PORK CHOPS WITH GARLIC AND APPLES IN WINE
A really simple way to cook chops. The juice is great over mashed potatoes. Adapted slightly from the MEAT cookbook.
Provided by Sackville
Categories Pork
Time 25m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 200 C and put a baking dish in the oven while you preheat it.
- Meanwhile, separate the cloves from the garlic head but do not peel them.
- Smash the cloves with a knife.
- Heat the oil in a pan and add in the garlic.
- Fry for a couple minutes and put in the pork chops. Season with salt and pepper.
- Brown for just 1-2 minutes on each side.
- Put the chops and garlic in the pan that has been heating in the oven.
- Meanwhile, put the apple in the pan and fry for a couple minutes.
- Add the wine and let bubble until reduced by half.
- Pour over the chops and bake for 12-15 minutes, braising with the juice if you like.
- Take out and serve immediately with your choice of veggies.
Nutrition Facts : Calories 421, Fat 21.2, SaturatedFat 5.9, Cholesterol 75, Sodium 76.9, Carbohydrate 19.3, Fiber 1.9, Sugar 6.6, Protein 24.6
FRIED PORK CHOPS WITH APPLES
These fried pork chops with apples are cooked in an apple-dijon sauce until tender and flavorful!
Provided by Holly Nilsson
Categories Dinner Entree Main Course Pork
Time 40m
Number Of Ingredients 11
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.
Nutrition Facts : Calories 430 kcal, Carbohydrate 21 g, Protein 36 g, Fat 22 g, SaturatedFat 7 g, Cholesterol 124 mg, Sodium 165 mg, Fiber 3 g, Sugar 15 g, ServingSize 1 serving
MASHED SWEET POTATOES, PORK CHOP WITH CIDER GRAVY, SAUTEED APPLES AND ONIONS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 14
Steps:
- In a medium pot add sweet potatoes and cover with salted water. Bring to a boil, lower the heat and simmer until fork tender, 15 to 18 minutes.
- Season chops with salt and pepper. Heat 1 tablespoon extra-virgin olive oil, a turn of the pan, in a large skillet over medium-high heat. Cook pork 5 minutes on the first side until deeply golden, turn and cook 3 to 4 minutes more with a loose foil tent over the pan. Remove cooked chops to a plate and cover to keep warm. Add another turn of the pan of olive oil, add the onions and apples. Season with salt, pepper and thyme and cook until just tender, 5 to 6 minutes. Douse with juice of a lemon and remove onions and apples to a bowl; keep warm.
- 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 to 5 minutes over medium-low heat.
- Drain cooked sweet potatoes and return pan to stove. Melt 2 tablespoons butter and combine with marmalade and 1 cup stock. Add potatoes and mash, season with salt and pepper.
- Serve chop covered with apples and onions, gravy poured down over top, sweet potatoes alongside.
PAN-SEARED PORK CHOPS WITH CARAMELIZED APPLES
Pork Chops with Apples is a simple dinner recipe perfect for any time of year! The apples are caramelized in butter with brown sugar, cinnamon, and honey. The pork chops are pan-seared to a beautiful golden-brown crust and are tender, juicy, and moist.
Provided by Julia
Categories Main Course
Time 40m
Number Of Ingredients 14
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.
Nutrition Facts : Calories 558 kcal, Carbohydrate 32 g, Protein 37 g, Fat 32 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 129 mg, Sodium 426 mg, Fiber 3 g, Sugar 28 g, UnsaturatedFat 20 g, ServingSize 1 serving
PORK CHOPS WITH APPLES AND GARLIC SMASHED POTATOES
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 11
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.
Nutrition Facts : Calories 413, Fat 16 grams, SaturatedFat 5 grams, Cholesterol 76 milligrams, Sodium 98 milligrams, Carbohydrate 40 grams, Fiber 5 grams, Protein 26 grams
PORK CHOPS WITH APPLES AND GARLIC SMASHED POTATOES
Light Entree From Food/Network Magazine Jan/Feb 2011
Provided by DeniLeo
Categories Main Dish
Time 30m
Yield 4
Number Of Ingredients 11
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 port 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 cops 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 ocok over medium-high heat until lightly browned, about 5 minutes. Season with salt and pepper and stir int he cider. Return the chops to the skillet. Cover and cook, turning once, until just cooked through, 4 - 5 minutes. Drain the potatoes, reserving 1/4 cup liquid. Return the potatoes to teh pan; add teh buttermilk and mash, adding cooking liquid as needed. Season with salt and pepper. Serve with the port chops, onion and apples. Drizzle with the pan juices.
Nutrition Facts : Calories 224 calories, Fat 13.96904 g, Carbohydrate 25.52735125 g, Cholesterol 0.6125 mg, Fiber 3.20092506434023 g, Protein 1.58728625 g, SaturatedFat 2.0853525 g, ServingSize 1 1 Serving (364g), Sodium 64.530625 mg, Sugar 22.3264261856598 g, TransFat 0.804985624999999 g
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