Time 40m Number Of Ingredients 18 Steps:
In a large skillet over medium high heat, melt butter. Add onion, apple, celery and dried cranberries. Sauté until onion softens and becomes translucent. Add in the stuffing mix, cranberries and chicken stock. Season with salt and pepper, to taste. Remove from the heat and set aside. Holding a knife parallel to the cutting board, cut a deep 2-inch-wide pocket into the side of each pork chop. Season the chops on both sides with salt and pepper and fill the pockets evenly with the stuffing mixture. Melt butter in large skillet (or cast iron skillet) over medium-high heat. Sear both sides of pork chops in butter for 2 minutes on each side. Add 1/2 cup chicken broth; reduce the heat to medium low. Cover and cook until the chops are cooked through, about 5 more minutes, or until the pork reaches an internal temperature of 145°F. Transfer to plates and cover with foil to keep warm. Add butter to pan and scrape up any remaining pork bits. Add flour and cook for 30 seconds. Whisk in apple cider and heavy cream and increase the heat to medium-high. Simmer, stirring constantly, until slightly thickened, about 2 minutes. Season with salt and pepper to taste and pour sauce over the pork chops.
Time 1h5m Yield 4 serving(s) Number Of Ingredients 10 Steps:
Preheat oven to 350 degrees. If pork chops are not butterflied, slice through leaving attached at one side so it opens like a book. Season inside and out with salt and pepper to taste. Heat a skillet on medium high heat with 2 T oil. Place pork cut side down in the pan. Leave for 4-5 minutes. Turn and fold the chop shut and brown each outer side of the meat. If the edges are very thick you can also brown the edges. The meat should not be cooked all the way through, only nicely seared and browned. Remove pan from the heat and cover to keep warm. To start the stuffing, add the apple liquid, chicken broth, onions, apples, cranberries and the butter to a saucepan and following directions bring to a boil. Once liquid is boiling stir in the bread and seasoning. Fold in well making sure all bread gets moistened. Cover. Remove from heat and let stand 5-10 minutes. Fluff with a fork. Arrange meat with the “hinged” side down in a 9x9 baking dish or cake pan sprayed with a nonstick spray. Fill the upward facing pockets of the pork with the stuffing. If you have any stuffing left, spoon around the base of the meat. Cover with foil and bake for 20-30 minutes or the meat is cooked to your satisfaction. I still have a thing about pork and I tend to overcook it to this day. Please use your own judgment:).
Time 1h5m Yield 2 chops, 2 serving(s) Number Of Ingredients 8 Steps:
Heat 1 tablespoon olive oil in skillet over medium heat.Stir in the onion and apple; cook and stir for 5 minutes.Stir in the cranberries and balsamic vinegar and continue cooking until the apple and onions have softened, about 5 minutes more.Season to taste with salt and pepper.Remove to plate and let cool. Preheat oven to 350 degreesF.(175 degrees C.) Lightly grease a small baking dish. Cut a large pocket into the pork chops using a sharp , thin bladed knife.Stuff the cooled apple mixture into the pork chops and secure with toothpicks if needed. Heat olive oil in a large skillet over med- high heat. Season the pork chops with salt and pepper to taste, and place in the hot skillet. Cook on each side until browned, about 3 minutes, then transfer to a baking dish. Top with remaining apple mixture, and cover the baking dish with aluminum foil. Bake in preheated oven until the pork is no longer pink in the center,about 40 minutes depending on the thickness of the pork chops. Uncover and bake about 10 minutes longer until the apple mixtue has lightly browned around the edges.
Time 35m Yield 4 servings Number Of Ingredients 11 Steps:
Melt 1 tablespoon butter in a large nonstick skillet over medium heat. Add the celery and scallions and cook until slightly softened, 2 minutes. Add the cranberries and sage and cook 2 minutes. Add the bread and cook, stirring occasionally, 2 minutes. Add 1/2 cup chicken broth and the parsley and stir until the broth is absorbed, 1 minute. Season with salt and pepper; transfer to a bowl. Wipe out the skillet. Holding a knife parallel to the cutting board, cut a deep 2-inch-wide pocket into the side of each pork chop. Season the chops on both sides with salt and pepper and fill the pockets evenly with the stuffing. Melt 1 tablespoon butter in the skillet over medium-high heat. Add the chops and cook until golden brown, 2 minutes per side. Add 1/2 cup chicken broth; reduce the heat to medium low. Cover and cook until the chops are cooked through, about 5 more minutes. Transfer to plates. Add the remaining 3/4 cup broth and the cream to the skillet and increase the heat to medium high. Simmer, stirring, until slightly thickened, about 2 minutes. Stir in the remaining 1 tablespoon butter. Season with salt and pepper. Pour over the chops and serve.
Time 1h30m Yield 5 Number Of Ingredients 11 Steps:
Preheat oven to 350 degrees F (175 degrees C). In a Dutch oven, melt 1 tablespoon butter over medium heat. Cook onion in butter until the onions are very soft and begin to brown. Remove from heat. Stir in apple, celery, and dried cranberries. Season with salt. Lay each chop flat on cutting board, and with a sharp knife held parallel to the board, cut a pocket into the pork, leaving three sides intact. Stuff each chop with apple-cranberry mixture. Melt remaining butter in the Dutch oven over medium heat. Pan-fry chops in butter for two minutes on each side. Cover, and bake in preheated oven for 45 minutes. Transfer chops from pan to a plate, and cover with foil. Place the Dutch oven back on the stovetop over medium heat. In a small bowl or measuring cup, stir together apple juice, cornstarch, and brown sugar; pour into Dutch oven. Reduce liquid volume by half, stirring frequently. Season to taste with black pepper. Serve this apple glaze over pork chops.
Time 40m Yield 2 servings. Number Of Ingredients 9 Steps:
In a small nonstick skillet coated with cooking spray, saute the onion, pecans and garlic in butter until onion is tender. Stir in the stuffing mix, cranberries and water. Remove from the heat., Carefully cut a pocket in each pork chop; stuff with cranberry mixture. Place on a baking sheet coated with cooking spray. Bake at 350° for 22-28 minutes or until a thermometer reads 160°. Brush with jelly.
Time 1h35m Yield 10 Number Of Ingredients 8 Steps:
Preheat an oven to 325 degrees F (165 degrees C). Combine the stuffing mix and water in a mixing bowl; set aside. Grease a roasting pan with cooking spray. Trim the fat and connective tissue from the pork loin. Cut from one side through the middle horizontally to within 1/2-inch of the other side. Open the two sides and spread them out like an open book. Place the pork loin between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the pork with the smooth side of a meat mallet to a thickness of 1/2-inch. Stir the apple, cranberries, pecans, and onion into the stuffing mix. Season the pork loin with salt and pepper to taste, then spread the stuffing mix onto the cut side of the loin. Roll the pork into a firm cylinder, and secure with cooking twine. Place into the prepared roasting pan. Bake in the preheated oven until the pork is no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Cover the meat with two layers of aluminum foil, and allow to rest in a warm area for 10 minutes. Remove kitchen twine before slicing and serving.
Time 30m Yield 2 servings. Number Of Ingredients 10 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.
