Pork With Apples Calvados And Apple Cider Recipes

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APPLE CIDER PORK CHOPS



Apple Cider Pork Chops image

These apple cider pork chops are a must for fall family dinners. I serve them with buttered egg noodles to soak up more of that delicious sauce. The recipe is easy to double when company pops in. -Debiana Casterline, Egg Harbor Township, New Jersey

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 6 servings.

Number Of Ingredients 13

2 tablespoons olive oil
6 boneless pork loin chops (6 to 8 ounces each), about 3/4 inch thick
1 garlic clove, minced
1 tablespoon Dijon mustard
1 teaspoon honey
1/2 teaspoon apple pie spice
1/2 teaspoon coarsely ground pepper
1/4 teaspoon dried thyme
1/4 teaspoon salt
1 cup apple cider
1 tablespoon plus 1 teaspoon cornstarch
2 tablespoons water
Minced fresh parsley

Steps:

  • In a large skillet, heat olive oil over medium heat. Brown pork chops on both sides., Meanwhile, in a small bowl, combine next seven ingredients; stir in apple cider. Pour over pork chops. Reduce heat to medium-low; cook, covered, until a thermometer inserted into chops reads 145°, 4-5 minutes. Remove chops from skillet; let stand for 5 minutes., In a small bowl, mix cornstarch and water until smooth; stir into cider mixture in skillet. Return to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Pour over chops; sprinkle with fresh parsley.

Nutrition Facts : Calories 301 calories, Fat 14g fat (4g saturated fat), Cholesterol 82mg cholesterol, Sodium 210mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 0 fiber), Protein 33g protein. Diabetic exchanges

PORK CHOPS WITH APPLES AND CIDER



Pork Chops With Apples and Cider image

There are some culinary combinations that cannot be improved upon, and apples and pork is surely one of them. This recipe calls for pan-frying boneless pork chops and serving them with butter-browned apples and a Normandy-style sauce made with cider and cream. It makes for a perfect cold weather meal.

Provided by David Tanis

Categories     dinner, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 17

1/4 teaspoon black peppercorns
3 cloves
4 allspice berries
2 tablespoons roughly chopped sage
1 and 1/2 tablespoons kosher salt
6 boneless pork chops, 4 ounces each, about 1/2-inch thick
2 large apples
2 tablespoons butter
All-purpose flour, for dusting
1/2 cup hard cider, plus 2 tablespoons
2 teaspoons Dijon mustard
1 and 1/2 cups chicken broth
2 teaspoons potato starch dissolved in 2 tablespoons cold water
3 tablespoons crème fraîche
1 tablespoon Calvados, apple brandy or Cognac, optional
2 tablespoons finely cut chives
2 tablespoons chopped parsley

Steps:

  • Make the spice salt: Put peppercorns, cloves, allspice and sage in a spice mill or mortar and grind to a powder. Remove to a bowl and stir in salt. Season pork chops on both sides with salt mixture. (There will be some salt mixture remaining; use it to season the sauce, Step 4.) Cover and leave chops at room temperature to absorb seasonings for at least 30 minutes.
  • Peel, quarter and core apples, then cut each apple into 12 wedges. Melt 1 tablespoon butter in a wide skillet and raise heat to medium-high. Add apple wedges in one layer and brown gently on one side, about 2 minutes. Brown on the other side and cook for 2 minutes more, or until apples are cooked through but still firm. Remove apples from pan and keep warm.
  • Add 1 tablespoon butter to pan and swirl to melt. Dust pork chops with flour, and place in pan and brown gently for about 4 minutes per side. Adjust heat if necessary to keep pork from cooking too quickly. Remove chops and keep warm on a platter in a low oven. Discard remaining butter.
  • Add ½ cup cider to pan, raise heat to high and cook down to a syrup. Add mustard and chicken broth, and bring to a boil, then reduce heat to a simmer. Add potato starch and stir with a wire whisk as the sauce thickens. Stir in crème fraîche. Season to taste with remaining spiced salt. Add 2 tablespoons cider and the Calvados, if using. Cook for 1 minute more.
  • Spoon sauce over the chops, then spoon the apples around the platter. Sprinkle with chives and parsley.

