APPLE CIDER-GLAZED PORK CHOPS RECIPE
This apple cider-glazed pork chops recipe is easy enough for everyday but elegant enough for company!
Provided by Cheryl Najafi
Categories dinner
Time 40m
Number Of Ingredients 12
Steps:
- Pat pork chops dry using a paper towel then season on both sides with salt and pepper. In a small bowl, mix garlic powder, chili powder and flour together until completely combined.
- Sprinkle each pork chop with seasoned flour then pat to coat evenly. Set pork chops aside to allow flour to absorb moisture released by the pork chops.
- Place a large skillet over medium-high heat then allow the pan to heat evenly. Add oil then place as many pork chops as will comfortably fit into skillet without overcrowding the pan.
- Cook for about 2-3 minutes until dark golden brown on the first side, then flip and cook on second side to desired doneness or until just barely cooked though-additional 1-2 minutes depending on thickness. Transfer pork chops to a plate, cover lightly with a sheet of aluminum foil and set aside.
- Return skillet to heat then add apple cider, vinegar, honey and Dijon to skillet, whisking to combine. Bring mixture to a boil, scraping the bottom of the pan to dissolve all of the brown bits into the cider.
- Allow liquid to boil rapidly for about 6-8 minutes until it becomes thick and has reduced by slightly more than half. Remove from heat then season glaze to taste with salt and pepper. Return pork chops to skillet, turning to coat in glaze, or pour glaze over pork chops and serve immediately.
Nutrition Facts : Calories 258 kcal, Carbohydrate 13 g, Protein 24 g, Fat 14 g, SaturatedFat 4 g, Cholesterol 51 mg, Sodium 458 mg, Fiber 0.3 g, Sugar 9 g, UnsaturatedFat 4 g, ServingSize 1 serving
CIDER-GLAZED PORK TENDERLOIN
This is a super-easy recipe full of sweet fall flavor. The maple flavor really shines through. -Susan Stetzel, Gainesville, New York
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 425°. Cut tenderloin in half to fit skillet; sprinkle with salt and 1/4 teaspoon pepper. In a large skillet, heat oil over medium-high heat; brown pork on all sides. Transfer to a 15x10x1-in. pan. Roast until a thermometer reads 145°, 12-15 minutes., Meanwhile, in same skillet, bring cider, syrup, vinegar and remaining pepper to a boil, stirring to loosen browned bits from pan. Cook, uncovered, until mixture is reduced to a glaze consistency, about 5 minutes., Remove pork from oven; let stand 5 minutes before slicing. Serve with glaze.
Nutrition Facts : Calories 239 calories, Fat 7g fat (2g saturated fat), Cholesterol 64mg cholesterol, Sodium 200mg sodium, Carbohydrate 19g carbohydrate (17g sugars, Fiber 0 fiber), Protein 23g protein. Diabetic exchanges
PORK CHOPS WITH SWEET-AND-SOUR CIDER GLAZE
Categories Fruit Juice Pork Sauté Quick & Easy Winter Seed Gourmet
Yield Makes 2 servings
Number Of Ingredients 6
Steps:
- Pat pork chops dry and season with salt and pepper. Heat oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté chops until browned on both sides, about 10 minutes total.
- Stir together cider and brown sugar and add to skillet. Simmer, uncovered, turning chops once, until meat is almost cooked through, about 3 minutes. Transfer chops to a plate.
- Add vinegar and mustard seeds to sauce and boil, stirring to scrape up any brown bits, until reduced to about 1/3 cup, about 5 minutes. Return chops with any juices on plate to skillet and simmer until meat is just cooked through and sauce is slightly thickened, about 2 minutes.
CIDER GLAZED PORK CHOPS
This is the perfect fall dish. It is a great blend of sweet and savory. As soon as apple season comes around, I hit the local apple orchard for fresh cider just to make this dish!
Provided by Grooved Pavement
Categories Pork
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Pat pork chops dry with paper towels. Season each side with a sprinkling of pepper, and salt if desired. Heat oil in a large nonstick frying pan or skillet over medium-high heat until just hot then add pork chops and brown both sides (around 5 minutes if your pork chops are around 1/2-inch thick).
- Stir cider and brown sugar together and add to the frying pan. Reduce heat to low and simmer the pork chops, uncovered, turning the chops after a minute, until the meat is almost cooked through but not quite (about 2 minutes). Remove pork chops to a plate with a fork.
