Baked Cranberry Pork Chops Recipes

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CRANBERRY-STUFFED PORK CHOPS



Cranberry-Stuffed Pork Chops image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 11

3 tablespoons unsalted butter
2 stalks celery, finely diced
3/4 cup chopped scallions
3/4 cup dried cranberries
2 teaspoons chopped fresh sage
4 slices potato bread, cubed (about 2 1/2 cups)
1 3/4 cups low-sodium chicken broth
2 tablespoons chopped fresh parsley
Kosher salt and freshly ground pepper
4 bone-in center-cut pork chops (about 3 pounds)
3 tablespoons heavy cream

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.

BAKED CRANBERRY PORK CHOPS



Baked Cranberry Pork Chops image

Looking for a new way to jazz up pork chops? The sauce for these Baked Cranberry Pork Chops includes just three ingredients but packs a flavorful punch. For best results, mix together the sauce and marinate the pork chops overnight.

Provided by Barbara

Categories     Entree

Time 1h35m

Number Of Ingredients 4

6 pork chops, 3/4 inch thick
16 oz. jellied cranberry sauce
15 oz. French dressing
1 dry onion soup mix packet

Steps:

  • Mix together cranberry sauce, French dressing and onion soup mix.
  • Add the pork chops to the sauce, and either cook immediately or refrigerate overnight.
  • Bake uncovered in a greased baking dish for 75 to 80 minutes at 325 degrees F. Pork chops should be cooked to an internal temperature of 145 degrees F to 160 degrees F.
  • Be sure the chops are completely covered with the sauce. Baste occasionally if desired.
  • Serve over rice.

Nutrition Facts : Carbohydrate 46 g, Protein 30 g, Fat 41 g, SaturatedFat 7 g, Cholesterol 90 mg, Sodium 1362 mg, Fiber 1 g, Sugar 40 g, Calories 671 kcal, ServingSize 1 serving

CRANBERRY GLAZED PORK CHOPS



Cranberry Glazed Pork Chops image

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

4 boneless pork loin chops (5 ounces each)
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup fresh or frozen cranberries, thawed
1/3 cup water
1/3 cup sweet chili sauce
1 green onion, finely chopped

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.

CRANBERRY-STUFFED PORK CHOPS



Cranberry-Stuffed Pork Chops image

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

3 tablespoons chopped onion
1 tablespoon chopped pecans
1 small garlic clove, minced
1/2 teaspoon butter
1/4 cup corn bread stuffing mix
3 tablespoons dried cranberries
2 tablespoons hot water
2 boneless pork loin chops (5 ounces each)
4 teaspoons red currant jelly, warmed

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

CRANBERRY PORK CHOPS



Cranberry Pork Chops image

My husband and two kids rave over these moist chops. Use the mild sweet-and-sour sauce to make a gravy that can be served over mashed potatoes or rice. Then add a salad and you have a very satisfying meal that didn't keep you in the kitchen for hours. -Robin Czachor, Appleton, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 4h15m

Yield 6 servings.

Number Of Ingredients 9

1 can (14 ounces) jellied cranberry sauce
1/2 cup cranberry or apple juice
1/4 cup sugar
2 tablespoons spicy brown mustard
6 bone-in pork loin chops (8 ounces each)
2 tablespoons cornstarch
1/4 cup cold water
1/2 teaspoon salt
Dash pepper

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.

Nutrition Facts : Calories 472 calories, Fat 18g fat (7g saturated fat), Cholesterol 111mg cholesterol, Sodium 357mg sodium, Carbohydrate 38g carbohydrate (27g sugars, Fiber 1g fiber), Protein 36g protein.

CRANBERRY PORK CHOPS II



Cranberry Pork Chops II image

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

6 pork chops
2 cups fresh or frozen cranberries
¾ cup white sugar
1 teaspoon salt
¼ teaspoon ground black pepper
water as needed

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

BAKED CRANBERRY PORK CHOPS



Baked Cranberry Pork Chops image

A simply delicious and easy meal to prepare. My husband liked this one a lot, and gave it his rating of "a keeper".

