Apple Cider Sauce And Pork Loin Chops Recipes

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PORK CHOPS WITH APPLE CIDER GLAZE



Pork Chops with Apple Cider Glaze image

Pork chops with a glossy apple cider glaze is really easy, and while there's no starch or extra butter involved, it reduces quickly to a thick, rich, sweet-tart apple syrup.

Provided by Chef John

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Pan Fried

Time 45m

Yield 6

Number Of Ingredients 10

6 (6 ounce) boneless center-cut pork chops
salt and ground black pepper to taste
1 tablespoon vegetable oil
1 tablespoon butter
3 cloves garlic, minced
¼ cup apple cider vinegar
2 cups apple cider
1 teaspoon Dijon mustard
1 teaspoon minced rosemary
1 pinch red pepper flakes

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.

Nutrition Facts : Calories 236.7 calories, Carbohydrate 11.8 g, Cholesterol 59.4 mg, Fat 10.6 g, Fiber 0.1 g, Protein 21.7 g, SaturatedFat 3.9 g, Sodium 101.5 mg, Sugar 9.6 g

APPLE CIDER PORK CHOPS



Apple Cider Pork Chops image

These apple cider pork chops are a must for fall family dinners. I serve them with buttered egg noodles to soak up more of that delicious sauce. The recipe is easy to double when company pops in. -Debiana Casterline, Egg Harbor Township, New Jersey

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 6 servings.

Number Of Ingredients 13

2 tablespoons olive oil
6 boneless pork loin chops (6 to 8 ounces each), about 3/4 inch thick
1 garlic clove, minced
1 tablespoon Dijon mustard
1 teaspoon honey
1/2 teaspoon apple pie spice
1/2 teaspoon coarsely ground pepper
1/4 teaspoon dried thyme
1/4 teaspoon salt
1 cup apple cider
1 tablespoon plus 1 teaspoon cornstarch
2 tablespoons water
Minced fresh parsley

Steps:

  • In a large skillet, heat olive oil over medium heat. Brown pork chops on both sides., Meanwhile, in a small bowl, combine next seven ingredients; stir in apple cider. Pour over pork chops. Reduce heat to medium-low; cook, covered, until a thermometer inserted into chops reads 145°, 4-5 minutes. Remove chops from skillet; let stand for 5 minutes., In a small bowl, mix cornstarch and water until smooth; stir into cider mixture in skillet. Return to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Pour over chops; sprinkle with fresh parsley.

Nutrition Facts : Calories 301 calories, Fat 14g fat (4g saturated fat), Cholesterol 82mg cholesterol, Sodium 210mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 0 fiber), Protein 33g protein. Diabetic exchanges

APPLE CIDER SAUCE AND PORK LOIN CHOPS



Apple Cider Sauce and Pork Loin Chops image

Seasoned pork loin chops baked with apple cider and Worcestershire sauce and finished with sherry make even the pickiest husband say, 'Wow!' Serve with mashed potatoes.

Provided by suzette

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Pan Fried

Time 55m

Yield 4

Number Of Ingredients 9

3 tablespoons olive oil
4 pork loin chops
seasoning salt to taste
black pepper to taste
garlic powder to taste
½ teaspoon poultry seasoning
3 tablespoons Worcestershire sauce
1 (8 ounce) container frozen apple cider concentrate, undiluted
¼ cup dry sherry

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Heat olive oil in a large oven-safe frying pan over medium-high heat. Sprinkle chops with salt, pepper, garlic powder, and poultry seasoning. Place in hot oil, and brown on both sides. Drizzle Worcestershire sauce over chops, and pour in apple cider.
  • Bake in preheated oven for 25 minutes. Remove chops to a plate, and return frying pan to stove over medium-high heat. Stir sherry into pan, and boil until sauce thickens, stirring frequently. Serve sauce over chops.

Nutrition Facts : Calories 324.8 calories, Carbohydrate 28.6 g, Cholesterol 36.9 mg, Fat 16.6 g, Fiber 0.3 g, Protein 14.1 g, SaturatedFat 3.8 g, Sodium 307.3 mg, Sugar 23.5 g

PORK CHOPS WITH APPLE CIDER PAN SAUCE RECIPE



Pork Chops With Apple Cider Pan Sauce Recipe image

Whether you decide to go the extra mile by dry-brining these meaty, thick-cut pork chops overnight or opt for speed and convenience by cooking them right after seasoning, you won't regret the extra-juicy results.

