Best Fruity Pork Chops Recipes

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PORK CHOPS WITH FRUITY RED CABBAGE



Pork chops with fruity red cabbage image

A hearty pork dish that's full of flavour

Provided by Jo Pratt

Categories     Dinner, Lunch, Main course

Time 45m

Number Of Ingredients 8

2 large or baking potatoes, cut into thin wedges
2 tbsp olive oil
½ red cabbage (approx 350g/12oz), core removed and finely sliced
1 onion , halved and sliced
2 tbsp cranberry sauce
1 apple , peeled, cored and chopped
2 tsp wholegrain mustard
4 pork loin chops, approx 140g/5oz each

Steps:

  • Heat oven to fan 200/fan 180C/gas 6. Put the potato wedges in a large roasting tray and toss in 1 tbsp of the oil. Roast for 10 mins until golden.
  • Meanwhile, heat the rest of the oil in a wok or large pan and tip in the red cabbage and onion. Stir-fry for 5 mins then stir in the cranberry sauce, apple and 4 tbsp water. Cover with a lid and leave to cook for 10-15 mins, depending on how thinly you shredded the cabbage.
  • Spread the mustard over the top of the chops and add to the roasting tray. Roast for another 15 mins until the chops are browned and cooked through. Season the cabbage to taste and serve with the mustardy pork chops and potato wedges.

Nutrition Facts : Calories 509 calories, Fat 32 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 2 grams sugar, Fiber 5 grams fiber, Protein 26 grams protein, Sodium 0.3 milligram of sodium

MOROCCAN-SPICED PORK CHOPS AND FRUITY COUSCOUS



Moroccan-Spiced Pork Chops and Fruity Couscous image

When I first found this recipe on the Weight Watchers website, I was amused by the idea of a Moroccan dish featuring pork as most of the natives I know from this country are Muslim. Though I will never serve this dish to them, I love the flavors of the marinade and have made some changes that make this truly delicious.

Provided by justcallmetoni

Categories     Pork

Time 58m

Yield 4 serving(s)

Number Of Ingredients 12

1/2 teaspoon ground cinnamon
2 teaspoons ground cumin
2 teaspoons ground coriander
1 tablespoon harissa
1 lb lean pork loin, sliced into four pieces (4 oz each) or 4 (4 ounce) boneless pork chops
2 teaspoons olive oil
1 1/4 cups couscous
2 1/2 cups fat-free chicken broth
1/4 teaspoon cinnamon
1/4 teaspoon turmeric
8 fresh apricot halves
1 tablespoon cilantro, fresh, chopped

Steps:

  • Combine harissa, cumin, coriander and 1/2 teaspoon cinnamon in a resealable plastic bag. (Use a non-metal container if you prefer.) Add chops to bag, seal and shake until well-coated. Marinate the meat for 30 minutes in the fridge.
  • Heat oil in a large skillet over medium-high heat. Cook chops until cooked through, about eight minutes per side.
  • Bring broth to boil in a medium saucepan. Add 1/4 teaspoon of cinnamon, turmeric and couscous. Turn heat down to lowest possible setting, cover and simmer for 5-7 minutes. Fluff couscous and mix in the apricots and cilantro.
  • Serve chops on top of the couscous.
  • Cooking time includes the time to marinade the meat.

Nutrition Facts : Calories 524.8, Fat 14.2, SaturatedFat 4.4, Cholesterol 91.9, Sodium 657, Carbohydrate 56.7, Fiber 4.8, Sugar 12.2, Protein 40.9

MOROCCAN-SPICED PORK CHOPS & FRUITY COUSCOUS



Moroccan-Spiced Pork Chops & Fruity Couscous image

I love pork and Moroccan flavors. Serve the pork chops on top of the couscous.

Provided by TJ Lombard

Categories     Meat and Poultry Recipes     Pork

Time 1h5m

Yield 4

Number Of Ingredients 13

2 tablespoons olive oil, divided
1 tablespoon tomato paste
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon hot pepper sauce (such as Tabasco®)
¾ teaspoon ground cinnamon, divided
1 pound pork loin chops
2 ½ cups chicken broth
1 ¼ cups couscous
½ cup dried apricots, chopped
¼ cup green onions, chopped
¼ teaspoon ground turmeric
½ cup cilantro, chopped

Steps:

  • Combine 1 tablespoon olive oil, tomato paste, cumin, coriander, hot pepper sauce, and 1/2 teaspoon cinnamon in a resealable plastic bag. Add pork loin chops to the bag; seal and shake until well-coated. Chill in the refrigerator for 30 minutes.
  • Heat remaining olive oil in a large skillet over medium-high heat. Add marinated pork loin chops and cook until cooked through, about 6 minutes per side.
  • Bring chicken broth to a boil in a medium saucepan. Stir in couscous, dried apricots, green onions, turmeric, and 1/4 teaspoon cinnamon. Turn heat to low; cover and let simmer until liquid has been absorbed, 5 to 7 minutes. Fluff couscous with a fork and stir in cilantro.

