Apple And Orange Pork Chops Food

FRIED PORK CHOPS WITH APPLES

Steps:

• Season pork chops with garlic powder, salt and pepper.
• Heat olive oil in a large skillet over medium-high heat. Brown pork chops about 5 minutes on each side or until browned (be sure not to overcook the pork). Remove from the pan, and set on a plate.
• Add butter and onions to the skillet. Cook 2-3 minutes or until onions start to soften. Add apples and continue to cook until they begin to soften, about 5 minutes.
• Whisk apple cider, mustard, and cinnamon, and add to the skillet with thyme. Simmer 2-3 minutes.
• Add the pork chops, along with any juices on the plate, back into the skillet.
• Push the pork chops down into the apples. Simmer an additional 2-3 minutes or until the sauce has cooked down slightly and the pork reaches 145°F with a meat thermometer.

APPLE AND ONION-STUFFED PORK CHOPS WITH ORANGE-PINEAPPLE GRAVY

Steps:

• Preheat the oven to 350 degrees F.
• Gently cut pockets into chops by slicing horizontally in the side. On a plate, place salt and pepper. Dredge chops in seasoning. In a medium skillet over medium heat, saute the bacon, chopped onions, thyme, and sage until the bacon is almost crispy and the onions are beginning to caramelize around the edges, about 10 minutes. Pour mixture into a bowl. Add apples, butter, 2 tablespoons of pineapple-orange juice and cinnamon. Season with salt and pepper. Stuff each chop with apple mixture and hold together with skewers. In same skillet over medium-high heat, add enough oil to coat the pan and sear both sides of the chops until golden brown, about 4 minutes per side. Add 1 cup pineapple-orange juice and remaining onion wedges around the chops. Season with salt and pepper and bake until cooked through, about 20 to 25 minutes, depending on the thickness of the chops, basting 2 to 3 times. Remove pork chops from pan and let rest 10 minutes. Add remaining pineapple-orange juice and scrape up the brown bits that cling to the bottom of the pan. Bring the liquid to a simmer and cook until reduced by half, about 5 minutes. Add lemon zest and parsley. Pour sauce over pork chops.

ALMOND-CRUSTED PORK CHOPS WITH APPLES

Steps:

• Preheat the oven to 200 degrees F.
• To make the pork chops: In a food processor, pulse the almonds into crumbs. Mix the breadcrumbs and almonds in a shallow dish and stir in the orange zest. Season the mixture and the pork chops with salt and pepper. In another dish, mix the mustard and eggs together. Brush the chops with the mustard mixture and dredge all over in the crumbs.
• Heat a large ovenproof skillet over medium heat and add about 1/2 inch of the oil. When the oil is hot, brown the chops on both sides, about 3 to 4 minutes per side. Remove them to a baking sheet fitted with a wire rack and cook in the oven until they reach an internal temperature of 145 degrees F.
• To make the apples: Pour the fat out of the skillet, then wipe the skillet and set over medium heat. Melt the butter. Add the shallots, apples and rosemary, and toss until the apples begin to brown, about 3 minutes. Add the sugar, orange juice, stock, and some salt and pepper, and bring to a simmer. Cook just until the sauce comes together, about 15 minutes. Remove the pork chops from the oven and serve with the apples.

APPLE AND ORANGE PORK CHOPS

Steps:

• Trim excess fat from pork chops; season lightly with salt and pepper. Brown quickly in shortening. Pour from skillet all but 1 tablespoon of drippings. Sauté onion in the drippings. Combine all remaining ingredients except pork chops with the onion; mix well, then pour into a greased 2 qt. shallow casserole dish. Arrange chops on this mixture. Cover and bake at 350℉ (180℃) F about 45 minutes. Makes 4 servings. Ann in NJ

PORK CHOPS WITH APPLES AND ONIONS

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 CHOPS WITH APPLE-ORANGE SAUCE

Steps:

• Melt butter with oil in heavy skillet over medium-high heat. Add apples and saute until tender and golden, about 10 minutes.
• Add liqueur and bring to boil. Add broth, 2 tablespoons parsley, honey and orange peel. Simmer until liquid is slightly thickened, about 5 minutes.
• Remove sauce from heat. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate).
• Position rack 6-inches from heat source and preheat broiler. Sprinkle pork with salt and pepper. Arrange on baking sheet or broiler pan. Broil until pork is no longer pink inside, about 7 minutes per side. Transfer pork to plates.
• Bring sauce to simmer. Spoon over pork. Sprinkle with remaining 2 tablespoons parsley and serve.