Nutrition Facts : @context http, Calories 324, UnsaturatedFat 5 grams, Carbohydrate 17 grams, Fat 16 grams, Fiber 3 grams, Protein 27 grams, SaturatedFat 5 grams, Sodium 682 milligrams, Sugar 9 grams, TransFat 0 grams

PORK TENDERLOIN WITH APPLES, CALVADOS AND APPLE CIDER



Pork Tenderloin With Apples, Calvados and Apple Cider image

A great recipe to serve guests. They will think they are eating in a fine restaurant in France. Impressive dish but quick and easy to prepare. From Bon Appetit, May 1994. Calvados can be expensive so you may want to use another apple brandy. To get the best flavor, be sure to use quality ingredients. It is important to use Golden Delicious apples. Many apple varieties are tasty when eaten fresh but do not withstand the cooking process. Use a good quality apple cider...not apple juice. Good apple cider can be found in the produce section during the fall.

Provided by swissms

Categories     Pork

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

1 lb pork tenderloin, trimmed, cut into 1-inch-thick slices
5 tablespoons butter
4 medium golden delicious apples, peeled, cored, sliced 1/3 inch thick (about 1 1/2 pounds)
1 teaspoon sugar
2 large shallots, chopped
1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme
1/4 cup calvados or 1/4 cup other apple brandy
1 cup whipping cream
1/4 cup good quality apple cider

Steps:

  • Place pork slices between plastic wrap. Using mallet, pound pork slices to 1/4-inch thickness. (Can be prepared 4 hours ahead. Cover tightly and refrigerate.)
  • Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add apples and sugar to skillet and sauté until golden brown, about 6 minutes. Set aside.
  • Melt 2 tablespoons butter in another heavy large skillet over high heat. Season pork with salt and pepper. Add pork to skillet and sauté until just cooked through, about 2 minutes per side. Transfer to plate; keep warm.
  • Melt 1 tablespoon butter in same skillet over medium heat. Add shallots and thyme and sauté 2 minutes. Add Calvados and boil until reduced to glaze, scraping up any browned bits. Stir in cream and cider; boil until mixture thickens to sauce consistency, about 3 minutes. Season with salt and pepper.
  • Reheat apples, if necessary. Arrange a few pork slices on each plate. Spoon sauce over. Top generously with sautéed apple slices and serve.

Nutrition Facts : Calories 570.4, Fat 42.8, SaturatedFat 25, Cholesterol 194.5, Sodium 183.1, Carbohydrate 23.6, Fiber 3.4, Sugar 15.5, Protein 25.3

PORK WITH APPLES, CALVADOS AND APPLE CIDER



Pork with Apples, Calvados and Apple Cider image

Categories     Milk/Cream     Sauté     Apple     Pork Tenderloin     Fall     Calvados     Bon Appétit

Yield Serves 4

Number Of Ingredients 9

1 pound pork tenderloin, trimmed, cut into 1-inch-thick slices
5 tablespoons butter
4 medium Golden Delicious apples (about 1 1/2 pounds); peeled, cored, sliced 1/3 inch thick
1 teaspoon sugar
2 large shallots, chopped
1 tablespoon chopped fresh thyme or 1 teaspoon dried
1/4 cup Calvados or other apple brandy
1 cup whipping cream
1/4 cup apple cider

Steps:

  • Place pork slices between plastic wrap. Using mallet, pound pork slices to 1/4-inch thickness. (Can be prepared 4 hours ahead. Cover tightly and refrigerate.)
  • Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add apples and sugar to skillet and sauté until golden brown, about 6 minutes. Set aside.
  • Melt 2 tablespoons butter in another heavy large skillet over high heat. Season pork with salt and pepper. Add pork to skillet and sauté until just cooked through, about 2 minutes per side. Transfer to plate; keep warm.
  • Melt 1 tablespoon butter in same skillet over medium heat. Add shallots and thyme and sauté 2 minutes. Add Calvados and boil until reduced to glaze, scraping up any browned bits. Stir in cream and cider; boil until mixture thickens to sauce consistency, about 3 minutes. Season with salt and pepper.
  • Reheat apples, if necessary. Arrange a few pork slices on each plate. Spoon sauce over. Top generously with sautéed apple slices and serve.

