Apple Stuffed Pork Chops With Cider Sauce Recipes

Steps:

• Season the chop with salt and pepper. Heat 1/2 tablespoon of the EVOO in a medium skillet over medium-high heat. Cook the chop until golden, 3 to 4 minutes per side, tenting loosely with foil once you turn the chop. Remove the cooked chop to a plate and cover to keep warm. Add the remaining EVOO and the onions and apples. Season with salt, pepper, and the thyme and cook until just tender, 5 to 6 minutes, stirring occasionally. Douse with juice of the 1/2 lemon and remove to the plate with the chop.
• Add 1 tablespoon of the butter to the skillet and when it melts, whisk in the flour. Cook for 1 minute, stirring, then whisk in the cider and stock. Season the gravy with salt and pepper. Cook over medium-low heat for 3 to 4 minutes to thicken.
• Serve the chop covered with apples and onions, the gravy poured down over the top, and the muffin alongside.

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.

Steps:

• In a shallow pan, pour marinade over pork chops and marinate for 1 hour.
• Remove the meat from the marinade and drain off the excess. In a skillet over high heat, pan-sear the pork chops on both sides in butter and oil to seal in juices. Sprinkle with a handful of fresh chopped parsley and thyme; season with salt and pepper. They should be well browned on the outside and pink in the center. Transfer the pork chops to a roasting pan, place in a single layer and set aside.
• In the same skillet, saute apples in a bit more butter and oil, add more parsley and thyme. Deglaze the pan with brandy. Pour in brown sauce and cider vinegar to create a pan sauce. Spoon the apple sauce over the pork chops. Sprinkle with more chopped herbs and salt and pepper.
• Roast in a preheated 325 degree oven for 15 to 20 minutes. A meat thermometer inserted into the pork should read 155 degrees F.

Steps:

• In a small skillet, saute onion in butter until tender. Remove from the heat; add the bread cubes, apples, celery, parsley and 1/4 teaspoon salt. , Cut a pocket in each chop by making a horizontal cut through the meat almost to the bone. Sprinkle inside and outside with pepper and remaining salt. Spoon stuffing loosely into pockets. , In a large skillet, brown the chops on both sides in oil. Place in an ungreased large baking pan. Cover and bake at 350° for 30 minutes. Uncover; bake 30 minutes longer or until a thermometer reads 145°. Let meat stand for 5 minutes before serving.

Steps:

