Maple Cider Glazed Boneless Pork Chops Recipes

TENDER MAPLE-GLAZED PORK CHOPS

Steps:

• Sprinkle pork chops with thyme, salt and pepper. In a large skillet, brown chops in oil. Remove and keep warm., Add remaining ingredients to skillet. Bring to a boil; cook until liquid is reduced by half., Return pork chops to skillet. Reduce heat; cover and simmer until meat is tender, 10-12 minutes, turning once. Serve with sauce.

MAPLE GLAZED PORK CHOPS

Steps:

• In a large shallow dish, combine the flour, salt and pepper. Add pork chops and turn to coat. In a large ovenproof skillet, cook chops in butter over medium heat until a thermometer reads 145°, 4-5 minutes on each side. Remove and keep warm. , Meanwhile, in the same skillet, bring the vinegar to a boil. Reduce heat; add maple syrup. Cover and cook for 10 minutes. Combine cornstarch and water until smooth; gradually add to maple mixture. Bring to a boil; cook and stir until thickened, about 2 minutes. , Place chops on a broiler pan; sprinkle with brown sugar. Broil 4 in. from the heat until sugar is melted, 1-2 minutes. Drizzle with maple glaze.

MAPLE-CIDER GLAZED BONELESS PORK CHOPS

Steps:

• With a mallet or rolling pin pound pork chops in-between two sheets of plastic wrap until 1/4 inch thin.
• Salt and pepper both sides of chops.
• Peel and core apples, cutting into 12-16 wedges each (up to you how thin you want the slices).
• Melt 1 T.
• butter in a 12 inch fry pan over mediun heat.
• Cook apples and onions until lightly browned, about 8 minutes total.
• Remove to a plate and cover to keep warm.
• Add the remaining 1 T.
• butter inccreasing heat to medium high.
• Add chops and cook for 3 minutes on one side, turn and cook for another three minutes.
• Cut one to check if no longer pink and if not, remove to the plate with the apples and onions, covering again to keep warm.
• Mix together broth, cider, syrup, mustard and cornstarch.
• Add to fry pan and bring to a boil.
• Cook until reduced to about 1/2 cup, around 5 minutes.
• Gently toss chops with apple mixture.
• Drizzle glaze over top and serve.

EASY MAPLE PORK CHOPS

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Heat a skillet over medium-high heat. Sear the pork chops in the preheated skillet until browned, 2 to 3 minutes per side. Arrange seared chops into a casserole dish.
• Whisk maple syrup, water, onion, vinegar, Worcestershire sauce, chili powder, salt, and pepper together in a bowl to dissolve the chili powder; pour over the pork chops.
• Bake in preheated oven until the chops are no longer pink in the center, about 45 minutes.

PORK CHOPS WITH APPLE CIDER GLAZE

Steps:

• Season pork chops with salt and black pepper.
• Heat oil and butter in a heavy skillet over medium-high heat. Cook pork chops in the hot oil mixture until browned on both sides and pork is slightly pink in the center, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Remove pan from the heat; transfer pork chops to a plate.
• Stir garlic into the pan and place over medium-high heat; cook and stir for 30 seconds. Pour in vinegar and scrape up any browned bits from the bottom of the pan. Add apple cider and Dijon mustard, bring mixture to a boil, and cook until sauce is reduced and thick, 3 to 4 minutes. Stir in rosemary and red pepper flakes; season with salt and black pepper to taste.
• Return pork chops to the pan to warm slightly, 1 to 2 minutes per side.