Pork Chops Braised With Cider And Apples Food

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PORK CHOPS WITH APPLES AND CIDER



Pork chops with apples and cider image

The great thing about this dish is you can either cook it quickly on a high heat or cook it for hours on low.

Provided by Nigel Slater

Categories     Main course

Yield Serves 4

Number Of Ingredients 8

4 pork chops, good thick ones with lots of fat
salt and freshly ground black pepper
a good glug fruity olive oil
1 large onion, or 2 small ones, peeled, chopped
a couple of eating apples, each cut into 8 wedges, and at least 3 eating apples left whole
a few fresh sage leaves
a few juniper berries, squashed using the back of a knife
a good glass of dry cider

Steps:

  • Preheat the oven to 200C/400F/Gas 6.
  • Season the chops well with salt and freshly ground black pepper. In a large shallow ovenproof pan, heat the olive oil and fry the rind of each chop for a good head start to getting them crisp. Then lightly fry each side for a minute or so to get the outside crusty and golden brown, and remove from the pan. Add the onion to the same pan with the pork juices, and brown a little before adding in the apple wedges and sage leaves (add only a few as sage can overpower the dish) with the juniper berries.
  • Add the chops back into the pan, and nestle them among the apples and onions, along with the remaining whole apples. Pour over the cider, enough to just cover the ingredients, season to taste and place in the oven for about half an hour, or until the pork and apple are cooked.

SMOTHERED PORK CHOPS WITH CIDER AND APPLES



Smothered Pork Chops With Cider and Apples image

Braise thin pork chops in an apple-based gravy to keep them juicy and flavorful. I had trouble indicating the amount of apple, it's one large granny smith or 2 small.

Provided by SweetSueAl

Categories     Pork

Time 1h40m

Yield 4 serving(s)

Number Of Ingredients 14

3 ounces bacon, cut into 1/4-inch pieces (about 3 slices)
2 tablespoons unbleached all-purpose flour
1 3/4 cups apple cider
vegetable oil
4 pork chops (bone-in, rib-end 1/2 to 3/4 inch thick)
ground black pepper
1 medium yellow onion, halved pole-to-pole and sliced thin (about 1 3/4 cups)
1 large granny smith apples or 2 small granny smith apples, peeled, cored, and cut into 3/8-inch wedges, large apple
table salt
2 tablespoons water
2 teaspoons garlic cloves, minced
1 teaspoon thyme leaves, minced (fresh if possible)
2 bay leaves
1 tablespoon fresh parsley leaves, minced (fresh if possible)

Steps:

  • Fry bacon in small saucepan over medium heat, stirring occasionally, until lightly browned, 8 to 10 minutes.
  • Using slotted spoon, transfer bacon to paper towel-lined plate, leaving fat in saucepan (you should have 2 tablespoons bacon fat; if not, supplement with vegetable oil).
  • Reduce heat to medium-low and gradually whisk flour into fat until smooth. Cook, whisking frequently, until mixture is light brown, about the color of peanut butter, about 5 minutes.
  • Whisk in apple cider in slow, steady stream; increase heat to medium-high and bring to boil, stirring occasionally; cover and set aside off heat.
  • Heat 1-tablespoon oil in 12-inch skillet over high heat until smoking, about 3 minutes. Meanwhile, dry pork chops with paper towels and sprinkle with 1/2-teaspoon pepper.
  • Brown chops in single layer until deep golden on first side, about 3 minutes. Flip chops and cook until browned on second side, about 3 minutes longer. Transfer chops to large plate and set aside.
  • Reduce heat to medium and add 1 tablespoon oil, onions, apples, 1/2 teaspoon salt, and water to now-empty skillet.
  • Using wooden spoon, scrape browned bits on pan bottom and cook, stirring frequently, until onions are softened and browned around the edges, about 5 minutes. Stir in garlic and thyme and cook until fragrant, about 30 seconds longer.
  • Return chops to skillet in single layer, covering chops with onions. Pour in warm sauce and any juices collected from pork; add bay leaves.
  • Cover, reduce heat to low, and simmer until pork is tender and paring knife inserted into chops meets very little resistance, about 30 minutes.
  • Transfer chops to warmed serving platter and tent with foil.
  • Increase heat to medium-high and simmer sauce rapidly, stirring frequently, until thickened to gravy-like consistency, about 5 minutes. Discard bay leaves, stir in parsley, and adjust seasonings with salt and pepper.
  • Cover chops with sauce, sprinkle with reserved bacon, and serve immediately.

PORK CHOP WITH CIDER GRAVY, SAUTEED APPLES, AND ONIONS



Pork Chop with Cider Gravy, Sauteed Apples, and Onions image

This meal will make you an official Walton - a member of a large farm family.

