Curried Cider Pork Chops Recipes

Steps:

• To make the brine, dissolve the salt in 1/2 gallon of warm water in a large bowl. Add the pepper, pour in the apple cider and mix. Drop the pork chops into the brine and add enough additional apple cider so that the chops lurk in the liquid like frogs in a pond. Cover and refrigerate for at least 8 hours and up to 72.
• To prepare the chops, preheat oven to 400 degrees. Remove chops from brine and dry with paper towels. Rub them with 2 tablespoons of the olive oil and season well with salt and black pepper.
• Heat the remaining olive oil in two oven-safe skillets and brown the chops, three to a pan, for 4 minutes a side. Place skillets in oven for 6 to 8 minutes and then remove chops to a warm platter. Cover loosely with foil and allow them to rest for about 10 minutes.
• Serve with caramelized onions and apples, and drizzle with mock Bordelaise sauce.

Steps:

• Melt butter in large skillet over medium-high heat. Sprinkle pork with salt and pepper. Add pork to skillet and sauté until brown, about 3 minutes per side. Using tongs, transfer pork to plate. Add onions, celery and bay leaf to skillet. Sauté until onions are golden, about 6 minutes. Mix in curry powder. Add cider and boil until sauce is slightly reduced, about 6 minutes. Return pork and any accumulated juices to skillet. Simmer just until cooked through, about 3 minutes for boneless chops and 5 minutes for bone-in chops. Season with salt and pepper.

Steps:

• In a large resealable plastic bag, combine the flour, salt and pepper. Add pork chops and toss to coat. In a large skillet, brown chops in oil. Remove and keep warm., In the same skillet, saute the celery, onions, garlic and thyme for 2-3 minutes or until crisp-tender. Return pork to the pan. Add cider. Bring to a boil. Reduce heat; cover and simmer for 7-8 minutes or until a thermometer reads 160°. Serve with a slotted spoon.

Steps:

• Stir together flour, seasoned salt and black pepper in a shallow dish.
• Dip pork chops into flour mixture, coating both sides.
• Heat Wesson Oil in large skillet. Cook and stir onion and apple in hot oil until onion is tender.
• Remove from skillet; set aside. Cook chops in hot skillet until lightly brown on both sides.
• Remove chops from skillet. Drain off fat. Stir Hunt's Ready Tomato Sauce Chunky Special, raisins, curry powder, sugar and ground red pepper into skillet. Return chops, apple, and onion to skillet. Bring to boiling; reduce heat. Simmer, covered, 10-15 minutes or until pork chops are tender and no longer pink.

Steps:

• Trim fat from pork; cut pork in 1-inch cubes. Peel, core, and chop two apples; set aside.
• In a 4-quart Dutch oven brown pork, half at a time, in hot oil; return all pork to pan. Add chopped apples, onion, and curry powder; cook and stir 2 minutes. Add broth, cider, salt, and pepper.
• Bring to boiling; reduce heat. Simmer, covered, 30 minutes, stirring occasionally.
• Add carrots and celery to pork mixture; return to boiling. Reduce heat; simmer, covered, 20 minutes, stirring occasionally.
• Cut remaining apples into 1/4-inch-thick wedges. Add apples and squash to pan. Cover; cook 10 to 12 minutes or until pork and vegetables are tender.

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 large skillet over medium heat, brown pork chops in 1 tablespoon of butter; drain and set aside. , In the same skillet, saute onion in remaining butter until tender. Add water, apples, raisins if desired, marmalade, lemon juice, curry, sugar and pepper; mix well. Bring to a boil. , Return pork chops to skillet. Reduce heat; cover and simmer for 10-15 minutes or until pork juices run clear and apples are crisp-tender. Remove pork chops; keep warm. , Combine flour and cold water until smooth; add to skillet, stirring constantly. Bring to a boil; boil and stir for 2 minutes. Serve over rice or macaroni.

Steps:

• Toast rice in 1 tablespoon oil for 2-3 minutes.
• Stir in raisins, cumin, salt and pepper. Cook for 1 minute.
• Add broth and water. Simmer covered until the liquids are absorbed by the rice, about 20 minutes.
• Meanwhile, combine curry powder, cinnamon and chili powder and rub into chops.
• Divide remaining oil into 2 skillets and saute 4 chops in each skillet until done, about 3 minutes per side. Serve over rice.

Steps:

• melt butter in skillet, add pork chops, brown on both sides, remove.
• add celery, onions and bay leaf to skillet, saute until light brown.
• add curry powder and cider, reduce by half, add pork chops back to skillet, simmer until cooked through, 10-15 minutes, serve.

Steps:

• Trim fat from pork chops.
• If desired, sprinkle with salt and pepper.
• In a large frying pan over medium heat, cook pork chops on both sides in margarine or butter until no pink remains.
• Remove pork chops from the pan.
• Add apple slices to frying pan and cook for 1 minute.
• Stir parsley, flour, curry powder, bouillon granules and pepper into drippings.
• Add milk all at once.
• Cook and stir until thickened and bubbly (just a few minutes).
• Stir in wine or water.
• Return pork chops to frying pan and heat through.
• Good served with rice.