Pork Chops With Sauteed Apples And Applejack Cream Recipes

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PORK CHOPS WITH SAUTEED APPLES AND APPLEJACK CREAM



Pork Chops With Sauteed Apples and Applejack Cream image

Make and share this Pork Chops With Sauteed Apples and Applejack Cream recipe from Food.com.

Provided by dicentra

Categories     Pork

Time 45m

Yield 6 serving(s)

Number Of Ingredients 9

3 1/2 tablespoons unsalted butter
6 pork loin chops (about 2 pounds 1-inch-thick)
3 granny smith apples or 3 golden delicious apples
2 tablespoons firmly packed light brown sugar
2 tablespoons calvados
1/4 cup dry white wine
1/2 cup heavy cream
1/4 teaspoon celery salt
1/8 teaspoon crumbled dried sage

Steps:

  • In a large skillet heat 2 tablespoons of the butter over moderately high heat until the foam subsides, in it brown the chops, patted dry and seasoned with salt and pepper, in batches for 2 minutes on each side, and transfer them to a plate.
  • Pour off the fat from the skillet, add the remaining 1 1/2 tablespoons butter, and in it sauté the apples, peeled, cored, and cut into eighths, with 1 tablespoon of the brown sugar over moderately high heat, turning them for 3 minutes, or until they are golden.
  • Add the applejack, the wine, the remaining tablespoon brown sugar, the cream, the celery salt, and the sage, bring the mixture to a boil, and add the chops with any juices that have accumulated on the plate.
  • Simmer the mixture, covered, for 20 minutes, or until the chops and the apples to a heated platter.
  • Cook the sauce for 1 minute, or until it is thickened, and pour it over the chops and apples.

Nutrition Facts : Calories 445.2, Fat 34.1, SaturatedFat 16.3, Cholesterol 113.8, Sodium 67.4, Carbohydrate 14.8, Fiber 1.7, Sugar 11.7, Protein 18.6

PORK CHOPS WITH APPLES AND ONIONS



Pork Chops with Apples and Onions image

Provided by Anne Burrell

Categories     main-dish

Time 1h5m

Yield 2 servings

Number Of Ingredients 9

4 bone-in pork loin chops, 1- inch thick
Kosher salt
Extra-virgin olive oil
2 onions, thinly sliced
1 pinch crushed red pepper
2 Granny Smith apples, peeled, cored, and sliced
Pinch cinnamon
2 sprigs fresh rosemary, leaves finely chopped
2 cups apple cider

Steps:

  • Preheat the oven to 375 degrees F.
  • Season the pork chops generously with salt. Coat a large saute pan with olive oil and bring it to a high heat. Sear the pork on both sides and on the fat edge, working in batches if the chops don't all fit in the pan at the same time. Be sure not to crowd the pan. Remove the pork from the pan and place on a cookie sheet. Finish the pork in the oven for about 10 to 12 minutes. Remove from the oven and let rest for 10 minutes before serving.
  • Ditch the excess fat from the saute pan. Give a drizzle of fresh olive oil and add the onions and crushed red pepper and season with salt. Cook until the onions become soft and aromatic. Add the apples, cinnamon and rosemary and toss to coat with the oil. Add the cider and cook until the cider has reduced by two-thirds and the onion-apple mixture is very soft and saucy. Serve over the pork chops.
  • Porky deliciousness!

PORK CHOP WITH CIDER GRAVY, SAUTEED APPLES, AND ONIONS



Pork Chop with Cider Gravy, Sauteed Apples, and Onions image

This meal will make you an official Walton - a member of a large farm family.

