Balsamic Pork Chops With Apples Recipes

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APPLE-BALSAMIC PORK CHOPS



Apple-Balsamic Pork Chops image

When I want to get dinner on the table, I look for recipes that meet my EFF standards-easy, fast and frugal. These sweet and delicious Apple-Balsamic Pork Chops score on all three counts. -Jami Wells, Boise, Idaho

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 9

4 boneless pork loin chops (5 ounces each)
1/2 teaspoon salt
1/2 teaspoon pepper
2 teaspoons olive oil
1/4 cup apple cider or juice
1 cup reduced-sodium chicken broth
1/4 cup apple jelly
2 teaspoons balsamic vinegar
1 tablespoon butter

Steps:

  • Sprinkle pork chops with salt and pepper. In a large skillet brown chops in oil. Remove and keep warm., Add apple cider to the skillet, stirring to loosen browned bits from pan. Stir in the broth, jelly and vinegar. Bring to a boil; cook until liquid is reduced to 1/3 cup., Return chops to the skillet. Cover and simmer for 8-10 minutes or until meat is tender, turning once. Add butter and stir until melted.

Nutrition Facts : Calories 298 calories, Fat 13g fat (5g saturated fat), Cholesterol 76mg cholesterol, Sodium 499mg sodium, Carbohydrate 16g carbohydrate (14g sugars, Fiber 0 fiber), Protein 28g protein. Diabetic Exchanges

BALSAMIC PORK CHOPS WITH APPLES



Balsamic Pork Chops with Apples image

This is a great meal for any night (or maybe even for breakfast or brunch!) This comes from southern living magazine.

Provided by Loves2Teach

Categories     Breakfast

Time 40m

Yield 8 serving(s)

Number Of Ingredients 8

8 boneless pork chops (1/2 inch thick)
1 teaspoon salt
1 teaspoon seasoned pepper
1/2 cup all-purpose flour
3 tablespoons vegetable oil
4 large granny smith apples, peeled and diced
2/3 cup balsamic vinegar
1/2 cup low sodium chicken broth

Steps:

  • Sprinkle pork chops evenly with salt and seasoned pepper; dredge in flour.
  • Cook pork in hot oil in a large skillet over medium high heat 3-4 minutes on each side or until lightly browned.
  • Remove from skillet; keep warm.
  • Add apples to skillet, and saute for minutes; add vinegar and broth, and cook, stirring often, 5-7 minutes, or until slightly thickened.
  • Spoon over pork, and serve.

Nutrition Facts : Calories 440.1, Fat 18.3, SaturatedFat 5.3, Cholesterol 124, Sodium 390.2, Carbohydrate 25.3, Fiber 3, Sugar 14.8, Protein 41.4

PORK CHOPS WITH APPLES AND ONIONS



Pork Chops with Apples and Onions image

Provided by Anne Burrell

Categories     main-dish

Time 1h5m

Yield 2 servings

Number Of Ingredients 9

4 bone-in pork loin chops, 1- inch thick
Kosher salt
Extra-virgin olive oil
2 onions, thinly sliced
1 pinch crushed red pepper
2 Granny Smith apples, peeled, cored, and sliced
Pinch cinnamon
2 sprigs fresh rosemary, leaves finely chopped
2 cups apple cider

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!

PORK WITH BALSAMIC VINEGAR, CRUNCHY APPLES, AND APPLE PUREE



Pork with Balsamic Vinegar, Crunchy Apples, and Apple Puree image

Provided by Food Network

Categories     main-dish

Time 1h30m

Yield 6 servings

Number Of Ingredients 10

2 pounds Jonagold apples
6 ounces water
1 tablespoon sugar
1 teaspoon cinnamon
2 pounds pork loin, cut into 12 medallions
4 ounces flour
4 ounces oil
1 cup white wine
3 ounces balsamic vinegar
Salt and pepper

Steps:

  • Preheat oven to 200 degrees F.
  • To prepare the crunchy apple, wash and peel 1/2 of the apples, and cut them into slices. Place them on a baking sheet, and bake them for 4 hours so they dry out very slowly.
  • Peel the other 1/2 of the apples, and place them in a saucepot with the water. Add the sugar and cinnamon, and cook them slowly on low heat until they are soft, approximately 20 minutes. Once apples are cooked, place them in a blender, and blend until you have a puree. Set aside and keep warm.
  • To prepare the pork medallions, dredge each piece lightly in the flour. Heat a shallow pan with the oil, and sear each medallion for 2 to 3 minutes on each side. Once seared on both sides, add the white wine, and cook for 2 minutes to evaporate the alcohol. Add the vinegar to create a sauce.
  • To serve, plate two medallions per person on each plate. Add the apple puree, and fan out the crunchy apple chips. This dish may also be accompanied with Sauteed vegetables.

