Pork Chops With Cranberry Pan Sauce Recipes

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CRANBERRY-MAPLE PORK CHOPS



Cranberry-Maple Pork Chops image

These tender, juicy pork chops with their sweet sauce and hint of maple syrup are company-special, but quick and easy enough for weeknights. Serve with rice or roasted potato wedges. -Heather Bates, Athens, Maine

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 9

6 boneless pork loin chops (5 ounces each)
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons butter
1 can (14 ounces) whole-berry cranberry sauce
1/3 cup grape jelly
2 tablespoons ketchup
1 tablespoon soy sauce
1/3 cup maple syrup

Steps:

  • Sprinkle pork chops with salt and pepper. In a large skillet, brown chops in butter. Remove and keep warm., In the same skillet, combine the cranberry sauce, jelly, ketchup and soy sauce; cook and stir until blended. Return chops to the pan; drizzle with syrup. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until meat is tender.

Nutrition Facts : Calories 415 calories, Fat 12g fat (5g saturated fat), Cholesterol 78mg cholesterol, Sodium 495mg sodium, Carbohydrate 49g carbohydrate (39g sugars, Fiber 1g fiber), Protein 28g protein.

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

PORK CHOPS WITH CRANBERRY BALSAMIC SAUCE



Pork Chops with Cranberry Balsamic Sauce image

Seasoned pork chops are cooked just until tender, and served with a tangy dried cranberry and vinegar sauce made special with Swanson® Chicken Stock.

Provided by Campbell's Kitchen

Categories     Trusted Brands: Recipes and Tips     Swanson®

Time 35m

Yield 4

Number Of Ingredients 7

4 boneless pork chops, 1-inch thick
Lemon pepper seasoning
2 tablespoons butter
2 cloves garlic, thinly sliced
1 ¾ cups Swanson® Chicken Stock
¼ cup balsamic vinegar
½ cup dried cranberries or dried cherries

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.

Nutrition Facts : Calories 280.1 calories, Carbohydrate 15.7 g, Cholesterol 74.2 mg, Fat 12.7 g, Fiber 0.8 g, Protein 25.4 g, SaturatedFat 6.2 g, Sodium 359.6 mg, Sugar 12.4 g

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 PAN SAUCE



Pork Chops with Cranberry Pan Sauce image

Moist and tender pork chops are treated to a sweet, light cranberry glaze in this weeknight-friendly entree. It's one of my husband's favorite recipes, and it's quite suitable for company, too. -Stephanie Homme, Baton Rouge, Louisiana

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 10

6 boneless pork loin chops (4 ounces each)
3/4 teaspoon salt
1/4 teaspoon coarsely ground pepper
2 teaspoons cornstarch
1 cup cranberry-apple juice
2 teaspoons honey
3/4 cup dried cranberries
1 tablespoon minced fresh tarragon
1 tablespoon minced fresh parsley
3 cups hot cooked brown rice

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.

Nutrition Facts : Calories 374 calories, Fat 8g fat (3g saturated fat), Cholesterol 55mg cholesterol, Sodium 333mg sodium, Carbohydrate 52g carbohydrate (23g sugars, Fiber 3g fiber), Protein 25g protein.

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

SKILLET PORK CHOPS WITH PORT WINE AND CRANBERRY PAN SAUCE



Skillet Pork Chops with Port Wine and Cranberry Pan Sauce image

These Skillet Pork Chops are juicy, tender and easy to make. Boneless pork chops are seasoned with fresh rosemary, seared to perfection and topped with the tastiest Port wine and cranberry pan sauce.

Provided by Chef Kathy McDaniel

Categories     Dinner     Main Course

Time 30m

Number Of Ingredients 8

6 1-inch thick boneless pork chops
Salt and pepper to taste
1 tablespoon finely chopped rosemary
1 tablespoon olive oil
1 cup port wine
¼ cup dried cranberries
1 ½ tablespoons hoisin sauce
1 to 2 tablespoons unsalted butter, cut into small pieces

Steps:

  • Preheat the oven to 350 degrees Fahrenheit.
  • Season the pork chops with salt and pepper to taste and the chopped rosemary.
  • In a large oven proof skillet or cast iron pan, heat up the olive oil. Add the pork chops and cook each side until golden brown, about 3 to 4 minutes per side.
  • Transfer the skillet to the oven and cook for about 12 to 15 minutes or until the internal temperature reaches 145 degrees Fahrenheit. (see notes)
  • Remove the skillet from the oven and transfer the pork chops to a platter. Cover them loosely with aluminum foil and let them rest while you make the sauce.
  • Pour off any excess fat from the skillet. Return the skillet to the stove top over medium high heat. Pour in the port and stir scraping the bottom of the pan.
  • Add the cranberries and simmer for about 5 minutes or until the liquid reduces by half. Lower the heat to medium low and add the hoisin sauce. Stir and simmer for about 3 minutes. Whisk in the butter until well combined.
  • Taste the sauce and adjust seasoning. (you can add extra hoisin sauce to your taste).
  • Return the pork chops to the skillet and coat them with the sauce. Serve.

Nutrition Facts : Calories 334 kcal, Carbohydrate 11 g, Protein 29 g, Fat 13 g, SaturatedFat 4 g, Cholesterol 94 mg, Sodium 149 mg, Sugar 7 g, ServingSize 1 serving

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.

PORK CHOPS WITH CRANBERRY MUSTARD SAUCE



Pork Chops with Cranberry Mustard Sauce image

Provided by Food Network

Categories     main-dish

Time 12h30m

Yield 4 servings

Number Of Ingredients 10

4 (6-ounce) bone-in pork loin chops
4 teaspoons Dijon mustard
1/4 cup Cranberry Mustard Sauce, recipe follows
Nonstick cooking spray
Salt and freshly ground black pepper
1 (12-ounce) package fresh or frozen cranberries, about 4 cups
1 cup water
1 cup sugar
1/2 cup chopped pecans
4 teaspoons Dijon mustard

Steps:

  • Arrange the pork chops in a single layer in a shallow dish. In a small bowl, add the mustard and cranberry sauce and stir to combine. Brush the mustard mixture evenly over both sides of the chops. Cover and refrigerate for 1 to 12 hours, turning occasionally.
  • Coat a large frying pan over medium heat with nonstick cooking spray. When the pan is hot add the chops. Partially cover and cook for 10 minutes. Uncover, turn the chops over and cook uncovered on the second side until the meat is cooked through but still juicy, 5 to 10 minutes longer. Season with salt and pepper, to taste, and transfer to a serving platter.
  • A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
  • Wash and pick over the cranberries. In a medium saucepan over medium heat, add the water and the sugar. Bring to a boil, stirring until the sugar dissolves. Add the cranberries and return to a boil. Reduce the heat and simmer until the cranberries burst, about 10 minutes. Stir in the pecans and the mustard and transfer to a small bowl. Let cool completely at room temperature, then cover and refrigerate until ready to use. The sauce will thicken as it cools.
  • Yields: 2 1/4 cups

PORK CHOPS WITH CRANBERRY, PORT, AND ROSEMARY SAUCE



Pork Chops with Cranberry, Port, and Rosemary Sauce image

Categories     Berry     Pork     Thanksgiving     Quick & Easy     Dinner     Cranberry     Rosemary     Port     Fall     Winter     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 6

4 1-inch-thick pork rib chops
2 3/4 teaspoons minced fresh rosemary, divided
2 tablespoons (1/4 stick) butter
3/4 cup low-salt chicken broth
3/4 cup tawny Port
1 cup leftover cranberry 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.

PORK CHOPS WITH CRANBERRY-THYME PAN SAUCE



Pork Chops with Cranberry-Thyme Pan Sauce image

Categories     Sauté     Cranberry     Pork Chop     Fall     Bon Appétit

Yield Makes 2 servings; can be doubled

Number Of Ingredients 6

1 tablespoon butter
2 5- to 6-ounce boneless pork chops
1/3 cup dry white wine
1/3 cup cranberry sauce
3 green onions, chopped
1 tablespoon chopped fresh thyme

Steps:

  • Melt butter in heavy medium skillet over medium heat. Sprinkle pork with salt and pepper. Sauté pork until brown and cooked through, about 5 minutes per side. Transfer pork to plate. Add wine to same skillet. Bring to simmer, scraping up browned bits in bottom of pan. Stir in remaining ingredients. Reduce heat to medium-low and simmer until slightly reduced, stirring occasionally, about 3 minutes. Season sauce to taste with salt and pepper. Return pork and any juices to skillet. Cook until heated through, about 1 minute. Transfer pork to plates. Spoon sauce over and serve.

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