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 12

1 (1-inch-thick) bone-in pork chop
Salt and pepper
1 tablespoon EVOO (extra-virgin olive oil)
1 small onion, yellow or red, thinly sliced
1 Gala or Golden Delicious apple,thinly sliced
2 to 3 sprigs of fresh thyme, leaves finely chopped
1/2 lemon
1 tablespoon butter
1 tablespoon all-purpose flour
1/2 cup cloudy apple cider
1/2 cup chicken stock
1 corn muffin, split, buttered, and toasted

Steps:

  • Season the chop with salt and pepper. Heat 1/2 tablespoon of the EVOO in a medium skillet over medium-high heat. Cook the chop until golden, 3 to 4 minutes per side, tenting loosely with foil once you turn the chop. Remove the cooked chop to a plate and cover to keep warm. Add the remaining EVOO and the onions and apples. Season with salt, pepper, and the thyme and cook until just tender, 5 to 6 minutes, stirring occasionally. Douse with juice of the 1/2 lemon and remove to the plate with the chop.
  • Add 1 tablespoon of the butter to the skillet and when it melts, whisk in the flour. Cook for 1 minute, stirring, then whisk in the cider and stock. Season the gravy with salt and pepper. Cook over medium-low heat for 3 to 4 minutes to thicken.
  • Serve the chop covered with apples and onions, the gravy poured down over the top, and the muffin alongside.

PORK CHOPS WITH SAUTEED APPLES AND APPLEJACK CREAM



Pork Chops with Sauteed Apples and Applejack Cream image

Categories     Milk/Cream     Sauté     Quick & Easy     Apple     Pork Chop     Fall     Gourmet

Yield Serves 6

Number Of Ingredients 9

3 1/2 tablespoons unsalted butter
six 1-inch-thick loin pork chops (about 2 pounds)
3 Granny Smith or Golden Delicious apples
2 tablespoons firmly packed light brown sugar
2 tablespoons applejack or Calvados
1/4 cup dry white
1/2 cup heavy cream
1/4 teaspoon celery salt
1/8 teaspoon crumbled dried sage

Steps:

  • In a large skillet heat 2 tablespoons of the butter over moderately high heat until the foam subsides, in it brown the chops, patted dry and seasoned with salt and pepper, in batches for 2 minutes on each side, and transfer them to a plate. Pour off the fat from the skillet, add the remaining 1 1/2 tablespoons butter, and in it sauté the apples, peeled, cored, and cut into eighths, with 1 tablespoon of the brown sugar over moderately high heat, turning them for 3 minutes, or until they are golden. Add the applejack, the wine, the remaining tablespoon brown sugar, the cream, the celery salt, and the sage, bring the mixture to a boil, and add the chops with any juices that have accumulated on the plate. Simmer the mixture, covered, for 20 minutes, or until the chops and the apples to a heated platter. Cook the sauce for 1 minute, or until it is thickened, and pour it over the chops and apples.

PORK CHOPS WITH APPLES AND ONIONS



Pork Chops with Apples and Onions image

Sauteed apples and onion combine with pork chops for a tastiness that never disappoints.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Number Of Ingredients 7

6 bone-in pork chops (loin or shoulder), cut 3/4 inch thick
Coarse salt and freshly ground black pepper
1 tablespoon extra-virgin olive oil or vegetable oil
2 tablespoons unsalted butter
1 large white onion, sliced
2 to 3 apples, cored and sliced (about 3 cups)
1 cup beer, white wine, cider, or chicken broth

Steps:

  • Trim the chops of excess fat. Sprinkle generously with salt and pepper on both sides. Heat a 14-inch cast-iron skillet (if you have a smaller one, you'll need to work in batches) over high heat, and then swirl in the olive oil. Lay in the pork chops and don't move them for a few minutes, to assure a good golden sear forms. Turn and brown well on the second side for a total of about 10 minutes. Transfer the chops to a warm plate.
  • Swirl the butter into the pan. Add the onion and apples. Saute until the onion slices are lightly caramelized and the apples have begun to soften, about 8 minutes. Stir in the beer or other liquid. Return chops to the pan.
  • Cook until the pork is tender, about 15 more minutes (depending on the size of the chops), turning halfway through and covering the chops with the apple mixture. If the apple mixture needs a little thickening, transfer the chops to the warm plate again and simmer the mixture on high for a few minutes to reduce. Serve the chops over rice or mashed potatoes with a large spoonful of the apple-onion mixture over the top.

