Panfried Pork Chops With Cider Sauce Recipes

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.

PORK CHOPS WITH HARD CIDER PAN SAUCE

Steps:

• To make the spice rub, in a small bowl, mix together the paprika, garlic powder, onion powder, dry mustard, salt, black pepper, and cayenne.
• Slash the edges of the chops in 2 or 3 places to prevent curling.
• Sprinkle rub all over the chops and let stand at room temperature for at least 15 minutes or up to 1 hour.
• Coat the bottom of a large, heavy frying pan with the olive oil and heat over medium-high heat. Add the chops, in batches if necessary to avoid crowding, and cook until lightly browned, about 3 minutes on each side.
• Reduce the heat to medium and cook for 5-7 minutes longer, turning once or twice. Test the meat for doneness by inserting an instant-read thermometer away from the bone or by cutting into the meat close to the bone.
• Remove from heat just before the meat is done, when the internal temperature is 145 degrees F (63 C). Pork loin is done when the internal temperature is 150F/65C, but it will continue to cook while resting).
• Transfer to a platter and let rest, tented loosely with aluminum foil, while you prepare the pan sauce.
• To make the pan sauce, add the cider to the same pan and deglaze by scraping up any browned bits from the bottom.
• Bring to a boil and cook, stirring often, until reduced by half, about 5 minutes.
• Reduce the heat to medium and whisk in the Dijon mustard, Worcestershire sauce, tomato paste, and Tabasco.
• Cook for 2-3 minutes longer, whisking often.
• Remove from the heat and whisk in the cream. Taste and adjust the seasoning.
• Transfer the chops to individual plates. Spoon some of the sauce over the chops and serve. Pass additional sauce at the table.

PAN FRIED PORK CHOPS WITH GLAZED APPLES, CIDER AND CREAM SAUCE

Steps:

• Heat the oil in a large non stick frying pan and cook and apples for 3-4 minutes on each side until golden brown but still firm. Transfer to a plate and set aside.
• Season the chops with salt and pepper and add to the pan. Cook for 5 minutes until golden brown, turning once. Add the sage and cider and simmer for 15 minutes until the chops are cooked through. Use a slotted spoon to transfer the pork to a large plate. Cover with foil and leave to rest for a few minutes.
• Stir the redcurrant jelly into the pan and simmer for 2-3 minutes, stirring until the jelly dissolves. Stir in the creme fraiche and apples, heat through gently and season to taste.
• Pour any juices from the pork into the pan, then divide the chops between 4 plates, spoon overthe apples and sauce and serve with some green vegetables.

PANFRIED PORK CHOPS WITH CIDER SAUCE

Steps:

• Sprinkle both sides of pork chops with seasoned salt, thyme, garlic powder and pepper. In 12-inch skillet, heat oil over medium-high heat. Add pork chops; cook uncovered about 5 minutes until bottom sides of pork chops are browned.
• Turn pork chops; reduce heat to medium-low. Cook uncovered 5 to 10 minutes longer or until pork chops are no longer pink in center. Remove from skillet to serving platter; cover with foil to keep warm while preparing sauce.
• Add cider and brandy to skillet. Heat to boiling, stirring constantly to loosen browned bits from bottom of skillet; reduce heat to low. Add butter, simmer uncovered, stirring frequently, 1 to 3 minutes or until slightly thickened. Serve sauce over chops.

CIDER-BRINED PORK CHOPS WITH PERFECT PAN SAUCE

Steps:

• For the brine: combine the salt, brown sugar, peppercorns, coriander, mustard seeds, allspice berries, bay leaves, thyme and 1 1/2 cups water in a small saucepan. Bring to a simmer over medium heat and stir to dissolve the sugar and salt, about 1 minute. Remove from the heat and pour in the cold cider. Let the brine cool to room temperature.
• Put the pork chops in a large resealable plastic bag and pour in the brine. Press out excess air and seal tightly. Put the bag in a shallow container so it can lay flat and refrigerate for 30 minutes and up to 4 hours.
• Drain the chops, rinse and pat dry. Discard the brine.
• Heat a large skillet over medium heat and add the olive oil. When the oil is hot, add the chops (work in batches if necessary; do not crowd the pan) and cook, turning occasionally, until they are golden brown and cooked through, 13 to 14 minutes. (If the chops are browning too quickly or the pan drippings start to burn, lower the heat.) Remove to a plate.
• For the sauce: Discard all but 1 tablespoon fat from the pan. Add 1 tablespoon of the butter and place over medium heat. Add the garlic, rosemary and thyme and cook until sizzling, about 30 seconds. Sprinkle in the flour and stir to make a paste. Whisk in the cider and bring to a simmer.
• Simmer until very thick, about 1 minute. Add the stock, bring to a simmer and cook until slightly thickened, 2 to 3 minutes. Whisk in the cream and simmer to bring the sauce together, about 1 minute. Stir in the remaining 1 tablespoon butter, vinegar and parsley. Season to taste with salt. Add the chops to the pan and simmer, turning occasionally, until just heated through, 1 to 2 minutes. Serve garnished with fresh thyme and rosemary sprigs.