Cranberry Pineapple Pork Chops Recipes

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.

Steps:

• Sprinkle salt and pepper on pork chops then coat them in flour (be sure to coat them well with the flour). In a large skillet, heat oil at medium-high heat. Add pork chops and brown for about 4 minutes (flip them one time).
• Meanwhile, in a bowl, mix remaining ingredients. Distribute this mixture on the pork chops. Cover and cook at low heat 8 to 10 minutes or until pork chops are slightly pink inside. If the sauce is too thick, add a little bit of water.

Steps:

• In a skillet, brown chops slowly in oil; drain.
• Add cranberries, sugar, salt and pepper to chops with 1/2 cup water to start. Bring to boil; reduce heat. Simmer, covered, for about 45 minutes or until tender but not dry. Add water if necessary to keep chops from drying out.

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.

Steps:

• In a large skillet, cook pork in oil for 8-10 minutes on each side or until a thermometer reaches 160°. Meanwhile, drain pineapple, reserving juice and 3/4 cup pineapple (save remaining pineapple for another use). , In a small saucepan, combine sugar and cornstarch. Gradually stir in pineapple juice and reserved juice. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the butter, cranberries and reserved pineapple. Serve with pork.

Steps:

• Sprinkle pork chops with salt and paprika.
• Melt margarine in skillet, on medium heat; brown pork chops in margarine.
• Remove from skillet.
• Stir flour, 1/2 tsp salt, pepper, ginger, and sugar into margarine mixture in skillet; mix until smooth.
• Add orange juice, water, and pineapple juice slowly; bring to boil, stirring constantly.
• Add hot sauce and pork chops; cover, simmer for 20 minutes.
• Add orange slices; cover.
• Simmer for 15 minutes longer.
• serve over rice.
• Spread pineapple chunks over pork chops and remaining sauce.

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.

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.

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.

Steps:

• Pierce meat with a knife in several places.
• Mix all of spices together and sprinkle over entire roast.
• Place onions in the bottom of a roasting pan coated with cooking spray. Place roast on top of onions.
• Mix cranberry sauce and pineapple together.
• Pour over roast. Cover and bake at 350 about 1 to 1 1/2 hours or till internal temp reads 155.
• Remove from oven for about 10 mins before slicing.
• The last step is crutial. This brings the meat to proper temperature and allows for perfect slicing.

Steps:

• Render trimmings in skillet to obtain 1 tablespoon drippings.
• Brown pork chops in drippings.
• Season with salt and pepper.
• Drain pineapple, reserving syrup.
• Pour reserved syrup adn cranberry sauce over pork chops.
• Dissolve bouillon cube in 1/2 cup boiling water.
• Add brown sugar and vinegar.
• Pour over pork chops.
• Simmer covered, for 20 minutes or until pork chops are tender.
• Cook covered, for 10 minutes longer.
• Remove pork chops and pineapple to warm plattter.
• Combine cornstarch and 2 T. water in bowl.
• Add to cranberry mixture.
• Cook until thick, stirring constantly.
• Pour sauce over pork chops.