- Add the vinegar and ground mustard to the frying pan juices and bring to a boil, scraping up any brown bits on the bottom of the pan with a spatula. Continue to cook until the glaze mixture is reduced to about 1/3 cup. It will take 5 to 10 minutes. The cider mixture will get bubbly when it is just about at the syrup/glaze stage.
- Turn off heat. Place the pork chops back in the frying pan along with any juices that formed on the bottom of the plate.
- Flip chops over to coat both sides with the cider glaze, cover frying pan and let sit for a minute or two to blend flavors. Check thickest part of the pork chop for desired doneness and serve.
Nutrition Facts : Calories 374.1, Fat 20.3, SaturatedFat 6.3, Cholesterol 137.3, Sodium 119.2, Carbohydrate 3.7, Sugar 3.4, Protein 41.2
PORK CHOPS WITH APPLE CIDER GLAZE
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
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
SMOKED PORK CHOPS WITH ONION-AND-CIDER GLAZE
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.
MAPLE-CIDER GLAZED BONELESS PORK CHOPS
Make and share this Maple-Cider Glazed Boneless Pork Chops recipe from Food.com.
Provided by Diana Adcock
Categories Pork
Time 25m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- With a mallet or rolling pin pound pork chops in-between two sheets of plastic wrap until 1/4 inch thin.
- Salt and pepper both sides of chops.
- Peel and core apples, cutting into 12-16 wedges each (up to you how thin you want the slices).
- Melt 1 T.
- butter in a 12 inch fry pan over mediun heat.
- Cook apples and onions until lightly browned, about 8 minutes total.
- Remove to a plate and cover to keep warm.
- Add the remaining 1 T.
- butter inccreasing heat to medium high.
- Add chops and cook for 3 minutes on one side, turn and cook for another three minutes.
- Cut one to check if no longer pink and if not, remove to the plate with the apples and onions, covering again to keep warm.
- Mix together broth, cider, syrup, mustard and cornstarch.
- Add to fry pan and bring to a boil.
- Cook until reduced to about 1/2 cup, around 5 minutes.
- Gently toss chops with apple mixture.
- Drizzle glaze over top and serve.
Nutrition Facts : Calories 292.7, Fat 12, SaturatedFat 5.3, Cholesterol 86.2, Sodium 606.4, Carbohydrate 20.9, Fiber 2.1, Sugar 16.3, Protein 25.2
CIDER GLAZED BONELESS PORK LOIN CHOPS RECIPE - (4.5/5)
Provided by Foodiewife
Number Of Ingredients 11
Steps:
- Combine all glaze ingredients in medium bowl; mix thoroughly and set aside. Trim the chops by slashing through the fat and silver skin with sharp knife, making 2 cuts about 2 inches apart in each chop (do not cut into meat of chops). Pat chops dry with paper towels; season with salt and pepper. Heat oil in heavy-bottomed 12-inch skillet over medium-high heat until smoking. Add pork to skillet and cook until well browned, 4 to 6 minutes. Turn chops and cook 1 minute longer; pour off any oil in skillet. Add the glaze mixture to the skillet and let the chops poach about 5 to 8 minutes, or until the internal temperature reaches 140°F with a meat thermometer. Remove the chops to a plate and let rest while you finish the glaze. Note: If your chops are on the thinner side, check their internal temperature after the initial sear. If they are already at the 140°F mark, remove them from the skillet and allow them to rest, tented with foil, for 5 minutes, then add the platter juices and glaze ingredients to the skillet and proceed with step. Simmer, whisking constantly, until glaze is thick and color of dark caramel (heatproof spatula should leave wide trail when dragged through glaze), 2 to 6 minutes. Return chops to skillet; turn to coat both sides with glaze. Transfer chops back to platter, browned side up, and spread remaining glaze over chops. Serve immediately.
PORK CHOPS WITH HONEY-GARLIC SAUCE
The sauce on these honey garlic pork chops is so good, I sometimes double it so there's extra for dipping whatever veggie we have on the side. -Michelle Smith, Eldersburg, Maryland
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- In a large skillet coated with cooking spray, cook pork chops over medium heat until a thermometer reads 145°, 5-6 minutes on each side. Remove; let stand 5 minutes. Combine remaining ingredients; add to pan. Cook over medium heat 3-4 minutes, stirring occasionally. Serve with chops.
Nutrition Facts : Calories 249 calories, Fat 7g fat (3g saturated fat), Cholesterol 74mg cholesterol, Sodium 342mg sodium, Carbohydrate 19g carbohydrate (18g sugars, Fiber 0 fiber), Protein 27g protein. Diabetic Exchanges
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