ONE-PAN CIDER-BRAISED PORK CHOPS RECIPE BY TASTY
Here's what you need: water, dried bay leaves, garlic, black peppercorn, sea salt, ice, bone-in pork chops, sea salt, pepper, high-heat cooking oil, shallots, turnip, dijon mustard, fresh sage, apple cider, reduced sodium chicken stock, collard green
Provided by Mercedes Sandoval
Categories Dinner
Yield 2 servings
Number Of Ingredients 17
Steps:
- Make the brine: Combine the water, bay leaves, garlic, peppercorns, and salt in a medium pot over medium heat and stir until the salt is dissolved.
- Remove the brine from heat and stir in the ice cubes.
- Once the brine is cooled, add the pork chops to a glass dish and pour the brine over. Chill in the refrigerator for 1-10 hours.
- Preheat the oven to 350˚F (180˚C).
- Remove the pork chops from the brine and pat dry. Season generously with salt and pepper on both sides.
- Heat the oil in a large cast iron or other ovenproof skillet over medium-high heat until nearly smoking. Add the pork chops and sear without disturbing until caramelized and browned on the first side, about 2 minutes, then flip and sear on the other side. Remove the pork chops from the pan and set aside.
- Add the shallots to the pan and cook until they begin to soften and caramelize, stirring occasionally, about 2 minutes.
- Add the turnips and season with salt, then spread in an even layer and let caramelize, stirring occasionally, about 5 minutes.
- Stir in the mustard and sage. Cook for 1 minute more.
- Pour in the apple cider and chicken stock. Bring to a boil, then reduce the heat to low-medium and simmer until the liquid is reduced by half, about 7 minutes.
- Add the collard greens and stir to incorporate. Nestle the pork chops into the sauce, making sure that they are partly submerged.
- Transfer the pan to the oven and cook for about 12 minutes, until the internal temperature of the pork chops reaches 135˚F (57˚C).
- Remove from the oven and let rest for 10 minutes as the internal temperature continues to climb to 145˚F (63˚C).
- Divide the pork chops, vegetables, and sauce between plates and serve.
- Nutrition, Pork Chops without braising liquid: Calories: 470, Total fat: 27 grams, Sodium: 790 grams, Total carbs: 48 grams, Dietary fiber: 7 grams, Sugars: 6 grams, Protein: 48 grams Braising Liquid, ¼ cup (60 ml) serving - Calories: 20, Total fat: 0, Sodium: 48 grams, Total carbs: 5 grams, Dietary fiber: 0 grams, Sugars: 4 grams, Protein: 0 grams
- Enjoy!
Nutrition Facts : Calories 1139 calories, Carbohydrate 91 grams, Fat 68 grams, Fiber 15 grams, Protein 45 grams, Sugar 41 grams
CIDER-BRAISED PORK CHOPS
This is based on a recipe from Cook's Country. Do not use chops thinner than 1 inch. Chops and sauce can be refrigerated separately for up to 2 days. To serve, heat sauce and chops together over medium heat until chops are warmed through.
Provided by Sondra Beth
Categories Pork
Time 2h20m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Adjust oven rack to lower-middle position and heat oven to 300 degrees. Pat chops dry with paper towels and season with salt and pepper.
- Heat oil in large Dutch oven over medium-high heat until just smoking. Brown chops in two batches, about 4 minutes per side. Transfer to plate.
- Pour off all but 1 tablespoon fat from pot and cook onion over medium heat until softened, about 5 minutes. Stir garlic, flour, and 2 tablespoons apple butter and cook until onions are coated and mixture is fragrant, about 1 minute.
- Stir in cider and thyme, scraping up any browned bits with wooden spoon, and bring to boil. Add browned chops and any accumulated juices to pot, cover, and transfer to oven.
- Braise until chops are completely tender, about 1 1/2 hours.
- Transfer chops to serving platter. Strain sauce, then use a shallow spoon to skim off fat. ( Note - a fat separator, if you own one, is a much better method to discard excess fat.).
- Whisk in vinegar, parsley, and remaining apple butter. Season with salt and pepper. Serve, passing sauce at table.
