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
HARD APPLE CIDER MARINATED PORK CHOPS
This is an easy and tasty recipe for pork chops, particularly when you're bored with basic breaded and pan fried pork chops. Note that the nutrition information may be a bit off with this recipe, as the majority of the cider, salt, and oil is discarded. I find this recipe is best served with a side salad topped with my homemade raspberry vinaigrette dressing (the recipe for which can be found on my profile page).
Provided by Obsidian468
Categories Pork
Time 1h22m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Combine 1/2 bottle of the hard cider, salt, and Siracha sauce in a gallon sized sealable bag or marinating container. Mix well, and add pork chops.
- Marinate pork chops in cider mixture for one hour, turning halfway through (for extra flavor, prick holes in the pork chops with a fork). Marinate the pork chops in the refrigerator to ensure freshness.
- While the pork chops are marinating, slice the onion. Onion slices should be no thicker than 1/8 inch. Separate the onion slices so all layers are loose.
- Once pork chops are finished marinating, combine the remainder of the cider, Old Bay, olive oil, Italian seasoning, and black pepper in a large nonstick saucepan, and heat over medium heat until the mixture starts to boil/sizzle.
- Add garlic and onions, and saute until the onions start to soften.
- Add the pork chops, and saute until the chops are cooked through (about 10 minutes), turning once. After you turn the pork chops, sprinkle with the paprika to give the chops some color. Note: while sauteing the pork chops, make sure that you don't have any of the onions under them. Allowing the pork chops to rest on the bottom of the pan and cook in the cider mixture allows them to cook faster and to soak up more of the flavors of the saute.
- Once pork chops are completely cooked, remove from pan and place on dinner plates, sprinkling them with a pinch of salt (to taste). Garnish with the sauteed onions on top of the pork chops and serve.
APPLE CIDER-BAKED PORK CHOPS
The marinade for the chops also works perfectly on a pork roast or loin. This is a make the night before and cook in a hurry recipe. Great for busy nights as long as you plan ahead.
Provided by Michele in NJ
Categories Pork
Time P1DT25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a large ziplock bag mix all the ingredients together, besides the chops. Mis well.
- Add the pork chops and make sure the bag is sealed.
- Refrigerate the chops overnight, turning the bag over a few times.
- Preheat oven to 400°F
- Drain off all but 1/4 cup of the marinade. Bake the chops, uncovered for about 25 minutes.
- Turn the chops once during cooking and baste with remaining marinade often.
Nutrition Facts : Calories 473.8, Fat 29, SaturatedFat 10.1, Cholesterol 153.1, Sodium 472.6, Carbohydrate 3.9, Fiber 0.1, Sugar 3.1, Protein 46.7
CIDER-BRINED PORK CHOPS WITH PERFECT PAN SAUCE
This brine has a higher concentration of salt than most, allowing it to add flavor and moisture to your chops in as little as 30 minutes. If you have more time, brine them up to 4 hours for maximum flavor, but no longer or the pork will be too salty. Add the easy pan sauce to your repertoire and make it your own by using white wine or dark beer instead of cider and varying the herbs based on what you like and have on hand.
Provided by Food Network
Categories main-dish
Time 1h30m
Yield 4 servings
Number Of Ingredients 22
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.
PORK CHOPS WITH HARD CIDER
Don't let these odd ingredients scare you off. This is fabulous! Certainly a favorite in my family.
Provided by marg
Categories Main Dish Recipes Pork Pork Chop Recipes Baked
Time 1h27m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Heat 1 tablespoon oil in a large skillet over medium heat. Rub each pork chop on both sides with halved garlic. Add 2 pork chops to the skillet; cook until browned, 3 to 4 minutes per side. Transfer to a 4-quart casserole dish. Repeat with remaining 2 pork chops.
- Heat remaining 1 tablespoon oil in the same skillet. Add onion; cook and stir until softened, about 5 minutes. Add to pork chops in the casserole dish. Spread rice and apples on top.
- Combine chicken broth, hard cider, cloves, bay leaf, salt, and black pepper in a 1-quart saucepan; bring to a boil. Pour broth mixture over apples in the casserole dish. Cover with aluminum foil.
- Bake in the preheated oven until an instant-read thermometer inserted into the pork chops reads 145 degrees F (63 degrees C), about 45 minutes.
Nutrition Facts : Calories 554.1 calories, Carbohydrate 52.6 g, Cholesterol 87.5 mg, Fat 18.9 g, Fiber 3 g, Protein 38.9 g, SaturatedFat 5.7 g, Sodium 97.2 mg, Sugar 10.8 g
APPLE CIDER PORK CHOPS RECIPE
These pork chops are so delicious. The apple cider gravy takes these pork chops over the top.
Provided by Momma Cyd
Categories Main Course
Time 24m
Number Of Ingredients 13
Steps:
- In a large skillet heat the olive oil over medium heat. Brown pork chops for about 3 minutes on each side until brown.
- In a small bowl combine the garlic, Dijon mustard, honey, apple pie spice, pepper, thyme and salt. Then stir in apple cider. Pour over the pork chops in the pan. Cook over medium low heat for about 6 minutes. Turning pork chops halfway through cooking time.
- Remove the pork chops from the skillet and place on a serving plate. Mix together the cornstarch and water until smooth. Pour into the skillet with the apple cider mixture. Stir until it begins to thicken (about 1-2 minutes).
- Pour the gravy mixture over the pork chops and top with minced parsley.
Nutrition Facts : Calories 289 kcal, Carbohydrate 10 g, Protein 29 g, Fat 14 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 90 mg, Sodium 193 mg, Fiber 1 g, Sugar 7 g, ServingSize 1 serving
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