Boneless Pork Chops With Sauteed Apples Food

SAUTEED PORK CHOPS WITH APPLES

Steps:

• To prepare Sugar and Spice Rub: In a small bowl, stir together brown sugar, chili powder, salt, garlic powder, onion powder, ground cumin, cayenne pepper and black pepper.
• To prepare chops: Trim fat from chops. Brush 2 teaspoons oil over all sides of chops. Sprinkle chops evenly with 1 tablespoon of the rub (reserve the rest for another use); rub in with your fingers. Cover with plastic wrap; chill in refrigerator 1 hour.
• Preheat a large skillet over medium-high heat 2 minutes. Add the remaining 1 tablespoon oil; swirl to lightly coat skillet. Add chops; cook 7 to 10 minutes or until 145 degrees F, turning once. Transfer chops to a warm platter; cover and keep warm.
• Remove skillet from heat. Slowly add wine to hot skillet, stirring to scrape up any browned bits from bottom of skillet. Return skillet to heat. Add sliced apples, broth, and 1 thyme sprig. Bring to boiling; reduce heat. Simmer, covered, about 3 minutes or just until apples are tender. Using a slotted spoon, transfer apples to a small bowl; cover and keep warm. Bring broth mixture in skillet to boiling. Boil about 5 minutes or until liquid is reduced by half. Return chops and apples to skillet; heat through. If desired, sprinkle with snipped thyme. Serve immediately.

SIMPLE PORK CHOPS WITH APPLES RECIPE

Steps:

• Gather the ingredients. Heat the oven to 350 F.
• Arrange the apple slices in a buttered 13 x 9-inch baking dish . Sprinkle with the cinnamon and brown sugar.
• Melt the butter in a skillet over medium heat. Sprinkle the pork chops with salt and pepper, then brown on both sides in the butter. Transfer the pork chops to the prepared baking dish, arranging over the apples.
• Add the apple juice, cider, brandy, or wine to the hot pan; swirl and scrape up any browned bits. Pour over the chops.
• Cover the baking dish tightly with foil and bake for 35 to 45 minutes, or until pork chops register at least 145 F-the minimum safe temperature for pork -on an instant-read thermometer inserted into the thickest part of a pork chop.

BONELESS PORK CHOPS WITH SAUTEED APPLES

Steps:

• In nonstick 12-inch skillet over medium heat, in 2 teaspoons hot oil, cook onion until tender. Remove onion to small bowl.
• If using rosemary in place of the thyme, at this point, press one small spring onto one side of each chop. In same skillet over medium-high heat, cook pork chops 5 minutes, sprinkling with 1/2 teaspoon salt. Turn pork chops; sprinkle with thyme if using in place of rosemary, pepper and 1/2 teaspoon salt. Cook 3 to 5 minutes longer or until pork just loses its pink color throughout. Remove pork chops to four warm dinner plates; keep warm.
• Cut unpeeled apple into 1/4-inch-thick slices. In same skillet in remaining 2 teaspoons hot oil, brown apple slices; sprinkle with sugar. Remove to plates with chops.
• In cup, mix apple juice and cornstarch. Stir apple-juice mixture and onions into skillet, stirring constantly until mixture boils. Boil 1 minute. Pour mixture over pork chops and apple slices.
• Read more: Boneless Pork Chops with Sauteed Apples - Good Housekeeping.

PORK CHOPS WITH APPLES AND ONIONS

Steps:

• For the apple compote: In a large saute pan over high heat, add the oil and allow to heat to the verge of smoking. Then add the onions and reduce the heat to medium. Allow the onions to cook, stirring throughout, until light brown in color, about 2 minutes. Then add the bacon and allow to cook until the bacon has begun to brown. Then add the apples. After adding the apples, allow all the ingredients to blend in flavor for a final 2 minutes. Add the wine to deglaze the pan and allow the alcohol to cook off. After reducing the wine, reduce the heat to low and whisk in the butter and optional spices, stirring for 1 to 2 minutes to create a sauce. Finish with the mint and hold warm until serving.
• For the chops: In large a saute pan over medium-high heat, add the oil and allow to warm. Sprinkle the chops with salt and pepper equally on both sides and add to the warm oil. Allow the chops to brown on the first side for 3 to 4 minutes, and then flip and repeat cooking on the second side for a final 3 to 4 minutes. Once cooked, remove from the pan and serve with potatoes of choice. Finish with the apple compote.

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 SAUTEED APPLES AND APPLEJACK CREAM

Steps:

• In a large skillet heat 2 tablespoons of the butter over moderately high heat until the foam subsides, in it brown the chops, patted dry and seasoned with salt and pepper, in batches for 2 minutes on each side, and transfer them to a plate. Pour off the fat from the skillet, add the remaining 1 1/2 tablespoons butter, and in it sauté the apples, peeled, cored, and cut into eighths, with 1 tablespoon of the brown sugar over moderately high heat, turning them for 3 minutes, or until they are golden. Add the applejack, the wine, the remaining tablespoon brown sugar, the cream, the celery salt, and the sage, bring the mixture to a boil, and add the chops with any juices that have accumulated on the plate. Simmer the mixture, covered, for 20 minutes, or until the chops and the apples to a heated platter. Cook the sauce for 1 minute, or until it is thickened, and pour it over the chops and apples.

