Pan Fried Pork Chops With Glazed Apples Cider And Cream Sauce Recipes

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:

• 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:

• Sprinkle both sides of pork chops with seasoned salt, thyme, garlic powder and pepper. In 12-inch skillet, heat oil over medium-high heat. Add pork chops; cook uncovered about 5 minutes until bottom sides of pork chops are browned.
• Turn pork chops; reduce heat to medium-low. Cook uncovered 5 to 10 minutes longer or until pork chops are no longer pink in center. Remove from skillet to serving platter; cover with foil to keep warm while preparing sauce.
• Add cider and brandy to skillet. Heat to boiling, stirring constantly to loosen browned bits from bottom of skillet; reduce heat to low. Add butter, simmer uncovered, stirring frequently, 1 to 3 minutes or until slightly thickened. Serve sauce over chops.

Steps:

• Mix apple cider, oil, Dijon mustard, vinegar, rosemary, paprika, salt, and pepper together in a bowl. Trim pork chops of fat and place into mixture. Refrigerate for 30 minutes.
• Remove pork chops from marinade; reserve marinade and set aside.
• Heat a nonstick pan over medium-high heat. Cook pork chops in the hot pan until browned, about 5 minutes per side.
• While the pork chops are cooking, marinate apple, bell peppers, and onion in the reserved marinade for 10 minutes.
• Add marinated apple to the pork chops; cook until brown, 3 to 5 minutes. Pour the rest of the marinade, peppers, and onion into the pan and let simmer, uncovered, for 20 minutes. Remove the pork chops, apples, and peppers from the pan and place in a serving dish.
• Mix flour and milk with the remaining liquid in the pan; simmer until thickened, 2 to 3 minutes. Pour the gravy on top of the pork chops.

Steps:

• Heat the oil in a large non stick frying pan and cook and apples for 3-4 minutes on each side until golden brown but still firm. Transfer to a plate and set aside.
• Season the chops with salt and pepper and add to the pan. Cook for 5 minutes until golden brown, turning once. Add the sage and cider and simmer for 15 minutes until the chops are cooked through. Use a slotted spoon to transfer the pork to a large plate. Cover with foil and leave to rest for a few minutes.
• Stir the redcurrant jelly into the pan and simmer for 2-3 minutes, stirring until the jelly dissolves. Stir in the creme fraiche and apples, heat through gently and season to taste.
• Pour any juices from the pork into the pan, then divide the chops between 4 plates, spoon overthe apples and sauce and serve with some green vegetables.