Cider Pork Chops Recipes In Slow Cooker Recipe For Chili

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CIDER PORK CHOPS



Cider Pork Chops image

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

2 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
4 bone-in pork loin chops (7 ounces each)
1 tablespoon canola oil
1 cup sliced celery
4 green onions, sliced
2 garlic cloves, minced
1/4 teaspoon dried thyme
1 cup apple cider or juice

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

PORK CHOPS WITH HARD CIDER



Pork Chops with Hard Cider image

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

2 tablespoons vegetable oil, divided
4 (1-inch thick) pork chops
2 cloves garlic, halved, or more to taste
1 large onion, sliced
1 cup uncooked white rice
2 apples - peeled, cored and sliced
2 ½ cups chicken broth
½ cup hard cider
½ teaspoon ground cloves
1 bay leaf
salt and ground black pepper to taste

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

CIDER-BRAISED PORK CHOPS



Cider-Braised Pork Chops image

This is based on a recipe from Cook's Country. Do not use chops thinner than 1 inch. Chops and sauce can be refrigerated separately for up to 2 days. To serve, heat sauce and chops together over medium heat until chops are warmed through.

Provided by Sondra Beth

Categories     Pork

Time 2h20m

Yield 6 serving(s)

Number Of Ingredients 11

6 bone-in blade-cut pork chops, about 1 inch thick
salt and pepper
2 tablespoons vegetable oil
1 onion, chopped
3 garlic cloves, minced
2 tablespoons all-purpose flour
1/4 cup apple butter
1 cup apple cider
1 sprig fresh thyme
1 teaspoon cider vinegar
1 tablespoon finely chopped fresh parsley

Steps:

  • Adjust oven rack to lower-middle position and heat oven to 300 degrees. Pat chops dry with paper towels and season with salt and pepper.
  • Heat oil in large Dutch oven over medium-high heat until just smoking. Brown chops in two batches, about 4 minutes per side. Transfer to plate.
  • Pour off all but 1 tablespoon fat from pot and cook onion over medium heat until softened, about 5 minutes. Stir garlic, flour, and 2 tablespoons apple butter and cook until onions are coated and mixture is fragrant, about 1 minute.
  • Stir in cider and thyme, scraping up any browned bits with wooden spoon, and bring to boil. Add browned chops and any accumulated juices to pot, cover, and transfer to oven.
  • Braise until chops are completely tender, about 1 1/2 hours.
  • Transfer chops to serving platter. Strain sauce, then use a shallow spoon to skim off fat. ( Note - a fat separator, if you own one, is a much better method to discard excess fat.).
  • Whisk in vinegar, parsley, and remaining apple butter. Season with salt and pepper. Serve, passing sauce at table.
  • NOTE - The chops and sauce can be refrigerated separately for up to 2 days. To serve, heat sauce and chops together over medium heat until chops are warmed through.

Nutrition Facts : Calories 418.2, Fat 22.6, SaturatedFat 6.6, Cholesterol 137.3, Sodium 118.2, Carbohydrate 9.3, Fiber 0.6, Sugar 5, Protein 41.8

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

SMOTHERED CIDER PORK CHOPS



Smothered Cider Pork Chops image

For a sweet twist on pork chops, our Test Kitchen added apple cider to this skillet entree. You'll love these chops and their glossy onion gravy.

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 2 servings.

Number Of Ingredients 10

2 bone-in pork loin chops (6 ounces each and 1/2 inch thick)
1/4 teaspoon salt
1/4 teaspoon pepper
4 teaspoons butter
1 small onion, thinly sliced and seperated into rings
1/2 cup apple cider or juice
1/4 teaspoon dried rosemary, crushed
1-1/2 teaspoons cornstarch
1-1/2 teaspoons cold water
1/4 teaspoon browning sauce, optional

Steps:

  • Sprinkle pork chops with salt and pepper. In a large skillet, brown chops in butter on both sides. Remove and keep warm., In the same skillet, saute onion for 5 minutes. Stir in cider and rosemary; top with pork chops. Bring to a boil. Reduce heat; cover and simmer for 6-8 minutes or until meat juices run clear. Remove pork chops to a serving platter., Combine cornstarch and cold water until smooth; stir into skillet. Bring to a boil. Cook and stir for 1 minute or until thickened. Stir in browning sauce if desired. Serve with pork chops.

