Hard Apple Cider Marinated Pork Chops Food

PORK CHOPS WITH APPLE CIDER GLAZE

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.

APPLE GINGER PORK CHOPS

Steps:

• In a resealable plastic bag, add the chops, apple cider vinegar, 1 tablespoon extra-virgin olive oil, ginger, garlic, lemon juice, salt and pepper. Marinate for 30 minutes
• Preheat oven to 350 degrees F.
• In a large saute pan heat 1 tablespoon extra-virgin olive oil to almost smoking, then add pork chops, shaking off excess marinade. Brown on both sides, then place on a sheet pan and put in the oven for 20 minutes or until internal temperature reaches 135 degrees F.
• In the same saute pan deglaze with wine then add onions, apples and raisins and cook until apples are soft and onions are translucent. Add butter salt and pepper, to taste, and keep warm.
• Remove chops from oven and add to the apple mixture. Serve hot.

APPLE CIDER GLAZED PORK TENDERLOIN

Steps:

• Mix the Marinade ingredients in a bowl.
• Place Marinade and pork in a large ziplock bag and marinate in the refrigerator overnight, up to 24 hours.

MARINATED APPLE CIDER PORK LOIN

Steps:

• Whisk together apple cider, brown sugar, and salt. If you don't have a whisk, substitute with a fork.
• Then, place pork loin roast and apple cider mixture in a heavy zip-top bag. Squeeze out the air from the bag and seal. Refrigerate for eight hours or overnight.
• Drain pork loin roast, discarding the liquid. Rub all sides with Worcestershire sauce.
• Next, whisk together brown sugar, kosher salt, paprika, onion powder, sage, and chipotle chile pepper. Coat the roast evenly with the spice mixture.
• Preheat oven to 425 F. Line a 9-inch by 13-inch baking pan with foil and insert a roasting rack. Place the pork loin roast on the baking rack, fat side up.
• Roast for 20 minutes. Reduce heat to 350 F, and roast an additional hour (165 F internal temperature recommended). Remove from oven, tent with foil and let rest for 15 minutes before slicing to serve. Garnish with apple slices, if desired.

PORK CHOPS WITH HARD CIDER

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.

APPLE CIDER-BAKED PORK CHOPS

Steps:

• In a large ziplock bag mix all the ingredients together, besides the chops. Mis well.
• Add the pork chops and make sure the bag is sealed.
• Refrigerate the chops overnight, turning the bag over a few times.
• Preheat oven to 400°F
• Drain off all but 1/4 cup of the marinade. Bake the chops, uncovered for about 25 minutes.
• Turn the chops once during cooking and baste with remaining marinade often.

HARD APPLE CIDER MARINATED PORK CHOPS

Steps:

• Combine 1/2 bottle of the hard cider, salt, and Siracha sauce in a gallon sized sealable bag or marinating container. Mix well, and add pork chops.
• Marinate pork chops in cider mixture for one hour, turning halfway through (for extra flavor, prick holes in the pork chops with a fork). Marinate the pork chops in the refrigerator to ensure freshness.
• While the pork chops are marinating, slice the onion. Onion slices should be no thicker than 1/8 inch. Separate the onion slices so all layers are loose.
• Once pork chops are finished marinating, combine the remainder of the cider, Old Bay, olive oil, Italian seasoning, and black pepper in a large nonstick saucepan, and heat over medium heat until the mixture starts to boil/sizzle.
• Add garlic and onions, and saute until the onions start to soften.
• Add the pork chops, and saute until the chops are cooked through (about 10 minutes), turning once. After you turn the pork chops, sprinkle with the paprika to give the chops some color. Note: while sauteing the pork chops, make sure that you don't have any of the onions under them. Allowing the pork chops to rest on the bottom of the pan and cook in the cider mixture allows them to cook faster and to soak up more of the flavors of the saute.
• Once pork chops are completely cooked, remove from pan and place on dinner plates, sprinkling them with a pinch of salt (to taste). Garnish with the sauteed onions on top of the pork chops and serve.

PORK MARINADE RECIPE COLLECTION + TIPS

Steps:

• DIJON, ACV & AROMATICSWhisk all the ingredients together adding the thinly sliced shallot and thyme in the end. CUBAN MOJOWhisk all the ingredients together. SOUVLAKI GREEK MARINADECombine the grated onion, minced garlic, olive oil, oregano and lemon juice, add the salt and pepper and mix together (expect a thick-ish consistency). APPLE CIDER & SAGEWhisk all the ingredients and add the sage at the end. CURRY GINGERUse a zester to grate the ginger root. Vigorously whisk together all the ingredients adding the optional kaffir lime leaves at the end. Taste and adjust ingredients to taste. VIETNAMESEIf using dried lemon grass soak in water for 2 hours before making the marinade. Mix all the ingredients together. CHAR SIUStir together all the ingredients. Set aside 3 tbsp to use as a glaze and marinate in the remaining quantity. AL PASTORIn a blender combine the diced onion, pineapple chunks, garlic, chili and achiote, oregano, salt, orange juice and pineapple juice. Pulse until blended. GARLIC, CUMIN & FRESH HERBSWhisk all the ingredients together adding the fresh herbs last. PILSNER & PAPRIKAWhisk all the ingredients together adding the fresh oregano last. PEACHYWhisk the grated peach with the honey and lemon juice first. Add the olive oil, salt and pepper, whisk again and add the thyme. If using bourbon whisk it in last.

CIDER-BRINED PORK CHOPS WITH PERFECT PAN SAUCE

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.

SLOW COOKER TENDER PORK CHOPS WITH CIDER SAUCE

Steps:

• Heat 1 Tbsp oil in a large skillet over medium-high heat. Season pork chops with salt and pepper, add to skillet, and cook until golden brown, flipping once, about 4 minutes per side. Place in a 5- or 6-quart slow cooker. Reduce heat to medium; add remaining 1 Tbsp oil and leeks to skillet. Cook, stirring occasionally, until softened, about 7 minutes. Place in slow cooker. Add cider and broth to pan and stir to scrape up any browned bits; pour mixture into slow cooker. Place vinegar, rosemary, sage, and fennel in slow cooker and stir to combine. Cover and cook on low until pork is very tender, 4 to 5 hours. Discard rosemary and sage. Place pork chops and fennel on a serving plate and tent with foil. Transfer cooking liquid to a large skillet, add apple pieces, and cook over high heat until sauce is thickened and apples are tender, about 5 minutes. Divide chops, fennel, apples, and sauce among plates; serve. Kitchen Counter 550 cal, 29g carbs, 47g protein, 27g fat, 145mg chol, 240mg sodium, 2g fiber

GRILLED MARINATED PORK CHOPS

Steps:

• In a bowl combine the apple juice, 1/2 cup of the soy sauce, the honey, the garlic, the gingerroot, the mustard, the Worcestershire sauce, and the rum. In a shallow dish arrange the pork chops in one layer, pour the marinade over them, and let them marinate, covered and chilled, turning them occasionally, overnight. Drain the marinade into a saucepan and add the jelly and the remaining 1/4 cup soy sauce. Bring the sauce to a boil, boil it until it is reduced to about 1 1/2 cups, and stir in the lemon juice and the nutmeg. Grill the pork chops on an oiled rack set about 6 inches over glowing coals, turning them and basting them with the sauce every 5 minutes, for a total 20 minutes, or until they are just cooked through. Serve the chops with the sauce.