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 12

1 (1-inch-thick) bone-in pork chop
Salt and pepper
1 tablespoon EVOO (extra-virgin olive oil)
1 small onion, yellow or red, thinly sliced
1 Gala or Golden Delicious apple,thinly sliced
2 to 3 sprigs of fresh thyme, leaves finely chopped
1/2 lemon
1 tablespoon butter
1 tablespoon all-purpose flour
1/2 cup cloudy apple cider
1/2 cup chicken stock
1 corn muffin, split, buttered, and toasted

Steps:

  • Season the chop with salt and pepper. Heat 1/2 tablespoon of the EVOO in a medium skillet over medium-high heat. Cook the chop until golden, 3 to 4 minutes per side, tenting loosely with foil once you turn the chop. Remove the cooked chop to a plate and cover to keep warm. Add the remaining EVOO and the onions and apples. Season with salt, pepper, and the thyme and cook until just tender, 5 to 6 minutes, stirring occasionally. Douse with juice of the 1/2 lemon and remove to the plate with the chop.
  • Add 1 tablespoon of the butter to the skillet and when it melts, whisk in the flour. Cook for 1 minute, stirring, then whisk in the cider and stock. Season the gravy with salt and pepper. Cook over medium-low heat for 3 to 4 minutes to thicken.
  • Serve the chop covered with apples and onions, the gravy poured down over the top, and the muffin alongside.

PORK CHOPS BRAISED WITH CIDER AND APPLES



Pork Chops Braised With Cider and Apples image

I found this recipe years ago in a Bon Appetit magazine. I think the title is more complicated than it is to actually make! I usually serve this with wild rice and brussel sprouts.

Provided by landlocked 2

Categories     Pork

Time 40m

Yield 4 pork chops, 4 serving(s)

Number Of Ingredients 10

4 (3/4 inch) center-cut pork loin chops
1 tablespoon vegetable oil
1 tablespoon butter
1 large onion, thinly sliced
1 small tart apple, cored, thinly sliced
1/2 cup apple cider
1/4 cup apple cider vinegar
2 bay leaves
salt
pepper

Steps:

  • Season pork chops generously with salt and pepper.
  • Heat oil in heavy large skillet over medium-high heat.
  • Add pork to skillet and cook until brown and cooked through, about 5 minutes per side.
  • Transfer pork to platter. Tent with foil to keep warm.
  • Drain off all by 2 tablespoons of drippings from skillet.
  • Add butter to skillet. Once butter is melted add onion, and saute until onion is almost soft, about 5 minutes.
  • Mix in apples,cider, vinegar and bay leaf.
  • Cover skillet and cook onions and apples are tender, about 10 minutes.
  • Discard bay leaves.
  • Add any accumulated juices from pork chop platter to skillet.
  • Increase heat and cook until sauce thickens slightly, about 3 minutes.
  • Spoon sauce over pork chops and serve.

Nutrition Facts : Calories 88.3, Fat 6.4, SaturatedFat 2.3, Cholesterol 7.6, Sodium 22.6, Carbohydrate 7.6, Fiber 1.2, Sugar 4.4, Protein 0.5

SUNNY'S APPLE BUTTER BRAISED PORK CHOPS



Sunny's Apple Butter Braised Pork Chops image

Provided by Sunny Anderson

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 19

1 tablespoon olive oil
4 strips bacon, chopped
1/2 cup chopped Vidalia or other sweet onions
1/2 teaspoon red pepper flakes
8 to 10 sprigs fresh thyme
1 green bell pepper, halved, seeded and thinly sliced
2 cloves garlic, grated on a rasp
2 tablespoons butter
1 tablespoon olive oil
4 thick-cut, bone-in pork chops
10 ounces apple butter
1 pint cherry tomatoes, sliced in half
Chopped fresh parsley or cilantro, for garnish
Garlic Red Bliss Mash, recipe follows, for serving
3 pounds red bliss potatoes
4 cloves garlic
Salt and freshly ground black pepper
3 tablespoons butter, room temperature
1/2 to 1 cup heavy cream, room temperature

Steps:

