Best 10 Cranberry Pork Chops Ii Recipes

CRANBERRY GLAZED PORK CHOPS

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.

CRANBERRY PORK CHOPS

Steps:

• Whisk together first four ingredients. Place pork chops in a 3-qt. slow cooker; top with cranberry mixture. Cook, covered, on low until meat is tender, 4-5 hours., Remove chops; keep warm. Strain cooking juices and transfer to a small saucepan. Mix cornstarch and water until smooth; stir into cooking juices. Bring to a boil; cook and stir until thickened, 1-2 minutes. Stir in salt and pepper. Serve with chops.

CRANBERRY PORK CHOPS II

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.

CRANBERRY PORK CHOPS

Steps:

• Sprinkle pork chops with half salt and pepper. In a large skillet, heat half the oil at medium-high heat. Add pork chops and brown for about 4 minutes (flip them one time). Set aside in a plate.
• Deglaze the skillet. Heat remaining oil at medium heat. Add shallots, garlic and remaining salt and pepper, stirring from time to time, for about 2 minutes or until shallots have softened. Add remaining ingredients and cook, while stirring, for about 4 minutes or until jelly has melted and cranberries are tender.
• Put the pork chops back in the skillet with their juices and flip them to coat well. Reduce heat, cover and let simmer 8 to 10 minutes or until slightly pink inside. Set aside in a warm place. Simmer the sauce for about 1 minute or until thicken. Serve the pork chops with the sauce on it.

CRANBERRY-ORANGE GLAZED PORK CHOPS RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C).
• In a medium bowl, mix together the cranberry sauce, orange marmalade, olive oil, ginger, red pepper flakes, 1 teaspoon of salt, and ½ teaspoon of pepper. Set aside.
• Season the pork chops on both sides with the remaining teaspoon of salt and ½ teaspoon of pepper.
• Heat the canola oil in a large cast-iron skillet over medium-high heat. When the oil is shimmering, sear the pork chops in batches until golden brown on both sides, about 2 minutes per side. Sear the fat side of the pork chops until lightly browned and some of the fat has rendered, about 1 minute more.
• Turn off the heat then arrange all of the pork chops in the pan. Spoon the cranberry mixture over the chops, spreading in an even layer.
• Transfer the pan to the oven and bake for 5-7 minutes, or until the internal temperature reaches 140°F (60°C). Let rest for 5 minutes.
• Transfer the pork chops to plates and garnish with the parsley. Serve with your favorite sides.
• Enjoy!

CRANBERRY PORK CHOPS

Steps:

• Heat oven to 325°F. Generously grease square pan, 9x9x2 inches.
• Mix cranberries, marmalade and cloves. Make a pocket in each pork chop by cutting into pork toward the bone; fill pockets with cranberry mixture. Place pork in pan. Spoon 1 tablespoon honey over each chop.
• Bake uncovered about 45 minutes or until pork is no longer pink in center.

BAKED CRANBERRY PORK CHOPS

Steps:

• Place pork chops in a baking dish.
• Mix cranberry sauce, lemon juice, almond extract and nutmeg and pour over pork, saving enough of the sauce to put 1 teaspoon in each of the peach halves.
• Bake at 375 degrees F.
• until chops are done, about 45-55 minutes.
• Arrange pork and peach halves on a platter to serve.

CRANBERRY PORK CHOPS

Steps:

• In a skillet, brown pork 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.

PORK CHOPS WITH CRANBERRY, PORT, AND ROSEMARY SAUCE

Steps:

• Sprinkle pork chops with salt, pepper, and 1 teaspoon rosemary. Melt butter in heavy large skillet over medium heat until beginning to brown. Add pork chops and cook until browned and cooked through, about 5 minutes per side. Transfer to platter; cover to keep warm. Add broth, Port, and remaining 1 3/4 teaspoons rosemary to same skillet and boil until liquid is slightly reduced, about 4 minutes. Add cranberry sauce; bring to boil, then reduce heat to medium and simmer until sauce is thickened, about 7 minutes. Season sauce with salt and pepper. Spoon sauce over pork chops and serve.

PORK CHOPS WITH CRANBERRY SAUCE

Steps:

• Sprinkle the chops on both sides with salt and pepper.
• Peel the orange and cut it crosswise into 4 slices of equal thickness. Cut each slice into 8 equal-size pieces. Put the cranberries and orange pieces into the container of a food processor or electric blender and blend well but coarsely. There should be about 1 1/2 cups.
• Dredge the chops on both sides in flour and shake off excess.
• Heat the oil in a heavy skillet large enough to hold the chops in one layer. When the oil is quite hot add the chops and cook until nicely brown on one side, about 8 minutes. Turn the chops and cook until browned on the other side, about 5 minutes. Reduce the heat. Cover and simmer 12 minutes.
• Transfer the chops to a warm serving platter and pour off the fat from the skillet.
• Add 1 tablespoon of the butter to the skillet and when it is melted add the onion. Cook, stirring, until wilted. Add the brown sugar and stir to dissolve. Add the vinegar and tomato paste and stir until blended. Add the cranberry and orange mixture and the broth. Stir to blend. Add any liquid that has accumulated around the chops. Let simmer about 1 minute. Stir in the remaining 1 tablespoon of butter. Pour the sauce over the chops and sprinkle with parsley.