STOVETOP PORK CHOPS WITH APPLE CIDER GRAVY
You only need one pan, 5 ingredients and about 30 minutes for these Stovetop Pork Chops with Apple Cider Gravy!
Provided by Blair Lonergan
Categories Main Course
Time 30m
Number Of Ingredients 6
Steps:
- Season pork chops liberally with salt and pepper on both sides.
- Heat about 2 teaspoons of olive oil in a large skillet over medium-high heat for 1-2 minutes. Swirl to coat the pan. Add garlic and cook, stirring constantly, for about 1 minute.
- Add chops to the skillet and cook for 7-9 minutes per side, or until golden brown and cooked through. The chops are done when they reach an internal temperature of 145 degrees F. Remove chops to a plate and set aside.
- Reduce heat to low, and pour cider into the same pan. Let the cider simmer for about 1 minute, scraping the bits from the bottom of the pan as you stir. Add mustard and stir in cream.
- Cook sauce for about 3 more minutes, stirring frequently, until thickened slightly. Spoon over chops and garnish with fresh rosemary, if desired.
Nutrition Facts : Calories 349.4 kcal, Carbohydrate 5 g, Protein 46.4 g, Fat 16.3 g, SaturatedFat 7.5 g, Cholesterol 136.9 mg, Sodium 521.1 mg, Sugar 0.6 g, ServingSize 1 /4 of the pork and gravy, UnsaturatedFat 2.4 g
CIDER DIJON PORK CHOPS WITH ROASTED SWEET POTATOES & APPLES RECIPE - (4.6/5)
Provided by carvalhohm
Number Of Ingredients 12
Steps:
- Remove the pork from the refrigerator and let stand at room temperature while the oven preheats. Preheat the oven to 450°F. Place a large rimmed baking sheet in the oven and heat until very hot. To cook the vegetables and apples: In a large bowl, toss the sweet potatoes, apples, fennel, and rosemary with the olive oil to coat. Season with salt and pepper. Carefully remove the baking sheet from the oven and spread the vegetables and apples on it. Roast, turning the ingredients over halfway through, for about 15 minutes, or until the potatoes are nicely browned and tender. Meanwhile, cook the pork: Season the pork with salt and pepper. Heat a large heavy skillet over medium-high heat. Add the olive oil, then add the chops to the skillet and cook for about 5 minutes per side, or until golden brown and barely pink when pierced in the center with the tip of a small sharp knife. Transfer to a platter (reserving the oil in the skillet) and let stand for 5 minutes. Pour off all but 1 teaspoon of the oil from the skillet, leaving the brown bits in the pan. Return the pan to medium-low heat, add the apple cider, and bring to a simmer, scraping up the brown bits with a wooden spoon. Whisk in the mustard and simmer for about 2 minutes to reduce the liquid slightly. Remove from the heat and whisk in the butter to lightly thicken the sauce. Season to taste with salt and pepper. Divide the sweet potato mixture among four dinner plates. Place a pork chop alongside the vegetables on each plate. Drizzle with the pan sauce and serve.
CIDER-CURED PORK CHOPS
This is a home cook's take on a restaurant special, with shortcuts baked into the recipe. I learned the original at the elbow of Marc Murphy, the chef and an owner of Landmarc in Manhattan, and then adapted it for use in the home kitchen. (He grills. I pan-roast.) Brining gives the pork an incredible flavor, one amplified by the accompanying caramelized onions and apples. A drizzle of mock Bordelaise over the top elevates the whole enterprise: it's a meal for date nights and celebrations.
Provided by Sam Sifton
Categories dinner, main course
Time P3DT45m
Yield Serves 6
Number Of Ingredients 5
Steps:
- To make the brine, dissolve the salt in 1/2 gallon of warm water in a large bowl. Add the pepper, pour in the apple cider and mix. Drop the pork chops into the brine and add enough additional apple cider so that the chops lurk in the liquid like frogs in a pond. Cover and refrigerate for at least 8 hours and up to 72.
- To prepare the chops, preheat oven to 400 degrees. Remove chops from brine and dry with paper towels. Rub them with 2 tablespoons of the olive oil and season well with salt and black pepper.
