Autumn Apple Pork Chops Recipes

AUTUMN PORK CHOPS

Steps:

• In a large skillet, brown pork chops in butter for 1-2 minutes on each side. Arrange apricots and plums over pork. Combine the cider, sugar, salt and curry; pour over fruit. Cover and simmer for 1 hour. Remove chops and fruit and keep warm. Combine cornstarch and water until smooth; add to pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with pork and fruit.

AUTUMN APPLE ONION PORK CHOPS

Steps:

• Combine onion, apple, 2 tablespoons olive oil, 1 tablespoon vinegar, thyme, and rosemary in a skillet; cook and stir mixture over medium heat until onion is lightly browned and apples are softened, about 15 minutes. Sweeten with brown sugar to taste. Set aside and keep warm.
• Arrange pork chops in a separate skillet; season with salt, pepper, and paprika. Drizzle 1 tablespoon vinegar and 1 tablespoon olive oil over pork chops. Cook pork chops over medium heat until no longer pink in the center, about 5 minutes per side. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
• Transfer pork chops to a serving dish and top with apple-onion topping. Serve immediately.

SLOW COOKER APPLE PORK CHOPS

Steps:

• Heat the canola oil in a skillet over medium-high heat, and brown outsides of the pork chops thoroughly, about 5 minutes per side.
• Mix together the apple juice, cider vinegar, chicken broth, brown sugar, meat tenderizer, garlic powder, nutmeg, ginger, and black pepper in a slow cooker, stirring until the brown sugar has dissolved. Place the pork chops into the liquid. Top the chops with apple, onion, and cabbage. Set the cooker on Low; cook 4 to 5 hours, turning the chops over in the sauce once or twice. An instant-read thermometer inserted into the center of a chop should read at least 145 degrees F (63 degrees C).

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.

AUTUMN PORK CHOP DINNER

Steps:

• In a large skillet, brown chops in oil on both sides; remove and set aside. Toss cabbage with brown sugar and parsley; place in an 11x7-in. baking dish. Top with potatoes and beans. Arrange chops over vegetables. Sprinkle with lemon-pepper. Pour apple juice over all. , Cover and bake at 350° for 45 minutes or until the pork chops and vegetables are tender. Combine the bread crumbs and butter; sprinkle on top. Bake for 15 minutes longer.

APPLE PORK CHOPS

Steps:

• Preheat the oven to 400 degrees.
• In a large skillet melt 1 and 1/2 tablespoons of butter over medium heat. Season the pork generously with salt and pepper; cook for 6 minutes on each side or until deep golden brown.
• Add 1/2 cup of cider to the pan and place in the oven for 10-15 minutes. The bake time depends on the thickness of your chops and your desired level of doneness. I like my pork medium well and bake it for 10 minutes, if you prefer well done, bake for 15 minutes.
• While the pork is in the oven, In another skillet, cook the apples in the remaining butter over medium-high for 5 minutes. Add the remaining 2 tablespoons of apple cider, turn the heat to high and cook for 1-2 minutes more. Season the apples with salt to taste.
• After the pan comes out of the oven transfer the pork to a plate. Whisk the mustard and sage into the cider drippings; season to taste with salt and pepper. Place the apples on the plate with the pork and pour the sauce over the top. Serve.

CAMPBELL'S AUTUMN PORK CHOPS

Steps:

• Cook Chops in the oil until browned on both sides.
• Add all other ingredients except noodles.
• Cover & cook until the chops are cooked and tender.
• Serve with the sauce over the cooked noodles.

AUTUMN APPLE CHOPS

Steps:

• Season flour with salt and pepper; lightly flour pork chops. Add pork chops to skillet and cook over medium heat.
• Turn chops; stir in onion, butter and apple juice. Bring to a boil, lower heat, cover and simmer for 7-8 minute.