Apple Cranberry Stuffed Pork Chops Recipes

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.

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.

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.

Steps:

• In a large skillet, heat butter over medium heat.
• Add onions and sauté for 4 to 6 minutes, until lightly browned.
• Remove onions to a plate and set aside.
• Add vegetable oil to the skillet.
• Sprinkle pork chops with salt and pepper then dredge in flour.
• Brown the pork chops for about 2 minutes on each side.
• Return the onions to the skillet making a layer over the chops.
• Meanwhile, combine chopped apples with lemon juice, apple cider, brown sugar, and cinnamon.
• Pour the apple mixture over the pork chops and onions and bring to a simmer.
• Reduce heat to medium-low and simmer, uncovered, for 5 minutes.
• Cover and simmer for 20 minutes.
• Stir in cranberries and continue cooking for 2 minutes longer.

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:).