PORK CHOPS WITH APPLES AND GARLIC SMASHED POTATOES

Steps:

• Put the potatoes and garlic in a saucepan, cover with cold water and season with salt. Cover and bring to a boil, then uncover and continue cooking until tender, about 15 minutes. Cover and set aside.
• Meanwhile, rub both sides of the pork chops with the sage, and salt and pepper to taste. Heat a large cast-iron skillet over high heat, then add 1 teaspoon olive oil and sear the chops until golden on both sides, about 5 minutes total. Transfer to a plate. Wipe out the skillet and add the remaining 2 teaspoons olive oil. Add the onion and apples and cook over medium-high heat until lightly browned, about 5 minutes. Season with salt and pepper and stir in the cider.
• Return the chops to the skillet. Cover and cook, turning once, until just cooked through, 4 to 5 minutes. Drain the potatoes, reserving 1/4 cup liquid. Return the potatoes to the pan; add the buttermilk and mash, adding cooking liquid as needed. Season with salt and pepper. Serve with the pork chops, onion and apples. Drizzle with the pan juices.

THICK PORK CHOPS WITH SPICED APPLES AND RAISINS

Steps:

• Preheat the oven to 350 degrees F.
• In a mixing bowl combine the water, brown sugar, sea salt, apple juice concentrate, peppercorns, and thyme. Give it a good stir to dissolve the sugar and salt. Transfer the mixture to an extra-large re-sealable plastic bag. Submerge the pork chops in the brine, seal up the bag, and put it in the refrigerator for 2 hours to tenderize the meat. Do not brine longer than that or the meat will break down too much and get mushy.
• Remove the pork chops from the brine and pat them dry with paper towels. Sprinkle both sides of the meat with salt and pepper. Put a heavy skillet over medium-high heat. Add a 3-count drizzle of olive oil and get it hot. Lay 2 pork chops in the pan (most likely only 2 of these massive pork chops will fit comfortably) and brown 4 minutes per side. Remove the pork chops to a large baking pan; brown the remaining 2 chops and add them to the others in the pan. Put the baking pan in the oven and roast the chops for 30 minutes. The pork is done when the center is still rosy and the internal temperature reads 140 to 145 degrees F when tested with an instant-read thermometer.
• While the chops cook, melt the butter in a clean skillet over medium-low heat. Add the apples and thyme and coat in the butter; cook and stir for 8 minutes to give them some color. Toss in the raisins and add the apple juice, stirring to scrape up the brown bits. Stir in the brown sugar, cinnamon, cloves, and dry mustard; season with salt and pepper. Squeeze in the juice from the lemon to wake up the flavor and simmer for 10 minutes or until the apples break down and soften. Spoon the spiced apples over the pork chops.

PORK CHOPS WITH APPLES

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.

ORANGE-AND-ROSEMARY-BRINED PORK CHOPS WITH APPLESAUCE

Steps:

• Combine sugar, salt, bay leaves, orange zest, peppercorns, rosemary, and 4 cups water in a medium saucepan. Bring to a boil, stirring until sugar and salt are dissolved. Reduce to a simmer and cook 1 minute. Remove from heat; let cool completely. Pour over pork chops in a 9-by-13-inch baking dish. Cover and refrigerate, turning once, at least 4 hours and up to overnight.
• Remove pork from brine; discard brine. Pat chops dry; let stand 15 minutes. Heat a large cast-iron or other heavy skillet over medium-high heat. Add oil and swirl to coat. Add pork, working in batches, if necessary, and cook until bottoms are deep golden brown, about 5 minutes. Turn and cook until a thermometer inserted into thickest part of chops (without touching bone) registers 138 degrees, about 3 minutes more. Let rest 5 minutes. Garnish with parsley and serve with applesauce.

ORANGE PORK CHOPS FOR 2

Steps:

• Brown chops in hot oil.
• squeeze juice of 1/2 orange over pork chops,deglaze the pan while browning chops.
• Cut sweet potatoe into 1/2 inch slices.
• Place meat, juice and sweet potatoe slices in a baking dish, sprinkle with cinnamon, salt and cayenne pepper, Cover all with orange slices.
• Bake covered in 350 degree oven for 1 hour or until meat is tender.

ORANGE PORK CHOPS

Steps:

• In a large skillet, brown chops in oil on both sides. Add water, paprika, pepper and 1 teaspoon salt; bring to a boil. Reduce heat to low; cover and simmer about 35 minutes, turning once. Meanwhile, grate peel from the stem end of the orange, then cut six slices from the other end. Set aside. In a saucepan over medium-high, combine 1 tablespoon peel, sugar, cornstarch, cinnamon, cloves and remaining salt. Stir in juice. Cook and stir until thickened. Add orange slices, cover and remove from the heat. To serve, top chops with sauce and orange slices.

BAKED PORK CHOPS AND APPLES

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.