Time 4h25m Yield 6 servings. Number Of Ingredients 14 Steps:
Combine flour, oregano, salt, garlic powder and pepper in a shallow dish; coat chops, 1 at a time. In a nonstick skillet, brown the chops in olive oil on both sides. Transfer to a 5-qt. slow cooker., Drain pineapple, reserving juice; set pineapple aside. In a bowl, combine the 3/4 cup pineapple juice with reserved pineapple juice. Stir in the water, brown sugar, onion and tomato paste; pour over chops. Sprinkle with raisins., Cover and cook on low until meat is tender, 4-5 hours. Stir in pineapple chunks. Cover and cook 15 minutes longer or until heated through.
Time 4h15m Number Of Ingredients 6 Steps:
Trim fat from pork chops. Place chops in a 3-1/2- or 4-quart slow cooker. Sprinkle with thyme. Add dried fruit and sweet pepper to slow cooker. Pour barbecue sauce over mixture in cooker. Cover and cook on low-heat setting for 4 to 4-1/2 hours or on high-heat setting for 2 to 2-1/2 hours. Transfer chops to a serving platter. Skim fat from sauce. Spoon some of the sauce over chops; pass remaining sauce. If desired, garnish with fresh thyme sprigs.
Time 25m Yield 8 servings Number Of Ingredients 8 Steps:
Salt and pepper both sides of the pork chops. Combine the flour and some cayenne, salt and black pepper. Dredge each side of the pork chops in the flour mixture, and then set aside on a plate. Heat the canola oil over medium to medium-high heat. Add the butter. When the butter is melted and the butter/oil mixture is hot, cook 3 pork chops at a time, 2 to 3 minutes on the first side. Flip and cook until the chops are golden brown on the other side, 1 to 2 minutes (make sure no pink juices remain). Remove to a plate and repeat with the remaining pork chops. Delicious and simple! Serve with smashed new potatoes.
Time 1h15m Yield 6-8 serving(s) Number Of Ingredients 9 Steps:
Place pork chops in a 9x13" pan. (Spray pan with cooking spray, if desired). Season with salt and pepper. Combine remaining ingredients, using orange juice to achieve desired moistness. Spread dressing evenly over pork chops. Bake uncovered at 350 for 1 hour. This can be made early in the day and refrigerated until cooking time.
Time 4h5m Yield 2 servings. Number Of Ingredients 8 Steps:
Place pork chops in a 1-1/2-qt. oval or 3-qt. slow cooker. In a bowl, combine the fruit, pineapple juice, corn syrup, salt and curry powder; pour over chops. Cover and cook on low for 4 to 4-1/2 hours or until meat is tender. , With a slotted spoon, remove meat and fruit to a serving platter and keep warm. In a small saucepan, combine the cornstarch and cold water until smooth; stir in the cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over chops and fruit.
Time 20m Yield 6 servings. Number Of Ingredients 8 Steps:
In a small bowl, combine the barbecue sauce, preserves, corn syrup, mustard and cloves; set aside., Sprinkle pork chops with salt and pepper. On a lightly oiled grill, grill chops, covered, over medium heat or broil 4-5 in. from the heat for 4-5 minutes on each side or until a thermometer reads 145°, basting frequently with sauce mixture. Let meat stand for 5 minutes before serving.
Time 1h Yield 4-6 serving(s) Number Of Ingredients 10 Steps:
In frypan, brown chops in oil. Drain pineapple slices, reserving syrup. Combine 1/2 cup pineapple syrup, 1/2 cup cranberry sauce, chicken stock, brown sugar and vinegar. Add to chops, cover and simmer 30 minutes or until chops are tender. Add pineapple and sweet peppers, cover and simmer about 10 minutes longer. Remove chops, pineapple and pepper to a warm platter, lifting them out with a slotted spoon (keep warm in a slow oven). Combine cornstarch and cold water; stir into pan juices, cooking until thickened and bubbly. Add remaining cranberry sauce; stir to mix and heat through; pour sauce over chops and enjoy.
Time 7h20m Yield 4 servings. Number Of Ingredients 13 Steps:
Sprinkle pork chops with salt, pepper, rosemary, dill and ginger. In a large skillet, brown chips on both sides in oil. , Transfer to a 3-qt. slow cooker. Drain fruit cocktail. In a small bowl, combine the vinegar, mustard, orange zest and reserved fruit juice. Pour over pork. Cover and cook on low for 7-8 hours or until meat is tender., Remove chops and keep warm. Strain the cooking liquid into a small saucepan. Combine the cornstarch and water until smooth; stir into the cooking liquid. bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Add fruit cocktail; heat through. Serve with pork chops.