Nutrition Facts :

SLOW COOKER CIDER PORK ROAST



Slow Cooker Cider Pork Roast image

Apple cider, vegetables, and spices make this pork roast very tender and full of flavor! Serve with mashed potatoes.

Provided by GoodLookinCooking

Categories     Main Dish Recipes     Pork     Pork Roast Recipes

Time 7h30m

Yield 8

Number Of Ingredients 13

1 large onion, roughly chopped
1 apple, peeled and roughly chopped
3 cloves garlic
2 cups apple cider
1 ½ cups water
salt, or to taste
½ teaspoon ground black pepper, or to taste
½ teaspoon ground ginger
¼ cup all-purpose flour
1 (3 pound) pork loin roast
2 teaspoons vegetable oil
1 stalk celery, roughly chopped
4 large carrots, roughly chopped

Steps:

  • Combine 1/4 of the onion, 1/2 of the apple, and the garlic in the bowl of a food processor. Process until smooth. Transfer to slow cooker along with the apple cider and water.
  • Season the roast with salt and pepper. Combine the ginger and flour in a shallow container. Gently press the roast onto the flour mixture to coat all sides. Brush off any excess flour. Heat the oil in a large, heavy skillet. Brown the pork in the hot oil, turning until golden on all sides. Place the browned roast in the slow cooker and scatter the celery and the remaining onion and apple on top. Cook on low for 4 hours, then add carrots. Cook for an additional 3 hours.
  • Remove the cooked roast and carrots to a heated platter. If desired, thicken the cooking juices from the slow cooker to make a gravy.

Nutrition Facts : Calories 235 calories, Carbohydrate 19.5 g, Cholesterol 59.7 mg, Fat 7.9 g, Fiber 2 g, Protein 20.9 g, SaturatedFat 2.3 g, Sodium 508.7 mg, Sugar 11.6 g

SLOW-COOKER CIDER BRAISED PORK



Slow-Cooker Cider Braised Pork image

Slow cook pork with apple cider and honey. Serve it with mashed potatoes for a hearty dinner.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 8h30m

Yield 12

Number Of Ingredients 11

1 medium onion, sliced
2 tablespoons canola oil
1 boneless pork shoulder (4 lb), trimmed of fat
2 teaspoons coarse (kosher or sea) salt
1/2 teaspoon freshly ground pepper
1 1/2 cups apple cider
3 tablespoons honey
3 tablespoons cornstarch
1/4 cup water
1 container (32 oz) refrigerated mashed potatoes with skins
Additional freshly ground pepper, if desired

Steps:

  • Spray 5- to 6-quart slow cooker with cooking spray. Place onion in slow cooker.
  • In 12-inch skillet, heat oil over medium-high heat. Sprinkle pork with salt and 1/2 teaspoon pepper. Cook pork in oil about 10 minutes, turning frequently, until brown on all sides. Place pork over onion in slow cooker. In small bowl, mix cider and honey. Pour around pork.
  • Cover; cook on Low heat setting 8 to 9 hours. Remove pork from slow cooker to cutting board; let stand 5 minutes. Shred pork into chunks, using 2 forks. Skim fat from cooking liquid in slow cooker. In small bowl, mix cornstarch and water; stir into cooking liquid. Increase heat setting to High. Cook 1 to 2 minutes, stirring constantly, until gravy is thickened.
  • Heat mashed potatoes as directed on package. Serve pork with mashed potatoes and gravy. Sprinkle with additional pepper.

Nutrition Facts : Calories 350, Carbohydrate 21 g, Fat 1/2, Fiber 1 g, Protein 25 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 630 mg

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