Provided by Daniel Gritzer

Categories     Entree     Dinner     Mains

Yield 4

Number Of Ingredients 11

4 bone-in pork rib chops (about 2 1/4 pounds total)
4 tablespoons kosher salt
1 tablespoon sugar
Freshly ground black pepper
2 tablespoons vegetable oil
4 tablespoons unsalted butter, divided
2 tablespoons minced shallot (1 medium shallot)
2 teaspoons minced thyme leaves, divided
3/4 cup apple cider
1/2 teaspoon apple cider vinegar
2 teaspoons minced parsley

Steps:

  • Pat pork chops dry with a paper towel. Combine salt and sugar in a small bowl. Season pork chops generously on all sides with salt/sugar mixture (you may have some seasoning mixture left over; reserve for another use or discard). Transfer to a wire rack set in a rimmed baking sheet. If dry-brining chops overnight, refrigerate, uncovered, at least 8 hours and up to 24; otherwise proceed immediately to Step 2.
  • When ready to cook chops, preheat oven to 250°F (120°C). Season chops with pepper. Place baking sheet with pork chops in oven and cook until an instant-read thermometer inserted into the center of the chops registers 100 to 110°F (38 to 43°C) for medium-rare, about 30 minutes, or 110 to 120°F (43 to 49°C) for medium, about 35 minutes. To prevent overcooking, start checking temperature 5 to 10 minutes before suggested time. Remove from oven.
  • Heat oil in a large stainless steel or cast iron skillet over high heat until smoking. Place pork chops in skillet and cook, turning occasionally, until browned and an instant-read thermometer registers 120 to 130°F (49 to 54°C) for medium-rare or 130 to 140°F (54 to 60°C) for medium, about 3 minutes. Stack pork chops with tongs, hold them on their sides, and sear the fat caps on the edges until crisp, about 1 minute. Remove pan from heat, transfer chops to a clean rack set in a rimmed baking sheet, and let rest for 3 to 5 minutes.
  • Pour fat from skillet. Add 1 tablespoon butter and melt over medium-high heat. Add shallot and thyme and cook, stirring, until softened, about 2 minutes. Stir apple cider and bring to a simmer. Lower heat to medium and simmer until liquid is slightly reduced, about 4 minutes. Whisk in cider vinegar and remaining 3 tablespoons butter. Remove from heat, season with salt and stir in parsley. Serve chops, spooning sauce on top.

Nutrition Facts : Calories 585 kcal, Carbohydrate 8 g, Cholesterol 158 mg, Fiber 0 g, Protein 46 g, SaturatedFat 16 g, Sodium 2038 mg, Sugar 6 g, Fat 42 g, ServingSize Serves 4, UnsaturatedFat 0 g

PORK TENDERLOIN STEAKS WITH MUSTARD CIDER SAUCE



Pork Tenderloin Steaks with Mustard Cider Sauce image

Provided by Valerie Bertinelli

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 9

1 1/2 pounds pork tenderloin
Kosher salt and freshly ground black pepper
1/2 cup all-purpose flour
3 tablespoons unsalted butter
1 small shallot, minced
1/3 cup apple cider or juice
2 tablespoons whole-grain mustard
2 tablespoons chopped fresh flat-leaf parsley
1 tablespoon finely chopped fresh chives

Steps:

  • Cut the pork tenderloin into 1-inch-thick steaks on a long bias. Season the steaks all over with salt and black pepper, then toss in the flour to coat.
  • Melt 2 tablespoons of the butter in a large skillet over medium-high heat until the foam subsides. Shake the excess flour off the meat and add it to the skillet. Cook, flipping once, until cooked to medium and an instant-read thermometer inserted into the center registers about 150 degrees F, about 4 minutes per side. Remove the pork steaks to a platter and lower the heat under the skillet to medium.
  • Add the remaining 1 tablespoon butter and the shallots. Cook, stirring, until softened, about 2 minutes. Add the cider, mustard, parsley, chives and a sprinkle of salt and black pepper. Simmer, scraping up any brown bits, until reduced by about half, about 2 minutes. Top the steaks with the sauce and serve.

