Category Archives: Pork

Cranberry and Ginger Sauced Pork Chops

Cranberry and Ginger Sauced Pork Chops
Cranberry and Ginger Sauced Pork Chops

Today, I am sharing a new recipe for pork chops.  In addition to PEI pork, I am also featuring two other PEI products, both from J.J. Stewart Foods and Soda Company, in Stratford.  The first is a new preserve flavor — Cranberry Champagne with Crystallized Ginger — and the second is from their maple mustard line.

This is a very easy recipe to make and does not take a lot of time to prepare. It is essentially pan-fried pork chops with a pan reduction sauce made with chicken stock, orange juice, mustard, and the preserves.  This recipe is easily doubled.

Cranberry and Ginger Sauced Pork Chops

2 pork chops, fat removed
2 tsp olive oil

½ cup chicken broth
2 tbsp orange juice
1½ tsp balsamic vinegar (I used Liquid Gold’s Grapefruit Balsamic Vinegar)
3 tbsp J. J. Stewart’s Cranberry Champagne with Crystallized Ginger Preserve
1 tbsp J.J.  Stewart’s Dill and Chardonnay Maple Mustard
¼ tsp onion
⅛ tsp garlic powder


Assemble ingredients.

Over medium heat, add 2 tsp olive oil to small frypan. Add pork chops and cook, turning once until cooked to desired doneness. Remove chops from pan and transfer to oven-proof covered dish. Place pork chops in oven set at very low temperature, just enough to keep them warm while preparing sauce.

Add the chicken broth, orange juice, and balsamic vinegar to frypan. Over medium heat, cook liquid (uncovered) until it reduces to about half.

Whisk in the mustard along with the garlic and onion powders until mixture is smooth.

Whisk in the preserves. Cook until mixture becomes the consistency of syrup.

Return the pork chops to the frypan and heat for about 1 minute, turning the chops at half-time to glaze both sides.

Serve hot with the cranberry-ginger sauce mixture drizzled over top of each pork chop. Serve with potato or rice and your favorite vegetable(s).

Serves: 2

Note:  Other brands of preserves, mustard, and balsamic vinegar may be used in this recipe; however, flavor will differ.

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Baked Glazed Ham for Easter Dinner

I hope everyone enjoyed a wonderful Easter.

I’m not sure if there is one meal menu at Easter on Prince Edward Island that is more common than another.  Some families have the tradition of a roast beef dinner while others enjoy a roast turkey dinner with all the trimmings.  Others say it just isn’t Easter dinner unless baked ham is on the table.

This year, for my Easter dinner, I featured a glazed baked ham studded with whole cloves.  When I have ham, I traditionally boil it and add all the veggies to the same pot in the last 30-40 minutes and let them cook in the broth.  You can find my recipe for this comfort food meal here.

However, for Easter, I decided to make it a bit more special by baking and glazing the ham.  Hams are very economical when bought on sale and they yield a good amount of meat if you are serving a crowd or wanting leftovers — I love leftovers because it means a few days of little meal prep!

For this baked ham, I started out with an uncooked ham (bone in).  I scored the surface of the ham in a diamond pattern, cutting in between 1/8″ and 1/4″.  At the intersection of each diamond, I inserted a whole clove.

The oven was preheated to 325F and the large roaster was lined with tin foil to make clean up easier.  The ham was placed on the roaster’s wire rack.  I then poured 1 1/2 cups of root beer into the roaster, ensuring that the ham was not sitting in the root beer.

I brushed a very thin, light coating of the sweet and tasty glaze on the ham (recipe follows).

The cover was placed on the roaster and the baking began as the steam from the root beer infused the ham with additional flavor as it baked.  About 50 minutes before I estimated the ham to be baked, I applied a thicker coating of the glaze, making sure it penetrated into the ham meat through the scored lines and I returned the ham to the oven to continue baking.  About 25 minutes later, I reapplied the glaze.  When the ham was cooked, I removed it from the oven and let it rest about 15 minutes before carving it.  This makes it much easier to carve clean slices that stay whole.

I presented the ham with a raisin sauce and a slice of pineapple which added both flavour and color for plate presentation.

The ham was served with scalloped potatoes and a medley of stir-fried colorful vegetables.

My favorite lemon cream cheese dessert was a fitting finale to the meal.  The recipe for this Layered Lemon Dessert comes from the Company’s Coming Desserts Cookbook.

Layered Lemon Dessert
Layered Lemon Dessert

What are the foods you traditionally serve at Easter?

 Glaze for Baked Ham


1/4 cup orange juice

1 tbsp honey

3/4 tbsp mustard (I used JJ Stewart’s Maple Mustard Sauce with Cranberries)

1 tbsp pineapple juice

2 1/2 tbsp brown sugar

1/2 tbsp cornstarch

1/4 tsp ginger


Assemble ingredients.

Combine brown sugar and cornstarch together.  Add all remaining ingredients into a small saucepan. Stir in the brown sugar-cornstarch mixture.  Bring to a boil over medium heat, stirring constantly until slightly thickened.

Brush very lightly over uncooked ham.  About 50 minutes before ham is estimated to be baked, apply a thicker coat of the glaze to the ham, ensuring it penetrates into the diagonal cuts in the surface of the ham.  About 25 minutes later, apply another coat of the glaze and return to oven to finish baking.  Allow ham to rest for about 15 minutes before carving.

Pork Chops with Bread Stuffing and Creamy Mushroom Sauce

Today, I am sharing a recipe for one of my favorite ways to serve pork chops.  It’s very simple and easy to make and uses very few ingredients, none of them uncommon or hard to find.  In fact, many cooks likely already have the ingredients in their kitchens.

I find this is a good recipe to use to tenderize pork chops and it works with any cut of the meat, boneless or with  bone in.  The soup sauce also keeps the pork chops moist.

The recipe is quick and easy enough for a weeknight meal but can also be served as company fare.  Make a simple bread stuffing (be sure to use fresh, soft bread crumbs).  Brown the pork chops quickly in a frying pan, then transfer them to a baking dish.  Top each chop with a generous amount of the stuffing.  Mix a can of cream of mushroom soup with a small amount of milk and pour over the pork chops and stuffing.  Dinner in about 1 hour.  This can be served with your choice of potato or rice but baked potato goes particularly well with this meal along with a side of your favorite vegetable(s).

Pork Chops with Bread Stuffing and Creamy Mushroom Sauce


2 cups soft bread crumbs

2 tbsp finely chopped onion

1½ tsp summer savory

2 tbsp finely chopped celery

2 tbsp finely chopped apple

1 tsp liquid chicken bouillon

2 tbsp melted butter

1½ tbsp water

Salt and pepper, to taste


1½ tbsp butter

4 pork chops, boneless or bone-in


1 – 10 oz can cream of mushroom soup

⅓ cup milk


Assemble ingredients.

Combine bread crumbs, onion, summer savory, celery, apple, chicken bouillon, melted butter, water, salt and pepper.

Stir stuffing mixture well.  Set aside.

Preheat oven to 350°.

Over medium-high heat, melt 1½  tbsp butter in large frying pan.  Brown pork chops, turning each once to brown on both sides.

Transfer to greased casserole dish.

Combine the cream of mushroom soup with the milk and stir well.  Set aside.

Using an ice cream scoop, place ¼ of the bread stuffing mixture on top of each pork chop.  Pour the soup mixture over the stuffing and pork chops.

Bake, uncovered, for approximately 45-60 minutes (depending on size of pork chops), until the chops are tender.

Serve with baked potato and your favorite side vegetable(s).

Serves 4

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