Pork Chops With Mustard Apple Cider Glaze Recipe 445

Steps:

• 1/ Season pork with salt and pepper 2. Heat oil and butter in skillet over medium high heat. Cook pork chops until browned on both sides and pork is slightly pink 5-7 minutes each side. Transfer Pork to a oven proof pan and place in oven at 350 for about 15 minutes to finish cooking pork 3.Stir garlic in skillet over medium high heat for 30 seconds. Pour in Vinegar and scrape up any browned bits for the bottom of the pan. Whisk apple cider and dijon mustard( I use Maille dijon Mustard) into skillet, bring mixture to a boil and cook until sauce is reduced and thick, about 5 minutes. Stir in Rosemary and red pepper flakes if using; season with 1 tsp kosher salt and pepper to taste 4.Return pork chops to skillet to pan to glaze, 1-2 minutes each side Serve with whipped sweet potatoes or mashed potatoes and glazed carrots

Steps:

• Sprinkle pork chops with salt and pepper. In a large skillet, brown chops in oil. Add wine and garlic, stirring to loosen browned bits from pan. Bring to a boil; cook for 2 minutes. , Add broth; cover and cook for 8-10 minutes or until a thermometer reads 160°. Remove pork and keep warm., Bring pan juices to a boil; cook until liquid is reduced to 1/3 cup. Stir in the butter, lemon juice, mustard and Worcestershire sauce; heat through. Serve with pork.

Steps:

• Pat pork chops dry and season with salt and pepper. Heat oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté chops until browned on both sides, about 10 minutes total.
• Stir together cider and brown sugar and add to skillet. Simmer, uncovered, turning chops once, until meat is almost cooked through, about 3 minutes. Transfer chops to a plate.
• Add vinegar and mustard seeds to sauce and boil, stirring to scrape up any brown bits, until reduced to about 1/3 cup, about 5 minutes. Return chops with any juices on plate to skillet and simmer until meat is just cooked through and sauce is slightly thickened, about 2 minutes.

Steps:

• Season chops with pepper. Heat oil in large nonstick skillet over medium-high heat; brown chops on one side.
• Turn chops; add apple juice, jelly, and mustard to skillet. Reduce heat to low, cover, and cook 8 to 10 minutes.