Pork Chops With Apple Raisin Sauce Recipes

APPLESAUCE PORK CHOPS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Melt butter in a large skillet over medium heat; cook and stir onion and apple slices in the melted butter until tender, about 5 minutes. Transfer onion and apple to a bowl.
• Place pork chops in the same skillet; cook over medium heat until pork chops are browned on both sides, about 5 minutes per side.
• Mix applesauce, brown sugar, mustard, and cinnamon into onion and apple mixture.
• Place pork chops in a 9x9-inch baking dish; season with salt and black pepper. Spoon applesauce mixture over pork chops; cover dish.
• Bake in the preheated oven until pork chops are no longer pink in the center, about 30 to 45 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

PORK CHOPS WITH APPLES AND RAISINS

Steps:

• Melt butter in fry-pan and brown chops on both sides; add more butter if needed.
• Combine juice, water, bouillon and pour over chops.
• Add onion, garlic and thyme.
• Slice apples crosswise into 1/2" slices; arrange on meat.
• Sprinkle raisins over everything and bring to a boil; reduce heat and cover.
• Simmer for 20 minutes, until tender.
• Remove chops and apples to a platter; keep warm.
• combine milk and flour til smooth.
• Stir in pan juices and cook over medium heat until mixture comes to a boil and thickens, stirring all the while.
• Add salt and pepper to taste.
• Serve with sauce poured over chops and apples on platter.

PORK CHOPS WITH APPLES AND RAISINS

Steps:

• Mix the ingredients for the brine well to dissolve sugar and salt. Pour brine into a zip-lock bag and add the pork chops. Place in a bowl and set in refridgerator for 2 hours. Do not allow to brine longer than 2 hours.
• Take chops of the the brine and dry. Season with salt and pepper. Put the 3 tbs olive oil in a large frying pan and heat. Add the pork chops and brown 4 minutes, turn over and brown 4 minutes on the other side.
• Place browned chops into a glass baking dish and put in a 350 degree oven for 30 minutes. They should reach 140-145 degrees in the center.
• While the pork chops are in the oven, put the 2 tbs butter in another frying pan and melt over medium heat. Add the apples and thyme to the pan and stir frequently until golden and softened. Add the raisins, the apple juice concentrate, brown sugar, cinnamon, cloves, mustard, salt, pepper and the juice of the 1/2 lemon. Allow everything to simmer until chops are done.
• Serve the pork chops with the apples and raisins spooned on top.

PORK CHOPS WITH APPLES AND RAISINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Heat the oil in a large skillet over medium-high heat. Fry pork chops on each side until browned, about 3 minutes per side. Transfer to a baking dish, reserving the drippings in the skillet. Cover pork chops with apple slices and sprinkle with sugar.
• Stir the flour into the fat in the skillet until smooth. Whisk in the water and vinegar. Simmer over medium-high heat, stirring constantly, until thick. Add raisins and pour over the pork chops. Cover the baking dish with a lid or aluminum foil.
• Bake in the preheated oven for 1 hour. Remove the aluminum foil for the last 20 minutes of cooking.

PORK CHOPS WITH GOLDEN APPLE SAUCE

Steps:

• Combine first 8 ingredients in a medium pot placed over medium high heat and cook until a chunky sauce forms, 10 to 12 minutes, stirring occasionally. If sauce begins to spatter as it bubbles, reduce heat back a little, but it should be allowed to reduce and form quickly. Once apples are soft and sauce forms, remove it from the heat.
• Heat a large nonstick skillet over medium high heat. Add oil to the pan. Season chops on 1 side with salt and pepper. Using a pair of tongs, add chops to hot skillet seasoned side down. Season the opposite side of the chops with salt and pepper. Brown and caramelize the chops 2 minutes on each side, then reduce heat to medium and cook another 5 to 6 minutes, turning occasionally, until juices run clear. Remove chops from heat and let them rest a couple of minutes for juice to redistribute. Deglaze the pan with a splash of apple juice and 2 tablespoons of butter. Pour pan sauce over chops. Remove ginger from the sauce and top chops with generous portions of warm golden apple sauce.

THICK PORK CHOPS WITH SPICED APPLES AND RAISINS

Steps:

• Preheat the oven to 350 degrees F.
• In a mixing bowl combine the water, brown sugar, sea salt, apple juice concentrate, peppercorns, and thyme. Give it a good stir to dissolve the sugar and salt. Transfer the mixture to an extra-large re-sealable plastic bag. Submerge the pork chops in the brine, seal up the bag, and put it in the refrigerator for 2 hours to tenderize the meat. Do not brine longer than that or the meat will break down too much and get mushy.
• Remove the pork chops from the brine and pat them dry with paper towels. Sprinkle both sides of the meat with salt and pepper. Put a heavy skillet over medium-high heat. Add a 3-count drizzle of olive oil and get it hot. Lay 2 pork chops in the pan (most likely only 2 of these massive pork chops will fit comfortably) and brown 4 minutes per side. Remove the pork chops to a large baking pan; brown the remaining 2 chops and add them to the others in the pan. Put the baking pan in the oven and roast the chops for 30 minutes. The pork is done when the center is still rosy and the internal temperature reads 140 to 145 degrees F when tested with an instant-read thermometer.
• While the chops cook, melt the butter in a clean skillet over medium-low heat. Add the apples and thyme and coat in the butter; cook and stir for 8 minutes to give them some color. Toss in the raisins and add the apple juice, stirring to scrape up the brown bits. Stir in the brown sugar, cinnamon, cloves, and dry mustard; season with salt and pepper. Squeeze in the juice from the lemon to wake up the flavor and simmer for 10 minutes or until the apples break down and soften. Spoon the spiced apples over the pork chops.

