APPLE CIDER SAUCE AND PORK LOIN CHOPS
Seasoned pork loin chops baked with apple cider and Worcestershire sauce and finished with sherry make even the pickiest husband say, 'Wow!' Serve with mashed potatoes.
Provided by suzette
Categories Main Dish Recipes Pork Pork Chop Recipes Pan Fried
Time 55m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Heat olive oil in a large oven-safe frying pan over medium-high heat. Sprinkle chops with salt, pepper, garlic powder, and poultry seasoning. Place in hot oil, and brown on both sides. Drizzle Worcestershire sauce over chops, and pour in apple cider.
- Bake in preheated oven for 25 minutes. Remove chops to a plate, and return frying pan to stove over medium-high heat. Stir sherry into pan, and boil until sauce thickens, stirring frequently. Serve sauce over chops.
Nutrition Facts : Calories 324.8 calories, Carbohydrate 28.6 g, Cholesterol 36.9 mg, Fat 16.6 g, Fiber 0.3 g, Protein 14.1 g, SaturatedFat 3.8 g, Sodium 307.3 mg, Sugar 23.5 g
THE BEST APPLE CIDER BBQ SAUCE
This easy apple cider barbecue sauce is the stuff fall dreams are made of!
Provided by Stephanie
Time 15m
Number Of Ingredients 10
Steps:
- Put all ingredients except cayenne into a small saucepan and bring to a bubble. Cook uncovered over medium-low heat until thickened and reduced by half to about 1 cup.
- Add cayenne (optional) little by little until you get your desired heat level, I use a good pinch!
Nutrition Facts : Calories 52 calories, Fat 0 grams fat, ServingSize 2 Tbs
CHICKEN WITH APPLE CIDER SAUCE
Provided by Food Network Kitchen
Categories main-dish
Time 26m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat a medium to large skillet over medium-high heat, for about 1 minute or until the surface of the pan is hot. Add the oil and heat until rippling on the surface. Pat the chicken breast dry and season with salt and pepper. Place the chicken in the pan and cook until the meat is golden, about 4 minutes. Turn the chicken breasts, lower the heat to medium and add 1 tablespoon of the butter. Cook until firm to the touch or an instant-read thermometer registers 160 degrees F, about 4 to 6 minutes more. Transfer the chicken to a plate to rest.
- Pour off any fat remaining in the skillet. Add the vinegar and deglaze over medium-high heat, scraping up any browned bits stuck to the bottom of the pan with a wooden spoon. Add the cider and the broth. Bring to a boil and cook until it thickens to form a sauce, about 6 minutes. Whisk in the remaining 2 tablespoons butter, lemon juice and thyme leaves. Return the chicken to the pan, adjust the seasoning with salt and pepper, and serve.
- Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved.
APPLE CIDER CREAM SAUCE
This President's Choice recipe is a wonderful cream sauce to serve over pork or chicken, or even veggies; thick, rich and luscious.
Provided by Lennie
Categories Sauces
Time 35m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- In a saucepan over medium-high heat, bring the cider to a boil and let boil until it's reduced down to 1/2 cup.
- Now whisk in the mustard and cream; season with cayenne, salt, and pepper.
- Continue boiling until this mixture reduces down to 1/2 cup.
- Remove from heat and keep warm until ready to serve.
- You could prepare this in advance and reheat gently when it's needed.
- I have made this sauce only once--I don't know why I haven't made it since--and I was impatient and did not let it reduce the second time all the way down to 1/2 cup; it was still rich, luscious and very, very yummy.
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