APPLE CIDER AND SPICE PORK CHOPS
This recipe was an accident. I was experimenting with flavors and wasn't expecting much out of it, but the apple cider addition yielded some of the best pork I've ever tasted (and the boyfriend agreed).
Provided by jadedhavok
Categories Main Dish Recipes Pork Pork Chop Recipes Baked
Time 35m
Yield 2
Number Of Ingredients 10
Steps:
- Preheat the oven to 300 degrees F (150 degrees C).
- Combine brown sugar, garlic powder, 1 teaspoon sage, rosemary, salt, and pepper in a bowl. Dredge pork chops in seasoning mixture until coated thoroughly.
- Heat olive oil and butter in an oven-safe skillet over medium heat until butter is frothy, 1 to 2 minutes. Brown pork chops in the hot skillet on each side, 7 to 10 minutes total. Add apple cider, remaining sage, and drizzle in honey. Reduce heat to low and simmer for 5 minutes.
- Transfer the skillet to the oven and bake until pork chops are no longer pink in the centers, 10 to 15 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
- Remove the skillet from the oven and plate pork chops with sauce.
Nutrition Facts : Calories 541 calories, Carbohydrate 50.7 g, Cholesterol 103.3 mg, Fat 20.5 g, Fiber 0.4 g, Protein 37.8 g, SaturatedFat 5.6 g, Sodium 175.4 mg, Sugar 47.3 g
PORK CHOPS WITH APPLE CIDER GLAZE
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
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
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
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
PORK CHOPS WITH APPLES AND CIDER
There are some culinary combinations that cannot be improved upon, and apples and pork is surely one of them. This recipe calls for pan-frying boneless pork chops and serving them with butter-browned apples and a Normandy-style sauce made with cider and cream. It makes for a perfect cold weather meal.
Provided by David Tanis
Categories dinner, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Make the spice salt: Put peppercorns, cloves, allspice and sage in a spice mill or mortar and grind to a powder. Remove to a bowl and stir in salt. Season pork chops on both sides with salt mixture. (There will be some salt mixture remaining; use it to season the sauce, Step 4.) Cover and leave chops at room temperature to absorb seasonings for at least 30 minutes.
- Peel, quarter and core apples, then cut each apple into 12 wedges. Melt 1 tablespoon butter in a wide skillet and raise heat to medium-high. Add apple wedges in one layer and brown gently on one side, about 2 minutes. Brown on the other side and cook for 2 minutes more, or until apples are cooked through but still firm. Remove apples from pan and keep warm.
- Add 1 tablespoon butter to pan and swirl to melt. Dust pork chops with flour, and place in pan and brown gently for about 4 minutes per side. Adjust heat if necessary to keep pork from cooking too quickly. Remove chops and keep warm on a platter in a low oven. Discard remaining butter.
- Add ½ cup cider to pan, raise heat to high and cook down to a syrup. Add mustard and chicken broth, and bring to a boil, then reduce heat to a simmer. Add potato starch and stir with a wire whisk as the sauce thickens. Stir in crème fraîche. Season to taste with remaining spiced salt. Add 2 tablespoons cider and the Calvados, if using. Cook for 1 minute more.
- Spoon sauce over the chops, then spoon the apples around the platter. Sprinkle with chives and parsley.
Nutrition Facts : @context http, Calories 324, UnsaturatedFat 5 grams, Carbohydrate 17 grams, Fat 16 grams, Fiber 3 grams, Protein 27 grams, SaturatedFat 5 grams, Sodium 682 milligrams, Sugar 9 grams, TransFat 0 grams
PORK CHOP WITH CIDER GRAVY, SAUTEED APPLES, AND ONIONS
This meal will make you an official Walton - a member of a large farm family.
