Pan Seared Pork Chops Topped With Brown Sugar Glazed Apples And Bacon Food

APPLE-GLAZED PORK CHOPS

Steps:

• In a large skillet, brown pork chops in oil. Add the cider, 1 tablespoon brown sugar, salt, rosemary and thyme. Cover and cook for 7-8 minutes or until a thermometer reads 160°:. Combine the cornstarch and water until smooth; add to the skillet. Bring to a boil; cook and stir for 1-2 minutes or until thickened., Meanwhile, in small skillet, cook the apples, onion, butter and remaining brown sugar over medium heat for 3-4 minutes or until apples are softened. Serve with pork chops.

PAN-SEARED PORK CHOPS WITH CARAMELIZED APPLES

Steps:

• Pat dry pork chops with paper towels.
• Brush pork chops with 1 tablespoon of olive oil and season with salt and freshly ground black pepper, and Italian seasoning.
• Allow the pork chops to rest while you prepare the apples as follows below. This brings pork chops closer to room temperature which will help them sear better.
• I used 2 apples (1 red Gala apple and 1 green Granny Smith apple, for presentation purposes). Core the apples and slice each one length-wise.
• Place sliced apples into a large bowl, add brown sugar, cinnamon, and mix. Let apples sit for about 10 minutes to release juices.
• In a large pan (I used a large stainless steel skillet), heat 1 tablespoon of butter and 1 tablespoon of olive oil on high heat. Add sliced apples (without juice at the bottom of the pan) and cook on high heat for about 3 minutes on one side, checking periodically. After 3 or 5 minutes, flip sliced apples to the other side, reduce heat to medium and cook the apples for another 3 or 5 minutes. Remove from heat.
• Cook the apples in a single layer, without overcrowding to get a slightly "roasted" appearance. That means you might have to cook apples in 2 batches. Use the remaining 1 tablespoon of butter for the second batch.
• Depending on how hot your stove gets, it might take you less or more time to cook apples, the key is to brown them or even get a slightly "burned" effect. But don't overdo it, remove the cooked apples from the skillet once the apples have this "roasted" appearance.
• Right after you remove the pan with roasted sliced apples from the heat, immediately add honey to the hot skillet - it will make apples sizzle and will caramelize them beautifully, off the heat.
• For best searing results, use a cast-iron skillet. Heat a large skillet over medium-high heat for about 3 minutes to heat it through.
• Add 2 tablespoons of olive oil - the oil should shimmer. Add the pork chops, and cook them on one side for 5 minutes, without moving.
• Reduce the heat to medium, flip the pork chops over to the other side, and cook them on medium heat for about 5 minutes. Cook longer (depending on the thickness of your pork chops) until the pork chops are cooked through.
• Spoon the cooked apples, together with the sauce from cooking the apples, over the pork chops. Top with fresh thyme.

PAN SEARED PORK CHOPS WITH APPLE JELLY REDUCTION

Steps:

• Preheat oven to 375F. In a large, heavy skillet melt butter and heat olive oil over high heat. Season pork chops with salt and pepper on both sides, sear in skillet until golden brown and flip. When both sides are seared, transfer skillet to preheated oven to finish cooking, about 8-10 more minutes depending on thickness and desired temperature. When done remove skillet from oven and remove chops with tongs to a plate. Tent with foil to retain heat.
• Spoon out any fat from skillet in excess of 2 tablespoons. Return skillet to medium-high heat and add shallots. Saute until soft and fragrant. Pour in wine and scrape up any browned bits from bottom of pan with a wooden spoon. Let wine evaporate until almost gone and then stir in apple jelly and chicken stock. The sauce will thicken slightly. Season sauce with salt and pepper. Pour sauce over chops and serve immediately.

GLAZED PORK CHOPS AND APPLE BAKE

Steps:

• Preheat the oven to 350.
• Spray a pan large enough to hold the chops in a single layer with non-stick spray.
• Season the pork steaks or chops with salt& pepper.
• Arrange them in single layer in the prepared pan.
• Cover (aluminum foil is fine) and bake for 30 minutes.
• Remove the chops from the pan and pour off the fat.
• Place the apples in the pan and top with the baked chops.
• Combine the water, brown sugar, worcestershire sauce and lemon juice, and pour over the pork and apples.
• Bake uncovered, basting occasionally, for 45 minutes or until pork is tender.

PAN SEARED PORK CHOPS TOPPED WITH BROWN SUGAR GLAZED APPLES AND BACON

Steps:

• Mix salt and black pepper together; season both sides of each pork chop.
• Press both sides of apple slices into brown sugar to coat them.
• Cook bacon in a non-stick skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels, reserving bacon grease in the skillet.
• Mix 1 tablespoon olive oil and 1 tablespoon butter into the reserved bacon grease over medium heat; cook the brown sugar-coated apple slices until apples are tender and glazed, about 5 minutes. Transfer glazed apples to a plate in a single layer leaving room between each apple.
• Stir in the remaining 1 tablespoon olive oil and 1 tablespoon butter to the skillet over medium-high heat. Brown pork chops, about 2 minutes per side. Transfer pork chops to a plate.
• Mix Swanson® Unsalted Chicken Stock, lemon juice, and 1/2 of the green onions into the skillet mixture; bring liquid to a simmer. Check sauce for seasoning; add salt to taste, if desired.
• Place the browned pork chops in the skillet and simmer in the sauce until pork chops are cooked through, about 20 minutes.
• Serve topped with 4 glazed apple slices per chop. Sprinkle with crumbled bacon; spoon a generous amount of the pan sauce over top. Finish with a sprinkle of green onions.

APPLE-BROWN SUGAR PORK CHOPS

Steps:

• Combine ingredients in a plastic bag or bowl.
• Marinade pork chops in refrigerator (anywhere from an hour to overnight).
• Grill over direct medium heat for 10-12 minutes, turning once.
• Serve with rice (if desired).

APPLE-GLAZED STUFFED PORK CHOPS

Steps:

• Preheat oven to 350°. Place first four ingredients in a large bowl. Add 3/4 cup juice and melted butter; toss until combined., Cut a pocket in each pork chop by slicing horizontally to the bone. Fill each with about 1/2 cup stuffing; place on a rack in a roasting pan. Sprinkle pork with salt and pepper. Add 1-1/2 cups apple juice to pan. Cover tightly with foil; bake until a thermometer inserted in pork reads at least 145°, 35-45 minutes., Place remaining stuffing in a greased 8-inch baking dish. Bake, covered, until heated through, 20-25 minutes., Meanwhile, for glaze, place brown sugar and remaining 1/4 cup apple juice in a small saucepan; bring to a boil, stirring to dissolve sugar. Reduce heat; simmer, uncovered, until mixture is reduced by half, about 5 minutes., To serve, brush chops with glaze. Serve with additional stuffing.