  • For the bacon and veggies: In a large straight-sided pan with a lid, add the oil and bacon and cook on medium-high heat until the bacon is crisped. Remove with a slotted spoon to a paper towel-lined plate, leaving the fat in the pan.
  • Add the onions, pepper flakes, thyme and bell peppers. Cook, stirring, until the onions and peppers are tender and the pan is fragrant, 5 to 8 minutes. Add the garlic and stir to combine. Pick out and discard the thyme stems. Remove the vegetables to a separate plate.
  • For the chops: To the same pan, add the butter and olive oil. Once the butter is melted and the pan is hot, add the pork chops and sear on one side until a peek beneath reveals a golden color, about 4 minutes. Remove the chops to the plate with the vegetables.
  • In the same pan still on medium high, add the apple butter and 1 1/4 cups water. Use a wooden spoon to scrape any bits off the bottom of the pan. Add the chops back into the pan, then surround and cover them with the vegetable mixture. Pour the tomatoes over the top, lower the heat to a low simmer and cover halfway. Cook until the desired doneness, usually 5 to 10 minutes lends itself to a lovely pink center.
  • Allow to rest 5 minutes before serving. Garnish with the reserved bacon and chopped parsley or cilantro. Serve with Garlic Red Bliss Mash.
  • In a large pot, cover the potatoes and garlic with water by 1 inch. Bring to a boil, add salt and simmer until tender, about 15 minutes. Drain well.
  • Put the potatoes and garlic back in the pot and cook over low heat to evaporate the rest of the water. Mash in the butter with a potato masher. Add the heavy cream in stages until the desired consistency is reached. Season with salt and pepper.

APPLE CIDER-BRAISED PORK CHOP SAMMY WITH APPLE SLAW



Apple Cider-Braised Pork Chop Sammy with Apple Slaw image

Provided by Jeff Mauro, host of Sandwich King

Time 2h45m

Yield 6 servings

Number Of Ingredients 20

6 bone-in pork chops
Salt and freshly ground black pepper
1 tablespoon grapeseed oil
1 yellow onion, diced
6 cloves garlic, roughly chopped
4 cups apple cider
2 cups hard cider
6 sprigs fresh thyme
6 whole cloves
1 cup mayonnaise
1/4 cup apple cider vinegar
1 to 2 tablespoons agave nectar
1 tablespoon celery seed
1 tablespoon Dijon mustard
Salt and freshly ground black pepper
1 bag prepared coleslaw mix
4 Granny Smith apples, peeled and shredded on a box grater
6 brioche sandwich buns, buttered and toasted
Spicy dill pickle slices, for serving
Gorgonzola dolce, softened, as needed

Steps:

  • For the pork chops: Sprinkle the pork chops generously on both sides with salt and pepper. In large, heavy-bottomed deep skillet over medium-high heat, add the grapeseed oil. When the oil is super hot and glistening, sear the pork chops, without moving, until golden brown, about 4 minutes per side. Pull out the chops and set aside on a plate. Work in batches of 2 chops at a time to ensure they form a nice crust.
  • Turn the heat down to medium and add the onions and garlic to the pan. Season again with salt and pepper and sweat the vegetables, 8 to 10 minutes. Deglaze with the apple cider and hard cider, scraping the tasty bits from the bottom of the pan with a wooden spoon. Add the pork chops back to the pan along with any juices that have accumulated on the plate. Add the thyme and cloves. Cover and bring to a simmer. Cook until the meat falls from the bone, about 1 1/2 hours.
  • While the pork is cooking, work on the slaw: Whisk together the mayonnaise, cider vinegar, agave nectar, celery seed and Dijon mustard until smooth. Season with salt and pepper. Pour the mixture over the coleslaw and apples and mix well. And more agave nectar if you prefer a sweeter slaw, or more vinegar if you prefer a tangier slaw.
  • To build the sandwich: Cut the pork away from the bone and butterfly the meat. Place on the bottom bun and top with the apple slaw and pickles. Spread some gorgonzola on the top bun and close the sandwich. Repeat with the remaining ingredients. Serve with the bone on the side and your favorite chips.

CIDER-BRAISED PORK CHOPS



Cider-Braised Pork Chops image

This is based on a recipe from Cook's Country. Do not use chops thinner than 1 inch. Chops and sauce can be refrigerated separately for up to 2 days. To serve, heat sauce and chops together over medium heat until chops are warmed through.

Provided by Sondra Beth

Categories     Pork

Time 2h20m

Yield 6 serving(s)

Number Of Ingredients 11

6 bone-in blade-cut pork chops, about 1 inch thick
salt and pepper
2 tablespoons vegetable oil
1 onion, chopped
3 garlic cloves, minced
2 tablespoons all-purpose flour
1/4 cup apple butter
1 cup apple cider
1 sprig fresh thyme
1 teaspoon cider vinegar
1 tablespoon finely chopped fresh parsley

Steps:

