APPLE CIDER PORK CHOPS
These apple cider pork chops are a must for fall family dinners. I serve them with buttered egg noodles to soak up more of that delicious sauce. The recipe is easy to double when company pops in. -Debiana Casterline, Egg Harbor Township, New Jersey
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a large skillet, heat olive oil over medium heat. Brown pork chops on both sides., Meanwhile, in a small bowl, combine next seven ingredients; stir in apple cider. Pour over pork chops. Reduce heat to medium-low; cook, covered, until a thermometer inserted into chops reads 145°, 4-5 minutes. Remove chops from skillet; let stand for 5 minutes., In a small bowl, mix cornstarch and water until smooth; stir into cider mixture in skillet. Return to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Pour over chops; sprinkle with fresh parsley.
Nutrition Facts : Calories 301 calories, Fat 14g fat (4g saturated fat), Cholesterol 82mg cholesterol, Sodium 210mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 0 fiber), Protein 33g protein. Diabetic exchanges
PORK CHOPS WITH APPLE CIDER GLAZE
Pork chops with a glossy apple cider glaze is really easy, and while there's no starch or extra butter involved, it reduces quickly to a thick, rich, sweet-tart apple syrup.
Provided by Chef John
Categories Main Dish Recipes Pork Pork Chop Recipes Pan Fried
Time 45m
Yield 6
Number Of Ingredients 10
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.
Nutrition Facts : Calories 236.7 calories, Carbohydrate 11.8 g, Cholesterol 59.4 mg, Fat 10.6 g, Fiber 0.1 g, Protein 21.7 g, SaturatedFat 3.9 g, Sodium 101.5 mg, Sugar 9.6 g
CIDER GLAZED PORK CHOPS
This is the perfect fall dish. It is a great blend of sweet and savory. As soon as apple season comes around, I hit the local apple orchard for fresh cider just to make this dish!
Provided by Grooved Pavement
Categories Pork
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Pat pork chops dry with paper towels. Season each side with a sprinkling of pepper, and salt if desired. Heat oil in a large nonstick frying pan or skillet over medium-high heat until just hot then add pork chops and brown both sides (around 5 minutes if your pork chops are around 1/2-inch thick).
- Stir cider and brown sugar together and add to the frying pan. Reduce heat to low and simmer the pork chops, uncovered, turning the chops after a minute, until the meat is almost cooked through but not quite (about 2 minutes). Remove pork chops to a plate with a fork.
- Add the vinegar and ground mustard to the frying pan juices and bring to a boil, scraping up any brown bits on the bottom of the pan with a spatula. Continue to cook until the glaze mixture is reduced to about 1/3 cup. It will take 5 to 10 minutes. The cider mixture will get bubbly when it is just about at the syrup/glaze stage.
- Turn off heat. Place the pork chops back in the frying pan along with any juices that formed on the bottom of the plate.
- Flip chops over to coat both sides with the cider glaze, cover frying pan and let sit for a minute or two to blend flavors. Check thickest part of the pork chop for desired doneness and serve.
Nutrition Facts : Calories 374.1, Fat 20.3, SaturatedFat 6.3, Cholesterol 137.3, Sodium 119.2, Carbohydrate 3.7, Sugar 3.4, Protein 41.2
CIDER GLAZED BONELESS PORK LOIN CHOPS RECIPE - (4.5/5)
Provided by Foodiewife
Number Of Ingredients 11
Steps:
- Combine all glaze ingredients in medium bowl; mix thoroughly and set aside. Trim the chops by slashing through the fat and silver skin with sharp knife, making 2 cuts about 2 inches apart in each chop (do not cut into meat of chops). Pat chops dry with paper towels; season with salt and pepper. Heat oil in heavy-bottomed 12-inch skillet over medium-high heat until smoking. Add pork to skillet and cook until well browned, 4 to 6 minutes. Turn chops and cook 1 minute longer; pour off any oil in skillet. Add the glaze mixture to the skillet and let the chops poach about 5 to 8 minutes, or until the internal temperature reaches 140°F with a meat thermometer. Remove the chops to a plate and let rest while you finish the glaze. Note: If your chops are on the thinner side, check their internal temperature after the initial sear. If they are already at the 140°F mark, remove them from the skillet and allow them to rest, tented with foil, for 5 minutes, then add the platter juices and glaze ingredients to the skillet and proceed with step. Simmer, whisking constantly, until glaze is thick and color of dark caramel (heatproof spatula should leave wide trail when dragged through glaze), 2 to 6 minutes. Return chops to skillet; turn to coat both sides with glaze. Transfer chops back to platter, browned side up, and spread remaining glaze over chops. Serve immediately.
GLAZED PORK CHOPS
America's Test Kitchen TV from the Episode: Two Ways with Pork The background of the show was how it's common to overcook and dry out pork. First they showed different cuts of pork, explained the characteristics of each. They choose boneless pork loin chops, as it's the most common found in grocery stores. Trying out different cooking procedures they had come up with this recipe that resulted in perfectly cooked, moist and delicious glazed pork loins and it is a delicious recipe!
