PORK CHOPS WITH CRANBERRY-THYME SAUCE
Another recipe from my Aunt's collection. I'm not sure where she orginally got it from, but it is delicious. This recipe doubles very easily.
Provided by MsKittyKat
Categories Pork
Time 20m
Yield 2 serving(s)
Number Of Ingredients 6
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.
- Spoon sauce over and serve.
Nutrition Facts : Calories 380.8, Fat 15.7, SaturatedFat 7.1, Cholesterol 110.2, Sodium 137.8, Carbohydrate 20.9, Fiber 1.2, Sugar 18.4, Protein 31.2
CRANBERRY GLAZED PORK CHOPS
This main dish is simple enough for a weeknight, but the cranberries also make it a perfect choice for a Christmas dinner. It's colorful, juicy and easy. After all, it comes together in less than 30 minutes so you're out of the kitchen and with your family at the table in no time. -Roxanna Chan, Albany, CA
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Sprinkle pork chops with salt and pepper. Heat a large skillet over medium heat. Add pork chops; cook 4-6 minutes on each side or until a thermometer reads 145°. Remove from pan; keep warm., In same skillet, add cranberries, water and chili sauce. Bring to a boil; cook, uncovered, 4-6 minutes or until berries pop, stirring occasionally. Serve with pork chops; sprinkle with onion.
Nutrition Facts : Calories 248 calories, Fat 8g fat (3g saturated fat), Cholesterol 68mg cholesterol, Sodium 528mg sodium, Carbohydrate 14g carbohydrate (12g sugars, Fiber 1g fiber), Protein 28g protein.
EASY PORK CHOPS WITH CRANBERRY PAN SAUCE
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
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-THYME PAN SAUCE
Categories Sauté Cranberry Pork Chop Fall Bon Appétit
Yield Makes 2 servings; can be doubled
Number Of Ingredients 6
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.
PAN-ROASTED PORK CHOPS WITH CRANBERRIES AND RED SWISS CHARD
Steps:
- Preheat oven to 400°F.
- Prepare Swiss chard:
- Cook shallots and garlic in butter in an ovenproof 12-inch heavy skillet over moderate heat, stirring, until golden, about 5 minutes. Add chard stems and center ribs and cook, covered, stirring occasionally, until crisp-tender, 3 to 4 minutes. Add leaves and cook, uncovered, stirring occasionally, until tender, 6 to 7 minutes. Season with salt and pepper, then transfer chard to a heavy saucepan and wipe out skillet.
- Cook pork chops:
- Pat chops dry and season with salt and pepper. Heat oil in skillet over moderately high heat until hot but not smoking, then brown chops, about 3 minutes per side.
- Transfer skillet to oven and roast until an instant-read thermometer inserted horizontally 2 inches into meat registers 155°F, 7 to 9 minutes. Transfer chops with tongs to a platter, leaving fat in skillet, and cover chops loosely with foil to keep warm.
- Make sauce:
- Sauté shallots in fat remaining in skillet over moderately high heat, stirring, until golden, about 5 minutes. Add wine and deglaze by boiling over high heat, scraping up brown bits, until reduced by half. Add cranberries and stock and simmer, stirring occasionally, until cranberries begin to burst, about 2 minutes. Stir in brown sugar and thyme and simmer, stirring, until berries are collapsed, about 3 minutes. Remove from heat and stir in butter until incorporated, then season with salt and pepper.
- Assemble dish:
- While sauce is cooking, reheat chard over moderate heat, stirring. Divide among 4 plates and top with chops, then spoon sauce over.
PORK CHOPS WITH CRANBERRY DIJON SAUCE
Here's a rich-tasting dish with bold flavors that come together really well. Quick and special, it's a terrific choice for both family and unexpected guests. -Lisa Herring Bridges, Atlanta
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- In a small bowl, combine first 12 ingredients. In a large skillet coated with cooking spray, brown pork chops in butter. Stir in fruit mixture. Bring to a boil. Reduce heat; cover and simmer for 3-4 minutes on each side or until a thermometer reads 145°.
Nutrition Facts : Calories 229 calories, Fat 9g fat (4g saturated fat), Cholesterol 62mg cholesterol, Sodium 283mg sodium, Carbohydrate 13g carbohydrate (10g sugars, Fiber 1g fiber), Protein 22g protein. Diabetic Exchanges
PORK CHOPS WITH CRANBERRY SAUCE
Provided by Pierre Franey
Categories dinner, easy, main course
Time 40m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Sprinkle the chops on both sides with salt and pepper.
- Peel the orange and cut it crosswise into 4 slices of equal thickness. Cut each slice into 8 equal-size pieces. Put the cranberries and orange pieces into the container of a food processor or electric blender and blend well but coarsely. There should be about 1 1/2 cups.
- Dredge the chops on both sides in flour and shake off excess.
- Heat the oil in a heavy skillet large enough to hold the chops in one layer. When the oil is quite hot add the chops and cook until nicely brown on one side, about 8 minutes. Turn the chops and cook until browned on the other side, about 5 minutes. Reduce the heat. Cover and simmer 12 minutes.
- Transfer the chops to a warm serving platter and pour off the fat from the skillet.
- Add 1 tablespoon of the butter to the skillet and when it is melted add the onion. Cook, stirring, until wilted. Add the brown sugar and stir to dissolve. Add the vinegar and tomato paste and stir until blended. Add the cranberry and orange mixture and the broth. Stir to blend. Add any liquid that has accumulated around the chops. Let simmer about 1 minute. Stir in the remaining 1 tablespoon of butter. Pour the sauce over the chops and sprinkle with parsley.
Nutrition Facts : @context http, Calories 535, UnsaturatedFat 17 grams, Carbohydrate 20 grams, Fat 31 grams, Fiber 4 grams, Protein 43 grams, SaturatedFat 10 grams, Sodium 878 milligrams, Sugar 11 grams, TransFat 0 grams
PORK CHOPS WITH THYME SAUCE
This is a easy and delicious recipe for pork chops. Wonderful served with mashed potatoes, rice or flat noodles, green salad and rolls.
Provided by Baby Kato
Categories Pork
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Saute onion in butter.
- Remove onions and keep warm.
- Combine garlic, pepper, flour, sage and thyme and press onto both sides of meat.
- Brown pork chops in pan with remaining butter, remove the chops.
- Add 1/2 cup wine to pan and bring to a boil.
- Return pork chops to pan and cover, reduce heat to a simmer for 30 minutes.
- Remove pork chops and add remaining 1/4 cup wine to pan.
- Broil over high heat until reduced to a syrupy glaze.
- Pour sauce over chops and top with onions.
- Enjoy--.
Nutrition Facts : Calories 453.8, Fat 23.9, SaturatedFat 9.7, Cholesterol 152.6, Sodium 745.4, Carbohydrate 7.4, Fiber 0.8, Sugar 1.6, Protein 42.1
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