  • Adjust oven rack to lower-middle position and heat oven to 300 degrees. Pat chops dry with paper towels and season with salt and pepper.
  • Heat oil in large Dutch oven over medium-high heat until just smoking. Brown chops in two batches, about 4 minutes per side. Transfer to plate.
  • Pour off all but 1 tablespoon fat from pot and cook onion over medium heat until softened, about 5 minutes. Stir garlic, flour, and 2 tablespoons apple butter and cook until onions are coated and mixture is fragrant, about 1 minute.
  • Stir in cider and thyme, scraping up any browned bits with wooden spoon, and bring to boil. Add browned chops and any accumulated juices to pot, cover, and transfer to oven.
  • Braise until chops are completely tender, about 1 1/2 hours.
  • Transfer chops to serving platter. Strain sauce, then use a shallow spoon to skim off fat. ( Note - a fat separator, if you own one, is a much better method to discard excess fat.).
  • Whisk in vinegar, parsley, and remaining apple butter. Season with salt and pepper. Serve, passing sauce at table.
  • NOTE - The chops and sauce can be refrigerated separately for up to 2 days. To serve, heat sauce and chops together over medium heat until chops are warmed through.

Nutrition Facts : Calories 418.2, Fat 22.6, SaturatedFat 6.6, Cholesterol 137.3, Sodium 118.2, Carbohydrate 9.3, Fiber 0.6, Sugar 5, Protein 41.8

PORK CHOPS WITH HARD CIDER



Pork Chops with Hard Cider image

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

2 tablespoons vegetable oil, divided
4 (1-inch thick) pork chops
2 cloves garlic, halved, or more to taste
1 large onion, sliced
1 cup uncooked white rice
2 apples - peeled, cored and sliced
2 ½ cups chicken broth
½ cup hard cider
½ teaspoon ground cloves
1 bay leaf
salt and ground black pepper to taste

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

PORK CHOPS WITH CIDER GRAVY, SAUTEED APPLES, AND ONIONS



Pork Chops With Cider Gravy, Sauteed Apples, and Onions image

Make and share this Pork Chops With Cider Gravy, Sauteed Apples, and Onions recipe from Food.com.

Provided by Brookelynne26

Categories     Pork

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

4 pork chops, 1-inch thick
salt & freshly ground black pepper
2 tablespoons extra virgin olive oil
2 large yellow onions, thinly sliced
2 gala apples or 2 golden delicious apples, thinly sliced
2 tablespoons finely chopped fresh thyme leaves
1 lemon
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup apple cider
1 cup chicken stock

Steps:

  • Season chops with salt and pepper. Heat 1 tablespoon EVOO in a large skillet over medium-high heat. Cook pork 5 minutes on the first side until deeply golden, turn and cook 3-4 minutes more with a loose foil tent over the pan. Remove cooked chops to a plate and cover to keep warm. Add another tablespoon EVOO, add the onions and apples. Season with salt, pepper and thyme and cook until just tender, 5-6 minutes. Douse with juice of a lemon and remove chops to a plate.
  • Add 2 tablespoons butter to the skillet, melt then whisk in flour, cook 1 minute then whisk in cider and 1 cup of stock. Season the gravy with salt and pepper. Thicken 4-5 minutes over medium-low heat.
  • Serve chop covered with apples and onions, gravy poured down over top.

Nutrition Facts : Calories 443.8, Fat 27.8, SaturatedFat 9.8, Cholesterol 92.1, Sodium 198, Carbohydrate 25.3, Fiber 4.2, Sugar 11.3, Protein 25.8

APPLE BRAISED PORK CHOPS



Apple Braised Pork Chops image

I went to dinner at a great restaurant near Detroit, ordering chops with a wonderful savory-sweet apple and dried cherry sauce. This is my interpretation of the dish. It is a quick, yet impressive dish.

Provided by ShelEB

Categories     Pork

Time 35m

Yield 2 serving(s)

Number Of Ingredients 9

4 thick cut boneless pork chops
1 small onion, minced
1 garlic clove, minced
1/4 cup olive oil
1/2 cup flour
1/4 teaspoon salt
1/4 teaspoon pepper
16 ounces apple juice
1/4 cup dried tart cherry

Steps:

  • In a heavy skillet, saute onion and garlic in olive oil until just about ready to carmelize.
  • Remove vegetables from skillet and set aside.
  • Season chops with salt and pepper.
  • Dredge with flour on both sides.
  • Brown chops for about five minutes on each side.
  • After browning both sides, pour apple juice over chops.
  • Let the chops cook in the juice for another five minutes over med-low heat.
  • Do not cover.
  • Remove chops and add onion and garlic back into the pan.
  • Reduce sauce slightly, adding dried cherries in last 2-3 minutes of cooking.
  • To serve, plate chops with wild rice and spoon a bit of the sauce over each chop.
  • Depending on thickness of the chops, you may need to adjust cooking time slightly.

