in the butter until it melts. Taste and season with a pinch of salt and a few grinds of pepper. Keep warm.
- To fry and serve: Using a Dutch oven, your heaviest pot or a deep fryer, bring at least 4 inches of oil to 370 degrees F. Gently place the chops into the oil without overcrowding; you may need to do this in batches. The temperature will lower while frying; hold it at 350 degrees F. Cook until the chops reach an internal stuffing temperature of 150 degrees F, 10 to 14 minutes. Remove to a wire rack, sprinkle with a pinch of salt and gently cover with aluminum foil, allowing for air to escape so the chops don't steam. Rest the chops 5 minutes like this.
- Serve with a drizzle of the sauce.
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
PORK CHOPS WITH CORNBREAD STUFFING
In our family we love stuffing instead of potatoes. Add a vegetable and you have a fantastic meal. -Jo Groth, Plainfield, Iowa
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the first six ingredients; stir in stuffing mix. Transfer to a greased 13x9-in. baking dish., Sprinkle pork chops with steak seasoning. In a large skillet, heat oil over medium heat; brown chops on both sides. Place over stuffing. Bake, uncovered, at 400° for 18-22 minutes or until a thermometer inserted in pork reads 145°. Let stand for 5 minutes before serving.
Nutrition Facts :
STUFF PORK CHOPS WITH CRANBERRY AND CORNBREAD DRESSING
Steps:
- Make cornbread according to instructions on box and add in 1 1/2 cup sugar. While cornbread is cooking, hard boil your eggs and caramelize your onions and cranberries in about 2 Tbsp. of butter (add more if needed). Once cornbread is done, take it out of the oven but make sure to leave oven on, dice into cubes.
- Transfer cornbread cubes to mixing bowl. Add in cranberries and onions. Dice up your hard boiled eggs and add them in. Stir well. Cover top of mixture with poultry seasoning until there is a good coating, mix. Pour chicken stock/broth over mixture and stir in. You want it to moisten but not be soggy.
- Take butterflied pork chops and stuff them generously with cornbread and cranberry dressing. Set aside. In small pan, mix extra cranberries, brown sugar, 2 Tbsp. of butter and 1/4 cup orange marmalade. Cook until the mixture becomes like a syrup. Once done, remove from heat and pour over stuffed pork chops. Dice up remaining butter and put in bottom of pan with pork chops. Bake at about 375°F for 45 min.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 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
CRANBERRY GLAZED PORK CHOPS
This main dish is simple enough for a weeknight, but the cranberries also make it a perfect choice for a Christmas dinner. It's colorful, juicy and easy. After all, it comes together in less than 30 minutes so you're out of the kitchen and with your family at the table in no time. -Roxanna Chan, Albany, CA
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Sprinkle pork chops with salt and pepper. Heat a large skillet over medium heat. Add pork chops; cook 4-6 minutes on each side or until a thermometer reads 145°. Remove from pan; keep warm., In same skillet, add cranberries, water and chili sauce. Bring to a boil; cook, uncovered, 4-6 minutes or until berries pop, stirring occasionally. Serve with pork chops; sprinkle with onion.
Nutrition Facts : Calories 248 calories, Fat 8g fat (3g saturated fat), Cholesterol 68mg cholesterol, Sodium 528mg sodium, Carbohydrate 14g carbohydrate (12g sugars, Fiber 1g fiber), Protein 28g protein.
SLOW-COOKER PORK CHOPS WITH CRANBERRY-CORNBREAD STUFFING
Bring the flavors of fall to your table with a pork chop dinner featuring colorful cranberries and comforting stuffing.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 4h10m
Yield 6
Number Of Ingredients 10
Steps:
- Place pork chops in large resealable food-storage plastic bag. Add seasoned salt; shake bag to coat pork.
- Spray 5- to 6-quart slow cooker with cooking spray. In cooker, mix remaining ingredients except cranberry relish. Arrange pork chops on stuffing mixture.
- Cover; cook on Low heat setting 4 to 5 hours. Serve pork and stuffing with cranberry relish.
Nutrition Facts : Calories 560, Carbohydrate 44 g, Cholesterol 125 mg, Fat 2, Fiber 3 g, Protein 39 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 1220 mg, Sugar 20 g, TransFat 0 g
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