PORK CHOPS WITH APPLE



Pork Chops With Apple image

Provided by Pierre Franey

Categories     dinner, weekday, main course

Time 45m

Yield 4 servings

Number Of Ingredients 10

4 1 1/2-inch center-cut loin pork chops, about 1 1/2 pounds total weight
Salt to taste if desired
Freshly ground pepper to taste
2 Golden Delicious apples, about 3/4 pound
1 tablespoon corn, peanut or vegetable oil
1/4 cup finely chopped onion
1 tablespoon brown sugar
2 tablespoons red-wine vinegar
1 red ripe tomato, peeled, seeded and cut into 1/4-inch cubes, about 3/4 cup
1/2 cup fresh or canned chicken broth

Steps:

  • Trim most of fat from chops andsprinkle on both sides with salt and pepper.
  • Quarter, core and peel apples.
  • Heat oil in skillet large enough to hold chops in one layer. Cook until nicely browned on one side, 2 or 3 minutes. Turn and cook again until browned, 2 or 3 minutes more.
  • Continue cooking chops about 15 minutes, turning often. Arrange quartered apples around the chops. Cover closely and continue cooking 5 minutes.
  • Transfer chops and apples to warm platter and cover with foil. Pour off fat from skillet. Add onions and stir until wilted.
  • Add brown sugar and vinegar and stir. Add cubed tomato and broth. Stir to dissolve brown particles that cling to skillet. Cook, stirring, 2 minutes. Add any liquid that accumulated around the chops. Cook until sauce is reduced to about 3/4 cup.
  • Pour hot sauce over chops and apples and serve.

Nutrition Facts : @context http, Calories 437, UnsaturatedFat 13 grams, Carbohydrate 16 grams, Fat 22 grams, Fiber 3 grams, Protein 42 grams, SaturatedFat 6 grams, Sodium 861 milligrams, Sugar 11 grams, TransFat 0 grams

PORK CHOPS WITH APPLES



Pork Chops with Apples image

These moist tender chops get delicious flavor from Dijon mustard, onions and apple slices. Or try replacing the apples with pineapple rings for an appealing variation. I like to serve mashed sweet potatoes with this main course, along with a simple salad.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 9

4 bone-in pork loin chops (3/4-inch thick and 7 ounces each)
2 tablespoons vegetable oil
1/2 teaspoon salt
1/4 teaspoon pepper
2 medium onions, thinly sliced
1 large green apple, cut into thin wedges
1 large red apple, cut into thin wedges
2 tablespoons Dijon mustard
1 tablespoon brown sugar

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.

Nutrition Facts : Calories 226 calories, Fat 10g fat (2g saturated fat), Cholesterol 22mg cholesterol, Sodium 504mg sodium, Carbohydrate 27g carbohydrate (21g sugars, Fiber 4g fiber), Protein 9g protein.

PORK CHOPS WITH APPLE AND CREAM SAUCE



Pork Chops with Apple and Cream Sauce image

Pork chops are pan-fried and served with apple slices and a delicious apple-flavored cream sauce. A quick mid-week dinner for the whole family.

Provided by Annette

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Pan Fried

Time 45m

Yield 4

Number Of Ingredients 9

2 tablespoons olive oil
1 tablespoon chopped fresh thyme
salt and freshly ground black pepper to taste
4 pork chops
1 large apple - peeled, cored, and thinly sliced
1 tablespoon butter
½ cup apple juice
½ cup heavy cream
1 teaspoon cornstarch

Steps:

  • Combine oil, thyme, salt, and pepper in a shallow bowl. Add pork chops, brush with the marinade, and set aside for 15 minutes.
  • Heat a large skillet over medium heat and cook pork chops until browned on one side, 4 to 5 minutes. Turn and cook until lightly browned on the other side and juices run clear, 4 to 5 minutes. Transfer pork chops to a serving plate, cover, and keep warm.
  • Reduce heat and add butter to the skillet. Add apple slices and cook until they start to change color, 5 to 10 minutes. Transfer apples to the plate with the pork chops and keep warm.
  • Stir apple juice, cream, and cornstarch together in a bowl. Add to the skillet over medium-high heat. Bring to a boil while scraping brown bits from the bottom of the pan. Cook and stir until sauce starts to thicken, 2 to 3 minutes. Pour sauce over pork chops and apples.

