APPLE CIDER SAUCE AND PORK LOIN CHOPS
Seasoned pork loin chops baked with apple cider and Worcestershire sauce and finished with sherry make even the pickiest husband say, 'Wow!' Serve with mashed potatoes.
Provided by suzette
Categories Main Dish Recipes Pork Pork Chop Recipes Pan Fried
Time 55m
Yield 4
Number Of Ingredients 9
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.
Nutrition Facts : Calories 324.8 calories, Carbohydrate 28.6 g, Cholesterol 36.9 mg, Fat 16.6 g, Fiber 0.3 g, Protein 14.1 g, SaturatedFat 3.8 g, Sodium 307.3 mg, Sugar 23.5 g
SKILLET PORK CHOPS IN BACON-CIDER SAUCE
Bone-in pork chops are cooked in a skillet with a flavorful bacon, shallot and cider pan sauce that everyone will love. Serve with Betty Crocker™ mashed potatoes for a complete - and completely delicious - meal.
Provided by Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 4
Number Of Ingredients 9
Steps:
- Heat 12-inch nonstick skillet over medium-high heat. Add bacon; cook 4 to 5 minutes, stirring frequently, until crisp. Transfer to plate lined with paper towels. Drain drippings from skillet, and discard.
- Add 1 tablespoon of the butter to skillet; sprinkle both sides of pork chops with salt and pepper. Add pork chops to skillet; cook uncovered over medium-high heat 4 to 6 minutes, turning once, until browned (at least 145°F). Remove from skillet; cover and keep warm.
- Reduce heat to medium; add remaining 2 tablespoons butter and the shallots to skillet. Cook 2 to 3 minutes, stirring constantly, until lightly browned. Add apple cider, chicken broth and bacon to skillet; simmer uncovered 5 to 7 minutes or until liquid is reduced. Add pork back to skillet; heat 1 to 2 minutes or until heated through. Serve with mashed potatoes.
Nutrition Facts : Calories 380, Carbohydrate 12 g, Cholesterol 130 mg, Fat 2 1/2, Fiber 0 g, Protein 40 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 690 mg, Sugar 9 g, TransFat 0 g
PANFRIED PORK CHOPS WITH CIDER SAUCE
Try this easy recipe for pan-fried pork chops served with a brandy and apple cider sauce - a terrific dinner ready in 30 minutes.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 9
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.
Nutrition Facts : Calories 250, Carbohydrate 4 g, Cholesterol 75 mg, Fat 1, Fiber 0 g, Protein 24 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 150 mg, Sugar 3 g, TransFat 0 g
CIDER-BRINED PORK CHOPS WITH PERFECT PAN SAUCE
This brine has a higher concentration of salt than most, allowing it to add flavor and moisture to your chops in as little as 30 minutes. If you have more time, brine them up to 4 hours for maximum flavor, but no longer or the pork will be too salty. Add the easy pan sauce to your repertoire and make it your own by using white wine or dark beer instead of cider and varying the herbs based on what you like and have on hand.
Provided by Food Network
Categories main-dish
Time 1h30m
Yield 4 servings
Number Of Ingredients 22
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.
PORK CHOPS WITH GLAZED TURNIPS AND CIDER SAUCE
Steps:
- Pork * Combine all ingredients except pork in large saucepan; boil, stirring to dissolve salt. Chill brine, then add pork. Cover and refrigerate overnight. Sauce * Cook sugar in heavy small saucepan over medium heat until melted and deep golden brown, stirring occasionally, about 5 minutes. Add vinegar (mixture will bubble) and stir until hardened syrup dissolves, about 3 minutes. Add both broths and sage; boil until reduced to 1/3 cup, 8 to 10 minutes. DO AHEAD Sauce can be made 1 day ahead. Cover; chill. Turnips * Cook turnips in medium saucepan of boiling salted water until tender, about 8 minutes. Drain, cool, and peel. Cut turnips in half through stem end. * Heat 1 tablespoon oil in small skillet over medium heat. Add turnips, cut side down; cook without turning until golden brown on bottom, about 8 minutes. Pour off oil. DO AHEAD Can be made 2 hours ahead. Let stand at room temperature. * Preheat oven to 350°F. Drain pork. Pat dry with paper towels. Sprinkle pork with pepper. Heat 2 tablespoons oil in heavy large ovenproof skillet over medium-high heat. Add pork; cook until brown, about 3 minutes per side. Add 1 tablespoon butter and sage to skillet; baste pork with butter. Transfer skillet to oven. Roast until thermometer inserted into center of chops registers 140°F, 10 to 15 minutes. Remove pork from oven; let rest 10 minutes. * Meanwhile, add maple syrup and 1/2 tablespoon butter to turnips and cook over medium-high heat until turnips are thickly coated, stirring frequently, about 5 minutes. Rewarm sauce. * Transfer pork and turnips to plates. Drizzle sauce over pork and serve.
