Apple Brandy Pork Chops Recipes

PORK CHOPS WITH APPLES AND ONIONS

Steps:

• Trim the chops of excess fat. Sprinkle generously with salt and pepper on both sides. Heat a 14-inch cast-iron skillet (if you have a smaller one, you'll need to work in batches) over high heat, and then swirl in the olive oil. Lay in the pork chops and don't move them for a few minutes, to assure a good golden sear forms. Turn and brown well on the second side for a total of about 10 minutes. Transfer the chops to a warm plate.
• Swirl the butter into the pan. Add the onion and apples. Saute until the onion slices are lightly caramelized and the apples have begun to soften, about 8 minutes. Stir in the beer or other liquid. Return chops to the pan.
• Cook until the pork is tender, about 15 more minutes (depending on the size of the chops), turning halfway through and covering the chops with the apple mixture. If the apple mixture needs a little thickening, transfer the chops to the warm plate again and simmer the mixture on high for a few minutes to reduce. Serve the chops over rice or mashed potatoes with a large spoonful of the apple-onion mixture over the top.

PORK CHOPS WITH APPLES AND PANCETTA

Steps:

• In a large nonstick skillet, heat 2 teaspoons of the oil over medium-high heat. Add the pancetta and cook until crisp and light golden, about 3 minutes. Using a slotted spoon, remove the pancetta and drain on paper towels.
• Melt the butter in the same skillet. Add the apples and sprinkle with the sugar and cook until tender and deep golden brown, stirring frequently, about 5 minutes. Transfer the apples and any juices from skillet to a small bowl.
• Sprinkle the pork chops with 1 teaspoon of the salt and 3/4 teaspoon of the pepper. Add the pork chops and 2 teaspoons of the oil into the same skillet and brown for 2 minutes per side. Transfer the chops to a plate and cover to keep warm.
• Add the remaining teaspoon of oil, cream, brandy, apple juice, thyme and onions to the same skillet and bring to a simmer. Return the apples and pork chops back into the pan and simmer until cooked through, 10 to 12 minutes. Season the sauce with the remaining salt and pepper.
• Garnish with the reserved pancetta bits.

PORK CHOPS WITH APPLES

Steps:

• In a large skillet, brown pork chops in oil on each side. Season with salt and pepper; remove and keep warm. In the same skillet, saute onions and apple wedges until crisp-tender. , Combine mustard and brown sugar; brush over chops. Return to the skillet; cook for 4 minutes or until meat juices run clear.

CINNAMON-APPLE PORK CHOPS

Steps:

• In a large skillet, heat 1 tablespoon butter over medium heat. Add pork chops; cook 4-5 minutes on each side or until a thermometer reads 145°. Meanwhile, in a small bowl, mix brown sugar, cinnamon, nutmeg and salt., Remove chops; keep warm. Add apples, pecans, brown sugar mixture and remaining butter to pan; cook and stir until apples are tender. Serve with chops.

PORK CHOPS WITH APPLE CIDER GLAZE

Steps:

• Season pork chops with salt and black pepper.
• Heat oil and butter in a heavy skillet over medium-high heat. Cook pork chops in the hot oil mixture until browned on both sides and pork is slightly pink in the center, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Remove pan from the heat; transfer pork chops to a plate.
• Stir garlic into the pan and place over medium-high heat; cook and stir for 30 seconds. Pour in vinegar and scrape up any browned bits from the bottom of the pan. Add apple cider and Dijon mustard, bring mixture to a boil, and cook until sauce is reduced and thick, 3 to 4 minutes. Stir in rosemary and red pepper flakes; season with salt and black pepper to taste.
• Return pork chops to the pan to warm slightly, 1 to 2 minutes per side.