Time 30m Yield 4 serving(s) Number Of Ingredients 12 Steps:
Melt butter in a large frying pan and brown both sides of the pork chops. Add the Garlic, Thyme and onions and cook until softened. Sprinkle the sugar and mixws spice over the chops and pour the juice over. Bring to boil and simmer for 8-10 minutes. Mix the cornflour with one tablespoon of cold water to make a paste. Stir the paste into the juice and simmer until it thickens. Season to taste. Arrange the clementines over the chops and simmer for 2-3 minutes. Serve!
Time 1h15m Yield 4 Number Of Ingredients 10 Steps:
Preheat the oven to 350 degrees F (175 degrees C). Heat the oil in a large skillet over medium-high heat. Fry pork chops on each side until browned, about 3 minutes per side. Transfer to a baking dish, reserving the drippings in the skillet. Cover pork chops with apple slices and sprinkle with sugar. Stir the flour into the fat in the skillet until smooth. Whisk in the water and vinegar. Simmer over medium-high heat, stirring constantly, until thick. Add raisins and pour over the pork chops. Cover the baking dish with a lid or aluminum foil. Bake in the preheated oven for 1 hour. Remove the aluminum foil for the last 20 minutes of cooking.
Time 20m Yield 4 Number Of Ingredients 5 Steps:
Heat oil in a large skillet over medium-high heat. Combine flour, seasoning salt, salt and pepper in a paper or plastic bag. Place pork chops into the bag, and shake to coat. When the oil is nice and hot, shake off excess flour from pork chops, and fry in the hot oil. Cook on each side for about 4 to 5 minutes, or until golden on the outside, and juices run clear.
Time 7h21m Yield 4 serving(s) Number Of Ingredients 9 Steps:
Place pork in 4-5 quart crock pot slow cooker. Layer dried fruit evenly over pork. Mix brown sugar, marmalade, vinegar, ginger and nectar,. Pour evenly over pork and fruit in crock pot. Cover and cook on low heat setting 6-7 hours or until pork is slightly pink when cut near bone. Remove pork and fruit from crock pot with slotted spoon, Cover and keep warm. Pour juices from slow cooker into 1 quart saucepan. Mix cornstarch and water. Stir into juices in saucepan. Cook over high heat 4-6 minutes , stirring constantly, until thickened and bubbly Serve with pork and fruit.
Time 30m Yield 4 serving(s) Number Of Ingredients 5 Steps:
In a skillet,cook pork over medium heat until brown; drain. Place pineapple, prunes and apricots on pork in skillet. Pour dressing over fruit and pork and heat to boiling; reduce heat; cover and simmer until pork is done, about 20-25 minutes.
Yield 4 Number Of Ingredients 12 Steps:
In a small bowl pour boiling water over dried fruit. Let stand 15 minutes; drain well. Set aside. Lightly pound chops with meat mallet. Dredge chops in flour and brown in butter in large skillet over medium-high heat. Add 1/3 cup chicken broth and 3 tablespoons Marsala. Cover tightly and simmer over low-heat for 8-10 minutes. Remove pork and keep warm, reserving pan drippings in skillet. Combine 1/4 cup chicken broth, water, 1 tablespoon Marsala, cornstarch and cloves; mix well. Gradually add to pan drippings. Cook over medium heat until thickened and bubbly, stirring constantly. Add fruit to sauce; cook until heated through. Serve sauce over chops.
More about “fruited pork chops recipes”
Time 20m Yield 4 servings. Number Of Ingredients 9 Steps:
Sprinkle pork chops with pepper. In a large skillet, cook chops in 2 tablespoons oil over medium-high heat for 4-5 minutes on each side or until a thermometer reads 145 °. Remove and keep warm., In the same skillet, saute shallots in remaining oil for 1 minute. Add fruit and broth. Bring to a boil. Reduce heat; cover and simmer for 3-5 minutes or until mixture is slightly thickened. Top pork chops with fruit mixture., Meanwhile, microwave rice according to package directions. Divide rice among serving plates; dot with butter and sprinkle with parsley. Serve with pork chops and fruit.
