Skillet Pork Chops In Bacon Cider Sauce Recipes

SIMPLE SKILLET PORK CHOPS WITH CARAMELIZED ONIONS BACON

Steps:

• In a large skillet cook bacon over medium-high heat until crispy. Remove bacon and set aside. Add butter to bacon grease. Add sliced onions and season with a pinch of salt. Reduce heat to medium and stir onion until it is lightly browned and caramelized (10-15 minutes). Remove from skillet and set aside. Season pork chops with salt and pepper on both sides. Return heat to medium-high and add pork to skillet and cook each side 2-3 minutes In a small bowl whisk together arrowroot and water. Whisk in chicken broth and cream. Add to skillet with pork and scrape up and browned pieces stuck to the bottom of the skillet. Top pork with onion and bacon. Reduce heat to low and cook for 15-20 minutes uncovered or until the internal temperature reaches 145 degrees

SKILLET PORK CHOPS IN BACON-CIDER SAUCE

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.

SKILLET PORK CHOPS

Steps:

• In a large skillet over medium heat, brown pork chops on both sides in oil until meat is no longer pink; drain. Add onion; cook until tender. Pour broth over chops; bring to a boil. Reduce heat; cover and simmer 12-16 minutes or until the meat is tender. , Remove chops and keep warm. Stir jelly and ginger into broth. Combine cornstarch and water until smooth; gradually add to broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with pork chops and rice.

PANFRIED PORK CHOPS WITH CIDER SAUCE

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.

SKILLET BARBECUED PORK CHOPS RECIPE - (4/5)

Steps:

• Whisk the barbecue sauce and the cider vinegar together in small bowl. Combine sugar, paprika,cumin, salt, pepper, and cayenne in separate bowl. Whisk 1 teaspoon of the spice mixture into the barbecue sauce mixture. Pat chops dry with paper towels and rub all over with remaining spice mixture. Heat oil in large nonstick skillet over medium-high heat until just smoking. Cook chops until well-browned, about 4 minutes per side. Reduce heat to medium-low. Brush chops with sauce, flip and cook until sauce is caramelized, about 1 minute. Brush once more with sauce, flip, and cook until second side is caramelized and meat thermometer registers 145, about 1 more minute. Serve, passing remaining sauce at table. To prevent the chops from curling as they cook, cut two slits about 2 inches apart through the side of each chop.

CIDER-BRINED PORK CHOPS WITH PERFECT PAN SAUCE

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.

PAN SEARED PORK CHOPS WITH CIDAR SAUCE

Steps:

• Heat oil in a frying pan on medium high heat and season both sides of the Pork Chops with salt and pepper.
• Put room temp pork chops in the pan and cook for 3 to 4 mins without moving them then turn them over and cook on the other side for 3 to 4 minutes again with out moving them. You are looking for a really nice sear on these!
• Remove the Pork Chops to a plate.
• Add 1 T. butter, shallots, and thyme sprigs to the pan and stir for about 2 minutes until the shallots have softened.
• Add the vinegar to the pan and reduce for 3 minutes.
• Add the stock and cidar and reduce to half.
• Remove the thyme and return the Pork Chops to the pan for 2 minutes to reheat them.
• Remove the Pork Chops again to the plate and add the remaining butter to the sauce then season with salt and pepper.
• Pour sauce over the chops and garnish with thyme.

MOM'S EASY SKILLET PORK CHOP SPECIAL

Steps:

• Heat olive oil in a large skillet over medium-high heat. Add pork and cook and stir until golden in color, 6 to 8 minutes. Add green beans, pasta sauce, diced tomatoes, 1/2 cup water, Italian seasoning, garlic powder, and sugar. Mix well, cover, and simmer until pork is fully cooked and flavors have melded together, about 30 minutes.
• Meanwhile, bring remaining 2 cups water to a boil in a medium saucepan. Stir in rice and 1/4 teaspoon salt. Cover, remove from the heat, and let stand until water is fully absorbed, about 5 minutes.
• Serve meat mixture on a bed of rice and season with salt and pepper.

PORK CHOPS WITH HARD CIDER PAN SAUCE

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.

PORK CHOPS SKILLET

Steps:

• Sprinkle pork chops with salt and pepper. In a large nonstick skillet coated with cooking spray, cook pork in butter for 4-6 minutes on each side or until browned. Remove and keep warm. , In the same pan, saute onion in drippings until tender. Add 3/4 cup water; stir to loosen browned bits from pan. Stir in the honey, mustard, Worcestershire sauce and bouillon. Bring to a boil. Return pork to the pan. Reduce heat; cover and simmer for 6-10 minutes or until meat is tender. Remove and keep warm. , In a small bowl, combine cornstarch and remaining water until smooth. Gradually stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over pork chops.

SKILLET PORK CHOPS IN PINK SAUCE

Steps:

• Season pork chops with seasoned salt, salt, and black pepper.
• Heat oil in a large skillet over medium-high heat. Brown pork chops on both sides in the hot oil, 5 to 7 minutes total.
• While pork chops are cooking, combine mushroom soup, milk, ketchup, Worcestershire sauce, and parsley in a bowl.
• Once chops are browned, add bell pepper, onion, mushrooms, and garlic to the skillet. Cook until vegetables are soft, about 5 minutes. Add mushroom soup mixture and bring to a boil. Reduce heat and let simmer until pork chops are no longer pink in the center, 10 to 15 minutes. An instant-read thermometer inserted into the center of a pork chop should read 145 degrees F (63 degrees C).