Apple Balsamic Pork Chops Food

APPLE-BALSAMIC PORK CHOPS & RICE

Steps:

• Sprinkle pork chops with 1/4 teaspoon salt and 1/4 teaspoon pepper. In a large skillet, heat oil over medium heat. Brown pork chops on both sides; remove from pan., Add apples, mushrooms and onion to the skillet; cook and stir 4-5 minutes or until tender. Stir in rice, broth, vinegar, thyme, and remaining salt and pepper. Bring to a boil. Reduce heat; cook, covered, 5 minutes., Place pork chops over top; cook, covered, 4-6 minutes or until a thermometer inserted in pork reads 145°. Let stand 5 minutes before serving.

APPLE-BALSAMIC PORK CHOPS

Steps:

• Sprinkle pork chops with salt and pepper. In a large skillet brown chops in oil. Remove and keep warm., Add apple cider to the skillet, stirring to loosen browned bits from pan. Stir in the broth, jelly and vinegar. Bring to a boil; cook until liquid is reduced to 1/3 cup., Return chops to the skillet. Cover and simmer for 8-10 minutes or until meat is tender, turning once. Add butter and stir until melted.

BALSAMIC PORK CHOPS WITH APPLES

Steps:

• Sprinkle pork chops evenly with salt and seasoned pepper; dredge in flour.
• Cook pork in hot oil in a large skillet over medium high heat 3-4 minutes on each side or until lightly browned.
• Remove from skillet; keep warm.
• Add apples to skillet, and saute for minutes; add vinegar and broth, and cook, stirring often, 5-7 minutes, or until slightly thickened.
• Spoon over pork, and serve.

STUFFING-TOPPED PORK & APPLE SKILLET

Steps:

• Heat 3 Tbsp. dressing in large skillet on medium-high heat. Add chops; cook 5 to 6 min. or until done (145ºF), turning after 3 min. Transfer to plate; cover to keep warm.
• Add remaining dressing, onions and apples to skillet; cook 3 min. or until apples are slightly softened, stirring frequently. Add water and sugar; stir. Cook on medium-low heat 3 min., stirring occasionally. Meanwhile, prepare stuffing as directed on package.
• Return chops to skillet. Spoon onion mixture over chops, then spoon stuffing around edge of skillet; cover. Cook 5 min. or until stuffing is heated through.

PORK CHOPS WITH APPLE BALSAMIC SAUCE AND BLUE CHEESE TOMATO GRATIN

Steps:

• Cook garlic and shallot in 1 tablespoon oil in a 3-quart heavy saucepan over low heat, stirring occasionally, until softened, 3 to 5 minutes. Add wine and vinegar and boil until reduced to about 1/2 cup, 8 to 10 minutes. Add chicken and veal stocks and boil until reduced to about 1 1/3 cups, 15 to 20 minutes.
• Preheat oven to 400°F.
• Heat remaining 2 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking. While oil is heating, pat pork chops dry and season with salt and pepper. Sear 3 chops, turning over once, 4 minutes total, then transfer to a shallow baking pan. Sear remaining chops in same manner, then transfer to baking pan (reserving fat in skillet). Roast in middle of oven until an instant-read thermometer inserted horizontally into center of chops (do not touch bone) registers 155°F, 8 to 12 minutes.
• While pork is roasting, peel apple and cut into 1/3-inch dice. Pour off all but 1 tablespoon fat from skillet, then cook apple and raisins over moderate heat, stirring occasionally, until apple is golden brown and caramelized but not falling apart, 2 to 3 minutes. Add sauce and simmer, stirring, 1 minute. Season with salt and pepper.
• Spoon sauce over pork chops.
• Available at some specialty foods shops and Dean & DeLuca (877-826-9246).
• ** Use stock available at specialty foods shops and butcher shops.

PORK CHOPS WITH APPLES & ONIONS

Steps:

• Heat oil in large skillet on medium heat. Add chops; cook 3 to 4 min. on each side or until done (145°F). Transfer chops to plate, reserving drippings in skillet; cover chops to keep warm.
• Add apples, onions, thyme and dressing to drippings; cook and stir 1 min. Cover; cook 4 min., stirring occasionally. Stir in wine. Return chops to skillet; cook 1 min. or until sauce is thickened.
• Serve chops topped with sauce.

SIMPLY DELICIOUS BALSAMIC-GLAZED PORK CHOPS

Steps:

• Pat pork chops dry with paper towels. Sprinkle with salt and pepper. In nonstick 12 inch skillet, heat oil over med-high heat. Cook chops 4 minutes one side, turn over and cook 3 minutes the other side. Transfer to platter and keep warm. Increase heat to high. Stir shallot into pan juices; cook 1 minutes. Stir in vinegar and sugar and cook 1 minute. Pour sauce over chops.

STICKY APPLE AND BALSAMIC PORK CHOPS

Steps:

• 1. Mix the first 4 ingredients. Put a little oil in a fry pan. Begin frying the pork chops. Pour sauce over the chops. Make sure to get sauce on both sides of the pork chops. Fry until the chops are done.
• 2. Hint, don't over cook the chops (DUH!!!) I didn't watch them and the first time I made them, I burned 'em! They were still edible, and tastey, but the carbon from being burned changed the whole flavor profile!!! So, don't burn them!!!