Smothered Pork Chops With Cider And Apples Recipes

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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

SMOTHERED CIDER PORK CHOPS



Smothered Cider Pork Chops image

For a sweet twist on pork chops, our Test Kitchen added apple cider to this skillet entree. You'll love these chops and their glossy onion gravy.

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 2 servings.

Number Of Ingredients 10

2 bone-in pork loin chops (6 ounces each and 1/2 inch thick)
1/4 teaspoon salt
1/4 teaspoon pepper
4 teaspoons butter
1 small onion, thinly sliced and seperated into rings
1/2 cup apple cider or juice
1/4 teaspoon dried rosemary, crushed
1-1/2 teaspoons cornstarch
1-1/2 teaspoons cold water
1/4 teaspoon browning sauce, optional

Steps:

  • Sprinkle pork chops with salt and pepper. In a large skillet, brown chops in butter on both sides. Remove and keep warm., In the same skillet, saute onion for 5 minutes. Stir in cider and rosemary; top with pork chops. Bring to a boil. Reduce heat; cover and simmer for 6-8 minutes or until meat juices run clear. Remove pork chops to a serving platter., Combine cornstarch and cold water until smooth; stir into skillet. Bring to a boil. Cook and stir for 1 minute or until thickened. Stir in browning sauce if desired. Serve with pork chops.

Nutrition Facts :

SMOTHERED PORK CHOPS WITH CIDER AND APPLES



Smothered Pork Chops With Cider and Apples image

Braise thin pork chops in an apple-based gravy to keep them juicy and flavorful. I had trouble indicating the amount of apple, it's one large granny smith or 2 small.

Provided by SweetSueAl

Categories     Pork

Time 1h40m

Yield 4 serving(s)

Number Of Ingredients 14

3 ounces bacon, cut into 1/4-inch pieces (about 3 slices)
2 tablespoons unbleached all-purpose flour
1 3/4 cups apple cider
vegetable oil
4 pork chops (bone-in, rib-end 1/2 to 3/4 inch thick)
ground black pepper
1 medium yellow onion, halved pole-to-pole and sliced thin (about 1 3/4 cups)
1 large granny smith apples or 2 small granny smith apples, peeled, cored, and cut into 3/8-inch wedges, large apple
table salt
2 tablespoons water
2 teaspoons garlic cloves, minced
1 teaspoon thyme leaves, minced (fresh if possible)
2 bay leaves
1 tablespoon fresh parsley leaves, minced (fresh if possible)

Steps:

  • Fry bacon in small saucepan over medium heat, stirring occasionally, until lightly browned, 8 to 10 minutes.
  • Using slotted spoon, transfer bacon to paper towel-lined plate, leaving fat in saucepan (you should have 2 tablespoons bacon fat; if not, supplement with vegetable oil).
  • Reduce heat to medium-low and gradually whisk flour into fat until smooth. Cook, whisking frequently, until mixture is light brown, about the color of peanut butter, about 5 minutes.
  • Whisk in apple cider in slow, steady stream; increase heat to medium-high and bring to boil, stirring occasionally; cover and set aside off heat.
  • Heat 1-tablespoon oil in 12-inch skillet over high heat until smoking, about 3 minutes. Meanwhile, dry pork chops with paper towels and sprinkle with 1/2-teaspoon pepper.
  • Brown chops in single layer until deep golden on first side, about 3 minutes. Flip chops and cook until browned on second side, about 3 minutes longer. Transfer chops to large plate and set aside.
  • Reduce heat to medium and add 1 tablespoon oil, onions, apples, 1/2 teaspoon salt, and water to now-empty skillet.
  • Using wooden spoon, scrape browned bits on pan bottom and cook, stirring frequently, until onions are softened and browned around the edges, about 5 minutes. Stir in garlic and thyme and cook until fragrant, about 30 seconds longer.
  • Return chops to skillet in single layer, covering chops with onions. Pour in warm sauce and any juices collected from pork; add bay leaves.
  • Cover, reduce heat to low, and simmer until pork is tender and paring knife inserted into chops meets very little resistance, about 30 minutes.
  • Transfer chops to warmed serving platter and tent with foil.
  • Increase heat to medium-high and simmer sauce rapidly, stirring frequently, until thickened to gravy-like consistency, about 5 minutes. Discard bay leaves, stir in parsley, and adjust seasonings with salt and pepper.
  • Cover chops with sauce, sprinkle with reserved bacon, and serve immediately.

