Sweet And Tangy Apple Pork Chops Recipes

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:

• Mix beer, ketchup and brown sugar. Sprinkle pork chops with salt and pepper., In a large skillet, heat oil over medium heat; brown chops on both sides. Add beer mixture to pan; bring to a boil. Reduce heat; simmer, uncovered, until a thermometer inserted in pork reads 145°, 1-2 minutes. Remove chops from pan; keep warm., Return sauce to a boil; cook and stir until slightly thickened. Serve over pork.

Steps:

• In a large nonstick skillet sprayed with nonstick spray, cook pork chops over medium-high heat until browned on both sides.
• Combine apple butter, mustard, cumin, salt and pepper.
• Spoon over pork chops.
• Reduce heat, cover, and cook until meat is just slightly pink in the middle, about 10 minutes.
• Remove chops and keep warm.
• Leave sauce in skillet.
• Add apples, onions and vinegar to skillet.
• Stir.
• Cover and cook over medium-high heat for 5 minutes, until apples and onions are tender.
• Spoon apple mixture over warm pork chops and serve.

Steps:

• Preheat the grill to medium-high heat.
• Season the pork chops lightly on both sides with the Seasoning Salt. Remember, we aren't rubbing the chops.
• Grill the chops for 5 to 7 minutes per side. Brush them with the Sweet and Tangy Glaze the last 5 minutes of grilling. Internal temperature should register 145 degrees F on an instant-read thermometer. Remove the chops from the grill to a serving platter and allow them to rest for 5 minutes before serving.
• Mix the salt, onion powder, black pepper, garlic powder, celery seed, cayenne, and smoked paprika in a small bowl. Reserve a small amount for another use.
• You can store the remaining Seasoning Salt in an airtight container for up to 6 months.
• In a small bowl, mix together the apple cider vinegar, maple syrup, ketchup, mustard, Worcestershire, and hot sauce. Season with salt and pepper, to taste, and refrigerate if not using immediately.

Steps:

• Place chops in a 3-qt. slow cooker; sprinkle with pepper. Add the onions, celery, green pepper and tomatoes. Combine the ketchup, vinegar, brown sugar, Worcestershire sauce, lemon juice and bouillon; pour over vegetables. Cover and cook on low 5-6 hours or until meat is tender. , Mix cornstarch and water until smooth; stir into liquid in slow cooker. Cover and cook on high about 30 minutes or until thickened. If desired, serve with rice or mashed potatoes.

Steps:

• Preheat broiler. In a small bowl, mix the first five ingredients., Place chops on a broiler pan; sprinkle with salt and pepper. Broil 4 in. from heat 5 minutes. Turn; top with brown sugar mixture. Broil 4-5 minutes longer or until a thermometer reads 145°. Let stand 5 minutes before serving.

Steps:

• Spray large nonstick skillet with nonstick spray and heat over medium-high heat. Sprinkle pork chops with salt and pepper. Add pork to skillet; sauté 4 minutes. Sprinkle pork chops with 1/2 teaspoon oregano; turn pork chops and sauté just until cooked through, about 2 minutes. Transfer to plate; cover with foil.
• Heat oil in the same skillet over medium-high heat. Add apple and onion wedges and remaining 1/2 teaspoon oregano. Sauté until apples and onion are tender and golden, about 10 minutes. Return pork and any accumulated juices to skillet. Pour apple juice and vinegar over; cook until pork is heated through and liquid is slightly reduced, about 1 minute. Season to taste with salt and pepper. Transfer pork and apple mixture to plates and serve.

Steps:

• In a large skillet, brown pork chops in oil. Combine the remaining ingredients; add to skillet. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until pork juices run clear. Spoon sauce over pork chops.

Steps:

• Sprinkle the chops with salt and pepper to taste. Set aside.
• Cut each apple into quarters. Peel the quarters, and discard the core of each.
• Dredge the chops in flour. Heat the oil in a large heavy skillet, and add the chops. Cook until well browned on one side, about 5 minutes. Turn the chops, and continue cooking about 5 minutes.
• Remove the chops, and add the quartered apples. Cook about 2 minutes, turning the apples often. Remove the apples, and pour off the fat from the skillet.
• Add the shallots and vinegar and cook briefly, stirring with a wooden spoon. Add the broth and honey. Cook about 1 minute, and stir in the tomato paste.
• Return the chops and apples to the skillet. Bring the sauce to a boil, spoon the sauce over the chops, and cover closely. Cook 10 minutes. Transfer the chops and apples to a serving dish, and pour the sauce over.

Steps:

• Preheat oven to 475°F, with a rimmed baking sheet on center rack and another rack in top position. Stir together cucumbers, vinegar, and 2 tablespoons cilantro; season with salt and set aside. In a small bowl, stir together jam and sambal oelek; set aside. In another bowl, toss broccoli and sweet potatoes with 3 tablespoons oil; season.
• Remove sheet from oven; drizzle with remaining 1 tablespoon oil, then spread broccoli mixture in a single layer. Roast, flipping once, until charred in places, 22 to 25 minutes. Transfer to a plate; toss with remaining cilantro. Switch oven to broil.
• Season chops with salt and pepper; place on same baking sheet and broil on top rack until beginning to brown, about 5 minutes. Flip; spread reserved jam mixture over chops. Broil until glaze is bubbly and chops are cooked through, about 2 minutes. Return broccoli mixture to sheet; broil 30 seconds. Serve with cucumber salad, topped with cilantro.