APPLE-RAISIN PORK CHOPS

Steps:

• In a large skillet, brown pork chops in oil in batches on both sides. Sprinkle with salt and pepper. Return all chops to the skillet. , Combine cider and mustard; pour over meat. Bring to a boil; reduce heat. Cover and simmer for 13-18 minutes or until a thermometer reads 160° Remove chops to a serving platter; keep warm., Add the apples, onions, raisins and currants to the skillet. Cover and cook over medium heat for 5-6 minutes or until apples are tender. Combine cornstarch and water until smooth; stir into apple mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with pork chops.

PORK CHOPS WITH APPLE DRESSING

Steps:

• In a small bowl, combine the first eight ingredients. Place in a greased 11x7-in. microwave-safe dish. Top with pork chops. Cover and microwave on high for 8-12 minutes or until a thermometer reads 160°. Prepare gravy mix according to package directions. Serve with pork chops.

BRINED PORK CHOPS WITH APPLES

Steps:

• For brine:
• Combine first 7 ingredients in large bowl. Stir until sugar and salt dissolve. Add pork chops to brine. Top with plate to submerge pork. Cover and refrigerate at least 4 hours and up to 2 days.
• For pork:
• Drain brine from pork chops. Pat pork dry. Heat oil in heavy large skillet over high heat. Add pork and cook until brown but not cooked through, about 3 minutes per side. Transfer pork to plate.
• Reduce heat to medium. Add pork onion to same skillet. Cover and cook until onion is soft, stirring occasionally, about 5 minutes. Add apples and sauté until pale golden, about 3 minutes. Stir in broth and cider, then Calvados, raisins and ginger, scraping up browned bits from bottom of skillet. Add cream and mustard. Bring sauce to boil. Reduce heat to medium-low. Add pork. Cover; cook 3 minutes. Turn pork over and cook until thermometer inserted into center of pork registers 150°F, about 3 minutes longer. Transfer pork to plates.
• Simmer sauce until slightly thickened, about 4 minutes longer. Season sauce to taste with salt and pepper. Spoon sauce over pork and serve.

PORK CHOPS WITH APPLES AND SWEET AND SOUR SAUCE

Steps:

• Sprinkle the chops with salt and pepper to taste. Set aside.
• Cut each apple into quarters. Peel the quarters, and discard the core of each.
• Dredge the chops in flour. Heat the oil in a large heavy skillet, and add the chops. Cook until well browned on one side, about 5 minutes. Turn the chops, and continue cooking about 5 minutes.
• Remove the chops, and add the quartered apples. Cook about 2 minutes, turning the apples often. Remove the apples, and pour off the fat from the skillet.
• Add the shallots and vinegar and cook briefly, stirring with a wooden spoon. Add the broth and honey. Cook about 1 minute, and stir in the tomato paste.
• Return the chops and apples to the skillet. Bring the sauce to a boil, spoon the sauce over the chops, and cover closely. Cook 10 minutes. Transfer the chops and apples to a serving dish, and pour the sauce over.

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 APPLE-RAISIN RELISH

Steps:

• Make the relish: In a medium saucepan, combine the apples, sugar, raisins, vinegar, ginger, and cayenne over medium-high heat until the sugar dissolves, about 2 minutes. Reduce heat; simmer, partially covered, until apples are soft, 10 minutes, stirring occasionally.
• Make the pork chops: Season chops with salt and pepper. In a large skillet, heat the oil over medium-high heat. Add the pork chops, and cook until browned, 3 to 4 minutes per side. Serve with apple-raisin relish.

PORK CHOPS WITH APPLE BALSAMIC SAUCE AND BLUE CHEESE TOMATO GRATIN

Steps:

• Cook garlic and shallot in 1 tablespoon oil in a 3-quart heavy saucepan over low heat, stirring occasionally, until softened, 3 to 5 minutes. Add wine and vinegar and boil until reduced to about 1/2 cup, 8 to 10 minutes. Add chicken and veal stocks and boil until reduced to about 1 1/3 cups, 15 to 20 minutes.
• Preheat oven to 400°F.
• Heat remaining 2 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking. While oil is heating, pat pork chops dry and season with salt and pepper. Sear 3 chops, turning over once, 4 minutes total, then transfer to a shallow baking pan. Sear remaining chops in same manner, then transfer to baking pan (reserving fat in skillet). Roast in middle of oven until an instant-read thermometer inserted horizontally into center of chops (do not touch bone) registers 155°F, 8 to 12 minutes.
• While pork is roasting, peel apple and cut into 1/3-inch dice. Pour off all but 1 tablespoon fat from skillet, then cook apple and raisins over moderate heat, stirring occasionally, until apple is golden brown and caramelized but not falling apart, 2 to 3 minutes. Add sauce and simmer, stirring, 1 minute. Season with salt and pepper.
• Spoon sauce over pork chops.
• Available at some specialty foods shops and Dean & DeLuca (877-826-9246).
• ** Use stock available at specialty foods shops and butcher shops.