- Heat the remaining olive oil in two oven-safe skillets and brown the chops, three to a pan, for 4 minutes a side. Place skillets in oven for 6 to 8 minutes and then remove chops to a warm platter. Cover loosely with foil and allow them to rest for about 10 minutes.
- Serve with caramelized onions and apples, and drizzle with mock Bordelaise sauce.
Nutrition Facts : @context http, Calories 539, UnsaturatedFat 21 grams, Carbohydrate 20 grams, Fat 32 grams, Fiber 1 gram, Protein 42 grams, SaturatedFat 8 grams, Sodium 884 milligrams, Sugar 16 grams, TransFat 0 grams
A MESS OF PORK CHOPS WITH DIJON DRESSING
Provided by Florence Fabricant
Categories dinner, easy, main course
Time 30m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Season chops on both sides with salt, pepper and allspice. Place thyme sprigs on each. Reserve 1 tablespoon thyme leaves. Put chops in a large bowl or container, making layers, cover and refrigerate overnight.
- Remove chops from refrigerator. Heat grill and brush grates with oil. While grill is heating, heat tablespoon of oil in a skillet, add shallots and sauté until tender and starting to brown. Stir in mustard, soy sauce, lemon juice and wine. Bring to a simmer. Season with salt and pepper. Stir in thyme leaves. Set aside.
- Grill chops - with thyme sprigs still stuck to them - just a few minutes a side until lightly browned, in more than one shift if needed, depending on size of your grill. Pile them on a platter. Warm sauce and serve alongside.
Nutrition Facts : @context http, Calories 662, UnsaturatedFat 26 grams, Carbohydrate 4 grams, Fat 43 grams, Fiber 1 gram, Protein 59 grams, SaturatedFat 13 grams, Sodium 785 milligrams, Sugar 1 gram, TransFat 0 grams
HONEY-DIJON PORK CHOPS
I originally saw this recipe for chicken, but I decided to use pork instead.
Provided by April
Categories Main Dish Recipes Pork Pork Chop Recipes Boneless
Time 50m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a baking dish.
- Mix Dijon mustard, honey, black pepper, and garlic powder in a bowl. Arrange pork chops in prepared baking dish and pour mustard mixture over pork.
- Bake in preheated oven until pork is slightly pink in the center, about 45 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
Nutrition Facts : Calories 424.9 calories, Carbohydrate 21.4 g, Cholesterol 142 mg, Fat 12 g, Fiber 0.3 g, Protein 54.6 g, SaturatedFat 4.1 g, Sodium 465 mg, Sugar 17.6 g
ONION-DIJON PORK CHOPS
Coated in a flavorful sauce, these chops are cooked to tender perfection. Serve with rice and carrots for a full meal. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Sprinkle pork chops with salt and pepper. In a large nonstick skillet coated with cooking spray, cook pork over medium heat for 4-6 minutes on each side or until lightly browned. Remove and keep warm., Add the remaining ingredients to the skillet, stirring to loosen browned bits from pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Return chops to the pan. Reduce heat; cover and simmer for 3-4 minutes or until a thermometer reads 145°. Let stand for 5 minutes before serving.
Nutrition Facts :
CIDER-DIJON PORK CHOPS WITH ROASTED SWEET POTATOES AND APPLES
Sautéing is another fast way to make a meal, especially when the pan juices are turned into a sweet and savory sauce, as they are here. This comforting dish features an array of autumn ingredients-apples, fennel, and sweet potatoes-roasted in the oven to caramelize lightly and bring their sugars to the forefront. The sauce, which mingles apple cider with the meaty browned bits in the skillet, is sharpened with a bit of Dijon mustard to balance the sweetness.
Provided by Curtis Stone
Categories Pork Roast Quick & Easy Dinner Apple Pork Chop Sweet Potato/Yam Fall Apple Juice Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Diabetes-Friendly
Yield Serves 4
Number Of Ingredients 14
Steps:
- 1. Remove the pork from the refrigerator and let stand at room temperature while the oven preheats. Preheat the oven to 450°F. Place a large rimmed baking sheet in the oven and heat until very hot.