Nutrition Facts : Calories 430.2 calories, Carbohydrate 55.7 g, Cholesterol 39.9 mg, Fat 12.3 g, Fiber 5.3 g, Protein 23.4 g, SaturatedFat 2.6 g, Sodium 823.8 mg, Sugar 10.2 g

PORK CHOPS WITH FRUITY NECTARINE SALSA



Pork Chops with Fruity Nectarine Salsa image

This special pork dish has a zesty flair and is a snap to prepare. A sweet fruity salsa balances perfectly with the spicy rub that coats the pan-fried chops.-Bonnie Bufford, Nicholson, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 2 servings.

Number Of Ingredients 13

1 teaspoon chili powder
1/2 teaspoon ground coriander
1/4 teaspoon ground cumin
1/4 teaspoon paprika
1/8 teaspoon salt
1/8 teaspoon pepper
2 boneless pork loin chops (4 ounces each)
1 teaspoon olive oil
2 tablespoons salsa
1 tablespoon apricot spreadable fruit
1 cup sliced peeled nectarines or peaches
1 tablespoon minced fresh cilantro
1-1/2 teaspoons minced fresh oregano or 1/2 teaspoon dried oregano

Steps:

  • In a small bowl, combine the first six ingredients. Rub over both sides of pork chops. In a small nonstick skillet coated with cooking spray, cook pork chops in oil over medium-high heat for 5-6 minutes on each side or until juices run clear. Remove to a serving platter and keep warm., In the same skillet, combine salsa and spreadable fruit. Bring to a boil. Reduce heat; cook and stir over medium heat for 1 minute. Stir in the nectarines, cilantro and oregano; cook 2-3 minutes longer or until heated through. Serve with pork.

Nutrition Facts : Calories 236 calories, Fat 9g fat (3g saturated fat), Cholesterol 55mg cholesterol, Sodium 253mg sodium, Carbohydrate 15g carbohydrate (10g sugars, Fiber 2g fiber), Protein 23g protein. Diabetic Exchanges

FRUITY PORK CHOPS



Fruity Pork Chops image

In Sylva, North Carolina, Bonnie Baumgardner simmers pork chops in fruit juice seasoned with orange peel, mustard and red wine vinegar, then tops them with a delightful sauce made with handy fruit cocktail.

Provided by Taste of Home

Categories     Dinner

Time 7h20m

Yield 4 servings.

Number Of Ingredients 13

4 bone-in pork loin chops (1 inch thick and 8 ounces each)
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon dried rosemary, crushed
1/8 teaspoon dill weed
1/8 teaspoon ground ginger
2 tablespoons canola oil
1 can (15 ounces) fruit cocktail
2 tablespoons red wine vinegar
1 tablespoon prepared mustard
1/4 teaspoon grated orange zest
2 tablespoons cornstarch
2 tablespoons cold water

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.

Nutrition Facts :

FRUITY PORK CHOPS



Fruity Pork Chops image

I read this recipe and long time ago, but since adapted to the kid's taste. If your getting bored of the same type of meat on your table each evening, then i suggest you use this recipe to jazz it up abit. It's slightly tangy but a succulent meal.

Provided by Unknown in Derby

Categories     Oranges

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

25 g butter
1 large red onion (cut into wedges!)
1 garlic clove (Finely chopped)
1 tablespoon water
4 pork chops
1 teaspoon dried thyme
1 tablespoon soft brown sugar
mixed spice (to taste)
200 ml freshly squeezed clementine juice
2 teaspoons cornflour
salt and pepper
3 clementines (peeled and sliced)

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!

Nutrition Facts : Calories 466.5, Fat 23.3, SaturatedFat 9.2, Cholesterol 150.7, Sodium 157.8, Carbohydrate 20.3, Fiber 1.9, Sugar 14.3, Protein 42.7

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