pork roast with cherry pie filling
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In a large skillet coated with cooking spray, brown the pork chops over medium heat on both sides. Would do this one again. Adjust oven rack to lowest position and heat oven to 325 degrees. Add pork chops. Place in an 11 x 7 baking dish, fat side up. Substituted nutmeg for mace. I will definately make these again. 2. My 9 year old is a very picky eater and he absolutely loved these pork chops. Cooking Directions: Preheat oven to 325°F (160°C). I didn't use the mace at all but I think nutmeg would be a good substitute instead. slow cooker, combine pie filling, lemon juice, bouillon and mace. I mixed and matched several recipes to come up with this one. Adjust oven rack to lowest position and heat oven to 325 degrees. Taste of Home is America's #1 cooking magazine. slow cooker, combine pie filling, lemon juice, bouillon and mace. It's so easy to prepare a meal that way. Drain cherries, reserving liquid. Add enough water to cherry liquid to measure 3/4 cup. Bake, uncovered for 1 1/2 - 2 hours, until internal temperature reaches 160 degrees. There were no leftovers, so I will have to make it again! Season with salt and pepper. It should rest for 15 minutes before slicing anyway. Home Test Kitchen Cooking with Gear & Gadgets, Absolutely delicious. —Mildred Sherrer, Fort Worth, Texas, Slow-Cooked Cherry Pork Chops Recipe photo by Taste of Home. Cover and cook on low until meat is no longer pink, 3-4 hours. Unwrap roast and brush off any excess salt mixture from surface. https://www.tasteofhome.com/recipes/chicken-with-cherry-sauce Season roast with pepper. Either way, they are good. Bake, uncovered for 1 1/2 - 2 hours, until internal temperature reaches 160 degrees. 1 (21-ounce) can cherry pie filling 1 teaspoon finely minced gingerroot or 1/4 teaspoon ground ginger 1 (5 to 6-pound) fully cooked bone-in ham* 1/3 cup water. Spoon cherry glaze over roast several times during the last 2 … Add enough water to cherry liquid to measure 3/4 cup. I cooked for 3 hours on low, and chops were moist and cut-with-your-fork-tender. Preheat oven to 325°. Deglaze the pan with some red wine, allow to cook down to almost a syrup, deglaze again with some low-salt chicken broth and cook down to half. Rub salt mixture over entire pork shoulder and into slits. https://www.thespruceeats.com/pork-pot-pie-romancing-the-leftovers-913124 Rub on the pork roast. 2. In a 3-qt. Wrap roast tightly in double layer of plastic wrap, place on rimmed baking sheet, and refrigerate at least 12 and up to 24 hours. Loved this recipe! Cover and cook on low until meat is no longer pink, 3-4 hours. Very easy and not many ingredients. (I did not use the mace, either.) Remove the cooked pork from the oven and keep warm on a warm plate covered with foil. Definitely making this again! We had this dish tonight, and 4 hours are way too long. Meanwhile, make the cherry pork glaze: Step 4: Mix chopped onion, balsamic vinegar, cherry preserves, allspice, olive oil, sea salt, pepper, cayenne pepper, and frozen cherries in a medium bowl. Season with salt and pepper. Unwrap roast and brush off any excess salt mixture from surface. I have made a similar dish but I browned the chops, put them in a baking dish, poured the cherry pie filling over them and baked them at 350* for abt 30 minutes. In a large skillet coated with cooking spray, brown the pork chops over medium heat on both sides. Wrap roast tightly in double layer of plastic wrap, place on rimmed baking sheet, and refrigerate at least 12 and up to 24 hours. :). Place in an 11 x 7 baking dish, fat side up. Add pork chops. Pour 1/2 cup into a medium saucepan and add sugar, vinegar, and cinnamon. smelled like ham, tasted like ham, would have rather just ate ham. https://www.delicioustable.com/cherry-balsamic-roasted-pork-loin-2 Step 3: Roast pork loin in the oven for 30 minutes to get the beautiful color on your roast. It dries the chops out. Place roast on a rack in a shallow roasting pan. But they were good. Serve with additional pie filling if desired. Set aside. Rub salt mixture over entire pork shoulder and into slits. Serve with additional pie filling if desired. Pour 1/2 cup into a medium saucepan and add sugar, vinegar, and cinnamon. Kids really loved it and it was so easy. For Glaze: In a small saucepan, combine ginger and cherry pie filling. Heat slowly, stirring until thoroughly combined. Rub on the pork roast. In a 3-qt. Or, pan fry the chops and serve the pie filling on the side at the table. Combine cherry pie filling, raisins, lemon juice and cinnamon in a medium bowl; mix well. Cook, uncovered, 2 to 2 1/2 hours or until meat thermometer registers 155°. Season roast with pepper. Drain cherries, reserving liquid. I'm always happy to adapt recipes for my slow cooker. Do Not Sell My Personal Information – CA Residents, 6 bone-in pork loin chops (8 ounces each), Additional cherry pie filling, warmed, optional.
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