ONE-PAN CIDER-BRAISED PORK CHOPS RECIPE BY TASTY
Here's what you need: water, dried bay leaves, garlic, black peppercorn, sea salt, ice, bone-in pork chops, sea salt, pepper, high-heat cooking oil, shallots, turnip, dijon mustard, fresh sage, apple cider, reduced sodium chicken stock, collard green
Provided by Mercedes Sandoval
Categories Dinner
Yield 2 servings
Number Of Ingredients 17
Steps:
- Make the brine: Combine the water, bay leaves, garlic, peppercorns, and salt in a medium pot over medium heat and stir until the salt is dissolved.
- Remove the brine from heat and stir in the ice cubes.
- Once the brine is cooled, add the pork chops to a glass dish and pour the brine over. Chill in the refrigerator for 1-10 hours.
- Preheat the oven to 350˚F (180˚C).
- Remove the pork chops from the brine and pat dry. Season generously with salt and pepper on both sides.
- Heat the oil in a large cast iron or other ovenproof skillet over medium-high heat until nearly smoking. Add the pork chops and sear without disturbing until caramelized and browned on the first side, about 2 minutes, then flip and sear on the other side. Remove the pork chops from the pan and set aside.
- Add the shallots to the pan and cook until they begin to soften and caramelize, stirring occasionally, about 2 minutes.
- Add the turnips and season with salt, then spread in an even layer and let caramelize, stirring occasionally, about 5 minutes.
- Stir in the mustard and sage. Cook for 1 minute more.
- Pour in the apple cider and chicken stock. Bring to a boil, then reduce the heat to low-medium and simmer until the liquid is reduced by half, about 7 minutes.
- Add the collard greens and stir to incorporate. Nestle the pork chops into the sauce, making sure that they are partly submerged.
- Transfer the pan to the oven and cook for about 12 minutes, until the internal temperature of the pork chops reaches 135˚F (57˚C).
- Remove from the oven and let rest for 10 minutes as the internal temperature continues to climb to 145˚F (63˚C).
- Divide the pork chops, vegetables, and sauce between plates and serve.
- Nutrition, Pork Chops without braising liquid: Calories: 470, Total fat: 27 grams, Sodium: 790 grams, Total carbs: 48 grams, Dietary fiber: 7 grams, Sugars: 6 grams, Protein: 48 grams Braising Liquid, ¼ cup (60 ml) serving - Calories: 20, Total fat: 0, Sodium: 48 grams, Total carbs: 5 grams, Dietary fiber: 0 grams, Sugars: 4 grams, Protein: 0 grams
- Enjoy!
Nutrition Facts : Calories 1139 calories, Carbohydrate 91 grams, Fat 68 grams, Fiber 15 grams, Protein 45 grams, Sugar 41 grams
PORK CHOPS WITH HARD CIDER
Don't let these odd ingredients scare you off. This is fabulous! Certainly a favorite in my family.
Provided by marg
Categories Main Dish Recipes Pork Pork Chop Recipes Baked
Time 1h27m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Heat 1 tablespoon oil in a large skillet over medium heat. Rub each pork chop on both sides with halved garlic. Add 2 pork chops to the skillet; cook until browned, 3 to 4 minutes per side. Transfer to a 4-quart casserole dish. Repeat with remaining 2 pork chops.
- Heat remaining 1 tablespoon oil in the same skillet. Add onion; cook and stir until softened, about 5 minutes. Add to pork chops in the casserole dish. Spread rice and apples on top.
- Combine chicken broth, hard cider, cloves, bay leaf, salt, and black pepper in a 1-quart saucepan; bring to a boil. Pour broth mixture over apples in the casserole dish. Cover with aluminum foil.
- Bake in the preheated oven until an instant-read thermometer inserted into the pork chops reads 145 degrees F (63 degrees C), about 45 minutes.
