How To make Spicy Cranberry Pork Chops
4 Pork loin chops
Salt Pepper 8 oz Cranberry sauce,whole-berry
1/4 c Raisins,dark seedless
2 T Brown sugar
2 T Vinegar,red-wine
2 T Orange juice
1/2 t Cinnamon,ground
1/2 t Orange peel,grated
1. Sprinkle pork chops lightly with salt and pepper; place in 12x8" baking
dish; cover dish with plastic wrap; do not vent. Cook at medium-low power (30%) 16 minutes, turning chops over and rotating dish a half turn after 10 minutes. 2. Meanwhile, in small bowl, combine cranberry sauce, raisins, brown sugar,
vinegar, orange juice, cinnamon, orange peel, and 1/2 teaspoon salt. 3. Drain and discard accumulated cooking liquid from baking dish. Spoon
cranberry-sauce mixture onto pork chops; cover dish with plastic wrap; do not vent. Cook at medium-low 6-8 minutes until meat loses its pink color and is tender.
How To make Spicy Cranberry Pork Chops's Videos
Cranberry Sauce | Gordon Ramsay's Ultimate Christmas
Gordon's guide to cooking the ultimate cranberry sauce for Christmas.
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Grilled Pork Chops - Cranberry Mango Relish
Grilling pork chops and cranberry mango relish is a quick delish meal that can be completed in 45 minutes. Fresh, simple, and good flavor on a grilled pork chop with hint of spice to the tongue. The cranberry-mango relish will help to turn the spice to sweet, tart, and chill of the pallet. Nice for a change in meat on the grill every so often! Be sure to leave any comments on how your cook went over the weekend cooking these chops.
Ingredients needed:
Grilled Pork Chops:
4 – 1 to 1 ½ inch bone in center cut pork chops
1 tbsp. New Mexico Chili Powder
1 tbsp. Ancho Chili Powder
1 tsp. Coarse Black Pepper
1 tsp. Salt
1 tsp. Dark Brown Sugar
1 1/2 tsp. Fresh Cinnamon
1 tbsp. olive oil (help seasoning to bind to pork chops)
Cranberry Mango Relish:
1 ½ tbsp. Unsalted butter
½ of a small red onion diced fine
1 tbsp grated fresh ginger
1 cup orange juice pulp free
1 tbsp. orange zest
2 tbsp packed light brown sugar (dark is okay)
6 to 8 oz. fresh cranberries (used 8 oz. in video and wish I had used 6 oz.)
1 ripe mango diced
GDW 8 cranberry pork chops
Cranberry pork chops
How to Make Spiced Cranberry Slow Cooker Pork Roast: Ohio Pork Episode 16
This recipe is a delicious, tender, slow cooker favorite!
Slow-Cooked Spiced-Cranberry Pork Roast Recipe
3 1/2-4 pound boneless blade pork roast
1 14-oz can jellied cranberry sauce
2/3 cup sugar
3/4 cup cranberry juice
2 tablespoons Dijon-style mustard
1 1/2 teaspoons ground cloves
1 teaspoon ground black pepper
salt, to taste
Trim fat from pork roast, if necessary. Place roast in 4- to 6-quart slow cooker. Use wire whisk to stir together cranberry sauce
and sugar in medium bowl.
Stir in juice, mustard, cloves and pepper until well combined. Pour cranberry mixture over roast in slow cooker.
Cover slow cooker and cook on low for 6 to 8 hours or until pork roast is tender. Season roast to taste with salt; serve juices
with roast.
Serves 8
For more easy recipes and videos from Ohio farmers please visit OhioPork.org
Recipe Cranberry Pork Chops
Recipe - Cranberry Pork Chops
INGREDIENTS:
●6 boneless pork loin, chops, 1/2-inch thick
●1 teaspoon butter
●1 teaspoon vegetable oil
●1 cup chopped onion
●1/3 cup chopped carrots
●1 1/4 cup chicken broth
●2 tablespoons granulated sugar
●2 tablespoons red wine vinegar
●1/2 cup fresh or frozen cranberries
Dutch Oven Cranberry Pork Chops
A delicious one pot meal for fall time!
You can use whatever type of meat you want in this recipe. The posted recipe uses a beef roast. In the video I'm using pork chops. I've also made it with chicken.
The time you cook the meal varies depending on the amount of meat you use. For 3 to 4 pounds of meat (a large roast) follow the recipe. For smaller amounts 1 to 2 pounds, a hour at 350 would be fine.
Adding the potatoes is optional if you want this to be a one pot meal.
Dutch Oven Cranberry Beef
(you can also find it on my blog: )
Olive oil
1- 4 to 5lb beef roast (or meat of choice)
1 large onion, chopped
1T minced garlic
½ green pepper, chopped (or a few mini peppers)
2 cups cranberries
¼ cup water
½ cup honey
1t salt
½ t pepper
Heat your dutch oven over medium high heat. Add enough olive oil to cover the bottom. When the oil is hot set your roast into the pan and let brown for a minute or so and then turn and brown on the other side. Remove roast and set aside. In hot dutch oven add your chopped onions and peppers and let them cook until they are soft.
Add cranberries, water, honey, salt and pepper. Stir a few times to let it all get hot and some of the cranberries start to pop. Put the roast back in the pot and move it around some so the veggie/cranberry mixture is surrounding it.
Put the lid on and put in a 325 degree oven. Let this cook for 3 to 4 hours.
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