ROAST PORK LOIN WITH APPLES



Roast Pork Loin with Apples image

Feed a crowd with Food Network Kitchen's Roast Pork Loin with Apples recipe. The flavor comes from apple cider, apple cider vinegar and fresh apples.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h20m

Yield 4 servings

Number Of Ingredients 14

2 tablespoons vegetable oil
1 (2-pound) boneless center cut pork loin, trimmed and tied
Kosher salt and freshly ground black pepper
1 medium onion, thickly sliced
2 carrots, thickly sliced
2 stalks celery, thickly, sliced
3 cloves garlic, smashed
3 sprigs fresh thyme
3 sprigs fresh rosemary
4 tablespoons cold unsalted butter
2 apples, such as Cortland or Rome peeled, cored and cut into 8 slices
2 tablespoons apple cider vinegar
1 cup apple cider
2 tablespoons whole grain mustard

Steps:

  • Preheat the oven to 400 degrees F.
  • In a large ovenproof skillet heat the vegetable oil over high heat. Season the pork loin all over generously with salt and pepper. Sear the meat until golden brown on all sides, about 2 to 3 minutes per side. Transfer the meat to a plate and set it aside.
  • Add the onion, carrot, celery, garlic, herb sprigs, and 2 tablespoons of the butter to the skillet. Stir until the vegetables are browned, about 8 minutes. Stir in the sliced apples, then push the mixture to the sides and set the pork loin in the middle of the skillet along with any collected juices on the plate. Transfer the skillet to the oven and roast the loin until an instant-read thermometer inserted into the center of the meat registers 140 to 150 degrees F, about 30 to 35 minutes. (See Cook's Note.)
  • Transfer the pork a cutting board and cover it loosely with foil while you make the sauce. Arrange the apples and vegetables on a serving platter and set aside. Remove and discard the herb sprigs. Return the skillet to a high heat and add the vinegar scraping the bottom with a wooden spoon to loosen up any browned bits. Reduce by half then add the cider and reduce by about half again. Pull the skillet from the heat and whisk in the mustard, and the remaining 2 tablespoons of cold butter. Adjust the seasoning with salt and pepper, to taste.
  • Remove the strings from the roast and slice into 1/2-inch thick pieces and arrange over the apple mixture. Drizzle some sauce over meat and serve the rest on the side.
  • Cook's Note: Pork cooked this way will be slightly pink. If desired, cook the pork to 160 degrees F, but be aware that this lean cut will not be as moist at the higher temperature.
  • Copyright 2005 Television Food Network, G.P. All rights reserved.

PORK WITH APPLES, CALVADOS AND APPLE CIDER



PORK WITH APPLES, CALVADOS AND APPLE CIDER image

Categories     Sauce     Pork

Yield 4 servings

Number Of Ingredients 9

1 pound pork tenderloin, trimmed, cut into 1 inch thick slices
5 tablespoons butter
4 medium golden delicious apples (about 1 1/2 pounds) peeled, cored, sliced 1/3 inch thick
1 teaspoon sugar
2 large shallots, chopped
1 tablespoon chopped fresh thyme or 1 teaspoon dried
1/4 cup calvados or other apple brandy
1 cup whipping cream
1/4 cup apple cider

Steps:

  • Place pork slices between plastic wrap. Using mallet, pound pork slices to 1/4 inch thickness. (can be prepared 4 hours ahead. cover tightly and refrigerate.) Melt 2 tablespoons butter in heavy large skillet over medium high heat. Add apples and sugar to skillet and saute until golden brown, about 6 minutes. Set a side. Melt 2 tablespoons butter in another heavy large skillet over high heat. Season pork with salt and pepper. Add pork to skillet and saute until just cooked through, about 2 minutes per side. Transfer to plate, keep warm. Melt 1 tablespoon butter in same skillet over medium heat, add shallots and thyme and saute 2 minutes. Add calvados and boil until reduced to glaze, scraping up any brown bits. Stir in cream and cider, boil until mixture thickens to sauce consistency about 3 minutes. Season with salt and pepper. Reheat apples, if necessary. Arrange a few pork slices on each plate. Spoon sauce over. Top generously with sauteed apples slices and serve.