PORK CHOPS AND APPLES

Steps:

• Season pork chops with salt and pepper. Dredge in flour and cumin and shake off excess.
• Heat oil in a skillet over medium-high heat. Saute pork chops until browned, about 5 minutes per side. Transfer to a plate. Add apples; cook and stir just until tender, about 2 minutes. Transfer to a plate. Add broth, vinegar, honey, ketchup, and shallot to the skillet and cook for 1 minute.
• Return pork and apples to the skillet, cover, and cook until pork is only slightly pink in the center, about 10 minutes more.

PORK CHOPS AND APPLES

Steps:

• Heat oven to 350°F. Place apples in 1 1/2-quart rectangular casserole. Sprinkle with brown sugar and cinnamon. Cover with foil; bake 15 minutes.
• Trim fat from edge of pork. Spray 8- or 10-inch nonstick skillet with cooking spray; heat over medium heat 1 to 2 minutes. Cook pork in hot skillet about 6 minutes, turning once, until light brown.
• Place pork in single layer on apples. Cover and bake 10 to 12 minutes or until pork is no longer pink when cut near the bone, meat thermometer reads 145°F and apples are tender.

PORK CHOPS WITH APPLES AND BRANDY

Steps:

• Using a meat mallet, pound the pork chops until they are ½ inch thick. Generously salt and pepper.
• Melt 3 tablespoons of the butter in a large skillet over medium-high heat. Add the apples and sauté until golden brown, about 5 minutes. Remove to a separate bowl.
• Melt another tablespoon of butter in the same skillet. Brown the chops on both sides, 3 to 4 minutes per side. Do it in two batches if necessary, adding another tablespoon of butter for the second batch. Remove to a separate plate.
• Deglaze the pan with the brandy and cider. Bring to a boil and cook until reduced by half, 7 to 8 minutes. Stir in the cream. Reduce heat to low. Stir in the apples and any accumulated juices. Return the pork chops to the pan, cover, and cook until chops are cooked through, about 4 more minutes.
• Place chops on plates on top of rice. Mound apples on top of chops and pour sauce over all.

APPLE-BRANDY GRILLED PORK CHOPS

Steps:

• To make the marinade, in a bowl, combine the apple cider, brandy, brown sugar, mustard, oil, 1 teaspoon of salt, 1/2 teaspoon of the pepper, the cinnamon, allspice, and cayenne and whisk well to combine and dissolve the sugar.
• Place the chops in a large re-sealable plastic bag and add the marinade. Seal and place in a large baking dish. Let marinate in the refrigerator for 8 hours or overnight, turning occasionally.
• Preheat the grill to medium-low heat (230 degrees to 250 degrees F).
• Remove the pork from the marinade and pat dry, saving the marinade, and season on all sides with the Essence and the remaining 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
• Grill the pork with the grill lid closed, turning several times, until an instant-read thermometer registers an internal temperature of 145 degrees F when inserted into the thickest portion of the meat (about 45 minutes, depending on the thickness of the meat).
• While pork is grilling, melt 1 tbsp butter in small saucepan. Whisk in 1 tbsp flour and continue whisking until light brown. Add left-over marinade. Bring to boil and let simmer for 5 minutes or until gravy thick.
• Remove the pork from the grill, cover loosely with aluminum foil, and let rest for 10 minutes before serving/slicing. Top with gravy/sauce.

APPLE BRANDY PORK CHOPS WITH RAISINS

Steps:

• Sprinkle salt, pepper and thyme on both sides of the pork chops. In a heavy skillet melt butter and brown pork chops on both sides about 3-5 minutes per side. Remove pork and set aside.
• Add shallots to the skillet and saute until they begin to brown. Whisk in sour cream and brandy. Add raisins. Add pork back to the skillet. Allow the sauce to reduce to about half. Serve pork spooning sauce over it.

