Fried Pork Chops With Apples Food

FRIED PORK CHOPS WITH APPLES

Steps:

• Season pork chops with garlic powder, salt and pepper.
• Heat olive oil in a large skillet over medium-high heat. Brown pork chops about 5 minutes on each side or until browned (be sure not to overcook the pork). Remove from the pan, and set on a plate.
• Add butter and onions to the skillet. Cook 2-3 minutes or until onions start to soften. Add apples and continue to cook until they begin to soften, about 5 minutes.
• Whisk apple cider, mustard, and cinnamon, and add to the skillet with thyme. Simmer 2-3 minutes.
• Add the pork chops, along with any juices on the plate, back into the skillet.
• Push the pork chops down into the apples. Simmer an additional 2-3 minutes or until the sauce has cooked down slightly and the pork reaches 145°F with a meat thermometer.

PORK CHOPS WITH FRIED APPLES

Steps:

• Combine first 5 ingredients and beat well.
• Dip pork chops in egg mixture and dredge in the flour.
• Reserve 2 tablespoons flour to make gravy.
• In a large skillet heat 1/2 inch of vegetable oil to 350°F.
• Fry pork chops in oil until golden brown and tender.
• Turning as needed.
• Drain pork chops on paper toweling and keep warm while preparing apples and gravy.
• Reserve pan drippings in skillet.
• Take 2 tablespoons of the pan drippings and put in a small skillet.
• Add reserved flour, stirring until smooth.
• Cook for 1 minute, stirring constantly.
• Gradually add milk; stirring constantly over medium heat until thickened.
• Pour gravy in serving bowl.
• Fry apples in reserved hot pan drippings until tender, turning once.
• Drain apples well on paper towels.
• Place apple slices back in skillet and sprinkle with sugar.
• Heat just until sugar starts to melt.

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 APPLES AND GARLIC SMASHED POTATOES

Steps:

• Put the potatoes and garlic in a saucepan, cover with cold water and season with salt. Cover and bring to a boil, then uncover and continue cooking until tender, about 15 minutes. Cover and set aside.
• Meanwhile, rub both sides of the pork chops with the sage, and salt and pepper to taste. Heat a large cast-iron skillet over high heat, then add 1 teaspoon olive oil and sear the chops until golden on both sides, about 5 minutes total. Transfer to a plate. Wipe out the skillet and add the remaining 2 teaspoons olive oil. Add the onion and apples and cook over medium-high heat until lightly browned, about 5 minutes. Season with salt and pepper and stir in the cider.
• Return the chops to the skillet. Cover and cook, turning once, until just cooked through, 4 to 5 minutes. Drain the potatoes, reserving 1/4 cup liquid. Return the potatoes to the pan; add the buttermilk and mash, adding cooking liquid as needed. Season with salt and pepper. Serve with the pork chops, onion and apples. Drizzle with the pan juices.

PORK CHOPS WITH GLAZED APPLE AND ONIONS

Steps:

• Brown chops in hot oil in large skillet on medium-high heat. Reduce heat to medium; cook 5 to 10 minutes or until cooked through. Remove chops to serving platter, reserving drippings in skillet; cover chops to keep warm.
• Add onion and apple to drippings in skillet; cook on medium-high heat 8 to 10 minutes or until tender, stirring occasionally.
• Stir in mustard and apple juice; cook until heated through, stirring occasionally. Spoon sauce over chops.

PAN-FRIED PORK CHOPS WITH APPLE AND PEPPER GRAVY

Steps:

• Mix apple cider, oil, Dijon mustard, vinegar, rosemary, paprika, salt, and pepper together in a bowl. Trim pork chops of fat and place into mixture. Refrigerate for 30 minutes.
• Remove pork chops from marinade; reserve marinade and set aside.
• Heat a nonstick pan over medium-high heat. Cook pork chops in the hot pan until browned, about 5 minutes per side.
• While the pork chops are cooking, marinate apple, bell peppers, and onion in the reserved marinade for 10 minutes.
• Add marinated apple to the pork chops; cook until brown, 3 to 5 minutes. Pour the rest of the marinade, peppers, and onion into the pan and let simmer, uncovered, for 20 minutes. Remove the pork chops, apples, and peppers from the pan and place in a serving dish.
• Mix flour and milk with the remaining liquid in the pan; simmer until thickened, 2 to 3 minutes. Pour the gravy on top of the pork chops.

PAN FRIED PORK CHOPS WITH GLAZED APPLES, CIDER AND CREAM SAUCE

Steps:

• Heat the oil in a large non stick frying pan and cook and apples for 3-4 minutes on each side until golden brown but still firm. Transfer to a plate and set aside.
• Season the chops with salt and pepper and add to the pan. Cook for 5 minutes until golden brown, turning once. Add the sage and cider and simmer for 15 minutes until the chops are cooked through. Use a slotted spoon to transfer the pork to a large plate. Cover with foil and leave to rest for a few minutes.
• Stir the redcurrant jelly into the pan and simmer for 2-3 minutes, stirring until the jelly dissolves. Stir in the creme fraiche and apples, heat through gently and season to taste.
• Pour any juices from the pork into the pan, then divide the chops between 4 plates, spoon overthe apples and sauce and serve with some green vegetables.

PORK CHOPS WITH APPLES

Steps:

• In a large skillet, brown pork chops in oil on each side. Season with salt and pepper; remove and keep warm. In the same skillet, saute onions and apple wedges until crisp-tender. , Combine mustard and brown sugar; brush over chops. Return to the skillet; cook for 4 minutes or until meat juices run clear.

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.

PORK CHOPS AND APPLES

Steps:

• Heat oven to 350°F. Place apples in 1 1/2-quart rectangular casserole. Sprinkle with brown sugar and cinnamon. Cover with foil; bake 15 minutes.
• Trim fat from edge of pork. Spray 8- or 10-inch nonstick skillet with cooking spray; heat over medium heat 1 to 2 minutes. Cook pork in hot skillet about 6 minutes, turning once, until light brown.
• Place pork in single layer on apples. Cover and bake 10 to 12 minutes or until pork is no longer pink when cut near the bone, meat thermometer reads 145°F and apples are tender.

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.