MUSTARDY PORK & APPLES



Mustardy pork & apples image

Make yourself a wholesome and traditional British square meal with this recipe

Provided by Good Food team

Categories     Dinner, Main course, Supper

Time 25m

Number Of Ingredients 7

4 pork steaks, approx 140g/5oz each, trimmed of excess fat
1 tbsp oil
2 eating apples , cored and cut into eight
1 onion , halved and sliced
small handful sage leaves, torn, or 2 tsp dried
100ml/3½ fl oz chicken or ham stock (from a cube is fine)
2 tsp Dijon mustard or wholegrain mustard

Steps:

  • Rub the pork steaks with a little oil and season with pepper and salt to taste. Heat a large frying pan and fry the steaks for 2 mins on both sides until golden. Transfer to a plate. Adding a little more oil to the pan, fry the apples, onions and sage for 5 mins or until the apples have softened.
  • Pour in the stock and spoon in the mustard, then return the pork to the pan and simmer for 10 mins until the sauce has reduced by about a third and the pork is cooked through. Serve with veg and mashed potatoes.

Nutrition Facts : Calories 248 calories, Fat 8 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 8 grams sugar, Fiber 2 grams fiber, Protein 35 grams protein, Sodium 0.42 milligram of sodium

NORMANDY PORK WITH APPLES & CIDER



Normandy pork with apples & cider image

True comfort food for chilly winter evenings, this slow-cooker recipe combines meltingly tender pork, smoked bacon and cider

Provided by Cassie Best

Categories     Dinner, Main course, Supper

Time 8h50m

Number Of Ingredients 15

2 tbsp rapeseed oil or olive oil
600g pork shoulder or pork cheeks, fat and sinew trimmed, cut into chunky pieces
1 large onion, chopped
2 carrots, cut into chunky pieces
2 celery sticks, cut into chunky pieces
200g pack smoked bacon lardons
250ml dry cider (or use 100ml apple juice mixed with 3 tbsp cider vinegar and 100ml water)
2 eating apples (we used Braeburn), cored and cut into chunky pieces
1 chicken stock cube
1 bay leaf
3-4 thyme sprigs, plus extra to serve (optional)
140g crème fraîche
1-2 tbsp Dijon mustard, plus extra to serve (optional)
1-2 tsp cornflour, optional
mashed potato and greens, to serve

Steps:

  • Heat half the oil in a large pan and brown the meat in batches. Don't overcrowd the pan, and only turn the meat when it has a deep brown crust on the underside, as this will add lots of flavour to the stew. When one batch is cooked, tip it into the slow cooker and continue with the next batch, adding more oil as you need it.
  • When all the meat has been transferred to the slow cooker, add the onion, carrots and celery to the pan and cook for 5-10 mins to just soften, scraping any meaty bits up from the bottom of the pan. Tip the veg into the slow cooker. Add the lardons to the pan and fry until crispy. Pour in the cider, bubble for 1 min, again scraping the bottom of the pan, then tip the cider and lardons into the slow cooker too. Add the apples, stock cube and herbs to the slow cooker, pour in 400ml water, season well and turn the heat to Low. Cover with the lid and cook for 6-8 hrs until the meat is very tender. (If you don't have a slow cooker, tip all the ingredients back into the pan, cover with a lid and cook for 3 hrs over a low heat, stirring every now and then to prevent it from catching on the bottom. You may have to add a splash of water during cooking if the sauce looks dry.)
  • Turn your slow cooker up to High. Add the crème fraîche and mustard to the stew and check the seasoning. If the sauce is thin, you can thicken it with the cornflour - ladle 2 spoonfuls of the sauce into a pan and bring to a simmer, mix the cornflour with 1-2 tsp cold water to make a paste, then stir it into the sauce. Once thickened, return the sauce to the slow cooker and cook for 10 mins more on High, stirring occasionally (or for 5 mins on the hob). Serve with mashed potato, greens and extra mustard and thyme, if you like.

Nutrition Facts : Calories 594 calories, Fat 37 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 15 grams sugar, Fiber 4 grams fiber, Protein 41 grams protein, Sodium 2.8 milligram of sodium

APPLE CIDER PORK POT ROAST



Apple Cider Pork Pot Roast image

Chunky apples, plus onion, thyme, and cider make this comforting pork braise especially appropriate for the holidays.