SMOTHERED PORK CHOPS WITH APPLES, ONIONS AND CABBAGE



Smothered Pork Chops with Apples, Onions and Cabbage image

Provided by Food Network

Categories     main-dish

Time 2h5m

Number Of Ingredients 24

1/2 cup olive oil
2 Granny Smith apples, peeled, cored and cut into thick wedges
2 cups thinly sliced onions
3 pounds savoy or napa cabbage (1 head)
1 cup chicken stock
4 double cut pork chops
2 teaspoons Essence, recipe follows
2 teaspoons kosher salt
1/4 cup all-purpose flour
1 cup Calvados
1/2 teaspoon caraway seeds
2 bay leaves
2 teaspoons salt
1 teaspoon freshly ground black pepper
1 teaspoon freshly chopped thyme leaves
1 teaspoon freshly chopped marjoram
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Steps:

  • Season both sides of the pork chops with the Essence and kosher salt. Lightly dredge in the flour.
  • Heat the olive oil in a large Dutch oven or heavy pot over high heat. Add the pork chops 2 at a time, and cook until lightly browned, about 2 minutes per side. Remove the pork chops and transfer to a platter. Repeat with the remaining pork chops and set aside.
  • Reduce the heat to medium-high, and add the apples and onions. Cook, stirring occasionally, until the apples and onions are golden brown, 3 to 4 minutes. Add the cabbage and cook, stirring, until wilted, about 5 minutes. Stir in the chicken stock, Calvados, caraway seeds, bay leaves, salt, pepper and herbs. Cook uncovered until sauce comes to a boil. Add the pork chops, cover, reduce the heat to a simmer and cook until the pork chops are fork-tender, about 1 1/2 hours.
  • Serve the pork chops with the cabbage and pan juices.
  • Combine all ingredients thoroughly.
  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.

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.

SMOTHERED PORK CHOPS WITH APPLES, ONIONS AND CABBAGE



Smothered Pork Chops With Apples, Onions and Cabbage image

Make and share this Smothered Pork Chops With Apples, Onions and Cabbage recipe from Food.com.

Provided by Eric R.

Categories     One Dish Meal

Time 2h5m

Yield 4 serving(s)

Number Of Ingredients 15

4 double cut pork chops
2 teaspoons kosher salt
1/4 cup all-purpose flour
1/2 cup olive oil
2 granny smith apples, peeled, cored and cut into thick wedges
2 cups thinly sliced onions
3 lbs savoy cabbage (1 head) or 3 lbs napa cabbage (1 head)
1 cup chicken stock
1 cup calvados
1/2 teaspoon caraway seed
2 bay leaves
2 teaspoons salt
1 teaspoon fresh ground black pepper
1 teaspoon freshly chopped thyme leaves
1 teaspoon freshly chopped marjoram

Steps:

  • Season both sides of the pork chops with the Essence and kosher salt. Lightly dredge in the flour.
  • Heat the olive oil in a large Dutch oven or heavy pot over high heat. Add the pork chops 2 at a time, and cook until lightly browned, about 2 minutes per side. Remove the pork chops and transfer to a platter. Repeat with the remaining pork chops and set aside.
  • Reduce the heat to medium-high, and add the apples and onions. Cook, stirring occasionally, until the apples and onions are golden brown, 3 to 4 minutes. Add the cabbage and cook, stirring, until wilted, about 5 minutes. Stir in the chicken stock, Calvados, caraway seeds, bay leaves, salt, pepper and herbs. Cook uncovered until sauce comes to a boil. Add the pork chops, cover, reduce the heat to a simmer and cook until the pork chops are fork-tender, about 1 1/2 hours.
  • Serve the pork chops with the cabbage and pan juices.
  • Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme
  • Combine all ingredients thoroughly.

PORK CHOPS WITH APPLE CIDER GLAZE



Pork Chops with Apple Cider Glaze image

Pork chops with a glossy apple cider glaze is really easy, and while there's no starch or extra butter involved, it reduces quickly to a thick, rich, sweet-tart apple syrup.