Nutrition Facts : Calories 554.1 calories, Carbohydrate 52.6 g, Cholesterol 87.5 mg, Fat 18.9 g, Fiber 3 g, Protein 38.9 g, SaturatedFat 5.7 g, Sodium 97.2 mg, Sugar 10.8 g
CIDER PORK CHOPS
Cider Pork Chops, topped with a sensational sweet and savory combination of ingredients, make a delightful main course. -Betty Jean Nichols, Eugene, Oregon
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large resealable plastic bag, combine the flour, salt and pepper. Add pork chops and toss to coat. In a large skillet, brown chops in oil. Remove and keep warm., In the same skillet, saute the celery, onions, garlic and thyme for 2-3 minutes or until crisp-tender. Return pork to the pan. Add cider. Bring to a boil. Reduce heat; cover and simmer for 7-8 minutes or until a thermometer reads 160°. Serve with a slotted spoon.
Nutrition Facts : Calories 290 calories, Fat 12g fat (4g saturated fat), Cholesterol 86mg cholesterol, Sodium 393mg sodium, Carbohydrate 13g carbohydrate (7g sugars, Fiber 1g fiber), Protein 31g protein. Diabetic Exchanges
PORK CHOPS WITH HARD CIDER PAN SAUCE
Some friends left some "Woodchuck Hard Cider" in our cooler after a BBQ here. Since I don't really prefer cider as a beverage of choice, I thought it perfect that I could use it as an ingredient in a pork chop recipe I found in my Williams-Sonoma "Steak and Chop" book. Although I dont like to drink hard cider, I certainly enjoyed it in this pan sauce. I just used regular pork chops without the bone and thought they turned out fine. I'd defintely have this again, so I'm going to have to invite those friends over soon.....
Provided by Dr. Jenny
Categories Pork
Time 45m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- To make the spice rub, in a small bowl, mix together the paprika, garlic powder, onion powder, dry mustard, salt, black pepper, and cayenne.
- Slash the edges of the chops in 2 or 3 places to prevent curling.
- Sprinkle rub all over the chops and let stand at room temperature for at least 15 minutes or up to 1 hour.
- Coat the bottom of a large, heavy frying pan with the olive oil and heat over medium-high heat. Add the chops, in batches if necessary to avoid crowding, and cook until lightly browned, about 3 minutes on each side.
- Reduce the heat to medium and cook for 5-7 minutes longer, turning once or twice. Test the meat for doneness by inserting an instant-read thermometer away from the bone or by cutting into the meat close to the bone.
- Remove from heat just before the meat is done, when the internal temperature is 145 degrees F (63 C). Pork loin is done when the internal temperature is 150F/65C, but it will continue to cook while resting).
- Transfer to a platter and let rest, tented loosely with aluminum foil, while you prepare the pan sauce.
- To make the pan sauce, add the cider to the same pan and deglaze by scraping up any browned bits from the bottom.
- Bring to a boil and cook, stirring often, until reduced by half, about 5 minutes.
- Reduce the heat to medium and whisk in the Dijon mustard, Worcestershire sauce, tomato paste, and Tabasco.
- Cook for 2-3 minutes longer, whisking often.
- Remove from the heat and whisk in the cream. Taste and adjust the seasoning.
- Transfer the chops to individual plates. Spoon some of the sauce over the chops and serve. Pass additional sauce at the table.
Nutrition Facts : Calories 540, Fat 37.1, SaturatedFat 13.2, Cholesterol 138, Sodium 1211.4, Carbohydrate 8.5, Fiber 2.2, Sugar 2.9, Protein 42.2
ROASTED PORK CHOPS WITH HARD CIDER JUS
Categories Alcoholic Pork Roast Dinner Pork Chop Winter Shallot Gourmet Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 8 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 450°F.
- Pat pork chops dry and sprinkle both sides with sea salt and pepper. Heat 1 1/2 tablespoons butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then brown chops in 3 batches, turning once, 6 minutes per batch, and transfer with tongs to a large shallow baking pan (1 inch deep).
- Add shallots and remaining tablespoon butter to skillet and cook over moderate heat, turning occasionally, until golden brown and tender, 6 to 8 minutes. Add cider and boil, stirring and scraping up brown bits, until reduced to about 3/4 cup, about 3 minutes.
