Frenched Pork Chops In Apple Recipes

PORK CHOPS WITH APPLES

Steps:

• 1. Preheat the oven to 375 degrees. Butter a baking pan and place the pork chops in it.
• 2. Press a clove into each chop. Add the white wine, celery leaves, and bay leaves and put the pan in the preheated oven. Bake the chops for 30 minutes.
• 3. While the pork chops are baking, in a frying pan sauté the diced celery in the butter or 5 minutes, and then add the sliced apples and sprinkle with the brown sugar.
• Continue cooking over very low heat for 10 minutes, or until the apples are tender but not mushy.
• 4. Finish the pork chops by removing the bay and celery leaves and sprinkling the cheese over the top of each chop; baste and then broil for a few minutes to brown the top.

PORK CHOPS WITH APPLES AND ONIONS

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 CHOPS WITH APPLE RINGS

Steps:

• Sprinkle pork chops with celery salt, sage, salt and pepper. In a large skillet, brown chops in butter on one side; turn. Top with apple rings. Sprinkle with apricots, raisins and brown sugar., Cover and cook over low heat for 18-22 minutes or until meat juices run clear.

APPLE PORK CHOPS

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!

PORK CHOPS WITH APPLE AND CREAM SAUCE

Steps:

• Combine oil, thyme, salt, and pepper in a shallow bowl. Add pork chops, brush with the marinade, and set aside for 15 minutes.
• Heat a large skillet over medium heat and cook pork chops until browned on one side, 4 to 5 minutes. Turn and cook until lightly browned on the other side and juices run clear, 4 to 5 minutes. Transfer pork chops to a serving plate, cover, and keep warm.
• Reduce heat and add butter to the skillet. Add apple slices and cook until they start to change color, 5 to 10 minutes. Transfer apples to the plate with the pork chops and keep warm.
• Stir apple juice, cream, and cornstarch together in a bowl. Add to the skillet over medium-high heat. Bring to a boil while scraping brown bits from the bottom of the pan. Cook and stir until sauce starts to thicken, 2 to 3 minutes. Pour sauce over pork chops and apples.

FRENCHED PORK CHOPS IN APPLE

Steps:

• Preheat oven at 425°.
• Salt and pepper to taste the pork chops.
• Add 2 tablespoon olive oil in stainless steel pan heat the oil on high heat.
• Add the pork chop to oil and brown on each side 3 minutes.
• In a bowl mix completely sliced onion, the rest of the olive oil, and the rest of salt and pepper with the fresh thyme.
• Bring onion mixture to the parchment paper and make first layer. Add an even portion of apple on top then bring pork chop as the top layer.
• Raise up the ends of the parchment paper and twist top tight like the ends of candy wrapper (splash of white wine in each if wanted).
• Place in oven for 20-30 minutes dependent on cut of pork.

PORK CHOPS WITH APPLE

Steps:

• Trim most of fat from chops andsprinkle on both sides with salt and pepper.
• Quarter, core and peel apples.
• Heat oil in skillet large enough to hold chops in one layer. Cook until nicely browned on one side, 2 or 3 minutes. Turn and cook again until browned, 2 or 3 minutes more.
• Continue cooking chops about 15 minutes, turning often. Arrange quartered apples around the chops. Cover closely and continue cooking 5 minutes.
• Transfer chops and apples to warm platter and cover with foil. Pour off fat from skillet. Add onions and stir until wilted.
• Add brown sugar and vinegar and stir. Add cubed tomato and broth. Stir to dissolve brown particles that cling to skillet. Cook, stirring, 2 minutes. Add any liquid that accumulated around the chops. Cook until sauce is reduced to about 3/4 cup.
• Pour hot sauce over chops and apples and serve.

