Pan Seared Pork Chops With Cidar Sauce Recipes

Steps:

• Marinade chops in oil and vinegar (for at least 30 minutes or up to 3 hours).
• Season chops and heat a black iron skillet or shallow fry pan.
• (Medium/High heat) When pan is hot sear chops (do not turn for 3 minutes) then flip and sear other side.
• (searing will seal in the juices so chops will not dry out).
• As soon as chops are done remove them and put butter and onions into pan.
• Cook till onions are done to desired consistency.
• Enjoy!

Steps:

• Heat oil in a frying pan on medium high heat and season both sides of the Pork Chops with salt and pepper.
• Put room temp pork chops in the pan and cook for 3 to 4 mins without moving them then turn them over and cook on the other side for 3 to 4 minutes again with out moving them. You are looking for a really nice sear on these!
• Remove the Pork Chops to a plate.
• Add 1 T. butter, shallots, and thyme sprigs to the pan and stir for about 2 minutes until the shallots have softened.
• Add the vinegar to the pan and reduce for 3 minutes.
• Add the stock and cidar and reduce to half.
• Remove the thyme and return the Pork Chops to the pan for 2 minutes to reheat them.
• Remove the Pork Chops again to the plate and add the remaining butter to the sauce then season with salt and pepper.
• Pour sauce over the chops and garnish with thyme.

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:

• Season pork chops with salt and pepper, set aside.
• Combine bread crumbs and rosemary.
• Spread mixture on a plate and coat both sides of pork chops, set aside.
• Heat olive oil on medium high heat in a large skillet and add pork chops.
• Cook for 4 -6 minutes on each side or until cooled through. (160 degrees).

Steps:

• Preheat oven to 425°F Dredge the pork chops (or steaks) in the spices (except oil). Let them sit for about 30 minutes to absorb the flavor of the spices.
• Heat frying pan (that is oven safe) over medium high heat with the oil. Place the chops/steaks into the heated pan and sear until golden brown (about 5 minutes each side).
• Cut carrots into thin slices and toss them in a bowl with the thyme, olive oil, salt and pepper. Add the carrots to the saute pan with the pork chops.
• Place the saute pan into the oven for about 10 minutes or until chops are cooked thru.
• Remove the chops/steaks from the pan onto serving plates, and leaving the carrots, deglaze the pan with the orange juice.
• Place carrots atop the chops and drizzle with glaze.

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:

• Season the pork chops with the seasoned salt, garlic powder, and pepper.
• Melt butter over med. heat in a nonstick skillet, and when it is melted, add the oil.
• Sear the pork chops three at a time, cooking about five minutes on the first side, and three to four minutes on the other side.
• Transfer the seared pork chops to a plate or bowl while you sear the others.
• After you are done searing, and have removed all of the pork chops to a plate, add the onions and garlic to the pan, and cook for three minutes.
• Add the white wine, and reduce by half. Add the water, and pork chops, and lower the heat to low, and cover the pan.
• Cook for about 20 minutes on low heat, or until the chops are tender, being sure to not let anything get stuck to the bottom of the pan.
• Or,you can also take your pan, and put it in the oven on 325 degrees,for 20 minutes and you won't have to worry about anything getting stuck!