Provided by Cooking Wench
Categories Pork
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine all glaze ingredients in medium bowl; mix thoroughly and set aside.
- Trim chops and slash through fat and silver skin with sharp knife, making 2 cuts about 2 inches apart in each chop (do not cut into meat of chops).
- Pat chops dry with paper towels; season with salt and pepper.
- Heat oil in heavy-bottomed 12-inch skillet over medium-high heat until smoking.
- Add pork to skillet and cook until well browned, 4 to 6 minutes. Turn chops and cook 1 minute longer; transfer chops to plate and pour off any oil in skillet. (Check internal temperature of thinner chops.;.
- Return chops to skillet, browned side up, and add glaze mixture; cook over medium heat until center of chops registers 140 degrees on instant-read thermometer, 5 to 8 minutes.
- Remove skillet from heat; transfer chops to clean platter, tent with foil, and let rest 5 minutes.
- When chops have rested, add any accumulated juices to skillet and set over medium heat.
- Simmer, whisking constantly, until glaze is thick and color of dark caramel (heatproof spatula should leave wide trail when dragged through glaze), 2 to 6 minutes.
- Return chops to skillet; turn to coat both sides with glaze.
- Transfer chops back to platter, browned side up, and spread remaining glaze over chops.
- Serve immediately.
- NOTES: If your chops are on the thinner side, check their internal temperature after the initial sear. If they are already at the 140-degree mark, remove them from the skillet and allow them to rest, tented with foil, for 5 minutes, then add the platter juices and glaze ingredients to the skillet and proceed with step 3. If your chops are closer to 1 inch thick, you may need to increase the simmering time in step 2.
Nutrition Facts : Calories 316.4, Fat 12, SaturatedFat 3.3, Cholesterol 80.8, Sodium 634.2, Carbohydrate 18.7, Fiber 0.3, Sugar 17.9, Protein 31
SMOKED PORK CHOPS WITH ONION-AND-CIDER GLAZE
Steps:
- Put oven rack in middle position and preheat oven to 350°F.
- Pat chops dry. Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown chops in 2 batches on one side only, 3 to 4 minutes per batch. Transfer chops, browned sides up, to a large shallow baking pan, reserving skillet. Bake chops until heated through, about 20 minutes.
- While chops bake, melt butter in skillet over moderate heat until foam subsides, then cook onion with sugar and salt, scraping up brown bits and stirring occasionally with a wooden spoon, until onion is softened, 8 to 10 minutes.
- Add cider and vinegar and boil mixture, stirring occasionally, until onions are tender and liquid is reduced to a glaze, about 10 minutes more. Serve chops with glaze.
ROAST PORK LOIN WITH CIDER GLAZE
A lovely pork recipe from the Pup's Cider website (ingredients as listed there). The Marquis de Saint-Loup Pommeau is listed behind the Pup's Harvest Hard Cider because it isn't recognized at this point- please take note that it is another ingredient needed until I can add it properly. ;) Also, please note that the recipe calls for Pup's brand boiled cider - it isn't actually asking you to "boil" cider. **I haven't made this recipe yet, but it looked delicious and i hope to try it as soon as I locate the ingredients**
Provided by Mommy Diva
Categories Pork
Time 1h45m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Place pork in a roasting pan.
- In a small bowl, combine the remaining ingredients, except for the Pup's Monadnock Harvest Hard Cider.
- Rub the mixture over the pork, cover, and marinate for at least 30 minutes.
- Pour off and reserve the marinade.
- Add the Pup's Monadnock Harvest Hard Cider to the pan, place in a preheated 475°F oven, and roast for 20 minutes.
- Reduce the oven temperature to 350°F and roast an additional 30 minutes or so, basting occasionally with the marinade mixture, until a meat thermometer registers 150°F.
- Remove from the oven and let rest 10 minutes.
- Deglaze the pan over medium heat with 1/4 cup water combined with 1/4 cup Marquis de Saint-Loup Pommeau, scraping up any bits, and stirring until it is slightly reduced.
- Slice pork, drizzle with the reduction, and serve.
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5/5 (2)Total Time 25 minsCategory Quick And EasyCalories 55 per serving
- Trim the chops byy slashing through the fat and silver skin with sharp knife, making 2 cuts about 2 inches apart in each chop (do not cut into meat of chops). Pat chops dry with paper towels; season with salt and pepper.
- 2. Heat oil in heavy-bottomed 12-inch skillet over medium-high heat until smoking. Add pork to skillet and cook until well browned, 4 to 6 minutes.
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- Trim the chops by slashing through the fat and silver skin with sharp knife, making 2 cuts about 2 inches apart in each chop (do not cut into meat of chops). Pat chops dry with paper towels; season with salt and pepper.
- Heat oil in heavy-bottomed 12-inch skillet over medium-high heat until smoking. Add pork to skillet and cook until well browned, 4 to 6 minutes.
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