Pork Chops With Cranberry Sauce Recipe
Pork Chops With Cranberry Sauce Recipe. Mix cranberry sauce, lemon juice, almond extract and nutmeg and pour over pork, saving enough of the sauce to put 1 teaspoon in each of the peach halves. In a medium bowl, mix together the cranberry sauce, orange marmalade, olive oil, ginger, red pepper flakes, 1 teaspoon of salt, and ½ teaspoon of pepper.
Place pork chops in a baking dish. Cook 5 minutes longer or until the berries pop. In a greased baking dish, bake pork chops uncovered at 325 degrees f for 75 to 80 minutes.
Spoon Sauce Over Pork Chops And Serve.
The glaze is a little bit sweet, a little bit tangy, and bursting full of flavor. In a medium bowl, mix together the cranberry sauce, orange marmalade, olive oil, ginger, red pepper flakes, 1 teaspoon of salt, and ½ teaspoon of pepper. Original recipe yields 6 servings.
In The Skillet, Combine Cranberry Sauce, Orange Juice, And Vinegar.
Cook pork chops for 4 to 5 minutes on each side, turning once. Season the pork chops on both sides with the remaining teaspoon of salt and ½ teaspoon of pepper. 1/2 teaspoon dried thyme leaves.
¼ Teaspoon Ground Black Pepper.
Combine cranberry sauce, french dressing and onion soup mix. In a large skillet over medium heat, brown chops on both sides in oil; Pour the cranberry sauce over chops.
Stir The Stock, Vinegar And Cranberries In The Skillet And Heat To A Boil.
Heat 1 tbsp butter in the skillet. 2 cups fresh or frozen cranberries. Add the chops and cook until browned on both sides, 2 to 3 minutes per side.
Add The Celery And Scallions And Cook Until Slightly Softened, 2 Minutes.
Skim off foam if necessary. Stir in barbecue sauce and remaining water; Add the garlic and cook until tender.
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