- 2. To cook the vegetables and apples: In a large bowl, toss the sweet potatoes, apples, fennel, and rosemary with the olive oil to coat. Season with salt and pepper. Carefully remove the baking sheet from the oven and spread the vegetables and apples on it. Roast, turning the ingredients over halfway through, for about 15 minutes, or until the potatoes are nicely browned and tender.
- 3. Meanwhile, cook the pork: Season the pork with salt and pepper. Heat a large heavy skillet over medium-high heat. Add the olive oil, then add the chops to the skillet and cook for about 5 minutes per side, or until golden brown and barely pink when pierced in the center with the tip of a small sharp knife. Transfer to a platter (reserving the oil in the skillet) and let stand for 5 minutes.
- 4. Pour off all but 1 teaspoon of the oil from the skillet, leaving the brown bits in the pan. Return the pan to medium-low heat, add the apple cider, and bring to a simmer, scraping up the brown bits with a wooden spoon. Whisk in the mustard and simmer for about 2 minutes to reduce the liquid slightly. Remove from the heat and whisk in the butter to lightly thicken the sauce. Season to taste with salt and pepper.
- 5. Divide the sweet potato mixture among four dinner plates. Place a pork chop alongside the vegetables on each plate. Drizzle with the pan sauce and serve.
PORK CHOPS WITH HARD CIDER
Don't let these odd ingredients scare you off. This is fabulous! Certainly a favorite in my family.
Provided by marg
Categories Main Dish Recipes Pork Pork Chop Recipes Baked
Time 1h27m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Heat 1 tablespoon oil in a large skillet over medium heat. Rub each pork chop on both sides with halved garlic. Add 2 pork chops to the skillet; cook until browned, 3 to 4 minutes per side. Transfer to a 4-quart casserole dish. Repeat with remaining 2 pork chops.
- Heat remaining 1 tablespoon oil in the same skillet. Add onion; cook and stir until softened, about 5 minutes. Add to pork chops in the casserole dish. Spread rice and apples on top.
- Combine chicken broth, hard cider, cloves, bay leaf, salt, and black pepper in a 1-quart saucepan; bring to a boil. Pour broth mixture over apples in the casserole dish. Cover with aluminum foil.
- Bake in the preheated oven until an instant-read thermometer inserted into the pork chops reads 145 degrees F (63 degrees C), about 45 minutes.
Nutrition Facts : Calories 554.1 calories, Carbohydrate 52.6 g, Cholesterol 87.5 mg, Fat 18.9 g, Fiber 3 g, Protein 38.9 g, SaturatedFat 5.7 g, Sodium 97.2 mg, Sugar 10.8 g
CREAMY DIJON PORK CHOPS
The mustard cream adds a nice touch to this speedy skillet supper. My family prefers them to plain pork chops. -Janet Briggs
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, cook pork chops in oil over medium heat for 5 minutes on each side. Add onion; cook for 5 minutes or until onion is lightly browned and a thermometer reads 160°. Sprinkle with paprika, salt and pepper. Remove pork and onions; keep warm., In the same skillet, cook wine over high heat until reduced to 1-2 tablespoons, stirring constantly. Reduce heat to low; add cream. Cook for 4-5 minutes or until thickened, stirring constantly. Remove from the heat; stir in mustard. Serve with pork and onions.
Nutrition Facts :
DIJON PORK CHOPS
Make and share this Dijon Pork Chops recipe from Food.com.
Provided by Mimi Bobeck
Categories Very Low Carbs
Time 40m
Yield 6 serving(s)
Number Of Ingredients 3
Steps:
- Spread mustard on both sides of pork chops.
- Place in a greased shallow 2 quart baking dish.
- Combine crumbs and pepper (to taste); press onto tops and sides of chops.
- Bake, uncovered, at 375 degrees for 20-25 minutes or until meat juices run clear and topping is lightly browned.
