Pork Chops With Apple Cranberry Sauce Recipes

OVEN-FRIED PORK CHOPS WITH CRANBERRY APPLESAUCE

Steps:

• Heat oven to 425°F. Spray 13x9-inch pan with nonstick cooking spray. In shallow bowl, combine crushed stuffing, seasoned salt and thyme; mix well. In another shallow bowl, combine milk and egg; beat well.
• Dip pork chops in egg mixture; coat well with crumb mixture. Place in sprayed pan.
• Bake at 425°F. for 30 to 35 minutes or until golden brown and no longer pink in center.
• In small bowl, combine applesauce and cranberry sauce; mix well. Serve cranberry applesauce with pork chops.

CRANBERRY-APPLE PORK CHOPS

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.

CRANBERRY AND APPLE STUFFED PORK CHOPS

Steps:

• Heat 1 tablespoon olive oil in a 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, then scrape the mixture onto a plate, and refrigerate until cold.
• Preheat oven to 350 degrees F (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 the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Season the pork chops with salt and pepper to taste, and place into the hot skillet. Cook on each side until browned, about 3 minutes, then transfer to a baking dish. Top with the 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 mixture has browned around the edges.

APPLESAUCE PORK CHOPS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Melt butter in a large skillet over medium heat; cook and stir onion and apple slices in the melted butter until tender, about 5 minutes. Transfer onion and apple to a bowl.
• Place pork chops in the same skillet; cook over medium heat until pork chops are browned on both sides, about 5 minutes per side.
• Mix applesauce, brown sugar, mustard, and cinnamon into onion and apple mixture.
• Place pork chops in a 9x9-inch baking dish; season with salt and black pepper. Spoon applesauce mixture over pork chops; cover dish.
• Bake in the preheated oven until pork chops are no longer pink in the center, about 30 to 45 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

CRANBERRY-GLAZED PORK CHOPS

Steps:

• Heat oil in large skillet over medium-high heat. Sprinkle meat with salt. Place in skillet; cook 4 minutes or until lightly browned. Turn meat, reduce heat to medium and cook 6 minutes more or until slightly pink in centers (160°F).
• Stir together remaining ingredients in small bowl until well blended. Gradually add to meat in skillet; cook 3 to 4 minutes or until sauce is thickened, stirring constantly.

CRANBERRY APPLE PORK CHOPS

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.

CRANBERRY APPLE PORK CHOPS WITH ROASTED BABY CARROTS AND HERBED POTATOES

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.

PORK CHOPS WITH CRANBERRY APPLE RELISH

Steps:

• 1. Combine cranberries, apples, brown sugar and water in a large saucepot.
• 2. Simmer over medium heat for 15 minutes, stirring frequently.
• 3. Stir in cinnamon and walnuts.
• 4. Cook 5 minutes.
• 5. While relish is cooking place 4-6 pork chops in a large frying pan and cook until just shy of done.
• 6. Pour cranberry-apple relish over the pork chops and simmer about 10 minutes to allow flavor to penetrate the meat.
• 7. When plating, place a pork chop on plate and spoon relish over top. Let rest for about 2 minutes. Serve.

PORK CHOPS WITH APPLES & 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.

EASY PORK CHOPS WITH CRANBERRY PAN SAUCE

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.

PORK CHOPS WITH CRAN-APPLE SAUCE, PARSLEY POTATOES AND SUGAR SNAP PEAS

Steps:

• Preheat a nonstick skillet over medium high heat. Drizzle chops with extra virgin olive oil, just enough to lightly coat the meat on both sides. Place the chops in a hot pan and cook 6 to 7 minutes on each side under a loose tin foil tent. The tent will reflect heat back into pan while allowing steam to escape.
• Once the chops are turned, season with seasoning blend or coarse salt and pepper, to your taste. After the chops are cooked through, remove from heat and let stand 5 minutes for juices to redistribute before serving.
• In a medium saucepan, working over medium to medium high heat, combine apples, sweetened dried cranberries, and cran-apple juice concentrate. Cook apples into a chunky sauce, about 10 minutes. Remove cran-apple sauce from heat and let it settle.
• Simmer potatoes in just enough water to cover them for 10 minutes or until fork tender. Drain and return potatoes to hot pot to dry them out. Toss potatoes with butter, parsley, and a little salt.
• Steam snap peas in 1 cup boiling water and 1 teaspoon sugar combined. Cook covered for 3 to 5 minutes and drain with slotted spoon when serving.
• Serve chops with cran-apple sauce and sides of potatoes and snap peas.

PORK CHOPS WITH CRANBERRIES

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.

PORK CHOPS WITH CRANBERRY SAUCE & STUFFING

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.

CROCK POT BONELESS PORK RIBS WITH CRANBERRIES AND APPLES

Steps:

• Remove pork, apples, cranberries and some onions to a serving platter. Use an immersion blender to puree sauce left in crock pot and serve alongside the pork chops.
• Salt and pepper to taste and serve with rice, mashed potatoes or sweet potatoes.

PORK CHOPS WITH APPLE-CRANBERRY SAUCE

Steps:

• Spray 10-inch nonstick skillet with cooking spray; heat over medium-high heat. Sprinkle pork chops with salt and pepper. Cook in skillet, turning once, until brown.
• Stir in 1/2 cup of the apple juice, the sherry and marjoram. Cover and cook over medium-low heat 5 minutes. Stir in cranberries and onions. Cook 3 to 5 minutes, turning pork once, until pork is slightly pink in center.
• Mix cornstarch and remaining 1/4 cup apple juice until smooth. Remove pork from skillet; cover to keep warm. Stir cornstarch mixture into skillet; cook and stir until thickened. Serve sauce over pork.

CLUB HOUSE CRAN-APPLE AND SAGE PORK CHOPS

Steps:

• Preheat oven to 350
• Spread 1/2 of apples on bottom of 13x9 pan
• Top with pork chopsMix cranberrys, spices, and soy sauce.
• Spread over pork.
• Top with rest of apples
• Cook 40-50 mins at 350

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.