Pork Chops With Hard Cider 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.

PORK CHOPS WITH APPLES AND CIDER

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.

STOVETOP PORK CHOPS WITH APPLE CIDER GRAVY

Steps:

• Season pork chops liberally with salt and pepper on both sides.
• Heat about 2 teaspoons of olive oil in a large skillet over medium-high heat for 1-2 minutes. Swirl to coat the pan. Add garlic and cook, stirring constantly, for about 1 minute.
• Add chops to the skillet and cook for 7-9 minutes per side, or until golden brown and cooked through. The chops are done when they reach an internal temperature of 145 degrees F. Remove chops to a plate and set aside.
• Reduce heat to low, and pour cider into the same pan. Let the cider simmer for about 1 minute, scraping the bits from the bottom of the pan as you stir. Add mustard and stir in cream.
• Cook sauce for about 3 more minutes, stirring frequently, until thickened slightly. Spoon over chops and garnish with fresh rosemary, if desired.

PORK CHOPS WITH APPLES AND 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.

ON RACH'S HOLIDAY FAMILY DINNER MENU: HARD CIDER-BRAISED PORK SHOULDER

Steps:

• Preheat oven to 300˚F
• Bring the pork to room temperature and pat dry with paper towels; season liberally all over with salt
• In a large Dutch oven, heat the oil, two turns of the pan, over medium-high
• Add the pork and cook until browned on all sides
• Transfer the pork to a platter or a baking sheet
• Add the onions, herbs, bay leaf, and juniper berries, if using, to the Dutch oven
• Season with salt and pepper and cook, stirring often, until the onions start to soften, about 3 minutes
• Add the vinegar and cook, stirring often, until it evaporates, about 1 minute
• Stir in the Worcestershire and cider
• Add the pork back to the pot
• Cover and braise until the meat is fork-tender, about 2½ hours
• Transfer the pork to a plate and tent with foil to keep warm
• Put the Dutch oven back on the stovetop and bring the juices to a simmer over medium heat
• Simmer until the juices are reduced by half, 8 to 10 minutes
• Whisk in the crème fraiche, add the pork to the sauce, and reduce the heat to low
• Simmer until the sauce thickens, about 10 minutes more
• Remove the bay leaf
• Serve the pork on top of the Garlicky Mashed Potatoes & Parsnips
• Top with the chives

APPLE CIDER-BRAISED PORK CHOP SAMMY WITH APPLE SLAW

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-GLAZED PORK CHOPS WITH CARROTS

Steps:

• In a large skillet, brown pork chops on both sides 3 teaspoons oil. , In a small bowl, combine the cider, brown sugar, vinegar, soy sauce, garlic, mustard and ginger; pour over chops. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender., Meanwhile, place carrots in a greased 15x10x1-in. baking pan. Drizzle with remaining oil. Sprinkle with salt and pepper; toss to coat. , Bake, uncovered, at 425° for 15-20 minutes or until tender, turning once. Serve with pork chops.

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.

PORK CHOPS WITH HARD CIDER PAN SAUCE

Steps:

• To make the spice rub, in a small bowl, mix together the paprika, garlic powder, onion powder, dry mustard, salt, black pepper, and cayenne.
• Slash the edges of the chops in 2 or 3 places to prevent curling.
• Sprinkle rub all over the chops and let stand at room temperature for at least 15 minutes or up to 1 hour.
• Coat the bottom of a large, heavy frying pan with the olive oil and heat over medium-high heat. Add the chops, in batches if necessary to avoid crowding, and cook until lightly browned, about 3 minutes on each side.
• Reduce the heat to medium and cook for 5-7 minutes longer, turning once or twice. Test the meat for doneness by inserting an instant-read thermometer away from the bone or by cutting into the meat close to the bone.
• Remove from heat just before the meat is done, when the internal temperature is 145 degrees F (63 C). Pork loin is done when the internal temperature is 150F/65C, but it will continue to cook while resting).
• Transfer to a platter and let rest, tented loosely with aluminum foil, while you prepare the pan sauce.
• To make the pan sauce, add the cider to the same pan and deglaze by scraping up any browned bits from the bottom.
• Bring to a boil and cook, stirring often, until reduced by half, about 5 minutes.
• Reduce the heat to medium and whisk in the Dijon mustard, Worcestershire sauce, tomato paste, and Tabasco.
• Cook for 2-3 minutes longer, whisking often.
• Remove from the heat and whisk in the cream. Taste and adjust the seasoning.
• Transfer the chops to individual plates. Spoon some of the sauce over the chops and serve. Pass additional sauce at the table.

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.

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.

ROASTED PORK CHOPS WITH HARD CIDER JUS

Steps:

• Preheat oven to 450°F.
• Pat pork chops dry and sprinkle both sides with sea salt and pepper. Heat 1 1/2 tablespoons butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then brown chops in 3 batches, turning once, 6 minutes per batch, and transfer with tongs to a large shallow baking pan (1 inch deep).
• Add shallots and remaining tablespoon butter to skillet and cook over moderate heat, turning occasionally, until golden brown and tender, 6 to 8 minutes. Add cider and boil, stirring and scraping up brown bits, until reduced to about 3/4 cup, about 3 minutes.
• Spoon shallots and sauce around chops and roast in lower third of oven until thermometer inserted horizontally into center of 1 chop (do not touch bone) registers 150°F, 7 to 9 minutes.
• Let chops stand, loosely covered with foil, 5 minutes (temperature will rise to 155°F while standing). Serve chops with shallots and sauce.

PORK CHOPS WITH PEARS AND CIDER

Steps:

• Preheat the oven to 425 degrees. In a large bowl, toss the potatoes and onions with 2 tablespoons of the olive oil, 3 whole garlic cloves, and the leaves from a sprig of rosemary. Spread the vegetables in a single layer on a baking sheet. Bake 20 to 30 minutes, or until potatoes are light brown and tender when pierced with a fork.
• While the potatoes and onions are in the oven, thinly slice the remaining 3 cloves of garlic. Heat the remaining 3 tablespoons olive oil, sliced garlic, and 4 rosemary sprigs over medium heat in a large cast iron skillet or other heavy-bottomed frying pan. Saute until the garlic is lightly golden and the olive oil is infused with flavors of garlic and rosemary. Remove the garlic slices and set aside. Discard the rosemary.
• Season the pork chops with salt and freshly ground black pepper. Return the skillet to the stove and heat the infused oil in pan over high heat. Arrange the chops in the pan and sear until nicely browned, 1 to 2 minutes. Turn the chops and brown on the second side, 1 to 2 minutes longer. Add the pears to the pan, lower the heat, and continue cooking until pears become tender and lightly brown and the chops cooked through, about 10 minutes. Remove the chops and pears from the pan and pour all but 1 tablespoon of oil from the pan.
• Pour the cider in the pan and reduce by half over medium high heat, continuously scraping the bottom of the pan to remove any browned bits. Add the stock and reduce by half again. Add the butter, stirring until melted, and season to taste with salt and pepper. Return the pears to the pan.
• To serve, place a chop on each of four plates, next to some roasted potatoes and onions. Spoon the pan sauce and several wedges of pear over each chop. Garnish with fresh rosemary leaves if desired.