PORK CHOPS WITH APPLE CIDER GLAZE
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
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
APPLE CIDER-GLAZED PORK TENDERLOIN
Make and share this Apple Cider-Glazed Pork Tenderloin recipe from Food.com.
Provided by ratherbeswimmin
Categories Pork
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Combine the first 7 ingredients; rub evenly over pork.
- Place pork in a dish; cover and chill 1 hour.
- Combine cider, cloves, and bay leaves in a large skillet; bring to a boil over med-high heat.
- Cook until reduced to 1 ½ cups (about 10 minutes).
- Add broth; bring to a boil; add pork, cover, and simmer 20 minutes or until done.
- Remove pork from pan; bring cooking liquid to a boil.
- Cover and reduce to ¾ cup (about 8 minutes).
- Strain cooking liquid through a fine sieve into a bowl, discard solids.
- Spoon sauce over pork; cut pork into thin slices.
Nutrition Facts : Calories 169.7, Fat 7.4, SaturatedFat 2.3, Cholesterol 74.8, Sodium 194, Carbohydrate 1.1, Fiber 0.3, Protein 23.5
WONTON RAVIOLI WITH APPLE CIDER GLAZE
Provided by Roger Mooking
Time 1h5m
Yield 4 servings (30 wontons)
Number Of Ingredients 14
Steps:
- For the apple cider glaze:
- Put the apple cider in a large saute pan over high heat. Once apple cider has reduced by 1/2 and has achieved thick syrup consistency, add the black pepper, stir, and set aside.
- For the wonton ravioli:
- In a tall-rimmed saute pan bring heavily salted water to a boil. Reduce the heat slightly to a gentle boil.
- For the wonton filling:
- Put the ground turkey, ground pork, Asiago cheese, minced shallot, minced garlic, sage, and black pepper, in a large bowl and mix well to incorporate.
- To assemble the wonton ravioli:
- Put a wonton wrapper on a clean dry working surface and brush the entire wrapper with egg wash. Keep the remaining wonton wrappers covered while working to prevent them from drying out.
- Put 1 tablespoon meat mixture in the center of 30 wonton wrapper. To cover, gently stretch another wonton over top, connecting the edges of the wrappers, press to secure. Gently lift, cup hands over filling to release any air inside, pinch around the rim to secure and put on a dry tray. Repeat with remaining wontons.
- To cook the wontons:
- Gently put 5 wontons in the boiling water, turn over half way though cooking and remove once the meat is cooked and no longer pink, approximately 5 minutes.
- To serve the wonton ravioli:
- Put the wonton ravioli in a large bowl, drizzle with the apple cider glaze, put on a serving dish and garnish with chopped fresh chives. Serve with Carrot and Fennel Salad with White Wine Dressing, recipe follows.
APPLE CIDER GLAZED "DOUBLE CUT" PORK CHOP WITH SWEET POTATO HASH, TOMATO JAM AND SOUTHERN GREENS
Steps:
- Preheat grill to medium. Remove the chops from the Marinade and wipe off any excess Marinade. Grill chops, basting with Apple Cider Glaze until desired temperature. Medium temperature is 15 to 18 minutes. Present chops with a base of Sweet Potato Hash with pork chop placed on top and garnish with a rosemary sprig.
- Marinate the pork chops for 2 to 3 hours. In the meantime make hash and glaze.
- Saute onions and garlic in the olive oil over medium heat in saucepan until translucent. Add andouille sausage and stir well to combine. Once some of the fat begins to render from the sausage and the diced sweet potato and cook for stirring frequently for 10 minutes. Add chicken stock until evaporated then add cream and reduce until gone. Season with salt and pepper and keep warm.
- Caramelize the honey and brown sugar in a pan over medium heat, stirring constantly. Combine the apple cider, vinegar and garlic and add to sugar, bring to boil over high heat. Lower the heat to medium and simmer for 30 minutes. Strain into a small saucepan and add thyme, sage, and pepper and cook over medium heat for 15 minutes. Remove herbs and reserve for pork chops.
