Pork Chops With Cranberry Balsamic Sauce Recipes

PORK TENDERLOIN WITH BALSAMIC-CRANBERRY SAUCE

Steps:

• Preheat oven to 450°F.
• Melt 1/2 tablespoon butter in heavy large ovenproof skillet over medium-high heat.
• Sprinkle pork with salt and pepper.
• Sear pork on all sides, about 2 minutes.
• Place skillet with pork in oven.
• Roast pork until thermometer inserted into center registers 155°F, about 10 minutes.
• Meanwhile, melt remaining 1 tablespoon butter in heavy medium skillet over medium-high heat.
• Add onion and rosemary; sauté until onion softens, about 3 minutes.
• Add broth, cranberry sauce and vinegar and whisk until cranberry sauce melts, about 2 minutes.
• Transfer pork to work surface.
• Scrape any juices from large skillet into cranberry mixture.
• Boil until sauce has reduced enough to coat spoon thickly, about 6 minutes.
• Season with salt and pepper.
• Slice pork and serve with sauce.

BALSAMIC-GLAZED PORK CHOPS

Steps:

• Sprinkle pork chops with 1/2 teaspoon salt and pepper. In a large skillet, brown chops in 1 tablespoon butter. Remove and keep warm., In the same skillet, saute onion in 1 tablespoon butter until tender. Stir in the vinegar, brown sugar, rosemary and remaining salt. Bring to a boil; cook until liquid is reduced by half., Return chops to the pan; cook, uncovered, over medium heat for 4-6 minutes on each side or until a thermometer reads 145°. Remove chops to a serving plate and let stand for 5 minutes before serving. Stir remaining butter into skillet until melted. Serve with pork chops.

BALSAMIC PORK CHOPS

Steps:

• Sprinkle both sides of pork with salt and pepper.
• Heat 1 tbsp oil in a large skillet over medium high heat. Cook the first side for 4 minutes until it has a lovely dark gold crust, then turn and cook the other side for 3 minutes. (Note 3)
• Transfer to a plate, cover loosely with foil.
• Add 1 tbsp oil to the skillet, still on medium high. Add garlic and onion, cook until translucent - around 3 minutes.
• Add balsamic vinegar and brown sugar. Stir until the sugar is melted. When it comes to a simmer, adjust the heat so it is bubbling gently, not rapidly.
• Simmer for ~5 to 8 minutes or until it reduces by almost half and is a THIN syrup. Then add the pork back into the skillet, including all the juices on the plate. Simmer, turning pork to reheat, for 2 minutes or until the the sauce becomes syrupy (to your taste) and pork is reheated. (Note 4)
• Serve, garnished with crumbled goats cheese if desired.

PORK CHOPS WITH CRANBERRY BALSAMIC SAUCE

Steps:

• Season the pork with the lemon pepper. Cook the pork in a 10-inch nonstick skillet over medium heat for 20 minutes or until it's well browned on both sides and cooked through. Remove the pork from the skillet and keep warm.
• Heat 1 tablespoon butter in the skillet. Add the garlic and cook until it's tender. Stir the stock, vinegar and cranberries in the skillet and heat to a boil. Cook for 10 minutes or until the sauce is slightly thickened.
• Stir in the remaining butter. Serve the pork with the sauce.

PORK TENDERLOIN WITH BALSAMIC-CRANBERRY SAUCE

Steps:

• Preheat oven to 450°F. Melt 1/2 tablespoon butter in heavy large ovenproof skillet over medium-high heat. Sprinkle pork with salt and pepper. Sear pork on all sides, about 2 minutes. Place skillet with pork in oven. Roast pork until thermometer inserted into center registers 155°F, about 10 minutes.
• Meanwhile, melt remaining 1 tablespoon butter in heavy medium skillet over medium-high heat. Add onion and rosemary; sauté until onion softens, about 3 minutes. Add broth, cranberry sauce and vinegar and whisk until cranberry sauce melts, about 2 minutes.
• Transfer pork to work surface. Scrape any juices from large skillet into cranberry mixture. Boil until sauce has reduced enough to coat spoon thickly, about 6 minutes. Season with salt and pepper. Slice pork and serve with sauce.

BALSAMIC CRANBERRY ORANGE GLAZED PORK CHOPS

Steps:

• 1. Preheat oven to 375 degrees.
• 2. Bring pork chops to room temp, pat dry, and season with salt and pepper (on both sides) before cooking.
• 3. Pour oil in large, heavy skillet. Heat over medium-high heat until really hot (sorry, I didn't measure temp but it was searingly hot).
• 4. In bowl, combine cranberry sauce and orange peel. Stir until well blended. You'll only need about half of this mixture, So, put 1/2 of this cranberry/orange mixture in sealed plastic container, refrigerate and save for later (it makes a TOTALLY yummy spread for your toast).
• 5. To the remaining half of cranberry/orange mix, add balsamic vinegar and stir until blended.
• 6. Arrange pork chops in hot skillet and sear just until browned then flip over and sear other side (about 2 min per side). **NOTE** This stuff splatters so be careful not to get burned!
• 7. Transfer seared pork chops to 8x8 baking dish. Add 2-3 Tbsp of water in the bottom of the pan. Spread pork chops, generously, with cranberry mixture.
• 8. Place on middle rack of preheated oven and bake for 10 minutes.
• 9. At the very end of baking time, switch oven to broil to "caramelize" cranberry glaze. Watch it closely... this only takes a minute or so.
• 10. Remove from oven, let rest 5 minutes before serving.

PORK CHOPS WITH CRANBERRY PAN SAUCE

Steps:

• Sprinkle pork chops with salt and pepper. In a large skillet coated with cooking spray, brown chops over medium heat, 3-5 minutes per side. Remove from pan. , In same pan, mix cornstarch, juice and honey until smooth; stir in cranberries and herbs. Bring to a boil, stirring to loosen browned bits from pan; cook until thickened and bubbly, about 2 minutes., Add chops. Reduce heat; simmer, covered, until a thermometer inserted in pork reads 145°, 4-5 minutes. Let stand 5 minutes before serving. Serve with rice.

PORK CHOPS WITH CRANBERRY BALSAMIC SAUCE

Steps:

• Season the pork with the lemon pepper. Cook the pork in a 10-inch nonstick skillet over medium heat for 20 minutes or until it's well browned on both sides and cooked through. Remove the pork from the skillet and keep warm.
• Heat 1 tablespoon butter in the skillet. Add the garlic and cook until it's tender. Stir the broth, vinegar and cranberries in the skillet and heat to a boil. Cook for 10 minutes or until the sauce is slightly thickened.
• Stir in the remaining butter. Serve the pork with the sauce.

PORK CHOPS WITH CRANBERRY BALSAMIC SAUCE

Steps:

• Season the pork with the lemon pepper. Cook the pork in a 10-inch nonstick skillet over medium heat for 20 minutes or until it's well browned on both sides and cooked through. Remove the pork from the skillet and keep warm.
• Heat 1 tablespoon butter in the skillet. Add the garlic and cook until it's tender. Stir the stock, vinegar and cranberries in the skillet and heat to a boil. Cook for 10 minutes or until the sauce is slightly thickened.
• Stir in the remaining butter. Serve the pork with the sauce.