Ww 3 Points Pork Chops With Cider Vinegar Glaze Food

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CIDER GLAZED PORK CHOPS



Cider Glazed Pork Chops image

This is the perfect fall dish. It is a great blend of sweet and savory. As soon as apple season comes around, I hit the local apple orchard for fresh cider just to make this dish!

Provided by Grooved Pavement

Categories     Pork

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

4 sirloin pork chops, trimmed of visible fat and the thickness can range from 1/2-inch thick to 3/4-inch (about 1 1/2 pounds)
fresh ground pepper
salt (optional)
2 teaspoons olive oil (canola oil can be used)
1 cup apple cider (sparkling cider can be used)
1 tablespoon packed brown sugar
2 tablespoons cider vinegar (I have used plain white vinegar as well with no taste difference)
1/4 teaspoon ground mustard (add a pinch or two more to taste if desired)

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.

Nutrition Facts : Calories 374.1, Fat 20.3, SaturatedFat 6.3, Cholesterol 137.3, Sodium 119.2, Carbohydrate 3.7, Sugar 3.4, Protein 41.2

SOPRANO'S PORK CHOPS WITH VINEGAR PEPPERS



Soprano's Pork Chops with Vinegar Peppers image

You guessed it-this recipe is from the Soprano's Family Cookbook. I found it on the net and had to share.

Provided by Diana Adcock

Categories     Pork

Time 25m

Yield 4 serving(s)

Number Of Ingredients 6

1 tablespoon olive oil
4 pork chops, 1 inch thick
salt & fresh ground pepper
2 cloves garlic, minced
2 cups sliced mild pickled peppers (plus 2 T. juice)
3 -5 hot pepperoncini peppers (optional)

Steps:

  • Heat the oil in a large skillet over medium high heat.
  • When hot, pat chops dry, sprinkle with salt and pepper and add to skillet.
  • Cook chops, turning once for about 5 minutes on each side, or until brown.
  • Lower the heat to medium and scatter garlic around chops.
  • Cover and cook 5 to 8 minutes more.
  • Check for doneness.
  • Remove to a plate and keep warm.
  • Add the peppers and juice to the skillet.
  • Cook, stirring for 1-2 minutes or until the peppers are heated through.
  • Spoon the peppers over chops and serve immediately.

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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