NORMANDY PORK WITH APPLES & CIDER



Normandy pork with apples & cider image

True comfort food for chilly winter evenings, this slow-cooker recipe combines meltingly tender pork, smoked bacon and cider

Provided by Cassie Best

Categories     Dinner, Main course, Supper

Time 8h50m

Number Of Ingredients 15

2 tbsp rapeseed oil or olive oil
600g pork shoulder or pork cheeks, fat and sinew trimmed, cut into chunky pieces
1 large onion, chopped
2 carrots, cut into chunky pieces
2 celery sticks, cut into chunky pieces
200g pack smoked bacon lardons
250ml dry cider (or use 100ml apple juice mixed with 3 tbsp cider vinegar and 100ml water)
2 eating apples (we used Braeburn), cored and cut into chunky pieces
1 chicken stock cube
1 bay leaf
3-4 thyme sprigs, plus extra to serve (optional)
140g crème fraîche
1-2 tbsp Dijon mustard, plus extra to serve (optional)
1-2 tsp cornflour, optional
mashed potato and greens, to serve

Steps:

  • Heat half the oil in a large pan and brown the meat in batches. Don't overcrowd the pan, and only turn the meat when it has a deep brown crust on the underside, as this will add lots of flavour to the stew. When one batch is cooked, tip it into the slow cooker and continue with the next batch, adding more oil as you need it.
  • When all the meat has been transferred to the slow cooker, add the onion, carrots and celery to the pan and cook for 5-10 mins to just soften, scraping any meaty bits up from the bottom of the pan. Tip the veg into the slow cooker. Add the lardons to the pan and fry until crispy. Pour in the cider, bubble for 1 min, again scraping the bottom of the pan, then tip the cider and lardons into the slow cooker too. Add the apples, stock cube and herbs to the slow cooker, pour in 400ml water, season well and turn the heat to Low. Cover with the lid and cook for 6-8 hrs until the meat is very tender. (If you don't have a slow cooker, tip all the ingredients back into the pan, cover with a lid and cook for 3 hrs over a low heat, stirring every now and then to prevent it from catching on the bottom. You may have to add a splash of water during cooking if the sauce looks dry.)
  • Turn your slow cooker up to High. Add the crème fraîche and mustard to the stew and check the seasoning. If the sauce is thin, you can thicken it with the cornflour - ladle 2 spoonfuls of the sauce into a pan and bring to a simmer, mix the cornflour with 1-2 tsp cold water to make a paste, then stir it into the sauce. Once thickened, return the sauce to the slow cooker and cook for 10 mins more on High, stirring occasionally (or for 5 mins on the hob). Serve with mashed potato, greens and extra mustard and thyme, if you like.

Nutrition Facts : Calories 594 calories, Fat 37 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 15 grams sugar, Fiber 4 grams fiber, Protein 41 grams protein, Sodium 2.8 milligram of sodium

PANFRIED PORK CHOPS WITH CIDER SAUCE



Panfried Pork Chops with Cider Sauce image

Try this easy recipe for pan-fried pork chops served with a brandy and apple cider sauce - a terrific dinner ready in 30 minutes.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 4

Number Of Ingredients 9

4 boneless pork loin chops, 1/2 to 3/4-inch thick (4 oz each), trimmed of fat
1/4 teaspoon seasoned salt
1/4 teaspoon dried thyme leaves
1/8 teaspoon garlic powder
1/8 teaspoon pepper
1 tablespoon vegetable oil
1/2 cup apple cider
1/4 cup brandy or apple cider
1 tablespoon butter

Steps:

  • Sprinkle both sides of pork chops with seasoned salt, thyme, garlic powder and pepper. In 12-inch skillet, heat oil over medium-high heat. Add pork chops; cook uncovered about 5 minutes until bottom sides of pork chops are browned.
  • Turn pork chops; reduce heat to medium-low. Cook uncovered 5 to 10 minutes longer or until pork chops are no longer pink in center. Remove from skillet to serving platter; cover with foil to keep warm while preparing sauce.
  • Add cider and brandy to skillet. Heat to boiling, stirring constantly to loosen browned bits from bottom of skillet; reduce heat to low. Add butter, simmer uncovered, stirring frequently, 1 to 3 minutes or until slightly thickened. Serve sauce over chops.

Nutrition Facts : Calories 250, Carbohydrate 4 g, Cholesterol 75 mg, Fat 1, Fiber 0 g, Protein 24 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 150 mg, Sugar 3 g, TransFat 0 g

PORK CHOPS WITH APPLE CIDER SAUCE



Pork Chops with Apple Cider Sauce image

Start with bone-in pork loin center chops to make our Pork Chops with Apple Cider Sauce. From there combine apples, onions, Italian dressing, apple cider and cream into a delightful sauce. You'll be glad you took the time to try something new when you make our Pork Chops with Apple Cider Sauce.