Nutrition Facts : Calories 416.7 calories, Carbohydrate 12.5 g, Cholesterol 113.6 mg, Fat 29 g, Fiber 1.4 g, Protein 26.3 g, SaturatedFat 12.4 g, Sodium 128.5 mg, Sugar 8.9 g

APPLE PORK CHOPS



Apple Pork Chops image

I started making this dish a few years ago after apple picking with my children. I was looking for something different to do with some of the apples and this sure is delicious! We all enjoy it and hope you do too!!

Provided by MNKENNEY

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Braised

Time 55m

Yield 4

Number Of Ingredients 10

2 tablespoons vegetable oil
½ cup chopped onion
4 raw chop with refuse, 113 g; (blank) 4 ounces (1/2-inch thick) pork chops
½ teaspoon salt
ground black pepper to taste
2 medium (2-3/4" dia) (approx 3 per lb)s apples - peeled, cored and sliced
2 tablespoons brown sugar
½ teaspoon ground mustard
⅛ teaspoon ground cloves
¾ cup hot water

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Heat oil in large skillet. Saute onion in oil for 1 minute, or until tender. Remove onion and set aside. Brown pork chops on both sides in oil.
  • Place chops in an 8x12 inch baking dish and sprinkle them with salt and pepper. Cover the chops with the apples and cooked onion.
  • In a small bowl, combine brown sugar, mustard, cloves and water. Pour over chops. Cover and bake in the preheated oven for 30 to 45 minutes. Enjoy!

Nutrition Facts : Calories 232.2 calories, Carbohydrate 18.2 g, Cholesterol 36 mg, Fat 11.4 g, Fiber 2 g, Protein 14.8 g, SaturatedFat 2.5 g, Sodium 316.3 mg, Sugar 14.6 g

PORK CHOPS WITH APPLE STUFFING AND APPLEJACK SAUCE - WILLIAMS SO



Pork Chops With Apple Stuffing and Applejack Sauce - Williams So image

Wow.... Yes, Wow! I knew this was going to be something special and it was worth every mishap along the way. It all started with the dried apples. I've seen those before, I've even eaten them. Who knew it would be such a pain in the neck to find them? That was ok though because I also needed to get the Calvados (apple brandy). I'd heard of that before- in cocktails. I went to a few grocery stores and finally found the dried apples but came up empty handed for the brandy. I had too much time invested to stop then, plus, the picture from my cookbook was too darn tempting to forget. I was on a mission with my DBF in tow to the nearest liquor store (He's a non-drinker mind you, hasn't had a drop in 7 years that I know of) Up and down the aisles we searched. When alas there it was... Calvados... at $45 a pop!!!! Time to give up that dream I thought. A couple of bottles over, I noticed the Applejack- the brandy needed for this sauce and at $17 I thought I could splurge (plus, I thought I might like a sip after the hectic search for the bottle anyway). I got the bottle and DBF got some tortilla chips. All was going well: I went to my garden and snipped some fresh sage, my blender whizzed the fresh bread in to crumbs like nobody's business, and a kangaroo would have been proud of the little pocket I was able to make into each porkchop. I browned them to perfection and then slipped them in the oven. I've had mishaps with frying pan handles after they have been in the oven. They can be decieving, so I was going to be extra cautious. I pulled the chops out and placed a towel over the handle so nobody would touch it. Then I get to the part of the recipe where it says, "carefully ignite the applejack with a long match"... You mean "Flambe?" as in "Flame?" I'm a little embarrassed to say, I avoid all recipes that require a match and highly combustible liquids. Had I read the recipe before hand, I would have caught that little detail. Well, not one to give up 3/4 of the way through, I called my DBF away from his soccer game on TV (I'm sorry, but does he really need to be watching Barcelona play soccer anyway?) opened all the windows, cleared all materials that could ignite away from the pan of applejack, and handed him a long wooden match. I stand back and tell him to light it. DBF doesn't cook, but I assume he wanted to show his bravery so he put the match to the alcohol. Nothing. Strike 2- again nothing. This time he struck the match and just about submerged half the match inside the alcohol.... still nothing! I get the book and read again. Aha... we must warm the applejack before lighting. Now we're rolling again. We placed the pan on the burner, turned on the gas, warmed it ever so gently and then easily lit the fire. It has a beatiful glow, and I compliment DBF on his skills before placing the lid on the fire to exhaust the flame. I grab the pan, you remember... the one with the pork chops in it... the one that was in the 400 degree oven? Yes, that pan, the one with the scortching hot handle. AAAAhhhh! I did it again. Thankfully it was my left hand, and I was able to enjoy my delicious porkchops with my right while holding a bag of ice in my left. Three days later, the pain is gone, but I'll never forget those tasty chops!

