Cranberry Apricot Stuffed 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.

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.

APRICOT-STUFFED PORK CHOPS



Apricot-Stuffed Pork Chops image

I got this recipe from a magazine (I can't remember which one) many years ago. It's evolved a little over the years, but the basics are the same and the flavors are wonderful. I serve it with rice pilaf and a green salad.

Provided by Patty Mae

Categories     Pork

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 7

6 pork rib chops, 1 inch thick
1 (17 ounce) can apricot halves
2 tablespoons peanut oil or 2 tablespoons light olive oil
2 tablespoons finely chopped onions
1/4 cup ketchup
1/2 teaspoon dry mustard
salt and pepper

Steps:

  • Cut pocket in each chop (or have it done by the butcher), cutting from fat side almost to bone edge. Season cavity with a little salt and pepper.
  • Drain apricots, reserving 1/2 cup syrup.
  • Place 2 apricot halves in pocket of each chop. Secure opening with toothpicks which have been soaked in water.
  • Refrigerate chops until ready to cook.
  • Chop remaining apricots; set aside.
  • In a small saucepan, saute onions in oil over medium heat until onions are translucent.
  • Add reserved chopped apricots, apricot syrup, ketchup, dry mustard, and salt and pepper to taste.
  • Bring to a boil then reduce heat and simmer for about 10 minutes.
  • Grill chops over medium coals 35 minutes, turning once.
  • Brush sauce over chops while they are grilling.
  • Serve remaining sauce with meal.

Nutrition Facts : Calories 307.6, Fat 18, SaturatedFat 5.4, Cholesterol 58.8, Sodium 155.9, Carbohydrate 16.2, Fiber 1.4, Sugar 14.4, Protein 20.5

STUFFED PORK CHOPS WITH CRANBERRIES



Stuffed Pork Chops with Cranberries image

Pork chops, baked or grilled, stuffed with cranberries and pine nuts, served with cranberry sauce.

Provided by POPS OHIO

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Stuffed

Time 1h

Yield 4

Number Of Ingredients 16

1 cup dried cranberries
2 cups boiling water
2 tablespoons toasted pine nuts
1 teaspoon ground cinnamon
½ teaspoon ground cloves
1 tablespoon brown sugar
4 cups chicken stock
¼ cup white wine
¼ cup red wine
¼ cup cranberry juice
1 tablespoon brown sugar
4 (1-inch thick) pork chops
salt and black pepper to taste
2 tablespoons olive oil
2 tablespoons dried cranberries
2 tablespoons toasted pine nuts

Steps:

  • To prepare the cranberry filling: Soak 1 cup dried cranberries in the boiling water for 20 minutes. Drain the cranberries, reserving 1/4 cup of the water. Place the cranberries, reserved water, 2 tablespoons pine nuts, cinnamon, cloves, and 1 tablespoon brown sugar in a food processor. Process until finely chopped; set aside.
  • Bring the chicken stock to a boil over high heat. Reduce heat to medium, and simmer until the chicken stock has reduced to half its original volume, about 15 minutes. Add the white wine, red wine, cranberry juice, and 1 tablespoon of brown sugar. Continue cooking until the sauce has reduced by half again, about 10 minutes. Keep warm.
  • Preheat an oven to 400 degrees F (200 degrees C).
  • Cut a pocket into the side of each pork chop, about 3/4 of the way through. Stuff each pork chop with the dried cranberry mixture, then season on all sides with salt and pepper to taste. Heat the olive oil in a large, ovenproof skillet over medium-high heat until it begins to smoke. Cook the pork chops on one side until golden brown, 3 to 4 minutes. Turn the pork chops over, and cook another few minutes until browned on the other side too.
  • Pour 1 cup of the sauce into the skillet and bring to a simmer. Place the skillet in the preheated oven, and bake until the pork is no longer pink in the center, 8 to 10 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
  • To serve, place each pork chop onto a warmed dinner plate, and spoon the sauce from the skillet over top. Sprinkle the pork chops with 2 tablespoons dried cranberries and 2 tablespoons toasted pine nuts for decoration. Serve with the remaining cranberry sauce.

Nutrition Facts : Calories 627.8 calories, Carbohydrate 40.3 g, Cholesterol 147.1 mg, Fat 23.7 g, Fiber 2.5 g, Protein 57.6 g, SaturatedFat 5.7 g, Sodium 1057.1 mg, Sugar 31.9 g

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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