Nutrition Facts : Calories 1063.2, Fat 53.4, SaturatedFat 12.9, Cholesterol 247.9, Sodium 481.4, Carbohydrate 57.3, Fiber 2.3, Sugar 26.4, Protein 83.9

PORK CHOPS WITH APPLES AND CIDER



Pork Chops With Apples and Cider image

There are some culinary combinations that cannot be improved upon, and apples and pork is surely one of them. This recipe calls for pan-frying boneless pork chops and serving them with butter-browned apples and a Normandy-style sauce made with cider and cream. It makes for a perfect cold weather meal.

Provided by David Tanis

Categories     dinner, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 17

1/4 teaspoon black peppercorns
3 cloves
4 allspice berries
2 tablespoons roughly chopped sage
1 and 1/2 tablespoons kosher salt
6 boneless pork chops, 4 ounces each, about 1/2-inch thick
2 large apples
2 tablespoons butter
All-purpose flour, for dusting
1/2 cup hard cider, plus 2 tablespoons
2 teaspoons Dijon mustard
1 and 1/2 cups chicken broth
2 teaspoons potato starch dissolved in 2 tablespoons cold water
3 tablespoons crème fraîche
1 tablespoon Calvados, apple brandy or Cognac, optional
2 tablespoons finely cut chives
2 tablespoons chopped parsley

Steps:

  • Make the spice salt: Put peppercorns, cloves, allspice and sage in a spice mill or mortar and grind to a powder. Remove to a bowl and stir in salt. Season pork chops on both sides with salt mixture. (There will be some salt mixture remaining; use it to season the sauce, Step 4.) Cover and leave chops at room temperature to absorb seasonings for at least 30 minutes.
  • Peel, quarter and core apples, then cut each apple into 12 wedges. Melt 1 tablespoon butter in a wide skillet and raise heat to medium-high. Add apple wedges in one layer and brown gently on one side, about 2 minutes. Brown on the other side and cook for 2 minutes more, or until apples are cooked through but still firm. Remove apples from pan and keep warm.
  • Add 1 tablespoon butter to pan and swirl to melt. Dust pork chops with flour, and place in pan and brown gently for about 4 minutes per side. Adjust heat if necessary to keep pork from cooking too quickly. Remove chops and keep warm on a platter in a low oven. Discard remaining butter.
  • Add ½ cup cider to pan, raise heat to high and cook down to a syrup. Add mustard and chicken broth, and bring to a boil, then reduce heat to a simmer. Add potato starch and stir with a wire whisk as the sauce thickens. Stir in crème fraîche. Season to taste with remaining spiced salt. Add 2 tablespoons cider and the Calvados, if using. Cook for 1 minute more.
  • Spoon sauce over the chops, then spoon the apples around the platter. Sprinkle with chives and parsley.

Nutrition Facts : @context http, Calories 324, UnsaturatedFat 5 grams, Carbohydrate 17 grams, Fat 16 grams, Fiber 3 grams, Protein 27 grams, SaturatedFat 5 grams, Sodium 682 milligrams, Sugar 9 grams, TransFat 0 grams

APPLE CIDER AND SPICE PORK CHOPS



Apple Cider and Spice Pork Chops image

This recipe was an accident. I was experimenting with flavors and wasn't expecting much out of it, but the apple cider addition yielded some of the best pork I've ever tasted (and the boyfriend agreed).

Provided by jadedhavok

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Baked

Time 35m

Yield 2

Number Of Ingredients 10

¼ cup brown sugar
½ teaspoon garlic powder
2 teaspoons dried sage, divided
¼ teaspoon dried rosemary
salt and ground black pepper to taste
2 (6 ounce) pork chops
1 ½ tablespoons olive oil
1 teaspoon butter
1 cup apple cider
2 teaspoons honey

Steps:

  • Preheat the oven to 300 degrees F (150 degrees C).
  • Combine brown sugar, garlic powder, 1 teaspoon sage, rosemary, salt, and pepper in a bowl. Dredge pork chops in seasoning mixture until coated thoroughly.
  • Heat olive oil and butter in an oven-safe skillet over medium heat until butter is frothy, 1 to 2 minutes. Brown pork chops in the hot skillet on each side, 7 to 10 minutes total. Add apple cider, remaining sage, and drizzle in honey. Reduce heat to low and simmer for 5 minutes.
  • Transfer the skillet to the oven and bake until pork chops are no longer pink in the centers, 10 to 15 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
  • Remove the skillet from the oven and plate pork chops with sauce.