- Spoon shallots and sauce around chops and roast in lower third of oven until thermometer inserted horizontally into center of 1 chop (do not touch bone) registers 150°F, 7 to 9 minutes.
- Let chops stand, loosely covered with foil, 5 minutes (temperature will rise to 155°F while standing). Serve chops with shallots and sauce.
PORK CHOPS WITH CIDER SAUCE
Make and share this Pork Chops With Cider Sauce recipe from Food.com.
Provided by JackieOhNo
Categories Pork
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in large heavy skillet over medium-high heat. Add pork chops and cook, turning once, until cooked through, about 6 minutes each side. Remove chops to serving platter and keep warm.
- Add garlic and shallots to skillet and cook, stirring constantly, 1 minute. Pour in cider and applejack; cook over high heat until thickened, about 5 minutes. Add vinegar, thyme, Dijon mustard and salt and pepper; stir until completely blended. Spoon sauce over pork chops and serve at once.
SAGE PORK CHOPS WITH CIDER PAN GRAVY
A creamy sauce flavored with apple cider and sage makes for a quick and tasty weeknight dinner. If you like, serve these lightly seasoned chops with couscous, rice or noodles.-Erica Wilson, Beverly, Massachusetts
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Sprinkle chops with salt and pepper; rub with sage. Dip in flour to coat lightly., In a large skillet, heat butter and oil over medium heat; brown chops on both sides. Remove from pan., Add broth and cider to skillet; bring to a boil, stirring to loosen browned bits from pan. Add cream; cook and stir until thickened. Reduce heat to medium. Add chops; cook, covered, until a thermometer inserted in pork reads 145°, 5-7 minutes. Let stand 5 minutes; sprinkle with parsley.
Nutrition Facts : Calories 449 calories, Fat 32g fat (13g saturated fat), Cholesterol 119mg cholesterol, Sodium 478mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 1g fiber), Protein 29g protein.
BRAISED PORK WITH TURNIPS
Provided by Mark Bittman
Categories dinner, project, main course
Time 50m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Place a 12-inch skillet, preferably nonstick, over medium-high heat, and heat at least a minute. Add the oil and butter. When the butter foam subsides or the oil is hot, add the pork a few chunks at a time. When it is all in the skillet, turn the heat to high. Cook about 5 minutes, undisturbed, until the pork is nicely browned on one side. Turn each piece, return the heat to medium-high and cook about 3 minutes more.
- Add the turnip chunks, and shake the skillet so that the pork and turnips are all sitting in one layer, or nearly so. Cook another 3 or 4 minutes, or until turnips begin to brown. Add the liquid, and stir once or twice. Add salt, pepper and half the herb, turn heat to medium-low and cover skillet.
- Cook, stirring every 10 minutes, until both pork and turnips are quite tender, about 30 minutes. Remove the cover, and raise the heat to medium-high; boil the liquid until it is reduced to a syrupy glaze. Taste and add more salt and pepper if necessary; then, garnish with the remaining herb and serve.
Nutrition Facts : @context http, Calories 544, UnsaturatedFat 21 grams, Carbohydrate 13 grams, Fat 37 grams, Fiber 3 grams, Protein 31 grams, SaturatedFat 13 grams, Sodium 913 milligrams, Sugar 7 grams, TransFat 0 grams
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PORK CHOPS WITH GLAZED TURNIPS AND CIDER SAUCE RECIPE
From bonappetit.com
Servings 4
- Combine all ingredients except pork in large saucepan; boil, stirring to dissolve salt. Chill brine, then add pork. Cover and refrigerate overnight.
- Cook sugar in heavy small saucepan over medium heat until melted and deep golden brown, stirring occasionally, about 5 minutes. Add vinegar (mixture will bubble) and stir until hardened syrup dissolves, about 3 minutes. Add both broths and sage; boil until reduced to 1/3 cup, 8 to 10 minutes. DO AHEAD Sauce can be made 1 day ahead. Cover; chill.
- Cook turnips in medium saucepan of boiling salted water until tender, about 8 minutes. Drain, cool, and peel. Cut turnips in half through stem end.
- Heat 1 tablespoon oil in small skillet over medium heat. Add turnips, cut side down; cook without turning until golden brown on bottom, about 8 minutes. Pour off oil. DO AHEAD Can be made 2 hours ahead. Let stand at room temperature.
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