CIDER-GLAZED PORK TENDERLOIN
This is a super-easy recipe full of sweet fall flavor. The maple flavor really shines through. -Susan Stetzel, Gainesville, New York
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 425°. Cut tenderloin in half to fit skillet; sprinkle with salt and 1/4 teaspoon pepper. In a large skillet, heat oil over medium-high heat; brown pork on all sides. Transfer to a 15x10x1-in. pan. Roast until a thermometer reads 145°, 12-15 minutes., Meanwhile, in same skillet, bring cider, syrup, vinegar and remaining pepper to a boil, stirring to loosen browned bits from pan. Cook, uncovered, until mixture is reduced to a glaze consistency, about 5 minutes., Remove pork from oven; let stand 5 minutes before slicing. Serve with glaze.
Nutrition Facts : Calories 239 calories, Fat 7g fat (2g saturated fat), Cholesterol 64mg cholesterol, Sodium 200mg sodium, Carbohydrate 19g carbohydrate (17g sugars, Fiber 0 fiber), Protein 23g protein. Diabetic exchanges
APPLE-GLAZED PORK CHOPS
Simple enough for weeknights yet impressive enough for guests, these juicy chops are topped with a glaze of herbs, apple cider and brown sugar. The cooked apple slices and onions will make it a fast favorite in your home.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, brown pork chops in oil. Add the cider, 1 tablespoon brown sugar, salt, rosemary and thyme. Cover and cook for 7-8 minutes or until a thermometer reads 160°:. Combine the cornstarch and water until smooth; add to the skillet. Bring to a boil; cook and stir for 1-2 minutes or until thickened., Meanwhile, in small skillet, cook the apples, onion, butter and remaining brown sugar over medium heat for 3-4 minutes or until apples are softened. Serve with pork chops.
Nutrition Facts :
CIDER-GLAZED RACK OF PORK
Satisfy porky cravings with this tender, cider-glazed roast from chef Andrew Carmellini. Also try:Oven-Roasted Vegetables with Apples, Dried Cranberries, and Pumpkin Seeds
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 9
Steps:
- Fill a large pot with 2 quarts water; add 1 1/2 cups salt and sugar. Bring to a boil over high heat and cook until salt and sugar are dissolved. Remove from heat and let brine cool completely.
- Place pork in a large container and cover with brine. Transfer to refrigerator and let marinate for 45 minutes. Remove pork from brine and pat dry with paper towels.
- Preheat oven to 425 degrees with rack in the center. Fit a roasting pan with a rack and set aside.
- Season pork with remaining 1 teaspoon salt and 3/4 teaspoon freshly ground pepper. Place pork on rack and transfer to oven; cook until an instant-read thermometer reaches 130 degrees when inserted into the thickest part of the pork, about 45 minutes.
- Meanwhile, place cider in a medium saucepan over medium-high heat until reduced and turns into a dark golden-brown loose syrup, about 20 minutes. Remove from heat and add vinegar; stir to combine. Pour glaze into a small bowl and transfer to refrigerator; let cool.
- In a small bowl, mix together paprika, cumin, remaining 1/2 teaspoon black pepper, and chile powder; set spice mixture aside.
- Brush half of the glaze over pork and return to oven for 2 minutes more. Remove from oven and let stand for 15 minutes; brush with remaining glaze and sprinkle with spice mixture.
- Cut the pork rack into chops by cutting between each set of bones; transfer chops to a large platter. If any glaze remains, add juices from pork to glaze and stir to combine; pour over chops and serve immediately.
ROAST PORK LOIN WITH CIDER GLAZE
A lovely pork recipe from the Pup's Cider website (ingredients as listed there). The Marquis de Saint-Loup Pommeau is listed behind the Pup's Harvest Hard Cider because it isn't recognized at this point- please take note that it is another ingredient needed until I can add it properly. ;) Also, please note that the recipe calls for Pup's brand boiled cider - it isn't actually asking you to "boil" cider. **I haven't made this recipe yet, but it looked delicious and i hope to try it as soon as I locate the ingredients**
Provided by Mommy Diva
Categories Pork
Time 1h45m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Place pork in a roasting pan.
- In a small bowl, combine the remaining ingredients, except for the Pup's Monadnock Harvest Hard Cider.
- Rub the mixture over the pork, cover, and marinate for at least 30 minutes.
- Pour off and reserve the marinade.
- Add the Pup's Monadnock Harvest Hard Cider to the pan, place in a preheated 475°F oven, and roast for 20 minutes.
- Reduce the oven temperature to 350°F and roast an additional 30 minutes or so, basting occasionally with the marinade mixture, until a meat thermometer registers 150°F.