Nutrition Facts : Calories 541 calories, Carbohydrate 50.7 g, Cholesterol 103.3 mg, Fat 20.5 g, Fiber 0.4 g, Protein 37.8 g, SaturatedFat 5.6 g, Sodium 175.4 mg, Sugar 47.3 g

APPLE CIDER PORK CHOPS



Apple Cider Pork Chops image

These apple cider pork chops are a must for fall family dinners. I serve them with buttered egg noodles to soak up more of that delicious sauce. The recipe is easy to double when company pops in. -Debiana Casterline, Egg Harbor Township, New Jersey

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 6 servings.

Number Of Ingredients 13

2 tablespoons olive oil
6 boneless pork loin chops (6 to 8 ounces each), about 3/4 inch thick
1 garlic clove, minced
1 tablespoon Dijon mustard
1 teaspoon honey
1/2 teaspoon apple pie spice
1/2 teaspoon coarsely ground pepper
1/4 teaspoon dried thyme
1/4 teaspoon salt
1 cup apple cider
1 tablespoon plus 1 teaspoon cornstarch
2 tablespoons water
Minced fresh parsley

Steps:

  • In a large skillet, heat olive oil over medium heat. Brown pork chops on both sides., Meanwhile, in a small bowl, combine next seven ingredients; stir in apple cider. Pour over pork chops. Reduce heat to medium-low; cook, covered, until a thermometer inserted into chops reads 145°, 4-5 minutes. Remove chops from skillet; let stand for 5 minutes., In a small bowl, mix cornstarch and water until smooth; stir into cider mixture in skillet. Return to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Pour over chops; sprinkle with fresh parsley.

Nutrition Facts : Calories 301 calories, Fat 14g fat (4g saturated fat), Cholesterol 82mg cholesterol, Sodium 210mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 0 fiber), Protein 33g protein. Diabetic exchanges

PORK CHOPS WITH APPLE CIDER GLAZE



Pork Chops with Apple Cider Glaze image

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

6 (6 ounce) boneless center-cut pork chops
salt and ground black pepper to taste
1 tablespoon vegetable oil
1 tablespoon butter
3 cloves garlic, minced
¼ cup apple cider vinegar
2 cups apple cider
1 teaspoon Dijon mustard
1 teaspoon minced rosemary
1 pinch red pepper flakes

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

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From canadianliving.com


SLOW COOKED APPLE BOURBON SMOTHERED PORK CHOPS | RECIPE ...
Oct 2, 2017 - Slow Cooked Apple Bourbon Smothered Pork Chops ~ the pork braises to fork tenderness in a rich gravy made with cider and bourbon in the oven or crock pot.
From pinterest.com


APPLE CIDER BRAISED PORK CHOPS AND APPLES. - BAKED WITH JOE
I really love two things, French food and braising anything I can. This dish checks both of those boxes. Here I start with some nice bone-in pork chops. They get a nice sear before I add all the good aromatics. I reduce 2 cups of hard apple cider down to a cup, combine it with chicken stock. Into the oven it goes for an hour or so, then add ...
From bakedwithjoe.com


HARD CIDER BRAISED BERKSHIRE PORK CHOPS RECIPE | GOURMET ...
1 cup of Apple Cider beer; 2 twigs of rosemary (optional, for garnish) Directions. Season the pork chops with sea salt and freshly ground pepper, on both sides. Heat 2 tbsp. of olive oil in a large heavy sauce pan over high heat, then add the chops and sear both sides until browned, 2-3 minutes on each side. Remove from pan and reserve.
From gourmetfoodworld.com


BRAISED PORK CHOPS WITH APPLES RECIPES ALL YOU NEED IS FOOD
Steps: Preheat the oven to 200C/400F/Gas 6. Season the chops well with salt and freshly ground black pepper. In a large shallow ovenproof pan, heat the olive oil and fry the rind of each chop for a good head start to getting them crisp.
From stevehacks.com


CIDER-BRAISED PORK CHOPS WITH APPLES | LEROUX KITCHEN
Preparation: In a small bowl, stir together the oregano, paprika, and salt and pepper. Coat the pork chop evenly on both sides with the spice mixture. Set the meat on a plate and let stand for 10 minutes. In a Staub 3.5qt Braiser, warm 2 teaspoons of the oil over medium-high heat. Add the onion and saute until lightly browned. Transfer to a plate.
From lerouxkitchen.com


10 BEST PORK CHOPS APPLE CIDER VINEGAR RECIPES | YUMMLY
The Best Pork Chops Apple Cider Vinegar Recipes on Yummly | Apple Cider Pork Chops, Apple Cider Pork Chops, Pan Seared Pork Chops With Apple Cider Glaze
From yummly.com