Provided by Chef John

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Pan Fried

Time 45m

Yield 6

Number Of Ingredients 10

6 (6 ounce) boneless center-cut pork chops
salt and ground black pepper to taste
1 tablespoon vegetable oil
1 tablespoon butter
3 cloves garlic, minced
¼ cup apple cider vinegar
2 cups apple cider
1 teaspoon Dijon mustard
1 teaspoon minced rosemary
1 pinch red pepper flakes

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.

Nutrition Facts : Calories 236.7 calories, Carbohydrate 11.8 g, Cholesterol 59.4 mg, Fat 10.6 g, Fiber 0.1 g, Protein 21.7 g, SaturatedFat 3.9 g, Sodium 101.5 mg, Sugar 9.6 g

APPLE CIDER AND SPICE PORK CHOPS



Apple Cider and Spice Pork Chops image

This recipe was an accident. I was experimenting with flavors and wasn't expecting much out of it, but the apple cider addition yielded some of the best pork I've ever tasted (and the boyfriend agreed).

Provided by jadedhavok

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Baked

Time 35m

Yield 2

Number Of Ingredients 10

¼ cup brown sugar
½ teaspoon garlic powder
2 teaspoons dried sage, divided
¼ teaspoon dried rosemary
salt and ground black pepper to taste
2 (6 ounce) pork chops
1 ½ tablespoons olive oil
1 teaspoon butter
1 cup apple cider
2 teaspoons honey

Steps:

  • Preheat the oven to 300 degrees F (150 degrees C).
  • Combine brown sugar, garlic powder, 1 teaspoon sage, rosemary, salt, and pepper in a bowl. Dredge pork chops in seasoning mixture until coated thoroughly.
  • Heat olive oil and butter in an oven-safe skillet over medium heat until butter is frothy, 1 to 2 minutes. Brown pork chops in the hot skillet on each side, 7 to 10 minutes total. Add apple cider, remaining sage, and drizzle in honey. Reduce heat to low and simmer for 5 minutes.
  • Transfer the skillet to the oven and bake until pork chops are no longer pink in the centers, 10 to 15 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
  • Remove the skillet from the oven and plate pork chops with sauce.

Nutrition Facts : Calories 541 calories, Carbohydrate 50.7 g, Cholesterol 103.3 mg, Fat 20.5 g, Fiber 0.4 g, Protein 37.8 g, SaturatedFat 5.6 g, Sodium 175.4 mg, Sugar 47.3 g

APPLE-SMOTHERED PORK CHOPS



Apple-Smothered Pork Chops image

When I serve this entree to my guests, I always get lots of compliments - and requests for the recipe.

Provided by Taste of Home

Categories     Dinner

Time 1h20m

Yield 6 servings.

Number Of Ingredients 10

6 bone-in pork loin chops (3/4 inch thick)
3/4 teaspoon salt
1/4 teaspoon rubbed sage
1 tablespoon canola oil
3 medium tart apples, peeled and sliced
3 tablespoons molasses
3 tablespoons all-purpose flour
2 cups water
1 tablespoon white vinegar
1/3 cup golden raisins

Steps:

  • Sprinkle pork chops with salt and sage. In a large skillet, brown chops on both sides in oil. Transfer to a greased shallow 3-qt. baking dish. Layer apples over the meat; drizzle with molasses., Add flour to pan drippings in skillet; stir until blended. Gradually stir in water. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in the vinegar and raisins. Pour over apples and chops. , Bake, uncovered, at 350° for 1 hour or until a thermometer reads 145°. Let meat stand for 5 minutes before serving.