BAKED PORK CHOPS WITH APPLES



Baked Pork Chops with Apples image

This is my favorite baked pork chop and apple recipe that my friends and family just love to death whenever I make it for them. If possible marinate chops in teriyaki sauce, honey, Gulden's® mustard, black pepper, and garlic for at least 3 hours, or overnight.

Provided by ScottySauce

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Baked

Time 1h10m

Yield 6

Number Of Ingredients 12

6 pork chops
½ teaspoon salt
1 pinch ground black pepper
2 cups applesauce
1 cup chicken stock
½ cup ketchup
¼ cup brown sugar
2 tablespoons all-purpose flour
1 tablespoon black cherry balsamic vinegar
1 pinch garlic pepper seasoning
1 onion, sliced
1 Granny Smith apple, peeled and sliced

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Heat a large skillet over medium heat. Add pork chops and cook until browned, seasoning with salt and pepper, about 5 minutes per side. Place pork chops in a large ceramic casserole dish.
  • Add applesauce, chicken stock, ketchup, brown sugar, flour, vinegar, and garlic pepper to the skillet with the pork juices. Stir until thickened and smooth, about 5 minutes. Place sliced onion and apple on top of pork chops; pour applesauce mixture on top.
  • Bake in the preheated oven until an instant-read thermometer inserted into the pork reads 145 degrees F (63 degrees C), about 45 minutes.

Nutrition Facts : Calories 284.7 calories, Carbohydrate 30.5 g, Cholesterol 60 mg, Fat 7.2 g, Fiber 1.9 g, Protein 24.8 g, SaturatedFat 2.6 g, Sodium 688.8 mg, Sugar 25.4 g

APPLE PORK CHOPS



Apple Pork Chops image

I started making this dish a few years ago after apple picking with my children. I was looking for something different to do with some of the apples and this sure is delicious! We all enjoy it and hope you do too!!

Provided by MNKENNEY

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Braised

Time 55m

Yield 4

Number Of Ingredients 10

2 tablespoons vegetable oil
½ cup chopped onion
4 raw chop with refuse, 113 g; (blank) 4 ounces (1/2-inch thick) pork chops
½ teaspoon salt
ground black pepper to taste
2 medium (2-3/4" dia) (approx 3 per lb)s apples - peeled, cored and sliced
2 tablespoons brown sugar
½ teaspoon ground mustard
⅛ teaspoon ground cloves
¾ cup hot water

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Heat oil in large skillet. Saute onion in oil for 1 minute, or until tender. Remove onion and set aside. Brown pork chops on both sides in oil.
  • Place chops in an 8x12 inch baking dish and sprinkle them with salt and pepper. Cover the chops with the apples and cooked onion.
  • In a small bowl, combine brown sugar, mustard, cloves and water. Pour over chops. Cover and bake in the preheated oven for 30 to 45 minutes. Enjoy!

Nutrition Facts : Calories 232.2 calories, Carbohydrate 18.2 g, Cholesterol 36 mg, Fat 11.4 g, Fiber 2 g, Protein 14.8 g, SaturatedFat 2.5 g, Sodium 316.3 mg, Sugar 14.6 g

BALSAMIC-GLAZED PORK CHOPS



Balsamic-Glazed Pork Chops image

The tangy sauce and restaurant-quality flavor and appearance prompted one taste tester to say, "I wish my mom made chops like this when I was growing up!" -Sandy Sherman, Chester, Virginia

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 8

4 boneless pork loin chops (6 ounces each)
3/4 teaspoon salt, divided
1/2 teaspoon pepper
3 tablespoons butter, divided
1 large red onion, halved and thinly sliced
2/3 cup balsamic vinegar
2 teaspoons brown sugar
1/2 teaspoon dried rosemary, crushed

Steps:

  • Sprinkle pork chops with 1/2 teaspoon salt and pepper. In a large skillet, brown chops in 1 tablespoon butter. Remove and keep warm., In the same skillet, saute onion in 1 tablespoon butter until tender. Stir in the vinegar, brown sugar, rosemary and remaining salt. Bring to a boil; cook until liquid is reduced by half., Return chops to the pan; cook, uncovered, over medium heat for 4-6 minutes on each side or until a thermometer reads 145°. Remove chops to a serving plate and let stand for 5 minutes before serving. Stir remaining butter into skillet until melted. Serve with pork chops.

Nutrition Facts : Calories 353 calories, Fat 18g fat (9g saturated fat), Cholesterol 105mg cholesterol, Sodium 563mg sodium, Carbohydrate 12g carbohydrate (10g sugars, Fiber 1g fiber), Protein 33g protein.