• INSTRUCTIONS FOR STUFFING: 1. HEAT THE OVEN TO 200 DEGREES AND ARRANGE A RACK IN THE MIDDLE. PLACE THE BREAD CUBES ON A BAKING SHEET AND PLACE IN THE OVEN TO DRY OUT, ABOUT 20 MINUTES. REMOVE FROM THE OVEN AND SET ASIDE. 2. RAISE THE OVEN TEMPERATURE TO 375 DEGREE. HEAT 1 TBSP OF THE BUTTER IN A LARGE FRYING PAN OVER MEDIUM-HIGH HEAT. WHEN IT FOAMS, ADD THE DICED APPLES AND LET THEM BROWN, STIRRING ONLY OCCASIONALLY. REMOVE FROM HEAT AND PLACE IN A MIXING BOWL. 3. REDUCE HEAT TO MEDIUM AND ADD THE OLIVE OIL AND REMAINING 1 TBSP BUTTER. WHEN THE BUTTER FOAMS, ADD THE ONIONS, A PINCH OF SALT, AND FRESHLY GROUND BLACK PEPPER AND COOK UNTIL THE ONIONS ARE SOFT AND TRANSLUCENT, ABOUT 6 MINUTES. 4. STIR IN THE COOKED APPLES, BREAD CUBES, DRIED APPLES, SLICE SAGE LEAVES, AND MINCED THYME AND COOK UNTIL HEATED THROUGH. STIR IN THE APPLE CIDER, SEASON WITH SALT AND FRESHLY GROUND PEPPER, REMOVE FROM HEAT, AND SET ASIDE. FOR THE CHOPS: 1. RINSE THE PORK CHOPS AND PAT THEM DRY WITH PAPER TOWELS. HOLDING A SHARP PARING KNIFE PARALLEL TO THE WORK SURFACE, CUT A 3 INCH WIDE POCKET INTO EACH PORK CHOP ALL THE WAY TO THE BONE. MOVE THE KNIFE IN A FANNING MOTION TO CREATE A LARGER POCKET, BEING CAREFUL NOT TO CUT THROUGH THE TOP OR BOTTOM OF THE PORK. REPEAT WITH THE OTHER PORK CHOPS. SEASON THE CHOPS WELL ON ALL SIDES AND INSIDE EACH POCKET WITH SALT AND FRESHLY GROUND PEPPER. STUFF 1/8 OF THE STUFFING INTO EACH POCKET. 2. HEAT 1 TBSP OF THE OLIVE OIL AND 1 TBSP OF THE BUTTER IN A LARGE FRYING PAN OVER MEDIUM-HIGH HEAT. WHEN THE BUTTER FOAMS, PLACE 3 PORK CHOPS IN THE PAN. SEAR THE CHOPS UNTIL THEY ARE NICELY BROWNED, THEN TURN THEM TO BROWN THE OTHER SIDE. WHEN THE CHOPS ARE BROWNED, REMOVE THEM FROM THE PAN TO A RIMMED BAKING SHEET OR BAKING DISH LARGE ENOUGH TO HOLD THEM ALL COMFORTABLY. DUMP OUT THE USED OIL THAT REMAINS IN THE PAN, BUT DO NOT WASH THE PAN. REPEAT WITH THE OTHER CHOPS. 3. WHEN ALL THE CHOPS ARE SEARED, PLACE THEM IN THE OVEN AND BAKE UNTIL THEY ARE FULLY COOKED AND A THERMOMETER INSERTED INTO THE CENTER REGISTERS 145 DEGREES, ABOUT 25 TO 30 MINUTES. MEANWHILE, RETURN THE PAN USED FOR BROWNING THE CHOPS TO MEDIUM HEAT. (DO NOT CLEAN THE PAN) ADD THE REMAINING 1 TBSP OLIVE OIL, ONION, CELERY, AND CARROT TO THE PAN. COOK UNTIL THE VEGETABLES ARE SOFTENED AND BROWN AROUND THE EDGES, ABOUT 5 MINUTES. 4. REMOVE THE PAN FROM HEAT, ADD THE APPLE BRANDY (IF USING, OTHERWISE, DO THIS WITH SOME OF THE APPLE CIDER), AND RETURN IT TO THE HEAT. (IF YOU WANT, CAREFULLY TILT THE PAN TO IGNITE THE BRANDY.) USE A WOODEN SPOON OR SPATULA TO SCRAPE UP ANY OF THE BROWNED BITS THAT HAVE ADHERED TO THE PAN. STIR IN THE APPLE CIDER AND BRING TO A SIMMER FOR ABOUT 8 MINUTES. 5. ADD THE CHICKEN BROTH AND HERB SPRIGS AND RETURN TO A SIMMER. COOK UNTIL THE SAUCE IS REDUCED TO 2 CUPS, ABOUT 12 MINUTES. STRAIN THE SAUCE THROUGH A FINE-MESH ST4RAINER AND RETURN IT TO THE PAN. WHISK IN THE CREME FRAICHE TO THICKEN THE SAUCE SLIGHTLY.

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.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large skillet saute onion in butter or margarine until tender. Remove from heat. Add the bread crumbs, apples, celery, parsley and salt. Mix all together. Cut a large pocket in the side of each pork chop; season inside and out with salt and pepper to taste. Spoon apple mixture loosely into pockets.
• In skillet, heat oil to medium high and brown chops on both sides. Place browned chops in an ungreased 9x13 inch baking dish. Cover with aluminum foil and bake in the preheated oven for 30 minutes. Remove cover and bake for 30 minutes longer or until juices run clear.

Steps:

• In a large skillet, heat 1 tablespoon butter over medium heat. Add pork chops; cook 4-5 minutes on each side or until a thermometer reads 145°. Meanwhile, in a small bowl, mix brown sugar, cinnamon, nutmeg and salt., Remove chops; keep warm. Add apples, pecans, brown sugar mixture and remaining butter to pan; cook and stir until apples are tender. Serve with 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.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Heat olive oil in a large oven-safe frying pan over medium-high heat. Sprinkle chops with salt, pepper, garlic powder, and poultry seasoning. Place in hot oil, and brown on both sides. Drizzle Worcestershire sauce over chops, and pour in apple cider.
• Bake in preheated oven for 25 minutes. Remove chops to a plate, and return frying pan to stove over medium-high heat. Stir sherry into pan, and boil until sauce thickens, stirring frequently. Serve sauce over chops.