Provided by Miss Annie

Categories     Pork

Time 55m

Yield 6 serving(s)

Number Of Ingredients 6

6 pork loin chops, thick cut
1 (8 ounce) can whole berry cranberry sauce
1 teaspoon lemon juice
1/2 teaspoon ground nutmeg
1/2 teaspoon almond extract
1 can peach halves in syrup, drained and chilled

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.

ROASTED CRANBERRY BROWN SUGAR PORK CHOPS.



Roasted Cranberry Brown Sugar Pork Chops. image

These roasted cranberry brown sugar pork chops are a delicious, buttery mix of sweet and savory, they are melt in you mouth delicious! Bonus - they're the perfect quick 30 minutes or less dinner!

Provided by Tieghan Gerard

Categories     Main Course

Time 30m

Number Of Ingredients 12

4 tablespoons brown sugar
1 teaspoon cayenne pepper
1/2 teaspoon cinnamon
kosher salt and pepper
4 bone-in pork chops
2 tablespoons extra-virgin olive oil
3/4 cup red wine
1/2 cup pomegranate or cranberry juice
2 tablespoons butter
1 cup fresh cranberries
2 sprigs fresh thyme
1 sprig fresh rosemary

Steps:

  • 1. Preheat the oven to 450 degrees. 2. In a small bowl, stir together 3 tablespoons brown sugar, the cayenne, cinnamon, and a large pinch of both salt and pepper. Place the pork chops on a cutting board and rub them all over with the brown sugar mixture.3. Heat the olive oil in a large skillet over high heat. When the oil shimmers, add the pork chops and sear for 2 to 4 minutes per side or until golden brown. Remove the pork chops from the skillet and set aside.4. To the skillet, slowly pour in the wine and pomegranate juice. Add the remaining 1 tablespoon brown sugar, the butter, cranberries, thyme, and rosemary. Season with salt. Bring the sauce to a boil over high heat. Reduce the heat to medium and slide the pork chops into the sauce, cook for a minute longer and remove from heat.5. Transfer the skillet to the oven and roast for 10-15 minutes or until the chops are lightly charred and the sauce thickened. Serve the chops with the pan sauce spooned over top.

Nutrition Facts : Calories 512 kcal, Carbohydrate 20 g, Protein 35 g, Fat 28 g, SaturatedFat 9 g, Cholesterol 132 mg, Sodium 157 mg, Fiber 1 g, Sugar 16 g, ServingSize 1 serving

CRANBERRY PORK CHOPS I



Cranberry Pork Chops I image

Sweet orange marmalade enhances the flavor of the tart cranberries in this wonderful dish. For a more intense flavor, use 1/4 cup dried cranberries or cherries instead of fresh or frozen cranberries and do not chop.

Provided by CALLA212

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Baked

Time 1h

Yield 2

Number Of Ingredients 6

⅓ cup fresh or frozen cranberries, chopped
2 tablespoons orange marmalade
⅛ teaspoon ground cloves
2 pork chops
salt and pepper to taste
2 tablespoons honey

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Generously grease a 9x9 inch glass baking dish.
  • In a bowl, 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 the pork chops in prepared baking pan. Season with salt and pepper to taste. Spoon 1 tablespoon honey over each chop. Bake uncovered about 45 minutes or until pork is no longer pink in the center.

Nutrition Facts : Calories 297 calories, Carbohydrate 32.9 g, Cholesterol 75.7 mg, Fat 7.9 g, Fiber 1.1 g, Protein 24.6 g, SaturatedFat 2.8 g, Sodium 67 mg, Sugar 30 g

PORK CHOPS WITH CRANBERRY SAUCE & STUFFING



Pork Chops with Cranberry Sauce & Stuffing image

Bake pork chops on a layer of sweet and sour cranberry sauce for Pork Chops with Cranberry Sauce & Stuffing! Cranberry sauce isn't only good with turkey, after all. Plus, our pork chops with cranberry sauce is prepped in just 10 minutes.

Provided by My Food and Family

Categories     Home

Time 45m

Yield 6 servings

Number Of Ingredients 3

1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1 can (16 oz.) whole berry cranberry sauce
6 boneless pork chops (1-1/2 lb.), 3/4 inch thick

Steps:

  • Heat oven to 375ºF.
  • Prepare stuffing as directed on package.
  • Spread cranberry sauce onto bottom of 13x9-inch baking dish sprayed with cooking spray; top with chops and stuffing. Cover.
  • Bake 30 to 35 min. or until chops are done (145ºF), uncovering after 25 min. Remove from oven. Let stand 3 min. before serving.