PORK CHOPS AND APPLES



Pork Chops and Apples image

Here's an easy-to-make dish that's perfect when you're cooking for two!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 50m

Yield 2

Number Of Ingredients 4

1 medium unpeeled cooking apple, sliced
2 tablespoons packed brown sugar
1/4 teaspoon ground cinnamon
2 bone-in pork rib chops, about 3/4 inch thick (about 1/4 pound each)

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.

Nutrition Facts : Calories 220, Carbohydrate 26 g, Cholesterol 45 mg, Fat 1/2, Fiber 2 g, Protein 15 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 30 mg, Sugar 23 g, TransFat 0 g

BALSAMIC PORK WITH BAKED APPLE



Balsamic pork with baked apple image

Comfort food. A hit with the fam. Pretty healthy too.

Provided by Sarah Ellen

Time 55m

Yield Serves 4

Number Of Ingredients 0

Steps:

  • Mix the oil with vinegar, mustard and garlic. Put 4 pork chops into a bag then pour in half the marinade. Tie bag and give a shake, coating all the meat. Leave for an hour or two. Save rest of marinade for later.
  • Boil up some peeled potatoes. Once cooked, add milk and plenty of butter. Sprinkle some chives to add a bit of colour to the mash.
  • De-core and coat apples in honey mixture. Place onto a baking tray with an additional knob of butter on each apple. Bake for about 20 minutes.
  • Put a tiny bit of oil into the pan, pour the pork mixture into the pan, spreading evenly. Fry for around 10 minutes, turning the meat over and spooning the extra marinade onto the chops.
  • Place pork chop onto the mash with the baked apple on the side. Serve with a light gravy (used ham stock.)

PORK CHOPS WITH APPLE BALSAMIC SAUCE AND BLUE CHEESE TOMATO GRATIN



Pork Chops with Apple Balsamic Sauce and Blue Cheese Tomato Gratin image

Provided by François Kwaku-Dongo

Categories     Fruit     Roast     Vinegar     Raisin     Apple     Pork Chop     Red Wine     Fall     Gourmet

Yield Makes 4 to 6 servings

Number Of Ingredients 11

1 tablespoon minced garlic
1 tablespoon minced shallot
3 tablespoons olive oil
1/2 cup dry red wine
1/2 cup apple balsamic vinegar *, or 5 tablespoons cider vinegar mixed with 3 tablespoons balsamic vinegar
1 1/2 cups chicken stock, homemade or store-bought**, but not canned broth
1 cup veal stock, homemade or store-bought**
6 (1-inch-thick) rib pork chops (each about 1/2 pound)
1/2 Granny Smith apple
1/2 cup golden raisins
Accompaniment: blue cheese potato gratin

Steps:

  • Cook garlic and shallot in 1 tablespoon oil in a 3-quart heavy saucepan over low heat, stirring occasionally, until softened, 3 to 5 minutes. Add wine and vinegar and boil until reduced to about 1/2 cup, 8 to 10 minutes. Add chicken and veal stocks and boil until reduced to about 1 1/3 cups, 15 to 20 minutes.
  • Preheat oven to 400°F.
  • Heat remaining 2 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking. While oil is heating, pat pork chops dry and season with salt and pepper. Sear 3 chops, turning over once, 4 minutes total, then transfer to a shallow baking pan. Sear remaining chops in same manner, then transfer to baking pan (reserving fat in skillet). Roast in middle of oven until an instant-read thermometer inserted horizontally into center of chops (do not touch bone) registers 155°F, 8 to 12 minutes.
  • While pork is roasting, peel apple and cut into 1/3-inch dice. Pour off all but 1 tablespoon fat from skillet, then cook apple and raisins over moderate heat, stirring occasionally, until apple is golden brown and caramelized but not falling apart, 2 to 3 minutes. Add sauce and simmer, stirring, 1 minute. Season with salt and pepper.
  • Spoon sauce over pork chops.
  • Available at some specialty foods shops and Dean & DeLuca (877-826-9246).
  • ** Use stock available at specialty foods shops and butcher shops.

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  • Peel, core, and thinly slice the apple. Set aside. Flatten pork chops until they are about ½” thick. Season the chops with kosher salt and pepper on both sides.
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2021-11-19 Gentle cooking in the sweet and acidic pan sauce created with apple balsamic vinegar is a delicious way to prepare pork chops. Ingredients 1/4 cup all-purpose flour 1 teaspoon each fine sea salt and freshly ground black pepper 4 tablespoons extra virgin olive oil 6 pork chops, about 1/2-inch thick 4 garlic cloves, peeled and …
From freshpressedoliveoil.com


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