- NOTE - The chops and sauce can be refrigerated separately for up to 2 days. To serve, heat sauce and chops together over medium heat until chops are warmed through.
Nutrition Facts : Calories 418.2, Fat 22.6, SaturatedFat 6.6, Cholesterol 137.3, Sodium 118.2, Carbohydrate 9.3, Fiber 0.6, Sugar 5, Protein 41.8
CIDER-BRINED PORK CHOPS WITH PERFECT PAN SAUCE
This brine has a higher concentration of salt than most, allowing it to add flavor and moisture to your chops in as little as 30 minutes. If you have more time, brine them up to 4 hours for maximum flavor, but no longer or the pork will be too salty. Add the easy pan sauce to your repertoire and make it your own by using white wine or dark beer instead of cider and varying the herbs based on what you like and have on hand.
Provided by Food Network
Categories main-dish
Time 1h30m
Yield 4 servings
Number Of Ingredients 22
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.
CIDER BRAISED PORK CHOPS WITH HEAVEN AND EARTH
Cider a traditional British drink and Heaven and Earth a dish from my home in germany (Himmel und Erde) are making a match made in um well Europe?
Provided by Jana Steinhagen
Categories Pork
Time 1h10m
Yield 3 serving(s)
Number Of Ingredients 9
Steps:
- Trim the Chops of excess Fat and season with salt and pepper.
- Brown them well in a little goose fat and remove from the pan.
- Peel and quarter the onion and slice the garlic.
- Add this to the Pan and brown a little.
- Then deglace with the cider and return the chops to the Pan.
- Cover and Braise for about an hour until the chops are cooked through.
- About half way through add the thyme leaves.
- For the Himmel und Erde: Peel and Quarter the Potatos and bring to the boil in cold salted Water.
- Once its boiling turn down the heat and after 10 minutes add the peeled, cored and quartered Apple.
- Simmer for about 20 minutes.
- Then mash the Potatos and Apple.
- Season and enrich with a knob of butter.
- Serve the Chops with some of the braising liquid as gravy.
- Goes well with Leeks and Carrots on the side.
Nutrition Facts : Calories 511.6, Fat 15.9, SaturatedFat 5.8, Cholesterol 78.4, Sodium 96.2, Carbohydrate 64, Fiber 8.4, Sugar 10.2, Protein 29.2
CIDER BRAISED PORK TENDERLOIN WITH APPLES
Apples and pork are just meant for each other and they snuggle up together in this dish of cider braised pork tenderloin with apples. Perfect for a day when you have little time, you can have this on the table in just over an hour! From Savor The Best.
Provided by Chef PotPie
Categories < 60 Mins
Time 1h
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 350°F.
- Add the flour, salt and pepper to a shallow dish and whisk together. Add the tenderloin, turning to coat it completely, shaking off any excess.
- In a heavy-bottomed pot or Dutch oven, over medium-high heat, add the olive oil and when it is hot add the pork and sear, turning to brown on all sides, about 4-5 minutes. Transfer the pork to a plate lined with paper towels to absorb any oil.
- Add the shallots and garlic and cook for 1-2 minutes. Add the cider, scraping the bottom to remove any browning bits. Add the rosemary, thyme and mustard to the skillet, increase the heat and bring the mixture to a boil, stirring often. Return the pork to the pan, cover and transfer to the oven and cook for 20 minutes. Remove from the oven and add the apple quarters and continue to cook, covered, in the oven for an additional 15 minutes until the apples are slightly soft but still firm and the pork registers 145°F on an instant-read thermometer.
- Transfer the apples and pork to a plate and allow to rest for 10 minutes.
- While the pork is resting, place the pot over medium-high heat and bring the liquid to a boil, if it is very thin then allow it to reduce by 1/3, whisk in the butter to make a glossy sauce. Transfer the sauce to a dish or pitcher.
- To serve: Place the pork onto a cutting board and slice crosswise into 8 slices. Arrange the slices of pork on a serving platter with the apple slices and spoon the sauce over the pork.
