Pork Chops With Apple Cider Pan Sauce Recipes

APPLE CIDER SAUCE AND PORK LOIN CHOPS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Heat olive oil in a large oven-safe frying pan over medium-high heat. Sprinkle chops with salt, pepper, garlic powder, and poultry seasoning. Place in hot oil, and brown on both sides. Drizzle Worcestershire sauce over chops, and pour in apple cider.
• Bake in preheated oven for 25 minutes. Remove chops to a plate, and return frying pan to stove over medium-high heat. Stir sherry into pan, and boil until sauce thickens, stirring frequently. Serve sauce over chops.

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.

SAUCE ESSENTIALS: APPLE CIDER PAN SAUCE

Steps:

• PREP/PREPARE
• In my opinion, nothing beats making pork chops in a cast iron skillet, so if you happen to have one, please use it for this recipe. If you do not have one, no worries, just use whatever is on hand.
• Chef's Note: I tried this recipe several different ways: First, I tried 1/2 cup apple juice, and 1/2 cup chicken stock, but it did not have enough apple flavor. Next I substituted the 1/2 cup apple juice with apple cider... better, but still not enough flavor. I finally got the flavor I was after by eliminating the chicken stock, and using, 1 cup of apple cider. For the dairy, I tried heavy cream, but it over-powered the sauce, so I dropped down to half & half. I did not try the sauce with regular, or low-fat milk products, or plain water. I did start with shallots, but I found them too strong, and switched over to yellow onion. In addition, I added a splash or two of apple cider vinegar at the end to brighten it up a bit, but that is an optional ingredient.
• Gather your Ingredients (mise en place).
• Whisk the flour into the apple cider, and reserve.
• Cook the chops in the skillet, and then remove them, and cover to keep warm. Then, reserve one tablespoon of rendered fat from the skillet, and wipe any black bits out with a paper towel.
• Place the skillet over medium heat, return the reserved fat, and then add the onions.
• Chef's Note: If you are making this sauce in a clean skillet, then add 1 tablespoon of butter, in place of the rendered pork fat, and follow the remainder of the recipe as written.
• Cook, until the onions soften, and begin to brown, about 3 - 4 minutes.
• I want to talk about adding one more ingredient that really sets this sauce apart from other cider sauces. Get a tart apple, like a Fuji, and then peel, core and dice. Throw it in when you are doing the onions, and cook for the prescribed time. Then, just continue with the recipe as written. Not only will you have an excellent sauce, but it will have yummy bits of stewed apple.
• Add the cider/flour mixture, and the parsley.
• Bring to a simmer (not a boil), and stir frequently, until the sauce begins to thicken, about 2 - 3 minutes.
• Add the half & half and stir to combine.
• Add the remaining ingredients, and slowly simmer for an additional 2 - 3 minutes, or until properly thickened.
• Chef's Tip: Do not forget to do a final tasting for proper seasoning.
• Chef's Note: I like to add a splash or two of apple cider vinegar at the end to brighten it up (optional). And do not forget to do a final tasting for proper seasoning.
• PLATE/PRESENT
• Drizzle over the chops, or serve on the side. Enjoy.
• Keep the faith, and keep cooking.

CIDER-BRINED PORK CHOPS WITH PERFECT PAN SAUCE

Steps:

• For the brine: combine the salt, brown sugar, peppercorns, coriander, mustard seeds, allspice berries, bay leaves, thyme and 1 1/2 cups water in a small saucepan. Bring to a simmer over medium heat and stir to dissolve the sugar and salt, about 1 minute. Remove from the heat and pour in the cold cider. Let the brine cool to room temperature.
• Put the pork chops in a large resealable plastic bag and pour in the brine. Press out excess air and seal tightly. Put the bag in a shallow container so it can lay flat and refrigerate for 30 minutes and up to 4 hours.
• Drain the chops, rinse and pat dry. Discard the brine.
• Heat a large skillet over medium heat and add the olive oil. When the oil is hot, add the chops (work in batches if necessary; do not crowd the pan) and cook, turning occasionally, until they are golden brown and cooked through, 13 to 14 minutes. (If the chops are browning too quickly or the pan drippings start to burn, lower the heat.) Remove to a plate.
• For the sauce: Discard all but 1 tablespoon fat from the pan. Add 1 tablespoon of the butter and place over medium heat. Add the garlic, rosemary and thyme and cook until sizzling, about 30 seconds. Sprinkle in the flour and stir to make a paste. Whisk in the cider and bring to a simmer.
• Simmer until very thick, about 1 minute. Add the stock, bring to a simmer and cook until slightly thickened, 2 to 3 minutes. Whisk in the cream and simmer to bring the sauce together, about 1 minute. Stir in the remaining 1 tablespoon butter, vinegar and parsley. Season to taste with salt. Add the chops to the pan and simmer, turning occasionally, until just heated through, 1 to 2 minutes. Serve garnished with fresh thyme and rosemary sprigs.

PANFRIED PORK CHOPS WITH CIDER SAUCE

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.