Provided by cookiedog

Categories     < 60 Mins

Time 1h

Yield 4 big chops, 4 serving(s)

Number Of Ingredients 14

1 tablespoon unsalted butter
1/4 cup chopped shallot
3/4 cup fresh breadcrumb (about 2 slices of white bread whirled in a blender)
1/2 cup coarsely chopped dried apple (don't think apple chips would work here)
1 teaspoon finely chopped fresh sage
salt & freshly ground black pepper
3 tablespoons chicken stock
4 pork loin chops (bone-in center-cut about 3/4 lb. each)
2 tablespoons vegetable oil
1/3 cup Applejack (apple brandy or Calvados- I bet regular brandy would work here)
1 1/2 teaspoons cornstarch
3/4 cup chicken stock
1/4 cup cream
chopped fresh sage

Steps:

  • Preheat the oven to 400°F Tom make the stuffing, in a small frying pan, melt the butter over medium heat. Add the shallots and cook, stirring often, until softened, about 2 minutes. Transfer to a bowl. Add the bread crumbs, dried apples, sage, 1/8 teaspoons sal, and a few grinds of pepper. Stir in the stock.
  • Starting at the meaty end, cut a deep, wide pocket in each pork chop. Divide the stuffing among th epockets and secure each pocket closed with wooden toothpicks. Season on both sides with salt and pepper.
  • In a 12-inch ovenproof skillet, heat the oil over medium-high heat. Add teh stuffed pork chops and cook until browned on teh first side, about 3 minutes. Turn carefully and cook until browned on the second side, about 3 minutes longer. Transfer the pan to the oven and bake until the chops show only the barest hint of pink at the bone, about 25 minutes. Transfer the chops to a platter and cover loosely with aluminum foil. Reserve the pan with its drippings.
  • In a small frying pan, heat the applejack over low heat. When warm, move the pan away from the heat and carefully ignite the applejack with a long match. Let burn for 30 seconds. If it does not extinguish on its own, cover tightly. Set aside.
  • Spoon off the fat from the pan used to cook the pork. Dissolve the cornstarch in 1 tablespoon water and add to the pan along with the applejack, stock, and cream. Bring to a boil over medium heat, stirring often and scraping up the browned bits from the pan bottom. Cook until lightly thickened, about 1 minute. Remove the toothpicks from the pork chops. Transfer to individual plates and top each chop evenly with the sauce and a sprinkle of sage.

BAKED PORK CHOPS AND APPLES



Baked Pork Chops and Apples image

I like to make these baked pork chops with apples for company because it can be assembled ahead of time and popped in the oven when guests arrive. Apples and raisins give it a homey flavor. -Naomi Giddis, Two Buttes, Colorado

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 6 servings.

