Pork Chops And Caramelized Apples Recipe 425

CARAMEL-APPLE PORK CHOPS

Steps:

• Cook bacon in a large skillet over medium heat until crisp. Remove to paper towels; drain, reserving 3 teaspoons drippings. In the same skillet, cook pork chops in 2 teaspoons reserved drippings over medium heat for 2-3 minutes on each side or until lightly browned. Remove and keep warm., Saute apples and onion in 1 teaspoon reserved drippings in the same skillet until apples are crisp-tender. Stir in the brown sugar, butter, salt, cinnamon and pepper. Add broth; bring to a boil. Add pork chops. Reduce heat; cover and simmer for 4-5 minutes or until a thermometer reads 145°., Remove chops to serving platter; let stand for 5 minutes. Add spinach to skillet and cook until wilted. Serve with chops. Sprinkle with bacon and walnuts.

CARAMEL APPLE PORK CHOPS

Steps:

• Preheat oven to 175 degrees F (80 degrees C). Place a medium dish in the oven to warm.
• Heat a large skillet over medium-high heat. Brush chops lightly with oil and place in hot pan. Cook for 5 to 6 minutes, turning occasionally, or until done. Transfer to the warm dish, and keep warm in the preheated oven.
• In a small bowl, combine brown sugar, salt and pepper, cinnamon and nutmeg. Add butter to skillet, and stir in brown sugar mixture and apples. Cover and cook until apples are just tender. Remove apples with a slotted spoon and arrange on top of chops. Keep warm in the preheated oven.
• Continue cooking sauce uncovered in skillet, until thickened slightly. Spoon sauce over apples and chops. Sprinkle with pecans.

PORK CHOPS AND CARAMELIZED APPLES RECIPE - (4.2/5)

Steps:

• *Preheat oven to 400° F. Heat a large skillet over medium-high heat. Brush pork chops lightly with oil then season with a little salt and black pepper and place in hot skillet. Cook for 3 - 4 minutes on each side, until pork has a nice golden crust. Transfer to a baking pan and bake about 20 minutes, or until chops are done. Meanwhile, in a small mixing bowl, stir together the brown sugar, pumpkin pie spice, and salt and pepper. Set aside. Melt butter in a medium skillet (that has a cover) then stir in the apples and brown sugar mixture. Cover the skillet and cook until apples are crisp tender. (I checked with a toothpick.) Remove apples from the syrup with a slotted spoon. Continue cooking the syrup in skillet, uncovered, until thickened somewhat. Arrange the apples over the cooked pork chops then spoon the syrup over apples and chops. NOTE: *I finished the pork chops on the stovetop instead of baking them. After searing them on both sides in the hot skillet, I reduced the heat, covered the skillet, and cooked until they were done.

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Steps:

• 1 Pat chops dry. 2 In small bowl mix together thyme, pepper and salt; season both sides of chops; set aside. 3 In large heavy skillet melt the butter with the sugar over moderately high heat; add the apples and sauté for 30 to 40 minutes, until apples begin to brown. Turn apples, and cook for 5 minutes more, until they are golden brown and the sauce is thickened. Remove from heat and keep warm. 4 Heat another heavy skillet over medium-high heat, brush with a little vegetable oil. Add chops and brown on onside, about 4 minutes; turn and brown other side, 4 minutes more. Keep turning chops every couple of minutes until just done (internal temperature will reach 155°F). Total cooking time for chops will be around 14 to 18 minutes. 5 Serve chops with apples. 6 Wine recommendation: Serve with a chilled dry Riesling or a Gewurztraminer.

PORK CHOPS WITH CARAMELIZED APPLES AND ARUGULA

Steps:

• Flavor Secrets: To prepare a brine, combine 1 cup water, 1/4 cup kosher salt, and 1/4 cup brown sugar. Bring to a boil for 1 minute to dissolve the salt and sugar. Remove from the heat and cool. Stir in 3 cups cold water. Submerge the meat in the brine for at least 4 hours.
• 1. For maximum juiciness, brine the pork chops for 4 hours if you can (see Flavor Secrets, above). Pat the pork chops dry with a paper towel and season with salt and pepper.
• 2. In a saute pan over medium-high heat, add the olive oil. Heat the oil until it just starts to haze. Add the pork chops and saute until golden on both sides, about 3 minutes per side. Closely monitor the heat so the pork chops get a deep golden brown but so the bits at the bottom of the pan don't burn-they are the flavor foundation for your sauce. Remove the pork chops and set aside.
• 3. Add the shallots, apples, and garlic to the same pan. Cook for 2 minutes or until golden. Use tongs to scrape the bits off the bottom of the pan. Add the brandy and let boil, reducing the liquid by half. Add the apple juice and rosemary, and boil for 1 minute. Add the chicken stock and boil (reduce) until you have a nice saucy consistency. Add the butter. Turn off the heat and stir just until the butter is melted. Stir in the arugula.
• 4. Place each pork chop on a plate. Pour the sauce with the arugula over the top.

PORK CHOPS AND APPLES

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.

PORK CHOPS WITH APPLES

Steps:

• In a large skillet, brown pork chops in oil on each side. Season with salt and pepper; remove and keep warm. In the same skillet, saute onions and apple wedges until crisp-tender. , Combine mustard and brown sugar; brush over chops. Return to the skillet; cook for 4 minutes or until meat juices run clear.

PORK CHOPS WITH CURRIED CARAMELIZED ONIONS AND APPLES

Steps:

• Season chops with salt and pepper; brown both sides in a skillet with a little olive oil; remove to a 9x13 inch baking dish.
• In the same skillet, melt butter over medium heat.
• Cook and stir onions and apples in butter until caramelized, being sure to stir up browned bits.
• Stir in applesauce, apple juice, beef broth, garlic and curry powder.
• Season to taste with salt and pepper; simmer on low heat until slightly thickened, continuing to stir up browned bits from pork chops.
• Pour apple-onion mixture over chops in baking dish and cover dish with foil.
• Bake in a preheated 400 degree oven for 45 minutes.

APPLE CIDER PORK CHOPS WITH CARAMELIZED APPLES

Steps:

• Melt Saute Express cubes (or combination of butter, olive oil, and herbs) in a large pan. Cast iron skillet works great.
• Pat pork chops dry and then place in pan, browning for ~5 minutes per side.
• In a separate skillet, melt 3 tbsp butter over medium heat. Add brown sugar and cook about 1 minute until melted. Add apples and and saute for 10-15 minutes until apples are nicely browned.
• Add apple cider to the pork chops and cook over medium heat until liquid reduced by half (5-10 minutes). Flip chops once during this step.
• Add the cream to the pork chops and sprinkle with salt and pepper. Bring to a boil, then reduce heat and simmer for 3-5 minutes until sauce has thickened to desired consistency and pork is adequately cooked.
• Sprinkle sage over the pork chops.
• Serve immediately, spooning a little apple over each chop and drizzling with sauce.