APPLE BRAISED PORK CHOPS

Steps:

• In a heavy skillet, saute onion and garlic in olive oil until just about ready to carmelize.
• Remove vegetables from skillet and set aside.
• Season chops with salt and pepper.
• Dredge with flour on both sides.
• Brown chops for about five minutes on each side.
• After browning both sides, pour apple juice over chops.
• Let the chops cook in the juice for another five minutes over med-low heat.
• Do not cover.
• Remove chops and add onion and garlic back into the pan.
• Reduce sauce slightly, adding dried cherries in last 2-3 minutes of cooking.
• To serve, plate chops with wild rice and spoon a bit of the sauce over each chop.
• Depending on thickness of the chops, you may need to adjust cooking time slightly.

SIMPLE PORK CHOPS WITH APPLES RECIPE

Steps:

• Gather the ingredients. Heat the oven to 350 F.
• Arrange the apple slices in a buttered 13 x 9-inch baking dish . Sprinkle with the cinnamon and brown sugar.
• Melt the butter in a skillet over medium heat. Sprinkle the pork chops with salt and pepper, then brown on both sides in the butter. Transfer the pork chops to the prepared baking dish, arranging over the apples.
• Add the apple juice, cider, brandy, or wine to the hot pan; swirl and scrape up any browned bits. Pour over the chops.
• Cover the baking dish tightly with foil and bake for 35 to 45 minutes, or until pork chops register at least 145 F-the minimum safe temperature for pork -on an instant-read thermometer inserted into the thickest part of a pork chop.

PORK CHOPS WITH APPLES AND ONIONS

Steps:

• Preheat the oven to 375 degrees F.
• Season the pork chops generously with salt. Coat a large saute pan with olive oil and bring it to a high heat. Sear the pork on both sides and on the fat edge, working in batches if the chops don't all fit in the pan at the same time. Be sure not to crowd the pan. Remove the pork from the pan and place on a cookie sheet. Finish the pork in the oven for about 10 to 12 minutes. Remove from the oven and let rest for 10 minutes before serving.
• Ditch the excess fat from the saute pan. Give a drizzle of fresh olive oil and add the onions and crushed red pepper and season with salt. Cook until the onions become soft and aromatic. Add the apples, cinnamon and rosemary and toss to coat with the oil. Add the cider and cook until the cider has reduced by two-thirds and the onion-apple mixture is very soft and saucy. Serve over the pork chops.
• Porky deliciousness!

APPLE BRANDY PORK CHOPS

Steps:

• Sauté pork chops until browned in melted butter in an oven proof skillet over medium heat. Sprinkle chops with salt and pepper; cover and bake in a 350℉ (180℃) oven for 45 minutes. Combine cheese, Dijon mustard and 4 Tbl. of heavy cream; spread mixture evenly over pork chops. Broil 5 to 6 inches from heat, remove from oven immediately when cheese is lightly browned. Remove pork chops from skillet to a serving platter (keep warm), reserving all drippings in skillet. Add apple brandy to dripping in skillet; cook over fairly high heat, deglazing skillet by scraping particles that cling to the bottom. Reduce heat to medium-low. Add remaining heavy cream and continue cooking, while stirring constantly until slightly thickened. Pour sauce over pork chops and sprinkle with paprika and parsley.

PORK CHOPS WITH APPLE CIDER BRANDY GLAZE

Steps:

• Pat the chops dry on both sides and season. In a medium sized sauté pan over medium-high heat, add 1 tablespoon EVOO and heat until just smoking. Add the chops and cook until nicely colored, approximately 4 minutes. Turn the chops over and continue cooking for one additional minute. Being careful of the flambé (fire!) which might occur due to the brandy, add the glaze mixture, and continue to cook until the internal temperature of the chops reaches 140 degrees F, approximately 7 additional minutes. Remove the chops to a side plate and cover with foil, then reduce the heat to medium and continue to cook the glaze mixture until slightly thickened, approximately 5 additional minutes. At this time return the chops to the pan and flip to glaze both sides. Remove the chops from the pan once again and finally spoon any remaining glaze over the chops. Serve.