Cranberry Apple Pork Chops Recipes

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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

CRANBERRY APPLE PORK CHOPS



Cranberry Apple Pork Chops image

Check out this recipe for baked cranberry pork chops that are easy and delicious! This is a flavorful pork chop bake with cranberries and apples.

Provided by Diana Rattray

Categories     Entree     Dinner

Time 1h15m

Yield 4

Number Of Ingredients 11

4 pork chops (about 1 inch thick)
1 tablespoon shortening
1/4 cup onion (chopped)
1/8 teaspoon poultry seasoning
Dash salt and pepper
1 cup chicken broth
1 1/2 cups fresh cranberries
1 apple (peeled, cored, and diced)
1/2 cup sugar
1/4 cup water
Optional: 2 tablespoons pecans or walnuts (coarsely chopped)

Steps:

  • Preheat oven to 350 F.
  • Heat the shortening in a heavy skillet over medium heat - brown the pork chops on both sides.
  • Place pork chops in a shallow baking dish.
  • Sprinkle the chopped onion, poultry seasoning, salt, and pepper over the pork chops. Add the chicken broth.
  • Cover the pan tightly with foil and bake for 30 minutes.
  • Combine cranberries with the diced apple, sugar, and 1/4 cup of water. Add 2 tablespoons of chopped pecans or walnuts, if desired. Spoon the mixture over the pork chops.
  • Bake 20 to 30 minutes longer, or until pork chops are tender and done.

Nutrition Facts : Calories 600 kcal, Carbohydrate 39 g, Cholesterol 135 mg, Fiber 3 g, Protein 45 g, SaturatedFat 9 g, Sodium 335 mg, Fat 29 g, ServingSize 4 Servings, UnsaturatedFat 16 g

CRANBERRY APPLE PORK CHOPS WITH ROASTED BABY CARROTS AND HERBED POTATOES



Cranberry Apple Pork Chops with Roasted Baby Carrots and Herbed Potatoes image

Apples, cranberries, baby carrots, potatoes, onion, and parsley: that's not a shopping list for your next trip to the produce market. It's all the fruit and veg bounty that's in this recipe. So you can rest assured that your family will get their fill of their five-a-day with this dinner, plus a hearty serving of protein from the succulent, sauce-drizzled pork chops.

Provided by HelloFresh

Categories     main course

Time 40m

Number Of Ingredients 14

12 ounce Yukon Gold Potatoes
8 ounce Carrot
1 tablespoon Fall Harvest Spice Blend
12 ounce Pork Chops
1 unit Apple
1 unit Yellow Onion
¼ ounce Parsley
1 ounce Dried Cranberries
1 unit Chicken Stock Concentrate
1 teaspoon Cinnamon
5 teaspoon Vegetable Oil
1 tablespoon Butter
Kosher Salt
Pepper

Steps:

  • Adjust racks to middle and upper positions and preheat oven to 450 degrees. Wash and dry all produce. Cut potatoes into ½-inch-thick wedges, like steak fries. Halve carrots lengthwise.
  • Toss potatoes on a baking sheet with a large drizzle of oil, half the Harvest Spice (use all the spice for 4 servings), salt, and pepper. Toss carrots on a second baking sheet with a large drizzle of oil, salt, and pepper. Roast potatoes on upper rack and carrots on middle rack until tender, about 30 minutes for potatoes and 20-25 minutes for carrots.
  • Meanwhile, pat pork dry with paper towels and season all over with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add pork and cook until browned and cooked through, 4-5 minutes per side. Turn off heat; remove from pan and set aside.
  • Meanwhile, halve, core, and dice apple. Halve, peel, and dice onion. Finely chop parsley.
  • Melt 1 TBSP butter in pan used for pork over medium heat. Add onion and cook until softened, 2-3 minutes. Add apple and cranberries and cook, stirring, until slightly softened, 2-3 minutes. Stir in stock concentrate, ¼ tsp cinnamon (½ tsp for 4 servings), and ⅓ cup water (½ cup for 4 servings). Simmer, stirring, until apple is tender and mixture has a thick, saucy consistency, about 4 minutes. (TIP: If mixture seems dry, stir in another splash of water.) Season with salt and pepper.
  • Stir any resting juices from pork into apple mixture. Divide pork, carrots, and potatoes between plates. Top pork with apple mixture. Sprinkle everything with parsley and serve.

