Pork Chops With Molasses Glazed Apples Recipes

ALTON BROWN'S MOLASSES-AND-COFFEE PORK CHOPS

Steps:

• Combine the coffee, molasses, vinegar, mustard, garlic, 1 teaspoon salt, 1/2 teaspoon pepper, the ginger, thyme and pork chops in a 1-gallon zip-top bag; seal and shake to combine. Marinate in the refrigerator for at least 2 hours or overnight.
• Preheat a grill to medium-high. Remove the pork from the bag. Pour the marinade into a saucepan; boil gently over medium-high heat, stirring, until reduced to 1/2 cup, 12 to 15 minutes. Remove the thyme stems.
• Grill the pork chops for 3 to 4 minutes per side, or until they reach an internal temperature of 145. Let rest for 5 minutes; serve with the glaze.

GLAZED PORK CHOPS AND APPLES

Steps:

• Heat 2 tablespoon oil in nonstick skillet over medium-high heat.
• Cook pork chops for 5 minutes or until browned on both sides.
• Add remaining ingredients.
• Bring to a full boil and reduce heat to medium.
• Simmer, uncovered, for 8 to 10 minutes or until pork is no longer pink in center and sauce thickens slightly, stirring occasionally.
• Season with salt and pepper and serve.

APPLE-GLAZED PORK CHOPS

Steps:

• In a large skillet, brown pork chops in oil. Add the cider, 1 tablespoon brown sugar, salt, rosemary and thyme. Cover and cook for 7-8 minutes or until a thermometer reads 160°:. Combine the cornstarch and water until smooth; add to the skillet. Bring to a boil; cook and stir for 1-2 minutes or until thickened., Meanwhile, in small skillet, cook the apples, onion, butter and remaining brown sugar over medium heat for 3-4 minutes or until apples are softened. Serve with pork chops.

GLAZED PORK CHOPS AND APPLES

Steps:

• Sprinkle pork chops with sage and salt. In a large skillet, brown chops in oil on both sides. Transfer to an 11x7-in. baking dish coated with cooking spray., Stir flour into the pan drippings until blended. Gradually stir in broth and vinegar. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat., Arrange apples over chops; sprinkle with brown sugar. Drizzle with broth mixture. Bake, uncovered, at 350° for 20-25 minutes or until a thermometer reads 160°.

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 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.

MOLASSES BRINED PORK CHOPS

Steps:

• Combine salt, molasses, cloves, and boiling water in a large container. Stir until molasses and salt are dissolved; let cool to room temperature.
• Pour cold water into molasses mixture; stir to combine.
• Completely submerge pork chops in molasses mixture. Cover container and refrigerate for 6 hours.
• Remove pork chops from brine and pat dry with paper towels. Lightly oil each chop.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Place pork chops on the hottest part of the grill; cook each side until browned, 2 to 3 minutes. Transfer to a medium-high area of the grill and cook pork until it is slightly pink in the center, 6 to 8 minutes per side. An instant-read thermometer inserted into the center of the chop should read 145 degrees F (63 degrees C).

GLAZED PORK CHOPS AND APPLE BAKE

Steps:

• Preheat the oven to 350.
• Spray a pan large enough to hold the chops in a single layer with non-stick spray.
• Season the pork steaks or chops with salt& pepper.
• Arrange them in single layer in the prepared pan.
• Cover (aluminum foil is fine) and bake for 30 minutes.
• Remove the chops from the pan and pour off the fat.
• Place the apples in the pan and top with the baked chops.
• Combine the water, brown sugar, worcestershire sauce and lemon juice, and pour over the pork and apples.
• Bake uncovered, basting occasionally, for 45 minutes or until pork is tender.

GRILLED PORK TENDERLOIN WITH MOLASSES AND MUSTARD

Steps:

• Whisk molasses, 2 tablespoons vinegar, and both mustards in small bowl to blend. Place pork in heavy-duty resealable plastic bag. Pour marinade over. Seal tightly and refrigerate 4 hours.
• Prepare barbecue (medium-high heat). Drain marinade into heavy small saucepan. Sprinkle pork with salt and pepper. Grill pork until thermometer inserted into center registers 145°F, turning occasionally with tongs, about 20 minutes. Transfer pork to serving platter; let rest 5 minutes.
• Meanwhile, add 1 tablespoon vinegar to pan with marinade and boil until thickened to sauce consistency, about 1 minute.
• Cut pork crosswise on slight diagonal into 1/2-inch-thick slices. Arrange pork slices on platter; drizzle sauce over.