Time 4h15m Yield 6 servings. Number Of Ingredients 9 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.
Time 1h10m Yield 6 Number Of Ingredients 6 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.
Time 30m Yield 4 servings. Number Of Ingredients 9 Steps:
In a large skillet, brown the pork chops in butter for 3 minutes on each side. Add 1/2 cup broth and rosemary. Reduce heat; cover and simmer for 5 minutes or until a thermometer reaches 160°. Remove chops to a serving dish and keep warm. , In the same skillet, add the onions, cranberries and pepper. In a small bowl, whisk cornstarch and remaining broth until smooth; gradually add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with pork and rice.
Time 40m Yield 2 Number Of Ingredients 4 Steps:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking dish. In a bowl, mix the orange juice, Dijon mustard, and brown sugar. Place the pork chops in the prepared baking dish, and pour orange juice mixture over chops. Bake 20 minutes in the preheated oven, to a minimum internal temperature of 145 degrees F (63 degrees C). Pour the remaining marinade liquid into a skillet, and cook over medium-high heat until reduced by about 1/2. Pour over the cooked chops to serve.
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.
Yield Makes 4 servings Number Of Ingredients 6 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.
Time 40m Yield 6 pork chops, 6 serving(s) Number Of Ingredients 7 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 broth, 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.
Time 45m Yield 6 servings Number Of Ingredients 3 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.