Nutrition Facts : Calories 317.3, Fat 13.5, SaturatedFat 4.6, Cholesterol 124, Sodium 291.1, Carbohydrate 5, Fiber 0.6, Sugar 0.5, Protein 41.1
ONE-PAN CIDER-BRAISED PORK CHOPS RECIPE BY TASTY
Here's what you need: water, dried bay leaves, garlic, black peppercorn, sea salt, ice, bone-in pork chops, sea salt, pepper, high-heat cooking oil, shallots, turnip, dijon mustard, fresh sage, apple cider, reduced sodium chicken stock, collard green
Provided by Mercedes Sandoval
Categories Dinner
Yield 2 servings
Number Of Ingredients 17
Steps:
- Make the brine: Combine the water, bay leaves, garlic, peppercorns, and salt in a medium pot over medium heat and stir until the salt is dissolved.
- Remove the brine from heat and stir in the ice cubes.
- Once the brine is cooled, add the pork chops to a glass dish and pour the brine over. Chill in the refrigerator for 1-10 hours.
- Preheat the oven to 350˚F (180˚C).
- Remove the pork chops from the brine and pat dry. Season generously with salt and pepper on both sides.
- Heat the oil in a large cast iron or other ovenproof skillet over medium-high heat until nearly smoking. Add the pork chops and sear without disturbing until caramelized and browned on the first side, about 2 minutes, then flip and sear on the other side. Remove the pork chops from the pan and set aside.
- Add the shallots to the pan and cook until they begin to soften and caramelize, stirring occasionally, about 2 minutes.
- Add the turnips and season with salt, then spread in an even layer and let caramelize, stirring occasionally, about 5 minutes.
- Stir in the mustard and sage. Cook for 1 minute more.
- Pour in the apple cider and chicken stock. Bring to a boil, then reduce the heat to low-medium and simmer until the liquid is reduced by half, about 7 minutes.
- Add the collard greens and stir to incorporate. Nestle the pork chops into the sauce, making sure that they are partly submerged.
- Transfer the pan to the oven and cook for about 12 minutes, until the internal temperature of the pork chops reaches 135˚F (57˚C).
- Remove from the oven and let rest for 10 minutes as the internal temperature continues to climb to 145˚F (63˚C).
- Divide the pork chops, vegetables, and sauce between plates and serve.
- Nutrition, Pork Chops without braising liquid: Calories: 470, Total fat: 27 grams, Sodium: 790 grams, Total carbs: 48 grams, Dietary fiber: 7 grams, Sugars: 6 grams, Protein: 48 grams Braising Liquid, ¼ cup (60 ml) serving - Calories: 20, Total fat: 0, Sodium: 48 grams, Total carbs: 5 grams, Dietary fiber: 0 grams, Sugars: 4 grams, Protein: 0 grams
- Enjoy!
Nutrition Facts : Calories 1139 calories, Carbohydrate 91 grams, Fat 68 grams, Fiber 15 grams, Protein 45 grams, Sugar 41 grams
DIJON PORK CHOPS & POTATOES
Got the start of this recipe from food & family magazine and made a few modifications for my family. We like this one better. The chops come out very tender and juicy and the dijon gives it just enought bite.
Provided by keebler99
Categories Pork
Time 1h
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees. Toss potatoes with dressing in microwave bowl. Microwave on high 7 min., stirring after 4 minute.
- Spread chops with mustard. Coat with Shake n' Bake. Place in center of foil-lined 15x10x1 baking pan. Arrange potatoes around chops.
- Bake 30 minute or until chops are cooked through (160F) and potatoes are tender.
Nutrition Facts : Calories 1068.1, Fat 55.2, SaturatedFat 14.9, Cholesterol 313, Sodium 3232, Carbohydrate 34.6, Fiber 10.7, Sugar 4.2, Protein 107.2
ONION-DIJON PORK CHOPS RECIPE RECIPE - (4.5/5)
Provided by á-46561
Number Of Ingredients 8
Steps:
- Sprinkle pork chops with salt and pepper. In a large nonstick skillet coated with cooking spray, cook pork over medium heat for 4 to 6 minutes on each side or until lightly browned. Remove and keep warm. Add the remaining ingredients to the skillet, stirring to loosen browned bits from pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Return chops to the pan. Reduce heat; cover and simmer for 3 to 4 minutes or until a thermometer reads 145°F. Let stand for 5 minutes before serving.
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