- Remove from the oven and let rest 10 minutes.
- Deglaze the pan over medium heat with 1/4 cup water combined with 1/4 cup Marquis de Saint-Loup Pommeau, scraping up any bits, and stirring until it is slightly reduced.
- Slice pork, drizzle with the reduction, and serve.
CIDER-BRINED, MUSTARD-GLAZED PORK LOIN
Try this fresh alternative to holiday ham for your next festive gathering or Sunday supper. With an apple cider brine and maple-mustard glaze, this pork loin has all the flavors of a classic ham wrapped in more a tender and juicy package. Start early-the brine takes 8-24 hours.
Provided by Rhoda Boone
Categories Easter Pork Mustard Brine Roast Coriander Dinner Spring Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Serves 8-12
Number Of Ingredients 19
Steps:
- Make the brine:
- Bring salt, brown sugar, peppercorns, coriander seeds, mustard seeds, thyme, bay leaves, 2 cups apple cider, and 2 cups water to a low boil in a medium saucepan over medium heat. Cook, whisking, until sugar and salt dissolve, about 4 minutes. Transfer brine to a large bowl and add remaining 2 cups apple cider and 2 cups ice. Let cool to room temperature.
- Place pork and brine in a large resealable plastic bag; turn to coat. Seal and chill at least 8 hours.
- Roast the pork:
- Remove pork from brine and pat dry with paper towels. Let sit at room temperature 1 hour.
- Place rack in lower third of oven; preheat to 400°F.
- Season pork all over with salt and pepper. Heat oil in a large skillet over medium-high. Sear pork, turning occasionally, until browned on all sides (including ends), 10-12 minutes.
- Meanwhile, combine mustard, brown sugar, syrup, and thyme in a medium bowl.
- Pour apple cider into a large roasting pan or glass baking dish. Transfer pork, fat side up, to pan. Brush all over with mustard mixture. Roast pork, basting every 15 minutes, until an instant-read thermometer inserted into the center registers 140°F, 50-70 minutes.
- Transfer to a cutting board and let rest at least 15 minutes before slicing.
- Do Ahead
- Pork can be brined up to 24 hours ahead. Keep chilled in plastic bag.
SMOKED PORK CHOPS WITH ONION-AND-CIDER GLAZE
Steps:
- Put oven rack in middle position and preheat oven to 350°F.
- Pat chops dry. Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown chops in 2 batches on one side only, 3 to 4 minutes per batch. Transfer chops, browned sides up, to a large shallow baking pan, reserving skillet. Bake chops until heated through, about 20 minutes.
- While chops bake, melt butter in skillet over moderate heat until foam subsides, then cook onion with sugar and salt, scraping up brown bits and stirring occasionally with a wooden spoon, until onion is softened, 8 to 10 minutes.
- Add cider and vinegar and boil mixture, stirring occasionally, until onions are tender and liquid is reduced to a glaze, about 10 minutes more. Serve chops with glaze.
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APPLE CIDER-GLAZED PORK CHOPS RECIPE - EVERYDAY DISHES
From everydaydishes.com
5/5 (2)Total Time 40 minsCategory DinnerCalories 258 per serving
- 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.
APPLE CIDER-GLAZED PORK TENDERLOIN RECIPE | MYRECIPES
From myrecipes.com
3.5/5 (6)Calories 183 per servingServings 12
- Combine the first 7 ingredients; rub evenly over pork. Place pork in a dish; cover and chill 1 hour.
- Combine cider, cloves, and bay leaves in a large skillet; bring to a boil over medium-high heat. Cook until reduced to 1 1/2 cups (about 10 minutes). Add broth; bring to a boil. Add pork; cover and simmer 20 minutes or until done. Remove pork from pan. Bring cooking liquid to a boil. Cook until reduced to 3/4 cup (about 8 minutes). Strain cooking liquid through a fine sieve into a bowl; discard solids. Spoon liquid over pork. Cut pork into thin slices.
APPLE CIDER GLAZED PORK TENDERLOIN - RECIPETIN EATS
From recipetineats.com
4.9/5 (13)Total Time 35 minsCategory DinnerCalories 404 per serving
- Place Marinade and pork in a large ziplock bag and marinate in the refrigerator overnight, up to 24 hours.
- Remove pork in the marinade from the refrigerator 30 minutes prior to cooking (to bring to room temperature).
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