PORK CHOPS WITH APPLE CIDER CREAM SAUCE - NEW YORK APPLE ...
Preheat the oven to 180C/350F. Heat the oil and butter in large deep pan and sear the seasoned pork chops over high heat for 2 minutes on each side. They should be nicely browned but not be cooked all the way through. Remove pork and set aside on a plate. Turn the heat to low, then add the chopped onion and sauté until tender for about 5-7 ...
From applesfromny.com


PORK CHOPS WITH APPLES AND CIDER - WHAT'S IN THE PAN?
Add apple cider to pan, raise heat to high and cook down a bit. Add chicken stock and heavy cream, and bring to a boil, then reduce heat to a simmer. Season with salt and pepper to taste. Return the pork chops to the pan and add the fried apples. Reheat on low heat.
From whatsinthepan.com


APPLE CIDER PORK CHOPS RECIPE - PILLSBURY.COM
Pat 4 center-cut pork chops dry with paper towel; sprinkle both sides with salt and pepper. In 10-inch skillet, heat 2 tablespoons canola oil over medium-high heat until shimmering. Cook pork chops in oil about 4 minutes on each side, or until golden brown. Remove from skillet.
From pillsbury.com


BONELESS PORK CHOPS WITH APPLES AND CIDER - VIKALINKA
Turn the heat to low, then add the chopped onion and celery, saute until tender for about 5-7 minutes, then add the minced garlic and thyme leaves and cook for a minute longer.
From vikalinka.com


CIDER PORK CHOPS WITH QUICK-BRAISED CABBAGE - CANADIAN LIVING
In large skillet, heat oil over medium-high heat; cook pork, turning once, until browned, about 4 minutes. Transfer to plate; set aside. In same skillet, bring remaining cider, thyme, mustard and 1/4 cup water to boil, scraping up browned bits; return pork and any juices to pan. Reduce heat; simmer just until a hint of pink remains in centre of ...
From canadianliving.com


CIDER BRAISED PORK CHOPS WITH APPLE AND RUTABAGA ...
Preheat the oven to 400F/200C. Pat the pork chops dry and sprinkle both sides of them with a little salt and pepper. Dice the onion and cut the rutabaga/swede into large bite-sized pieces. Quarter the apple, remove the core then cut each quarter into four pieces cross-wise.
From carolinescooking.com


CIDER BRAISED PORK SHOULDER WITH APPLES RECIPE - FOOD NEWS
Heat the oven to 350ºF. Add enough oil to a Dutch oven or high-sided skillet to coat the bottom. Heat over medium high. Season the pork with salt and pepper. Put the pork in the pan and brown on all sides; transfer to a plate. Pour off all but a few tablespoons of fat from the pan. Reduce the heat to medium and add the onions and fennel to the pan.
From foodnewsnews.com


CIDER BRAISED PORK CHOPS WITH SAUERKRAUT AND APPLES RECIPE ...
INSTRUCTIONS In a heavy 6 or 8 quart pot, heat a little oil or butter and brown the chops on both sides. Remove to a side plate. Add the onions and carrots and cook about 5 minutes. Add the apples and cook another 5 minutes. Add the drained sauerkraut, sugar, sage and pepper. Mix all together before putting the browned chops back into the pot.
From foodnewsnews.com


CIDER-BRAISED PORK CHOPS RECIPE | MYRECIPES
Hard cider--low in alcohol, not too sweet, and gently flavorful--works beautifully in savory dishes. Here it adds a subtle apple note and keeps the meat juicy. Serve with egg noodles or mashed sweet potatoes.Wine Pairing: An elegant, herbal red like Trefethen Family 2012 Merlot (Oak Knoll District of Napa Valley; $40). The rounded tannin structure of Merlot loves the chewy texture of …
From myrecipes.com


PORK CHOPS WITH APPLES AND CIDER PAN SAUCE RECIPE
Heat oven to 425 degrees F. On a large rimmed baking sheet, toss the apples and sage with 1 tablespoon olive oil. Roast for 10 minutes. Meanwhile, heat …
From womansday.com


10 BEST BAKED PORK CHOPS APPLE CIDER RECIPES | YUMMLY
The Best Baked Pork Chops Apple Cider Recipes on Yummly | Cider Baked Pork Chops, Baked Pork Chops, Apple Cider Doughnuts
From yummly.com


PORK CHOPS WITH CIDER AND APPLES RECIPE - BBC FOOD
Pour the cider into the pan and deglaze by scraping up any browned bits from the bottom of the pan with a wooden spoon, then bring to the boil. Add the …
From bbc.co.uk