Nutrition Facts : Calories 700 kcal, Fat 29 g, SaturatedFat 9 g, Carbohydrate 71 g, Sugar 29 g, Protein 39 g, Fiber 11 g, Cholesterol 115 mg, Sodium 430 mg

PORK CHOPS WITH APPLES & CRANBERRIES



Pork Chops With Apples & Cranberries image

A comfort food dish that is easy to make. I think that I will add more cranberries the next time I make it. Enjoy!

Provided by Sassy in da South

Categories     Pork

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 14

2 tablespoons butter
1 large onion, halved, sliced
1 tablespoon vegetable oil
4 -6 boneless pork chops, about 3/4-inch thickness
salt
pepper
1/4 cup flour
2 cups coarsely chopped apples
1 tablespoon lemon juice
1/2 cup apple cider or 1/2 cup apple juice
3 tablespoons brown sugar
1/4 teaspoon cinnamon
1 dash ground allspice
1/3 cup dried cranberries

Steps:

  • In a large skillet, heat butter over medium heat.
  • Add onions and sauté for 4 to 6 minutes, until lightly browned.
  • Remove onions to a plate and set aside.
  • Add vegetable oil to the skillet.
  • Sprinkle pork chops with salt and pepper then dredge in flour.
  • Brown the pork chops for about 2 minutes on each side.
  • Return the onions to the skillet making a layer over the chops.
  • Meanwhile, combine chopped apples with lemon juice, apple cider, brown sugar, and cinnamon.
  • Pour the apple mixture over the pork chops and onions and bring to a simmer.
  • Reduce heat to medium-low and simmer, uncovered, for 5 minutes.
  • Cover and simmer for 20 minutes.
  • Stir in cranberries and continue cooking for 2 minutes longer.

Nutrition Facts : Calories 488.4, Fat 22.2, SaturatedFat 8.7, Cholesterol 139.2, Sodium 149.1, Carbohydrate 29.8, Fiber 2.8, Sugar 18.6, Protein 41.4

APPLE CRANBERRY STUFFED PORK CHOPS



Apple Cranberry Stuffed Pork Chops image

These savory pork chops are stuffed with a sumptuous apple-cranberry mixture and served with an apple reduction glaze. They are excellent served with rosemary potatoes and tender whole green beans.

Provided by JNODWELL

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Stuffed

Time 1h30m

Yield 5

Number Of Ingredients 11

2 tablespoons butter
⅛ yellow onion, minced
1 Granny Smith apple - peeled, cored and diced
2 stalks celery ribs, finely chopped
¼ cup dried cranberries
1 teaspoon kosher salt
5 (1 inch thick) boneless pork chops
1 cup apple juice
1 tablespoon cornstarch
2 tablespoons brown sugar
1 teaspoon freshly ground black pepper

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a Dutch oven, melt 1 tablespoon butter over medium heat. Cook onion in butter until the onions are very soft and begin to brown. Remove from heat. Stir in apple, celery, and dried cranberries. Season with salt.
  • Lay each chop flat on cutting board, and with a sharp knife held parallel to the board, cut a pocket into the pork, leaving three sides intact. Stuff each chop with apple-cranberry mixture.
  • Melt remaining butter in the Dutch oven over medium heat. Pan-fry chops in butter for two minutes on each side. Cover, and bake in preheated oven for 45 minutes.
  • Transfer chops from pan to a plate, and cover with foil. Place the Dutch oven back on the stovetop over medium heat. In a small bowl or measuring cup, stir together apple juice, cornstarch, and brown sugar; pour into Dutch oven. Reduce liquid volume by half, stirring frequently. Season to taste with black pepper. Serve this apple glaze over pork chops.

Nutrition Facts : Calories 313.9 calories, Carbohydrate 22 g, Cholesterol 72.8 mg, Fat 15 g, Fiber 1.3 g, Protein 22.8 g, SaturatedFat 6.7 g, Sodium 467.2 mg, Sugar 17.8 g

CRANBERRY AND APPLE STUFFED PORK CHOPS



Cranberry and Apple Stuffed Pork Chops image

This is a sweet and savory stuffed boneless pork chop.It is very easy and quick to prepare.This is a recipe that I developed while looking for a different way to prepare pork chops.