Provided by Rachael Ray : Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Season the chop with salt and pepper. Heat 1/2 tablespoon of the EVOO in a medium skillet over medium-high heat. Cook the chop until golden, 3 to 4 minutes per side, tenting loosely with foil once you turn the chop. Remove the cooked chop to a plate and cover to keep warm. Add the remaining EVOO and the onions and apples. Season with salt, pepper, and the thyme and cook until just tender, 5 to 6 minutes, stirring occasionally. Douse with juice of the 1/2 lemon and remove to the plate with the chop.
- Add 1 tablespoon of the butter to the skillet and when it melts, whisk in the flour. Cook for 1 minute, stirring, then whisk in the cider and stock. Season the gravy with salt and pepper. Cook over medium-low heat for 3 to 4 minutes to thicken.
- Serve the chop covered with apples and onions, the gravy poured down over the top, and the muffin alongside.
APPLE CIDER-BAKED PORK CHOPS
The marinade for the chops also works perfectly on a pork roast or loin. This is a make the night before and cook in a hurry recipe. Great for busy nights as long as you plan ahead.
Provided by Michele in NJ
Categories Pork
Time P1DT25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a large ziplock bag mix all the ingredients together, besides the chops. Mis well.
- Add the pork chops and make sure the bag is sealed.
- Refrigerate the chops overnight, turning the bag over a few times.
- Preheat oven to 400°F
- Drain off all but 1/4 cup of the marinade. Bake the chops, uncovered for about 25 minutes.
- Turn the chops once during cooking and baste with remaining marinade often.
Nutrition Facts : Calories 473.8, Fat 29, SaturatedFat 10.1, Cholesterol 153.1, Sodium 472.6, Carbohydrate 3.9, Fiber 0.1, Sugar 3.1, Protein 46.7
CIDER PORK CHOPS
Cider Pork Chops, topped with a sensational sweet and savory combination of ingredients, make a delightful main course. -Betty Jean Nichols, Eugene, Oregon
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large resealable plastic bag, combine the flour, salt and pepper. Add pork chops and toss to coat. In a large skillet, brown chops in oil. Remove and keep warm., In the same skillet, saute the celery, onions, garlic and thyme for 2-3 minutes or until crisp-tender. Return pork to the pan. Add cider. Bring to a boil. Reduce heat; cover and simmer for 7-8 minutes or until a thermometer reads 160°. Serve with a slotted spoon.
Nutrition Facts : Calories 290 calories, Fat 12g fat (4g saturated fat), Cholesterol 86mg cholesterol, Sodium 393mg sodium, Carbohydrate 13g carbohydrate (7g sugars, Fiber 1g fiber), Protein 31g protein. Diabetic Exchanges
APPLE CIDER PORK CHOPS
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
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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- Heat oven to 450 degrees Fahrenheit. Remove pork from fridge and pat dry on both sides. Lightly season both sides with salt and pepper. Mix the brown sugar with dijon and spoon onto one side of the pork. Press sage leaves into the mixture.
- In a large cast iron pan (or oven-safe pan), melt 2 tablespoons of butter over medium heat. Add the pork to the pan, sage/sauce side down, and spoon more brown sugar dijon sauce on uncoated side and press in the sage leaves while the first side cooks. Cook for 2-3 minutes per side till browned on the outside and don't mess around with it or the sage leaves will come off! If they do, just use tongs to place them back on top.
- Once browned on both sides, add sliced apples and apple cider to the pan. Bring to a simmer and then transfer to the oven, cooking for 10-15 minutes until pork is cooked through (145 degrees F). Remove the pork chops from the pan and cover them with foil. Return the pan to the stovetop over medium high heat for about 3 minutes, reducing the sauce with the apples by about half (the sauce will not thicken, it is meant to be thin, it will just be more concentrated).
- Off the heat, stir in the remaining 2 tablespoons of butter and season with salt and pepper to taste. Return the pork chops to the pan and spoon the sauce over the top. Garnish with extra fresh sage, salt and pepper to taste, and serve warm.
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