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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I've never eaten such delicious pork chops! Quick and Easy Garlic Honey Pork Chops Recipe
I've never eaten such delicious pork chops! Quick and Easy Garlic Honey Pork Chops Recipe
Ingredients and recipe:
685g Boneless pork chops
Cut the pork into cubes
Salt
Black pepper
Garlic powder
Paprika
Mix well
Set aside for 20 minutes
Medium heat
Olive oil
Place the meat into the pan
Fry for about 5 minutes
Flip over and fry for another 5 minutes
Remove from the pan
1tbsp unsalted butter
3 cloves of garlic
1tbsp soy sauce
1/4 cup honey
2tbsp cooking wine
Add the meat back to the pan
Stir fry for about 2 minutes
Remove from the pan
Parsley
Super tasty and delicious!
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Professional Chef's Best Pork Chops Recipe!
Tired of the same old pork chops that end up dry and lack any real flavour? You should be! And if you are, Chef Michael Smith has the solution for you! This recipe for Pork Chops with Cranberry and Kale will brighten up your meal and remind you of the holidays while satisfying your taste buds. Try out the recipe below and let us know how it tasted in the comments!
Ingredients
Stuffed Pork Chops
2 thick-cut pork chops
1 Italian sausage, casings removed
1 heaping tablespoon whole berry cranberry sauce from a 384 mL can; reserve the remainder
1 Tbsp grainy mustard
1 Tbsp freshly chopped rosemary
1 splash vegetable oil
Kale Stew
1 onion, chopped
4 clove garlic, chopped
½ cup cranberry juice
1 Tbsp grainy mustard
½ cup reserved cranberry
1 bunch fresh kale, roughly 1 lb, thinly sliced
Directions
Stuffed Pork Chops
1. Carefully cut a stuffing pocket deep into each chop by cutting it open like a book from one corner. Strip the meat from the sausages into a medium size bowl. Stir together the sausage meat with the first measure of cranberry sauce, the grainy mustard and the rosemary. Evenly stuff each chop with the mixture. If you like you may close the chops with a large binder clip, which may then be removed after cooking.
Kale Stew
1. In a skillet over medium-high heat sear the chops until they’re golden brown and crispy on each side, about 3 minutes per. Remove and stack on a plate, loosely cover with foil. Add the onions and garlic to the pan and sauté for a minute or two. Stir in the cranberry juice, cranberry sauce and the mustard. Bring the works to a simmer and add half the kale to the pan. Stir while it wilts, it will only take a minute or so. Nestle the chops back in and top with the remaining kale. Cover the works and continue cooking until the chops reach an internal temperature of 145ºF, about 10 minutes. Serve and share.
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