Provided by Chef Valerie 2

Categories     Pork

Time 1h5m

Yield 2 chops, 2 serving(s)

Number Of Ingredients 8

1 tablespoon olive oil
1/2 onion, chopped
1 large granny smith apple, peeled cored and diced
2 tablespoons balsamic vinegar
1/2 cup dried cranberries
salt and pepper
2 (6 ounce) pork chops
1 tablespoon olive oil

Steps:

  • Heat 1 tablespoon olive oil in skillet over medium heat.Stir in the onion and apple; cook and stir for 5 minutes.Stir in the cranberries and balsamic vinegar and continue cooking until the apple and onions have softened, about 5 minutes more.Season to taste with salt and pepper.Remove to plate and let cool.
  • Preheat oven to 350 degreesF.(175 degrees C.) Lightly grease a small baking dish.
  • Cut a large pocket into the pork chops using a sharp , thin bladed knife.Stuff the cooled apple mixture into the pork chops and secure with toothpicks if needed. Heat olive oil in a large skillet over med- high heat. Season the pork chops with salt and pepper to taste, and place in the hot skillet. Cook on each side until browned, about 3 minutes, then transfer to a baking dish. Top with remaining apple mixture, and cover the baking dish with aluminum foil.
  • Bake in preheated oven until the pork is no longer pink in the center,about 40 minutes depending on the thickness of the pork chops. Uncover and bake about 10 minutes longer until the apple mixtue has lightly browned around the edges.

Nutrition Facts : Calories 539.8, Fat 35.5, SaturatedFat 9.4, Cholesterol 114.9, Sodium 105.5, Carbohydrate 20.3, Fiber 4, Sugar 13.2, Protein 35.1

PORK CHOPS W/ APPLE CRANBERRY STUFFING



Pork Chops W/ Apple Cranberry Stuffing image

I only make stuffing from scratch at Thanksgiving and Christmas so I've taken to doctoring the box mixes. I put 4 chops in the instructions because those even numbers are usually what people are looking for however, at my grocery store the prepackaged thick or butterflied chops are sold in 3 packs. It's a pretty forgiving recipe though, just add another box of stuffing mix for up 6-8 chops and throw in more fruit and a larger pan. I increased the liquid by 1/4 c to allow for the onion and the fruit added to the mix.

Provided by dmac085

Categories     Pork

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 10

4 thick cut pork chops or 4 butterfly pork chops
1 (6 ounce) box stove top pork stuffing mix
4 tablespoons butter
3/4 cup apple juice or 3/4 cup cider
1 cup chicken broth
1/2 cup granny smith apple, peeled, cored and diced
1/2 cup dried cranberries
1/4 cup red onion, diced
salt and pepper
2 tablespoons canola oil

Steps:

  • Preheat oven to 350 degrees.
  • If pork chops are not butterflied, slice through leaving attached at one side so it opens like a book. Season inside and out with salt and pepper to taste.
  • Heat a skillet on medium high heat with 2 T oil. Place pork cut side down in the pan.
  • Leave for 4-5 minutes. Turn and fold the chop shut and brown each outer side of the meat. If the edges are very thick you can also brown the edges. The meat should not be cooked all the way through, only nicely seared and browned. Remove pan from the heat and cover to keep warm.
  • To start the stuffing, add the apple liquid, chicken broth, onions, apples, cranberries and the butter to a saucepan and following directions bring to a boil.
  • Once liquid is boiling stir in the bread and seasoning. Fold in well making sure all bread gets moistened. Cover. Remove from heat and let stand 5-10 minutes. Fluff with a fork.
  • Arrange meat with the "hinged" side down in a 9x9 baking dish or cake pan sprayed with a nonstick spray. Fill the upward facing pockets of the pork with the stuffing. If you have any stuffing left, spoon around the base of the meat.
  • Cover with foil and bake for 20-30 minutes or the meat is cooked to your satisfaction.
  • I still have a thing about pork and I tend to overcook it to this day. Please use your own judgment:).

Nutrition Facts : Calories 601.1, Fat 34.6, SaturatedFat 13.2, Cholesterol 106, Sodium 1018, Carbohydrate 42.7, Fiber 2.5, Sugar 11.3, Protein 28.8

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