ONE SKILLET PORK CHOPS WITH APPLE CIDER GRAVY – MY ROI LIST
Click for a cast iron skillet. Pat the pork chops dry with paper towel. Season the chops on both sides with salt and pepper to. taste. When the pan is hot, cook the pork about 5 – 7 minutes on. the first side. While the pork cooks, in a separate bowl, whisk the apple. cider into cornstarch until combined. Then whisk in the mushroom soup and ...
From myroilist.com


CIDER BRAISED PORK RECIPES ALL YOU NEED IS FOOD
4 pork chops, good thick ones with lots of fat: salt and freshly ground black pepper: a good glug fruity olive oil: 1 large onion, or 2 small ones, peeled, chopped: a couple of eating apples, each cut into 8 wedges, and at least 3 eating apples left whole: a few fresh sage leaves: a few juniper berries, squashed using the back of a knife
From stevehacks.com


10 BEST PORK CHOPS APPLE CIDER VINEGAR RECIPES - YUMMLY
ice cubes, pork chops, apple cider vinegar, mustard powder, whole black peppercorns and 2 more Pan Seared Pork Chops with Apple Cider Glaze Food Charlatan sweet potato, cinnamon, salt, pork chops, butter, fresh thyme and 16 more
From yummly.com


10 BEST BAKED PORK CHOPS APPLE CIDER RECIPES | YUMMLY
Apple Cider Ham With Molasses Glaze With Warm Cabbage, Farro, and Toasted Walnut Slaw Pork. fresh thyme, green cabbage, molasses, extra virgin olive oil and 15 more.
From yummly.com


BRAISED PORK CHOPS IN CIDER - WEST COAST FOODS
1. Preheat the oven to 180C. 2. In a deep roasting pan or casserole dish, layer the potatoes with the apples and top with the sage leaves. 3. In a large frying pan, over medium heat, add the olive oil. Fry the onions, with a pinch salt, until soft and golden. When ready, add the onions to the dish. 4.
From westcoastfoods.co.uk


PORK CHOPS WITH APPLES AND CIDER PAN SAUCE - SEASONS AND ...
Instructions. Remove pork chops from refrigerator and let stand at room temperature for 30 minutes. Preheat oven to 300F. Heat 1 Tbsp butter in a large, oven-safe skillet over medium-high heat. Add apple wedges to skillet in a single layer and cook until lightly browned underneath, about 2 minutes.
From seasonsandsuppers.ca


APPLE CIDER BRAISED PORK CHOPS - BASILMOMMA
Stir in half of the apple butter, half of the cider vinegar, and the thyme. Allow to thicken for a few minutes, then add the chops back into the pot. Place lid on pot and place in the oven. Bake until pork is tender, about 1 1/2 hours. Remove from oven and stir in the remaining apple butter and apple cider vinegar.
From basilmomma.com


PORK CHOPS WITH APPLES AND CIDER GLAZE - LAUGHING SPATULA
Apple Cider Glaze. In a skillet at least 2 inches deep, combine butter, olive oil, and brown sugar. Once sugar has disolved and mixture is bubbling, add dijon mustard, stir, pour add in apple cider. Bring to simmer. Once simmering, add in cornstarch slurry and stir with whisk immediately. Once thickened (see video for reference), turn off heat ...
From laughingspatula.com


FLASH-BRAISED PORK CHOPS WITH APPLES AND CREAM | MIDWEST ...
Transfer pork and apples to a plate. Step 3. Increase heat to medium-high. Simmer mixture until reduced by about half, about 5 minutes. Whisk in cream, mustard, chopped sage and the remaining 1/2 teaspoon vinegar. Simmer 1 to 2 minutes more or until thickened a bit. Return pork and apples to skillet and serve.
From midwestliving.com


CHEF JOHN PORK CHOP RECIPES - THERESCIPES.INFO
Food Wishes Video Recipes: Apple Cider Glazed Pork Chops - Great Recipe, No ... best foodwishes.blogspot.com. Ingredients for 6 chops: 1 tbsp vegetable oil. 1 tbsp butter. 6 boneless center-cut pork chops (6-8 oz each) salt and pepper to taste. 3 cloves minced garlic. 1/4 cup apple cider vinegar. 2 cups apple cider. 1 tsp Dijon mustard.
From therecipes.info


BRAISED PORK CHOPS WITH APPLES AND ONION RECIPE | MYRECIPES
Add chops and cook until lightly browned, about 5 minutes on each side. Remove to a plate; pour off all but 1 Tbsp. fat from pot. Add onion and cook, stirring, until slightly softened, about 3 minutes. Pour in broth, increase heat to high and stir to remove any browned bits from bottom. Step 3. Return chops to pot and add apples.
From myrecipes.com


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