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:

• 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:

• 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.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Melt butter in a large skillet over medium heat; cook and stir onion and apple slices in the melted butter until tender, about 5 minutes. Transfer onion and apple to a bowl.
• Place pork chops in the same skillet; cook over medium heat until pork chops are browned on both sides, about 5 minutes per side.
• Mix applesauce, brown sugar, mustard, and cinnamon into onion and apple mixture.
• Place pork chops in a 9x9-inch baking dish; season with salt and black pepper. Spoon applesauce mixture over pork chops; cover dish.
• Bake in the preheated oven until pork chops are no longer pink in the center, about 30 to 45 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

Steps:

• Preheat oven to 350°. Place first four ingredients in a large bowl. Add 3/4 cup juice and melted butter; toss until combined., Cut a pocket in each pork chop by slicing horizontally to the bone. Fill each with about 1/2 cup stuffing; place on a rack in a roasting pan. Sprinkle pork with salt and pepper. Add 1-1/2 cups apple juice to pan. Cover tightly with foil; bake until a thermometer inserted in pork reads at least 145°, 35-45 minutes., Place remaining stuffing in a greased 8-inch baking dish. Bake, covered, until heated through, 20-25 minutes., Meanwhile, for glaze, place brown sugar and remaining 1/4 cup apple juice in a small saucepan; bring to a boil, stirring to dissolve sugar. Reduce heat; simmer, uncovered, until mixture is reduced by half, about 5 minutes., To serve, brush chops with glaze. Serve with additional stuffing.

Steps:

• Preheat oven to 175 degrees F (80 degrees C). Place a medium dish in the oven to warm.
• Heat a large skillet over medium-high heat. Brush chops lightly with oil and place in hot pan. Cook for 5 to 6 minutes, turning occasionally, or until done. Transfer to the warm dish, and keep warm in the preheated oven.
• In a small bowl, combine brown sugar, salt and pepper, cinnamon and nutmeg. Add butter to skillet, and stir in brown sugar mixture and apples. Cover and cook until apples are just tender. Remove apples with a slotted spoon and arrange on top of chops. Keep warm in the preheated oven.
• Continue cooking sauce uncovered in skillet, until thickened slightly. Spoon sauce over apples and chops. Sprinkle with pecans.

Steps:

• Combine oil, thyme, salt, and pepper in a shallow bowl. Add pork chops, brush with the marinade, and set aside for 15 minutes.
• Heat a large skillet over medium heat and cook pork chops until browned on one side, 4 to 5 minutes. Turn and cook until lightly browned on the other side and juices run clear, 4 to 5 minutes. Transfer pork chops to a serving plate, cover, and keep warm.
• Reduce heat and add butter to the skillet. Add apple slices and cook until they start to change color, 5 to 10 minutes. Transfer apples to the plate with the pork chops and keep warm.
• Stir apple juice, cream, and cornstarch together in a bowl. Add to the skillet over medium-high heat. Bring to a boil while scraping brown bits from the bottom of the pan. Cook and stir until sauce starts to thicken, 2 to 3 minutes. Pour sauce over pork chops and apples.

Steps:

• Combine the first eight ingredients; rub over both sides of pork chops. Cook in batches on an indoor grill coated with cooking spray until a thermometer inserted in chops reads 145°, 3-4 minutes on each side. Let chops stand for 5 minutes before serving., In a microwave-safe bowl, heat jelly until warmed; brush over pork chops.

Steps:

• Peel, core, and slice the apples.
• Preheat the oven to 350 degrees.
• Melt the butter in a skillet.
• Brown the pork chops on both sides in the butter.
• Grease (or spray) a large baking dish.
• Put the apple slices in the bottom of the dish.
• Mix the brown sugar and cinnamon.
• Sprinkle the cinnamon and sugar over the apples.
• Place the pork chops on top of the apples.
• Cover with foil and bake for 1 and 1/2 hours.

Steps:

• Preheat oven to 350°. Place pork chops in a large cast-iron or other ovenproof skillet. Mix remaining ingredients in a small bowl; spoon over chops., Bake, uncovered, until a thermometer reads 145°, 20-25 minutes. Let stand 5 minutes before serving.

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:

• 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:

• 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:

• Put the chops & apple halves into a large buttered ovenproof dish - along side each other, it does not matter if they fit snugly.
• Mix the maple syrup, sugar, mustard and cider together to make a thickish, sludgy syrupy, paste and spread over the top of the chops & apples.
• Allow to rest/marinade at room temperature for about 30 minutes.
• Preheat the oven to 2250C/450F/Gas 6.
• Sprinkle the chopped onion over the top of the chops and apples, and place several sprigs of fresh thyme on top.
• Season well with freshly ground pepper and sea salt.
• Bake for about 45 to 60 minutes, or until chops are and apples are cooked, soft and golden brown and glazed. (Cooking time depends on the thickness ans size of the chops).
• You can flash the chops and apples under a grill to achieve a deeper and stickier glaze.
• Serve each person with one chop, one-half of apple and some of the juices and the glaze. Garnish with some fresh thyme.

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:

• 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:

• Preheat oven to 350°F.
• Lightly brown pork chops in frying pan.
• Grease the bottom of a casserole dish.
• Put apple filling on bottom of dish.
• Add pork chops on top of that.
• Top with "cooked" stove top stuffing.
• Bake for 35 minutes covered with aluminum foil.
• Remove foil and bake for another 10 minutes.

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.