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.
CIDER PORK CHOPS
Cider Pork Chops, topped with a sensational sweet and savory combination of ingredients, make a delightful main course. -Betty Jean Nichols, Eugene, Oregon
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large resealable plastic bag, combine the flour, salt and pepper. Add pork chops and toss to coat. In a large skillet, brown chops in oil. Remove and keep warm., In the same skillet, saute the celery, onions, garlic and thyme for 2-3 minutes or until crisp-tender. Return pork to the pan. Add cider. Bring to a boil. Reduce heat; cover and simmer for 7-8 minutes or until a thermometer reads 160°. Serve with a slotted spoon.
Nutrition Facts : Calories 290 calories, Fat 12g fat (4g saturated fat), Cholesterol 86mg cholesterol, Sodium 393mg sodium, Carbohydrate 13g carbohydrate (7g sugars, Fiber 1g fiber), Protein 31g protein. Diabetic Exchanges
CIDER PORK CHOP DINNER
When the cooler days of autumn arrive, I like to make this recipe to fill my kitchen with the hearty aromas of pork, vegetables and apple cider.
Provided by Taste of Home
Categories Dinner
Time 1h30m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- Combine the thyme, salt and pepper; rub over both sides of pork chops. In a large skillet over medium heat, brown the chops in oil on both sides. Remove and set aside., Add cider to the pan, stirring to loosen any browned bits. Add the potatoes, onion, carrot, turnip and pork chops. Bring to a boil. reduce heat; cover and simmer for 1 hour or until meat juices run clear and vegetables are tender, stirring occasionally., Transfer pork chops and vegetables to a serving platter and keep warm. For gravy, bring the pan juices to a boil; cook, uncovered, until reduced to 3/4 cup. In a small bowl, combine the flour, nutmeg and cream until smooth. stir into reduced liquid. Bring to a boil; cook and stir for 2 minutes or until thickened. serve with meat and vegetables.
Nutrition Facts :
CURRIED CIDER PORK STEW (BHG)
This recipe is VERY autumnal, and also a little bit quirky. I was a little bit worried about the flavor profile (squash? curry? apples?), but it all comes together beautifully. I made changes from the original Better Homes and Gardens recipe, which you might want to consider doing as well. I used two 16-ounce packages of already diced butternut squash--much easier! I also added more chicken broth (probably close to a whole 32-ounce carton), more cider, and added garlic and red pepper flakes.
Provided by CorriePDX
Categories < 60 Mins
Time 1h
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Trim fat from pork; cut pork in 1-inch cubes. Peel, core, and chop two apples; set aside.
- In a 4-quart Dutch oven brown pork, half at a time, in hot oil; return all pork to pan. Add chopped apples, onion, and curry powder; cook and stir 2 minutes. Add broth, cider, salt, and pepper.
- Bring to boiling; reduce heat. Simmer, covered, 30 minutes, stirring occasionally.
- Add carrots and celery to pork mixture; return to boiling. Reduce heat; simmer, covered, 20 minutes, stirring occasionally.
- Cut remaining apples into 1/4-inch-thick wedges. Add apples and squash to pan. Cover; cook 10 to 12 minutes or until pork and vegetables are tender.
Nutrition Facts : Calories 545.6, Fat 33.7, SaturatedFat 11.1, Cholesterol 107.5, Sodium 376.3, Carbohydrate 33.9, Fiber 6.1, Sugar 16.1, Protein 28.7
CURRIED PORK CHOPS
Make and share this Curried Pork Chops recipe from Food.com.
Provided by Barefoot Beachcomber
Categories Pork
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Stir together flour, seasoned salt and black pepper in a shallow dish.
- Dip pork chops into flour mixture, coating both sides.
- Heat Wesson Oil in large skillet. Cook and stir onion and apple in hot oil until onion is tender.
- Remove from skillet; set aside. Cook chops in hot skillet until lightly brown on both sides.
- Remove chops from skillet. Drain off fat. Stir Hunt's Ready Tomato Sauce Chunky Special, raisins, curry powder, sugar and ground red pepper into skillet. Return chops, apple, and onion to skillet. Bring to boiling; reduce heat. Simmer, covered, 10-15 minutes or until pork chops are tender and no longer pink.
Nutrition Facts : Calories 416.1, Fat 27.2, SaturatedFat 8.4, Cholesterol 68.8, Sodium 66.1, Carbohydrate 24.1, Fiber 2.7, Sugar 11.2, Protein 19.9
CURRIED CIDER PORK CHOPS
these are quick and very moist, courtesy of gourmet mag-- as a side i make baked rice, it's a no-fail dish
Provided by chia2160
Categories Pork
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- melt butter in skillet, add pork chops, brown on both sides, remove.
