Pork Chops With Apple Cider Brandy Glaze Food

APPLE CIDER-GLAZED PORK CHOPS RECIPE

Steps:

• Pat pork chops dry using a paper towel then season on both sides with salt and pepper. In a small bowl, mix garlic powder, chili powder and flour together until completely combined.
• Sprinkle each pork chop with seasoned flour then pat to coat evenly. Set pork chops aside to allow flour to absorb moisture released by the pork chops.
• Place a large skillet over medium-high heat then allow the pan to heat evenly. Add oil then place as many pork chops as will comfortably fit into skillet without overcrowding the pan.
• Cook for about 2-3 minutes until dark golden brown on the first side, then flip and cook on second side to desired doneness or until just barely cooked though-additional 1-2 minutes depending on thickness. Transfer pork chops to a plate, cover lightly with a sheet of aluminum foil and set aside.
• Return skillet to heat then add apple cider, vinegar, honey and Dijon to skillet, whisking to combine. Bring mixture to a boil, scraping the bottom of the pan to dissolve all of the brown bits into the cider.
• Allow liquid to boil rapidly for about 6-8 minutes until it becomes thick and has reduced by slightly more than half. Remove from heat then season glaze to taste with salt and pepper. Return pork chops to skillet, turning to coat in glaze, or pour glaze over pork chops and serve immediately.

APPLE CIDER PORK CHOPS

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.

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 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.

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.

CIDER GLAZED PORK CHOPS

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.

SMOTHERED PORK CHOPS WITH CIDER AND APPLES

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 CHOPS BRAISED WITH CIDER AND APPLES

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.