Provided by Sabrina Snyder

Yield Serves 12

Number Of Ingredients 8

1 (5-pound; 2.3 kg) boneless pork shoulder (6 pounds; 2.7 kg if bone-in)
1 teaspoon kosher salt
½ teaspoon coarsely ground black pepper
1 tablespoon vegetable oil
2 yellow onions, cut into 2-inch (5 cm) wedges
2 cups (475 ml) apple cider
2 tart apples (I like Granny Smith), cored and cut into 2-inch (5 cm) cubes
2 sprigs fresh thyme or 1 teaspoon dried thyme

Steps:

  • Preheat the oven to 325°F (165°C).
  • Season the pork with the salt and pepper.
  • Heat the oil in a large Dutch oven over medium-high heat. Once the oil is hot, add the pork and brown well on all sides, 3 to 4 minutes per side.
  • Remove the pork and add the onion wedges to the pot. Cook for a few minutes, letting them get a little color but being careful not to let them burn.
  • Return the pork to the pot, placing it on the bed of onions. Add the cider and 1 cup (235 ml) water and bring to a simmer, then wedge the apple pieces under the meat among the onions. Toss in the thyme.
  • Cover and transfer to the oven. Cook for 3 hours, or until the meat is fork-tender, shreds easily, and is a deep brown color; the apples will have caramelized.

PORK CHOPS WITH CALVADOS



Pork Chops With Calvados image

Make and share this Pork Chops With Calvados recipe from Food.com.

Provided by Outta Here

Categories     Pork

Time 1h

Yield 4 serving(s)

Number Of Ingredients 12

2 tablespoons unsalted butter, divided
2 medium granny smith apples, peeled, cored and each cut into 8 wedges
1/2 teaspoon sugar
1 1/2 tablespoons oil
4 pork loin chops (6-oz each)
3 tablespoons calvados
2 shallots, peeled and finely chopped
1 cup hard apple cider
1/2 cup chicken stock
1/2 cup heavy cream
salt and pepper, to taste
fresh sage leaf, for garnish (optional)

Steps:

  • Melt half the butter in a skillet. Add apples and sprinkle them with sugar. Cook over medium-low heat, turning occasionally, until tender and glazed. Keep warm.
  • Heat the oil in a large skillet and saute chops until just cooked, turning once. Pour excess fat from skillet (keeping chops in skillet). Add the Calvados (or brandy) and flambe by lighting the skillet with a long match. Be very careful-keep lid handy to smother flames if needed. Cook until flames go out. Transfer chops to a plate and cover with foil and keep warm.
  • Add remaining butter to skillet and cook shallots until soft but not brown. Add cider, stock and cream and bring just to a boil. Reduce heat and simmer for 15 minutes, or until reduced enough to coat the back of a spoon.
  • Season the sauce, add pork and juices and simmer for 3 minutes to heat through.
  • Serve chops with sauce on top and the cooked apples on side. Garnish with sage leaves.

Nutrition Facts : Calories 771.9, Fat 53.8, SaturatedFat 20.8, Cholesterol 227.7, Sodium 219.2, Carbohydrate 16.7, Fiber 2.2, Sugar 10.5, Protein 53.9

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Web Sprinkle pork with 1/2 tsp. salt, then brown in oil in a large frying pan over medium-high heat, turning as needed, 10 minutes. Transfer pork and pan juices to a 5- to 6-qt. slow …
From sunset.com


BRAISED CHICKEN WITH APPLES AND CALVADOS RECIPE
Web Dec 17, 2019 Boil the pan juices and apples over moderately high heat until slightly thickened, about 6 minutes. Add the mushrooms. Remove the skillet from the heat and …
From foodandwine.com


CIDER PORK ROAST WITH APPLE-THYME GRAVY RECIPE | MYRECIPES
Web Ingredients 1 boneless pork shoulder roast (about 3 1/2 lbs.), tied (ask a butcher to do this) 1 ½ teaspoons kosher salt, divided 2 tablespoons olive oil 1 ½ cups apple cider ⅓ cup …
From myrecipes.com


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