Autumn Pork Skillet Recipes

AUTUMN PORK ROAST

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Season the pork loin with garlic powder, salt, and pepper. Heat olive oil in a large oven-proof skillet or Dutch oven over medium-high heat. Brown the pork loin on all sides in the hot oil, about 10 minutes total. Remove the pork loin from the pan, and set aside. Pour in the white wine, and bring to a simmer, stirring to dissolve the caramelized bits in the pan.
• Scatter the butternut squash and onion in the skillet and place the browned pork loin on top so they work as a roasting rack. Stir together the applesauce, mustard, soy sauce, sugar, and cinnamon. Pour over the pork loin, then cover the pan with a lid or a double layer of aluminum foil.
• Bake pork loin in preheated oven until it has reached an internal temperature of 145 degrees F (63 degrees C), about 1 hour. Allow to rest for 10 minutes before serving

AUTUMN PORK ROAST

Steps:

• Place roast in a large baking pan. Arrange potatoes, carrots, onions and pumpkin around roast. Add water to the pan. Sprinkle meat and vegetables with sage, salt and pepper; dot vegetables with butter. , Bake, uncovered, at 400° for 15 minutes. Reduce heat to 350°; bake, uncovered, for 1 hour. Place the apples around roast; cover and bake until a thermometer inserted in pork reads 145°, 45-60 minutes, basting every 30 minutes. Let stand 10 minutes before slicing. If desired, thicken pan juices for gravy.

AUTUMN PORK TENDERLOIN

Steps:

• Rub salt and pepper over pork. Place in a large resealable plastic bag; add apple juice. Seal bag and turn to coat. Refrigerate for 30 minutes., Drain and discard apple juice. Place pork on a rack in a roasting pan. Combine the pie filling, raisins, pecans and cinnamon; spoon over pork. , Bake, uncovered, at 400° for 40-45 minutes or until a thermometer reads 160° Let stand for 5 minutes before slicing.

AUTUMN APPLE ONION PORK CHOPS

Steps:

• Combine onion, apple, 2 tablespoons olive oil, 1 tablespoon vinegar, thyme, and rosemary in a skillet; cook and stir mixture over medium heat until onion is lightly browned and apples are softened, about 15 minutes. Sweeten with brown sugar to taste. Set aside and keep warm.
• Arrange pork chops in a separate skillet; season with salt, pepper, and paprika. Drizzle 1 tablespoon vinegar and 1 tablespoon olive oil over pork chops. Cook pork chops over medium heat until no longer pink in the center, about 5 minutes per side. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
• Transfer pork chops to a serving dish and top with apple-onion topping. Serve immediately.

THE BEST JUICY SKILLET PORK CHOPS

Steps:

• Take the pork chops out of the refrigerator and season on both sides with salt - we use just less than 1/4 teaspoon of fine salt per pork chop. Set the chops aside to rest for 30 minutes.
• Meanwhile, make the spice rub. In a small bowl, mix the flour, chili powder, garlic powder, onion powder, smoked paprika, and 1/2 teaspoon of black pepper.
• After 30 minutes, use a paper towel to pat the pork chops dry, then rub both sides of the chops with the spice rub.
• Heat the oil in a skillet (with a lid) over medium-high heat. When the oil is hot and looks shimmery, add the pork. Cook until golden, 2 to 3 minutes.
• Flip the pork so that the seared side is facing up. If there is a fattier side of the pork, use kitchen tongs to hold the chops, fat-side-down until it sizzles and browns slightly; about 30 seconds.
• Reduce the heat to low, then cover the skillet with a lid. Cook 6 to 12 minutes or until an instant-read thermometer reads 145° F when inserted into the thickest part of the chop. Cook time depends on the thickness of the chops, so check for doneness at 5 minutes, then go from there, checking every 2 minutes after that. If you do not have a thermometer, you will know they are done, if, when cutting into the chops, the juices run clear.
• Transfer pork chops to a plate, then cover loosely with aluminum foil. Let the pork rest for 5 minutes.
• While the pork rests, make the pan sauce. Increase the heat to medium-high, then add the chicken stock, vinegar, and honey. Use a wooden spoon to scrape the bottom of the pan so that any stuck bits of pork come up.
• Bring the sauce to a simmer and cook until reduced by half. Taste, then adjust the seasoning with additional salt, vinegar, or honey.
• Slide the skillet off of the heat and when the sauce is no longer simmering, swirl in the butter.
• Slide the pork chops back into the pan and spoon some of the sauce on top. Alternatively, slice the chops, then place them back into the pan. Scatter fresh parsley over the pork, and then serve.

AUTUMN PORK SKILLET

Steps:

• Cut pork into ¼-inch slices; sprinkle each with garlic salt.
• In large skillet, brown pork slices in oil, a few slices at a time.
• Return pork and any juices to skillet.
• Combine apple juice and flour; pour into skillet.
• Add apple slices, raisins, cinnamon and ginger.
• Cook, stirring frequently, until mixture comes to a boil and thickens.
• Cover; reduce heat and simmer 10 minutes or until pork is tender.
• Remove pork, apples and raisins to serving dish; keep warm.
• Bring pan juices to a boil; blend in whipping cream.
• Cook until slightly thickened.
• Pour cream mixture over pork, apples and raisins.
• Sprinkle with green onions.

AUTUMN PORK SKILLET #2 RECIPE - (4/5)

Steps:

• Cut pork into 1/4-inch slices; sprinkle each slice with garlic salt. In a large skillet, brown pork slices in oil, a few slices at a time. Return pork and any juices to skillet. Combine apple juice and flour; pour into skillet. Add apple slices and raisins. Cook, stirring frequently, until mixture comes to a boil and thickens. Cover; reduce heat and simmer 10 minutes or until pork is tender. Remove pork, apples and raisins to a serving dish; keep warm. Bring pan juices to a boil; blend in cream or half and half. Cook until slightly thickened. Pour cream mixture over pork, apples and raisins. Sprinkle with green onions. Makes 4 to 6 servings.