Nutrition Facts : Calories 430, Fat 13 g, SaturatedFat 3 g, TransFat 2 g, Cholesterol 65 mg, Sodium 640 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 28 g

PORK CHOPS WITH CRANBERRIES



Pork Chops with Cranberries image

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

1-1/2 cups sugar
1-3/4 cups water, divided
1 package (12 ounces) fresh or frozen cranberries
1/2 cup barbecue sauce
8 bone-in pork loin chops (1/2 to 3/4 inch thick and 8 ounces each)
Salt and pepper to taste
2 tablespoons canola oil
2 tablespoons cornstarch
1/4 cup cold water

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 :

CRANBERRY-APPLE PORK CHOPS



Cranberry-Apple Pork Chops image

These colorful, sweet-tart chops deliver seasonal flavors in each bite! -Katie Shireman, Philadelphia, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 2 servings.

Number Of Ingredients 10

3 teaspoons ground cinnamon
1-1/2 teaspoons ground nutmeg
1/2 teaspoon pumpkin pie spice
2 boneless pork loin chops (4 ounces each)
1/2 cup plus 2 tablespoons unsweetened apple juice, divided
1/2 cup plus 2 tablespoons cranberry juice, divided
1 teaspoon canola oil
1 medium apple, peeled and finely chopped
1 cup chopped fresh cranberries
1/8 teaspoon salt

Steps:

  • Mix cinnamon, nutmeg and pie spice; rub over chops. Place pork in a large resealable plastic bag; add 1/2 cup each apple and cranberry juices. Seal bag and turn to coat; refrigerate 8 hours or overnight., Drain chops, discarding marinade. In a large nonstick skillet coated with cooking spray, heat oil over medium heat; brown chops on both sides., Add apple, cranberries, salt and remaining juices; bring to a boil. Reduce heat; simmer, covered, 7-10 minutes or until a thermometer inserted in pork reads 145° and apple is tender, turning once. Let stand 5 minutes before serving.

Nutrition Facts : Calories 254 calories, Fat 9g fat (3g saturated fat), Cholesterol 55mg cholesterol, Sodium 181mg sodium, Carbohydrate 21g carbohydrate (14g sugars, Fiber 4g fiber), Protein 22g protein. Diabetic Exchanges

EASY PORK CHOPS WITH CRANBERRY PAN SAUCE



Easy Pork Chops With Cranberry Pan Sauce image

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

4 -6 tablespoons butter
4 pork chops (bone in or boneless)
salt and pepper
garlic powder
2/3 cup dry white wine
1 1/4 cups cranberry sauce (can use a little more)
1/4 cup shallot, chopped
2 tablespoons chopped fresh thyme (or 1-2 teaspoons dryed thyme, rubbed between fingers to release the flavor)

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.

CRANBERRY-ORANGE GLAZED PORK CHOPS RECIPE BY TASTY



Cranberry-Orange Glazed Pork Chops Recipe by Tasty image

Looking for a hearty dinner ready in less than 30 minutes? Glazed with jewel-toned cranberry sauce and orange marmalade kicked up with ginger and red pepper flakes, these pork chops taste as good as they look. Serve with your favorite side dishes for a weeknight meal that's anything but ordinary.

Provided by Chris Salicrup

Categories     Dinner

Time 25m

Yield 4 servings

Number Of Ingredients 10

1 cup cranberry sauce
¼ cup orange marmalade
2 teaspoons extra virgin olive oil
1 teaspoon fresh ginger, grated
½ teaspoon red pepper flakes
2 teaspoons kosher salt, divided
1 teaspoon black pepper, divided
4 bones in pork chops
2 tablespoons canola oil
1 tablespoon fresh parsley, chopped, for garnish

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!

Nutrition Facts : Calories 635 calories, Carbohydrate 35 grams, Fat 40 grams, Fiber 0 grams, Protein 35 grams, Sugar 29 grams

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