Cider Glazed Lamb Chops Recipes

HONEY-GLAZED LAMB CHOPS

Steps:

• In a small saucepan, combine the honey, mustard, onion salt and pepper. Cook and stir over medium-low heat for 2-3 minutes or until heated through., Brush sauce over both sides of lamb. Broil 4-6 in. from the heat for 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).

LAMB CHOPS WITH CHERRY GLAZE

Steps:

• To make the glaze:
• In a saucepan at medium-high heat, combine the cherries, 1/2 cup bone broth, apple cider vinegar, and honey. Bring to a boil, and then lower the heat to a simmer for 8 minutes, stirring occasionally. In a separate bowl, add 1/4 cup bone broth and tapioca starch. Whisk together. Once combined, pour into saucepan and stir until sauce thickens.
• To make the lamb chops:
• Turn the oven to broil. Brush the avocado oil on the chops. Combine seasonings and press evenly onto chops. Place chops in a baking dish and broil for 5 to 6 minutes on each side. Transfer lamb to a plate and let rest for 5 minutes. Top with cherry glaze and serve.

PORK CHOPS WITH APPLE CIDER GLAZE

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.