Number Of Ingredients 11

6 bone-in pork loin chops (3/4 inch thick and 7 ounces each)
1/2 teaspoon salt
1 tablespoon vegetable oil
2 medium tart apples, peeled and sliced
1/4 cup raisins
4 tablespoons brown sugar, divided
1/4 to 1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1 tablespoon lemon juice
1/4 cup apple juice
1/4 cup orange juice

Steps:

  • Sprinkle pork chops with salt. In a large skillet, brown chops in oil; set aside. Place apples and raisins in a greased 13-in. x 9-in. baking dish. Combine 2 tablespoons brown sugar, cinnamon and cloves; sprinkle over apples. Drizzle with lemon juice. Arrange pork chops on top. , Bake, uncovered, at 325° for 40-45 minutes or until chops are tender and juices run clear. , In a small saucepan, combine the apple juice, orange juice and remaining brown sugar; bring to a boil. Reduce heat and simmer for 10 minutes. Serve with pork chops just before serving.

Nutrition Facts : Calories 287 calories, Fat 11g fat (3g saturated fat), Cholesterol 86mg cholesterol, Sodium 264mg sodium, Carbohydrate 16g carbohydrate (15g sugars, Fiber 0 fiber), Protein 30g protein.

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From therecipes.info


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Nutrition Facts (Sauteed Pork Chops with Apples) 297 calories; total fat 12g; saturated fat 2g; polyunsaturated fat 2g; monounsaturated fat 6g; cholesterol 108mg; sodium 256mg; potassium 649mg; carbohydrates 9g; fiber 2g; sugar 7g; protein 35g; vitamin a 97IU; vitamin c 4mg; thiamin 1mg; riboflavin 0mg; niacin equivalents 11mg; vitamin b6 1mg ...
From bhg.com


TERIYAKI PORK CHOPS WITH SAUTéED APPLES RECIPE — EAT THIS ...
2019-12-13 Preheat a grill, grill pan, or large cast-iron skillet. While the grill warms up, heat the oil in a medium saucepan over medium heat. Add the onion and ginger and cook for about 2 minutes, until the onion is translucent. Add the apple, apple juice, vinegar, and five-spice, and stir to combine. Lower the heat and simmer for about 10 minutes ...
From eatthis.com


PORK CHOPS WITH SAUTéED APPLES RECIPE - ANDY NUSSER | FOOD ...
Step 1. In a medium skillet, heat 1 tablespoon of the olive oil until shimmering. Season the pork chops with salt and pepper. Add the chops to the skillet and cook over high heat, turning once ...
From foodandwine.com


PORK CHOPS WITH SAUTEED APPLES AND APPLEJACK CREAM
Add your review, photo or comments for Pork Chops with Sauteed Apples And Applejack Cream. American Main Dish Meat - Steaks and Chops American Main Dish Meat - Steaks and Chops Toggle navigation
From bigoven.com


ONE PAN PORK CHOPS WITH APPLES AND ONIONS - THE CHUNKY CHEF
2016-11-30 Chops will continue cooking in the sauce later. Remove pork chops to a plate. In a small mixing bowl, whisk together chicken stock and mustard, set aside. Add remaining 1 Tbsp oil to the pan, then add apples and onions. Cook 4 minutes, stirring occasionally. Season with salt, pepper, sage, rosemary, and thyme. Stir to combine.
From thechunkychef.com


CRISPY PORK CHOPS WITH SAUTEED APPLES RECIPE - CHATELAINE.COM
Bake in centre of oven, without turning, until coating is golden and crispy, 20 to 25 min. Meanwhile, heat a frying pan over medium. Add oil, then onion. Cook for 1 …
From chatelaine.com


PORK WITH APPLES YIELDS SWEET, SAVORY COMFORT – CHICAGO ...
1 Season the chops with 1/4 teaspoon salt and pepper to taste. Heat the fat in a skillet over medium-high heat; add the chops. Cook, turning once, to brown both sides, about 5 …
From chicagotribune.com


GRILLED PORK CHOPS WITH SAUTEED APPLES | | A PINCH OF JOY
Sauteed Apples. Quarter apples, then core and slice. Melt butter in medium skillet and add apples. Cook over medium heat and stir gently every couple of minutes, until apples are tender but not soft. Sprinkle cinnamon over apples and drizzle with honey or maple syrup, if desired. Serve warm over hot pork chops.
From apinchofjoy.com


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