Glazed Pork Chops And Apple Bake Recipes

Steps:

• Sprinkle pork chops with sage and salt. In a large skillet, brown chops in oil on both sides. Transfer to an 11x7-in. baking dish coated with cooking spray., Stir flour into the pan drippings until blended. Gradually stir in broth and vinegar. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat., Arrange apples over chops; sprinkle with brown sugar. Drizzle with broth mixture. Bake, uncovered, at 350° for 20-25 minutes or until a thermometer reads 160°.

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.

Steps:

• Preheat the oven to 350.
• Spray a pan large enough to hold the chops in a single layer with non-stick spray.
• Season the pork steaks or chops with salt& pepper.
• Arrange them in single layer in the prepared pan.
• Cover (aluminum foil is fine) and bake for 30 minutes.
• Remove the chops from the pan and pour off the fat.
• Place the apples in the pan and top with the baked chops.
• Combine the water, brown sugar, worcestershire sauce and lemon juice, and pour over the pork and apples.
• Bake uncovered, basting occasionally, for 45 minutes or until pork is tender.

Steps:

• Heat 2 tablespoon oil in nonstick skillet over medium-high heat.
• Cook pork chops for 5 minutes or until browned on both sides.
• Add remaining ingredients.
• Bring to a full boil and reduce heat to medium.
• Simmer, uncovered, for 8 to 10 minutes or until pork is no longer pink in center and sauce thickens slightly, stirring occasionally.
• Season with salt and pepper and serve.

Steps:

• Place the pork chops in a glass or ceramic baking dish that will hold them comfortably in a single layer. Pour the brine over the chops and place in the refrigerator for 8 hours or overnight. Remove the pork chops from the brine and season well with salt and pepper. Grill or roast until desired doneness, approximately 12 minutes for medium. Remove the chops from the oven and keep in a warm place while you prepare the apples. In a large saute pan, heat the butter over high heat. When it starts to brown add the apples and saute, tossing, for 1 to 2 minutes. Add the molasses, cook for 1 minute and add the cider vinegar and reduce by half. Place a pork chop on each plate and top with some apples and the cooking juices.
• Combine all ingredients in a medium sized pot and bring to a boil. Remove from heat and let cool in the refrigerator. (Can store up to 1 month in the refrigerator.)

Steps:

• Bring a large pot of salted water to a boil. Meanwhile, season the pork chops on both sides with salt and the paprika. Melt 1 tablespoon butter in a large skillet over medium-high heat. Add the pork chops and cook until browned, adjusting the heat as needed so the butter doesn't get too dark, about 2 minutes per side. Remove the pork to a plate.
• Add the apples and shallots to the skillet. Cook, tossing, until lightly browned, about 3 minutes. Move the apples and shallots to one side of the skillet and add the tomato paste to the other side. Cook the tomato paste, stirring, until it darkens slightly, about 1 minute. Add the vinegar, honey and thyme, then stir in 1 cup of the boiling water from the pot. Bring to a simmer and cook until the apples are tender and the sauce thickens, 8 to 10 minutes. Add a little more water, if needed.
• Meanwhile, add the pierogi to the pot of boiling water and cook as the label directs. Remove with a slotted spoon and transfer to the skillet; nestle the pork chops in the mixture. Cut the remaining 1 tablespoon butter into small pieces and stir into the sauce. Cook, stirring, until the pierogi are coated in the sauce and the pork is just cooked through, about 2 minutes. Divide among plates. Top with chives.

Steps:

• Sprinkle chops with pepper; cook in large skillet sprayed with cooking spray on medium-high heat 4 min. on each side. (Chops will not be done.) Remove chops from skillet; cover to keep warm.
• Add onions to skillet; cook and stir on medium heat 3 min. Add apples; cook 3 min. or until crisp-tender, stirring frequently. Stir in remaining ingredients. Bring to boil, stirring frequently; simmer on medium-low heat 3 to 4 min. until sauce is slightly thickened, stirring constantly.
• Return chops to skillet; spoon sauce over chops. Simmer 1 to 2 min. or until chops are done (145ºF) and heated through. Remove from heat. Let stand 3 min. before serving.

Steps:

• Place apples, pineapple and juice, vinegar, sugar, mustard, water, honey, garlic, cayenne pepper, and onion powder in a large saucepan. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the apples are tender, about 15 minutes. Allow the mixture to cool to room temperature, then puree in a blender until smooth. Place the pork chops into a resealable plastic bag, and pour the apple puree overtop. Marinate in the refrigerator overnight.
• Preheat an outdoor grill for medium heat, and lightly oil grate. Remove pork chops from marinade, and shake off excess. Discard remaining marinade.
• Cook on preheated grill until the chops are no longer pink in the center, about 5 minutes per side depending on the thickness.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Heat the oil in a large skillet over medium-high heat. Fry pork chops on each side until browned, about 3 minutes per side. Transfer to a baking dish, reserving the drippings in the skillet. Cover pork chops with apple slices and sprinkle with sugar.
• Stir the flour into the fat in the skillet until smooth. Whisk in the water and vinegar. Simmer over medium-high heat, stirring constantly, until thick. Add raisins and pour over the pork chops. Cover the baking dish with a lid or aluminum foil.
• Bake in the preheated oven for 1 hour. Remove the aluminum foil for the last 20 minutes of cooking.

Steps:

• Brown chops in hot oil in large skillet on medium-high heat. Reduce heat to medium; cook 5 to 10 minutes or until cooked through. Remove chops to serving platter, reserving drippings in skillet; cover chops to keep warm.
• Add onion and apple to drippings in skillet; cook on medium-high heat 8 to 10 minutes or until tender, stirring occasionally.
• Stir in mustard and apple juice; cook until heated through, stirring occasionally. Spoon sauce over chops.

Steps:

• Heat olive oil in a large skillet over medium-high heat. Season pork chops on both sides with salt and pepper. Place 2 sprigs thyme on each pork chop, and add to the skillet. Saute until browned, 3 to 5 minutes.
• Turn chops over, and squeeze the juice from half an orange over the pork. Reduce the heat to medium, and squeeze the remaining orange half over the pork. Cover, and continue cooking until an instant-read thermometer reads 160 degrees, 10 to 15 minutes. Remove to a platter, and cover to keep warm.
• To prevent a flare up, remove skillet from heat, then heat cognac. Return the skillet to medium heat, and cook for about 1 minute. Add apples, and cook until caramelized and tender, 5 to 7 minutes. Season with salt and pepper to taste, and sprinkle with sugar. Stir well to coat apples. Serve immediately with pork chops and Sauteed Cabbage.