Provided by My Food and Family

Categories     Home

Time 25m

Yield 4 servings

Number Of Ingredients 10

2 Tbsp. oil, divided
4 bone-in pork loin center chops (1-1/2 lb.), 3/4 inch thick
2 Gala apples, sliced
1 onion, sliced
1/4 cup KRAFT Zesty Italian Dressing
3/4 cup apple cider
1/3 cup light cream
2 Tbsp. fresh thyme, chopped
2 tsp. cornstarch
3 Tbsp. water

Steps:

  • Heat 1 Tbsp. oil in large skillet on medium-high heat. Add chops; cook 4 to 5 min. on each side or until done (145ºF). Transfer chops to plate, reserving drippings in skillet; cover chops to keep warm.
  • Add remaining oil, apples, onions and dressing; cook and stir 1 min. Cover; cook 4 min., stirring occasionally. Stir in cider, cream and thyme. Cook on medium heat 2 min., stirring frequently.
  • Mix cornstarch and water until blended; stir into mixture in skillet. Bring to boil on medium heat, stirring constantly; cook and stir 1 min. Add chops to skillet; cook 1 min. or until heated through.

Nutrition Facts : Calories 390, Fat 23 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 80 mg, Sodium 260 mg, Carbohydrate 21 g, Fiber 2 g, Sugar 14 g, Protein 25 g

APPLE CIDER PORK CHOPS



Apple Cider Pork Chops image

Just a little something i whipped up one evening when trying to avoid going to the grocery store by using stuff i had on hand. Its delicious and satisfying.

Provided by Beautiful Disgrace

Categories     One Dish Meal

Time 35m

Yield 4 Chops, 4 serving(s)

Number Of Ingredients 6

4 boneless pork loin chops
3 tablespoons butter
2 medium yellow onions
1 teaspoon salt
1 -2 cup natural apple cider (NOT powdered or sweetened)
1/2 teaspoon fresh ground black pepper

Steps:

  • Brown chops on both sides in a large skillet, remove and set aside.
  • Melt butter in same large skillet.
  • Thinly slice onion and cook in butter for 15 minutes or until caramelized.
  • Add apple cider to onion and then nestle chops down in the onion and cider.
  • Cook over medium heat for 10 minutes until chops are cooked through and cider reduces by a little more then half.

Nutrition Facts : Calories 100.1, Fat 8.7, SaturatedFat 5.5, Cholesterol 22.9, Sodium 644.5, Carbohydrate 5.7, Fiber 0.8, Sugar 2.4, Protein 0.6

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From artfrommytable.com


PAN-SEARED PORK CHOPS WITH APPLE CIDER SAUCE - THRIFTY FOODS
Method. Combine the first 4 ingredients in a bowl. Heat the oil in large skillet over medium-high. Coat the pork in the flour mixture, shaking off the excess. Sear the pork in the hot oil until nicely browned. Drain away excess fat. Return the pan to the stove and add the apple cider. Bring to a simmer and cook until the cider thickens slightly.
From thriftyfoods.com


PORK TENDERLOIN STEAKS WITH MUSTARD CIDER SAUCE
Easy Cider, Cream and Mustard Pork - Easy Peasy Foodie new www.easypeasyfoodie.com. Cook over a low heat with a lid for 3 minutes until softened. Remove the lid, turn up the heat and add the mushrooms, cook for a further 2 minutes, then add the garlic and cook for 1 more minute.
From therecipes.info


APPLE CIDER PORK CHOPS - LOVEFOODIES
Instructions. 1. In a large heavy frypan, over medium-high heat, add olive oil, garlic, and mustard. Fry the pork chops on both sides until a nice golden color. 2. Add the diced apples to the pan turning them so they brown a little. 3. Add the apple cider. Stir to deglaze the frypan - getting any nice bits from the bottom.
From lovefoodies.com


21 PORK TENDERLOIN RECIPE WITH APPLE CIDER VINEGAR
Gently pour the vinegar mixture over the meat, moving it around to get it everywhere, without washing off the dry rub. Let the pork soak in the cider mixture for 40 to 50 minutes, depending on how much you want the vinegar flavor to come through.
From selectedrecipe.com


MARINATED APPLE CIDER PORK LOIN RECIPE - THE SPRUCE EATS
2022-05-15 Preheat oven to 425 F. Line a 9-inch by 13-inch baking pan with foil and insert a roasting rack. Place the pork loin roast on the baking rack, fat side up. Roast for 20 minutes. Reduce heat to 350 F, and roast an additional hour (165 F internal temperature recommended).
From thespruceeats.com


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