FRENCH-STYLE PORK CHOPS WITH APPLES AND CALVADOS RECIPE

Steps:

• Evenly sprinkle each chop with 3/4 teaspoon salt. Place chops on large plate, cover loosely with plastic wrap, and refrigerate for 1 hour. While chops rest, cut 2 apples into 1/2-inch pieces. Cook bacon in medium saucepan over medium heat until crisp, 5 to 7 minutes. Add shallots, nutmeg, and 1/4 teaspoon salt; cook, stirring frequently, until shallots are softened and beginning to brown, 3 to 4 minutes. Off heat, add 1/4 cup Calvados and let warm through, about 5 seconds. Wave lit match over pan until Calvados ignites, then shake pan gently to distribute flames. When flames subside, 30 to 60 seconds, cover pan to ensure flame is extinguished, 15 seconds. Add remaining 1/4 cup Calvados and repeat flambéing (flames will subside after 1 1/2 to 2 minutes). (If you have trouble igniting second addition, return pan to medium heat, bring to bare simmer, and remove from heat and try again.) Once flames have extinguished, increase heat to medium-high; add cider, 1 cup broth, thyme sprigs, butter, and chopped apples; and bring to rapid simmer. Cook, stirring occasionally, until apples are very tender and mixture has reduced to 2 1/3 cups, 25 to 35 minutes. Cover and set aside. Adjust oven rack to middle position and heat oven to 300 degrees. Slice remaining 2 apples into 1/2-inch-thick rings. Pat chops dry with paper towels and evenly sprinkle each chop with pepper to taste. Heat oil in 12-inch skillet over medium heat until beginning to smoke. Increase heat to high and brown chops on both sides, 6 to 8 minutes total. Transfer chops to large plate and reduce heat to medium. Add apple rings and cook until lightly browned, 1 to 2 minutes. Add remaining 1/4 cup broth and cook, scraping up any browned bits with rubber spatula, until liquid has evaporated, about 30 seconds. Remove pan from heat, flip apple rings, and place chops on top of apple rings. Place skillet in oven and cook until chops register 135 to 140 degrees, 11 to 15 minutes. Transfer chops and apple rings to serving platter, tent loosely with foil, and let rest for 10 minutes. While chops rest, strain apple/brandy mixture through fine-mesh strainer set in large bowl, pressing on solids with ladle or rubber spatula to extract liquid; discard solids. (Make sure to use rubber spatula to scrape any apple solids on bottom of strainer into sauce.) Stir in minced thyme and season sauce with vinegar, salt, and pepper to taste. Transfer sauce to serving bowl. Serve chops and apple rings, passing sauce separately.

PORK CHOPS WITH FRIED APPLES

Steps:

• Combine first 5 ingredients and beat well.
• Dip pork chops in egg mixture and dredge in the flour.
• Reserve 2 tablespoons flour to make gravy.
• In a large skillet heat 1/2 inch of vegetable oil to 350°F.
• Fry pork chops in oil until golden brown and tender.
• Turning as needed.
• Drain pork chops on paper toweling and keep warm while preparing apples and gravy.
• Reserve pan drippings in skillet.
• Take 2 tablespoons of the pan drippings and put in a small skillet.
• Add reserved flour, stirring until smooth.
• Cook for 1 minute, stirring constantly.
• Gradually add milk; stirring constantly over medium heat until thickened.
• Pour gravy in serving bowl.
• Fry apples in reserved hot pan drippings until tender, turning once.
• Drain apples well on paper towels.
• Place apple slices back in skillet and sprinkle with sugar.
• Heat just until sugar starts to melt.

COUNTRY FRENCH PORK WITH PRUNES AND APPLES

Steps:

• Mix flour, herbes de Provence, salt and pepper; rub over pork. In a large skillet, heat oil over medium-high heat. Brown roast on all sides. Place roast in a 5- or 6-qt. slow cooker. Add onions, apple cider, beef stock and bay leaves., Cook, covered, on low 3 hours. Add apples and dried plums. Cook, covered, on low 1 to 1-1/2 hours longer or until apples and pork are tender. Remove roast, onions, apples and plums to a serving platter, discarding bay leaves; tent with foil. Let stand 15 minutes before slicing.