Pork Chops With Apple Cider Brandy Glaze Recipes

APPLE CIDER-GLAZED PORK CHOPS RECIPE

Steps:

• Pat pork chops dry using a paper towel then season on both sides with salt and pepper. In a small bowl, mix garlic powder, chili powder and flour together until completely combined.
• Sprinkle each pork chop with seasoned flour then pat to coat evenly. Set pork chops aside to allow flour to absorb moisture released by the pork chops.
• Place a large skillet over medium-high heat then allow the pan to heat evenly. Add oil then place as many pork chops as will comfortably fit into skillet without overcrowding the pan.
• Cook for about 2-3 minutes until dark golden brown on the first side, then flip and cook on second side to desired doneness or until just barely cooked though-additional 1-2 minutes depending on thickness. Transfer pork chops to a plate, cover lightly with a sheet of aluminum foil and set aside.
• Return skillet to heat then add apple cider, vinegar, honey and Dijon to skillet, whisking to combine. Bring mixture to a boil, scraping the bottom of the pan to dissolve all of the brown bits into the cider.
• Allow liquid to boil rapidly for about 6-8 minutes until it becomes thick and has reduced by slightly more than half. Remove from heat then season glaze to taste with salt and pepper. Return pork chops to skillet, turning to coat in glaze, or pour glaze over pork chops and serve immediately.

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 APPLES AND BRANDY

Steps:

• Using a meat mallet, pound the pork chops until they are ½ inch thick. Generously salt and pepper.
• Melt 3 tablespoons of the butter in a large skillet over medium-high heat. Add the apples and sauté until golden brown, about 5 minutes. Remove to a separate bowl.
• Melt another tablespoon of butter in the same skillet. Brown the chops on both sides, 3 to 4 minutes per side. Do it in two batches if necessary, adding another tablespoon of butter for the second batch. Remove to a separate plate.
• Deglaze the pan with the brandy and cider. Bring to a boil and cook until reduced by half, 7 to 8 minutes. Stir in the cream. Reduce heat to low. Stir in the apples and any accumulated juices. Return the pork chops to the pan, cover, and cook until chops are cooked through, about 4 more minutes.
• Place chops on plates on top of rice. Mound apples on top of chops and pour sauce over all.

PORK CHOPS WITH APPLES AND CIDER

Steps:

• Make the spice salt: Put peppercorns, cloves, allspice and sage in a spice mill or mortar and grind to a powder. Remove to a bowl and stir in salt. Season pork chops on both sides with salt mixture. (There will be some salt mixture remaining; use it to season the sauce, Step 4.) Cover and leave chops at room temperature to absorb seasonings for at least 30 minutes.
• Peel, quarter and core apples, then cut each apple into 12 wedges. Melt 1 tablespoon butter in a wide skillet and raise heat to medium-high. Add apple wedges in one layer and brown gently on one side, about 2 minutes. Brown on the other side and cook for 2 minutes more, or until apples are cooked through but still firm. Remove apples from pan and keep warm.
• Add 1 tablespoon butter to pan and swirl to melt. Dust pork chops with flour, and place in pan and brown gently for about 4 minutes per side. Adjust heat if necessary to keep pork from cooking too quickly. Remove chops and keep warm on a platter in a low oven. Discard remaining butter.
• Add ½ cup cider to pan, raise heat to high and cook down to a syrup. Add mustard and chicken broth, and bring to a boil, then reduce heat to a simmer. Add potato starch and stir with a wire whisk as the sauce thickens. Stir in crème fraîche. Season to taste with remaining spiced salt. Add 2 tablespoons cider and the Calvados, if using. Cook for 1 minute more.
• Spoon sauce over the chops, then spoon the apples around the platter. Sprinkle with chives and parsley.

APPLE CIDER AND SPICE PORK CHOPS

Steps:

• Preheat the oven to 300 degrees F (150 degrees C).
• Combine brown sugar, garlic powder, 1 teaspoon sage, rosemary, salt, and pepper in a bowl. Dredge pork chops in seasoning mixture until coated thoroughly.
• Heat olive oil and butter in an oven-safe skillet over medium heat until butter is frothy, 1 to 2 minutes. Brown pork chops in the hot skillet on each side, 7 to 10 minutes total. Add apple cider, remaining sage, and drizzle in honey. Reduce heat to low and simmer for 5 minutes.
• Transfer the skillet to the oven and bake until pork chops are no longer pink in the centers, 10 to 15 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
• Remove the skillet from the oven and plate pork chops with sauce.

APPLE-GLAZED PORK CHOPS

Steps:

• In a large skillet, brown pork chops in oil. Add the cider, 1 tablespoon brown sugar, salt, rosemary and thyme. Cover and cook for 7-8 minutes or until a thermometer reads 160°:. Combine the cornstarch and water until smooth; add to the skillet. Bring to a boil; cook and stir for 1-2 minutes or until thickened., Meanwhile, in small skillet, cook the apples, onion, butter and remaining brown sugar over medium heat for 3-4 minutes or until apples are softened. Serve with pork chops.

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.

PORK CHOPS WITH APPLE CIDER BRANDY GLAZE

Steps:

• Pat the chops dry on both sides and season. In a medium sized sauté pan over medium-high heat, add 1 tablespoon EVOO and heat until just smoking. Add the chops and cook until nicely colored, approximately 4 minutes. Turn the chops over and continue cooking for one additional minute. Being careful of the flambé (fire!) which might occur due to the brandy, add the glaze mixture, and continue to cook until the internal temperature of the chops reaches 140 degrees F, approximately 7 additional minutes. Remove the chops to a side plate and cover with foil, then reduce the heat to medium and continue to cook the glaze mixture until slightly thickened, approximately 5 additional minutes. At this time return the chops to the pan and flip to glaze both sides. Remove the chops from the pan once again and finally spoon any remaining glaze over the chops. Serve.