Nutrition Facts : Calories 295.2, Fat 11.3, SaturatedFat 3.9, Cholesterol 89.7, Sodium 477.4, Carbohydrate 20.7, Fiber 2.8, Sugar 9.6, Protein 27.7
CIDER-CURED PORK CHOPS
This is a home cook's take on a restaurant special, with shortcuts baked into the recipe. I learned the original at the elbow of Marc Murphy, the chef and an owner of Landmarc in Manhattan, and then adapted it for use in the home kitchen. (He grills. I pan-roast.) Brining gives the pork an incredible flavor, one amplified by the accompanying caramelized onions and apples. A drizzle of mock Bordelaise over the top elevates the whole enterprise: it's a meal for date nights and celebrations.
Provided by Sam Sifton
Categories dinner, main course
Time P3DT45m
Yield Serves 6
Number Of Ingredients 5
Steps:
- To make the brine, dissolve the salt in 1/2 gallon of warm water in a large bowl. Add the pepper, pour in the apple cider and mix. Drop the pork chops into the brine and add enough additional apple cider so that the chops lurk in the liquid like frogs in a pond. Cover and refrigerate for at least 8 hours and up to 72.
- To prepare the chops, preheat oven to 400 degrees. Remove chops from brine and dry with paper towels. Rub them with 2 tablespoons of the olive oil and season well with salt and black pepper.
- Heat the remaining olive oil in two oven-safe skillets and brown the chops, three to a pan, for 4 minutes a side. Place skillets in oven for 6 to 8 minutes and then remove chops to a warm platter. Cover loosely with foil and allow them to rest for about 10 minutes.
- Serve with caramelized onions and apples, and drizzle with mock Bordelaise sauce.
Nutrition Facts : @context http, Calories 539, UnsaturatedFat 21 grams, Carbohydrate 20 grams, Fat 32 grams, Fiber 1 gram, Protein 42 grams, SaturatedFat 8 grams, Sodium 884 milligrams, Sugar 16 grams, TransFat 0 grams
CURRIED CIDER-BRAISED PORK CHOPS
Categories Pork Braise Sauté Kid-Friendly Dinner Curry Fall Bon Appétit Small Plates
Yield Makes 2 servings (can be doubled)
Number Of Ingredients 7
Steps:
- Melt butter in large skillet over medium-high heat. Sprinkle pork with salt and pepper. Add pork to skillet and sauté until brown, about 3 minutes per side. Using tongs, transfer pork to plate. Add onions, celery and bay leaf to skillet. Sauté until onions are golden, about 6 minutes. Mix in curry powder. Add cider and boil until sauce is slightly reduced, about 6 minutes. Return pork and any accumulated juices to skillet. Simmer just until cooked through, about 3 minutes for boneless chops and 5 minutes for bone-in chops. Season with salt and pepper.
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- Heat the oven to 450 degrees and place a baking dish, roasting pan, or rimmed baking sheet next to your cooktop.
- Heat 2 tbsp extra virgin olive oil or vegetable oil in a skillet over medium high heat until the oil is shimmering.
- Sear each pork chop in the hot oil to brown, cooking it for 2-3 minutes on each side. Remove the browned pork chop to the roasting pan or baking sheet. Unless you have a very large skillet, you’ll probably need to do this in batches – 2 chops at a time. If the oil starts to smoke, remove the pan from the heat for a minute or two to cool down slightly before placing back on the heat and proceeding to brown the chops.
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- Heat one tablespoon of olive oil in a large skillet/frying pan on a medium-high heat. When the oil is hot and is starting to smoke slightly, add the pork steaks and sear for about two minutes on each side, flipping evenly to ensure both sides start to brown.
- Reduce heat down to medium. Add 1/2 cup of the cider + garlic and continue to cook, turning the steaks one or two times until the cider has almost completely evaporated - approx. 3 minutes.
- Add the stock to the skillet and reduce heat to low. Cover and cook until done for 10-15 minutes. Make sure to turn the steaks once or twice during that time to keep them tender. Check internal temp is at least 145° F to ensure doneness.
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