- add celery, onions and bay leaf to skillet, saute until light brown.
- add curry powder and cider, reduce by half, add pork chops back to skillet, simmer until cooked through, 10-15 minutes, serve.
ROASTED PORK CHOPS WITH HARD CIDER JUS
Categories Alcoholic Pork Roast Dinner Pork Chop Winter Shallot Gourmet Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 8 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 450°F.
- Pat pork chops dry and sprinkle both sides with sea salt and pepper. Heat 1 1/2 tablespoons butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then brown chops in 3 batches, turning once, 6 minutes per batch, and transfer with tongs to a large shallow baking pan (1 inch deep).
- Add shallots and remaining tablespoon butter to skillet and cook over moderate heat, turning occasionally, until golden brown and tender, 6 to 8 minutes. Add cider and boil, stirring and scraping up brown bits, until reduced to about 3/4 cup, about 3 minutes.
- Spoon shallots and sauce around chops and roast in lower third of oven until thermometer inserted horizontally into center of 1 chop (do not touch bone) registers 150°F, 7 to 9 minutes.
- Let chops stand, loosely covered with foil, 5 minutes (temperature will rise to 155°F while standing). Serve chops with shallots and sauce.
QUICK CURRIED PORK CHOPS
Make and share this Quick Curried Pork Chops recipe from Food.com.
Provided by - Carla -
Categories Pork
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Trim fat from pork chops.
- If desired, sprinkle with salt and pepper.
- In a large frying pan over medium heat, cook pork chops on both sides in margarine or butter until no pink remains.
- Remove pork chops from the pan.
- Add apple slices to frying pan and cook for 1 minute.
- Stir parsley, flour, curry powder, bouillon granules and pepper into drippings.
- Add milk all at once.
- Cook and stir until thickened and bubbly (just a few minutes).
- Stir in wine or water.
- Return pork chops to frying pan and heat through.
- Good served with rice.
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 HARD CIDER
Don't let these odd ingredients scare you off. This is fabulous! Certainly a favorite in my family.
Provided by marg
Categories Main Dish Recipes Pork Pork Chop Recipes Baked
Time 1h27m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Heat 1 tablespoon oil in a large skillet over medium heat. Rub each pork chop on both sides with halved garlic. Add 2 pork chops to the skillet; cook until browned, 3 to 4 minutes per side. Transfer to a 4-quart casserole dish. Repeat with remaining 2 pork chops.
- Heat remaining 1 tablespoon oil in the same skillet. Add onion; cook and stir until softened, about 5 minutes. Add to pork chops in the casserole dish. Spread rice and apples on top.
- Combine chicken broth, hard cider, cloves, bay leaf, salt, and black pepper in a 1-quart saucepan; bring to a boil. Pour broth mixture over apples in the casserole dish. Cover with aluminum foil.
- Bake in the preheated oven until an instant-read thermometer inserted into the pork chops reads 145 degrees F (63 degrees C), about 45 minutes.
Nutrition Facts : Calories 554.1 calories, Carbohydrate 52.6 g, Cholesterol 87.5 mg, Fat 18.9 g, Fiber 3 g, Protein 38.9 g, SaturatedFat 5.7 g, Sodium 97.2 mg, Sugar 10.8 g
CURRIED PORK CHOPS
My mother was a very traditional cook, except when it came to this recipe! My sisters and I enjoyed it when we were growing up. Now it's a favorite of our own kids'.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- In a large skillet over medium heat, brown pork chops in 1 tablespoon of butter; drain and set aside. , In the same skillet, saute onion in remaining butter until tender. Add water, apples, raisins if desired, marmalade, lemon juice, curry, sugar and pepper; mix well. Bring to a boil. , Return pork chops to skillet. Reduce heat; cover and simmer for 10-15 minutes or until pork juices run clear and apples are crisp-tender. Remove pork chops; keep warm. , Combine flour and cold water until smooth; add to skillet, stirring constantly. Bring to a boil; boil and stir for 2 minutes. Serve over rice or macaroni.
Nutrition Facts : Calories 364 calories, Fat 15g fat (7g saturated fat), Cholesterol 101mg cholesterol, Sodium 131mg sodium, Carbohydrate 28g carbohydrate (21g sugars, Fiber 2g fiber), Protein 31g protein.
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