Nutrition Facts :

SMOKED PORK CHOPS WITH ONION-AND-CIDER GLAZE



Smoked Pork Chops with Onion-and-Cider Glaze image

Categories     Fruit     Onion     Pork     Apple     Gourmet

Yield Makes 4 servings

Number Of Ingredients 8

4 (1-inch-thick) bone-in smoked pork chops
1 tablespoon vegetable oil
1 tablespoon unsalted butter
1 large onion, halved lengthwise, then thinly sliced crosswise
1 teaspoon sugar
1/4 teaspoon salt
2 cups unfiltered apple cider
2 tablespoons cider vinegar

Steps:

  • Put oven rack in middle position and preheat oven to 350°F.
  • Pat chops dry. Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown chops in 2 batches on one side only, 3 to 4 minutes per batch. Transfer chops, browned sides up, to a large shallow baking pan, reserving skillet. Bake chops until heated through, about 20 minutes.
  • While chops bake, melt butter in skillet over moderate heat until foam subsides, then cook onion with sugar and salt, scraping up brown bits and stirring occasionally with a wooden spoon, until onion is softened, 8 to 10 minutes.
  • Add cider and vinegar and boil mixture, stirring occasionally, until onions are tender and liquid is reduced to a glaze, about 10 minutes more. Serve chops with glaze.

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From artfrommytable.com


APPLE SMOKED PORK CHOPS | COUPLE IN THE KITCHEN
4 cups apple cider. ⅓ cup coarse salt. 2 bay leaves. 8 whole cloves. Directions: Mix all apple cider brine ingredients together. Add pork chops to the brine. Let the brine sit overnight in the refrigerator. Prior to making your apple cider brined pork chops, remove them from the brine, rinse, and add your favorite rub.
From coupleinthekitchen.com


PORK CHOPS WITH APPLE CIDER GRAVY (20 MIN) - ZONA COOKS
2019-12-23 Click for a cast iron skillet. Pat pork chops dry with paper towel. Season chops on both sides with salt and pepper to taste. When pan is hot, cook pork 5 - 7 minutes on first side. While pork cooks, in a separate bowl, whisk apple cider into cornstarch until combined. Then whisk in mushroom soup and onion soup mix and set aside.
From zonacooks.com


APPLE CIDER AND THYME GRILLED PORK CHOPS - THE CHUNKY CHEF
2015-09-16 Instructions. Combine cider glaze ingredients in a small saucepan and whisk to combine. Bring to a low boil, reduce heat to LOW and simmer. Preheat your grill pan or outside grill over MED/MED-HIGH heat. Add spice rub ingredients in a small bowl and stir to combine. Mixture will resemble a dry paste.
From thechunkychef.com


12 GRILLED PORK LOIN RECIPES - TRAEGER GRILLS
These grilled pork loin recipes cook well for crowds and families of fussy eaters. Keep it simple with a classic smoked pork loin. Get creative with apples and sauerkraut. Or double your pig intake with bacon-stuff loins and bacon-pork pinwheels. No matter how you prep it or eat it—go grab a slab from the butcher and get smokin’.
From traeger.com


SMOTHERED CIDER PORK CHOPS RECIPE: HOW TO MAKE IT
2 servings. For a sweet twist on pork chops, our Test Kitchen added apple cider to this skillet entree. You’ll love these chops and their glossy onion gravy. Smothered Cider Pork Chops Recipe photo by Taste of Home.
From preprod.tasteofhome.com


APPLE CIDER PORK CHOPS - WHAT SHOULD I MAKE FOR...
2018-10-04 Add the cider, brown sugar, Worcestershire sauce, mustard and sage. Cook until thickened and glossy and mixture is reduced to 1/4, about 8-10 mins, Swirl in the butter and season to taste with salt and pepper. Turn the heat to low and return the chops and any accumulated juices to the pan. Turn the chops to coat.
From whatshouldimakefor.com


PORK CHOPS WITH APPLE CIDER GLAZE - A BUSY KITCHEN
2020-12-05 Preheat oven to 400. Fit a baking sheet with a wire rack. In a medium saute pan, heat the butter and avacado oil over medium heat. Season the pork chops with salt and pepper on both sides and cook on one side until light golden brown, 2 to 3 minutes. Flip the fillets, then add the apple cider and shallots and raise the heat to medium high to ...
From abusykitchen.com


SLOW COOKED APPLE CIDER SMOTHERED PORK CHOPS RECIPE
Slow Cooked Apple Cider Smothered Pork Chops ~ that’s a delicious mouthful! The pork cooks low and slow in the oven, or crock pot, and becomes fork tender in a rich gravy made with cider and bourbon. I made this recipe the other night. I don’t think I have ever had a better tasting pork dish ever! The flavors were all onpoint and the best ...
From bestcraftsandrecipes.com


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