SKILLET PORK CHOPS WITH APPLES & ONION

Steps:

• Place a large nonstick skillet over medium heat; brown pork chops on both sides, about 4 minutes. Remove from pan., In same skillet, combine apples, onion and water. Place pork chops over apple mixture; drizzle chops with vinaigrette. Sprinkle with salt and pepper. Reduce heat; simmer, covered, until a thermometer inserted in chops reads 145°, 3-5 minutes.

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.

PORK CHOPS WITH APPLES AND ONIONS

Steps:

• Trim the chops of excess fat. Sprinkle generously with salt and pepper on both sides. Heat a 14-inch cast-iron skillet (if you have a smaller one, you'll need to work in batches) over high heat, and then swirl in the olive oil. Lay in the pork chops and don't move them for a few minutes, to assure a good golden sear forms. Turn and brown well on the second side for a total of about 10 minutes. Transfer the chops to a warm plate.
• Swirl the butter into the pan. Add the onion and apples. Saute until the onion slices are lightly caramelized and the apples have begun to soften, about 8 minutes. Stir in the beer or other liquid. Return chops to the pan.
• Cook until the pork is tender, about 15 more minutes (depending on the size of the chops), turning halfway through and covering the chops with the apple mixture. If the apple mixture needs a little thickening, transfer the chops to the warm plate again and simmer the mixture on high for a few minutes to reduce. Serve the chops over rice or mashed potatoes with a large spoonful of the apple-onion mixture over the top.

BONELESS PORK CHOPS WITH APPLE CHUTNEY

Steps:

• Preheat oven to 400 degrees. Heat 2 tablespoons olive oil in an ovenproof skillet over medium heat. Sprinkle salt and pepper on both sides of pork chops; add to skillet. Saute until golden brown, about 2 minutes; flip. Cook 2 minutes more; place pan in oven. Roast until meat is cooked through and registers 155 degrees on an instant-read thermometer, about 5 minutes. Transfer to a platter.
• Meanwhile, in a large saucepan, heat remaining 2 tablespoons olive oil over medium heat; add onion. Saute over medium heat until translucent and beginning to brown, about 6 minutes. Add apples; saute 4 minutes more. Add vinegar, raisins, ginger, mustard, and cayenne. Stir well to combine; cover. Continue cooking, stirring occasionally, until apples are very tender but hold their shape, about 3 minutes. Season with salt and pepper, and serve over pork chops.

BAKED PORK CHOPS WITH APPLES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Heat a large skillet over medium heat. Add pork chops and cook until browned, seasoning with salt and pepper, about 5 minutes per side. Place pork chops in a large ceramic casserole dish.
• Add applesauce, chicken stock, ketchup, brown sugar, flour, vinegar, and garlic pepper to the skillet with the pork juices. Stir until thickened and smooth, about 5 minutes. Place sliced onion and apple on top of pork chops; pour applesauce mixture on top.
• Bake in the preheated oven until an instant-read thermometer inserted into the pork reads 145 degrees F (63 degrees C), about 45 minutes.

APPLESAUCE PORK CHOPS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Melt butter in a large skillet over medium heat; cook and stir onion and apple slices in the melted butter until tender, about 5 minutes. Transfer onion and apple to a bowl.
• Place pork chops in the same skillet; cook over medium heat until pork chops are browned on both sides, about 5 minutes per side.
• Mix applesauce, brown sugar, mustard, and cinnamon into onion and apple mixture.
• Place pork chops in a 9x9-inch baking dish; season with salt and black pepper. Spoon applesauce mixture over pork chops; cover dish.
• Bake in the preheated oven until pork chops are no longer pink in the center, about 30 to 45 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

BAKED PORK CHOPS AND APPLES

Steps:

• Peel, core, and slice the apples.
• Preheat the oven to 350 degrees.
• Melt the butter in a skillet.
• Brown the pork chops on both sides in the butter.
• Grease (or spray) a large baking dish.
• Put the apple slices in the bottom of the dish.
• Mix the brown sugar and cinnamon.
• Sprinkle the cinnamon and sugar over the apples.
• Place the pork chops on top of the apples.
• Cover with foil and bake for 1 and 1/2 hours.

PORK CHOPS WITH SWEET-AND-SOUR APPLES

Steps:

• Spray large nonstick skillet with nonstick spray and heat over medium-high heat. Sprinkle pork chops with salt and pepper. Add pork to skillet; sauté 4 minutes. Sprinkle pork chops with 1/2 teaspoon oregano; turn pork chops and sauté just until cooked through, about 2 minutes. Transfer to plate; cover with foil.
• Heat oil in the same skillet over medium-high heat. Add apple and onion wedges and remaining 1/2 teaspoon oregano. Sauté until apples and onion are tender and golden, about 10 minutes. Return pork and any accumulated juices to skillet. Pour apple juice and vinegar over; cook until pork is heated through and liquid is slightly reduced, about 1 minute. Season to taste with salt and pepper. Transfer pork and apple mixture to plates and serve.