Winter Fruit Pork Chops Recipes

Steps:

• Place pork in 3 1/2- or 6-quart slow cooker. Layer dried fruit evenly over pork. Mix brown sugar, marmalade, vinegar, ginger and nectar; pour over pork and fruit.
• Cover and cook on low heat setting 6 to 7 hours or until pork is slightly pink when cut near bone.
• Remove pork and fruit from cooker, using slotted spoon; cover and keep warm.
• Skim fat from pork juices in cooker if desired. Pour juices into 1-quart saucepan. Mix cornstarch and water; stir into juices. Cook on high heat 4 to 6 minutes, stirring constantly, until thickened and bubbly. Serve sauce with pork and fruit.

Steps:

• Place pork chops in a 1-1/2-qt. oval or 3-qt. slow cooker. In a bowl, combine the fruit, pineapple juice, corn syrup, salt and curry powder; pour over chops. Cover and cook on low for 4 to 4-1/2 hours or until meat is tender. , With a slotted spoon, remove meat and fruit to a serving platter and keep warm. In a small saucepan, combine the cornstarch and cold water until smooth; stir in the cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over chops and fruit.

Steps:

• In a small bowl, combine the barbecue sauce, preserves, corn syrup, mustard and cloves; set aside., Sprinkle pork chops with salt and pepper. On a lightly oiled grill, grill chops, covered, over medium heat or broil 4-5 in. from the heat for 4-5 minutes on each side or until a thermometer reads 145°, basting frequently with sauce mixture. Let meat stand for 5 minutes before serving.

Steps:

• In a heavy skillet brown chops in a small amount of butter or oil-remove and place in a casserole dish in a single layer-salt and pepper them.
• Cut 6 slices from the middle of the oranges.
• Squeeze juice from remaining orange pieces and the last whole one.
• You will want 1/2 cup juice plus 3 T.
• Set aside the 3 T.
• Mix the 1/2 cup juice with the brown sugar and pour over chops.
• Bake in 350°F oven for 45 minutes.
• Meanwhile dice bread, cranberries, celery and add to that salt and juice in a small bowl.
• Pull chops out of the oven, place an orange slice on each and mound with cranberry "stuffing".
• Spoon on some juice from the pan; return to oven and bake for 15 minutes longer.

Steps:

• MAKE STUFFING
• Simmer the apricots, prunes, and wine in a small heavy saucepan, covered, 5 minutes. Remove from the heat and let stand 10 minutes.
• Cook the onion and shallot in the butter in a 12-inch heavy skillet over medium heat, stirring occasionally, until softened, 4 to 5 minutes. Add the apple and salt and pepper and cook, stirring occasionally, until apple is just tender, about 5 minutes. Stir in the apricot mixture and cool.
• STUFF AND ROAST PORK
• Preheat the oven to 500°F, with the rack in the middle.
• Make a pocket in the center of the roast by cutting a horizontal 1 1/2-inch-wide slit into one end with a long thin knife and repeating from the opposite end so a pocket runs all the way through. Make a vertical cut through the center (forming a cross) to widen the pocket. Push about 1 cup stuffing into the pocket using a long-handled wooden spoon (you may need to stuff from both sides if roast is long). Reserve the remaining stuffing for the sauce.
• Season the roast with salt and pepper and put in a large flameproof roasting pan. Wrap with the bacon between rib bones, tucking the ends under the roast. Roast the pork 20 minutes, then reduce the oven to 325°F and roast until an instant-read thermometer inserted 2 inches into the center (do not touch bone or stuffing) registers 155°F, 1 1/4 to 1 1/2 hours total.
• Transfer the roast to a cutting board and let stand, loosely covered with foil, 15 to 20 minutes. (Temperature of the meat will rise to about 160°F; meat will be slightly pink.)
• MAKE SAUCE
• Skim the fat from the pan drippings and reserve 1 1/2 tablespoons fat. Straddle the pan across 2 burners and add port to drippings, then deglaze by boiling over high heat, stirring and scraping up browned bits, 1 minute. Strain the pan juices through a fine-mesh sieve into a bowl, discarding the solids.
• Cook the shallot in the reserved fat in a heavy medium saucepan over medium heat, stirring occasionally, until softened, about 3 minutes. Stir in the pan juices, 1 1/4 cups water, and any reserved fruit stuffing and bring to a simmer. Whisk together the arrowroot and remaining 1/4 cup water until smooth, then whisk into the sauce along with any juices from the cutting board. Simmer the sauce, whisking occasionally, until slightly thickened, about 5 minutes. Season with salt and pepper.
• Carve the roast into chops by cutting between ribs, then serve with the sauce.
• DO AHEAD
• The STUFFING can be made 2 days ahead and chilled. The UNCOOKED ROAST improves in flavor if stuffed, seasoned, and wrapped with bacon 1 day ahead and chilled. Bring to room temperature before roasting.

Steps:

• In a heavy skillet cook the onion and the bell pepper in 2 tablespoons of butter over moderately low heat, stirring, until the vegetables are softened, stir in the fruitcake and salt and pepper to taste, and let the stuffing cool. With a sharp paring knife make a 1-inch-long horizontal incision along the side of each chop and cut a deep, wide pocket in the chop. Fill the chops with the stuffing and close the openings with wooden picks. Pat the chops dry with paper towels and season them with salt and pepper.
• In a heavy ovenproof skillet (preferably cast-iron) heat the remaining 1 tablespoon butter and the oil over moderately high heat until the foam subsides and in the fat brown the pork chops. Add 1/4 cup water, bake the chops, covered, in the middle of a preheated 350°F. oven, turning them once, for 30 minutes, and transfer them to plates. On top of the stove boil the pan juices until they are reduced to about 1/3 cup, strain them through a sieve into a bowl, and spoon them over the chops.

Steps:

• Heat oil in a large skillet.
• Add pork chops.
• Season pork chops with salt and cinnamon (just like salt& pepper) on each side.
• Lightly brown the chops then remove to a platter.
• Add onions to skillet and cook until tender.
• Add apple juice, rice mix and seasoning packet from mix.
• Bring to a boil.
• Add pork chops and the juices from the platter back to the skillet.
• If using the craisins, add here.
• Cover and reduce heat to a simmer.
• Cook for 20-25 minutes.
• Sprinkle the top with cheddar cheese, cover and cook for 5 minutes more or until most of the juice is absorbed.