Pork Chops With Caramelized Apples Recipes

CARAMEL APPLE PORK CHOPS

Steps:

• Preheat oven to 175 degrees F (80 degrees C). Place a medium dish in the oven to warm.
• Heat a large skillet over medium-high heat. Brush chops lightly with oil and place in hot pan. Cook for 5 to 6 minutes, turning occasionally, or until done. Transfer to the warm dish, and keep warm in the preheated oven.
• In a small bowl, combine brown sugar, salt and pepper, cinnamon and nutmeg. Add butter to skillet, and stir in brown sugar mixture and apples. Cover and cook until apples are just tender. Remove apples with a slotted spoon and arrange on top of chops. Keep warm in the preheated oven.
• Continue cooking sauce uncovered in skillet, until thickened slightly. Spoon sauce over apples and chops. Sprinkle with pecans.

PORK CHOPS WITH APPLES

Steps:

• In a large skillet, brown pork chops in oil on each side. Season with salt and pepper; remove and keep warm. In the same skillet, saute onions and apple wedges until crisp-tender. , Combine mustard and brown sugar; brush over chops. Return to the skillet; cook for 4 minutes or until meat juices run clear.

PORK CHOPS WITH CARAMELIZED APPLES AND ARUGULA

Steps:

• Flavor Secrets: To prepare a brine, combine 1 cup water, 1/4 cup kosher salt, and 1/4 cup brown sugar. Bring to a boil for 1 minute to dissolve the salt and sugar. Remove from the heat and cool. Stir in 3 cups cold water. Submerge the meat in the brine for at least 4 hours.
• 1. For maximum juiciness, brine the pork chops for 4 hours if you can (see Flavor Secrets, above). Pat the pork chops dry with a paper towel and season with salt and pepper.
• 2. In a saute pan over medium-high heat, add the olive oil. Heat the oil until it just starts to haze. Add the pork chops and saute until golden on both sides, about 3 minutes per side. Closely monitor the heat so the pork chops get a deep golden brown but so the bits at the bottom of the pan don't burn-they are the flavor foundation for your sauce. Remove the pork chops and set aside.
• 3. Add the shallots, apples, and garlic to the same pan. Cook for 2 minutes or until golden. Use tongs to scrape the bits off the bottom of the pan. Add the brandy and let boil, reducing the liquid by half. Add the apple juice and rosemary, and boil for 1 minute. Add the chicken stock and boil (reduce) until you have a nice saucy consistency. Add the butter. Turn off the heat and stir just until the butter is melted. Stir in the arugula.
• 4. Place each pork chop on a plate. Pour the sauce with the arugula over the top.

PAN-SEARED PORK CHOPS WITH CARAMELIZED APPLES

Steps:

• Pat dry pork chops with paper towels.
• Brush pork chops with 1 tablespoon of olive oil and season with salt and freshly ground black pepper, and Italian seasoning.
• Allow the pork chops to rest while you prepare the apples as follows below. This brings pork chops closer to room temperature which will help them sear better.
• I used 2 apples (1 red Gala apple and 1 green Granny Smith apple, for presentation purposes). Core the apples and slice each one length-wise.
• Place sliced apples into a large bowl, add brown sugar, cinnamon, and mix. Let apples sit for about 10 minutes to release juices.
• In a large pan (I used a large stainless steel skillet), heat 1 tablespoon of butter and 1 tablespoon of olive oil on high heat. Add sliced apples (without juice at the bottom of the pan) and cook on high heat for about 3 minutes on one side, checking periodically. After 3 or 5 minutes, flip sliced apples to the other side, reduce heat to medium and cook the apples for another 3 or 5 minutes. Remove from heat.
• Cook the apples in a single layer, without overcrowding to get a slightly "roasted" appearance. That means you might have to cook apples in 2 batches. Use the remaining 1 tablespoon of butter for the second batch.
• Depending on how hot your stove gets, it might take you less or more time to cook apples, the key is to brown them or even get a slightly "burned" effect. But don't overdo it, remove the cooked apples from the skillet once the apples have this "roasted" appearance.
• Right after you remove the pan with roasted sliced apples from the heat, immediately add honey to the hot skillet - it will make apples sizzle and will caramelize them beautifully, off the heat.
• For best searing results, use a cast-iron skillet. Heat a large skillet over medium-high heat for about 3 minutes to heat it through.
• Add 2 tablespoons of olive oil - the oil should shimmer. Add the pork chops, and cook them on one side for 5 minutes, without moving.
• Reduce the heat to medium, flip the pork chops over to the other side, and cook them on medium heat for about 5 minutes. Cook longer (depending on the thickness of your pork chops) until the pork chops are cooked through.
• Spoon the cooked apples, together with the sauce from cooking the apples, over the pork chops. Top with fresh thyme.

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Steps:

• 1 Pat chops dry. 2 In small bowl mix together thyme, pepper and salt; season both sides of chops; set aside. 3 In large heavy skillet melt the butter with the sugar over moderately high heat; add the apples and sauté for 30 to 40 minutes, until apples begin to brown. Turn apples, and cook for 5 minutes more, until they are golden brown and the sauce is thickened. Remove from heat and keep warm. 4 Heat another heavy skillet over medium-high heat, brush with a little vegetable oil. Add chops and brown on onside, about 4 minutes; turn and brown other side, 4 minutes more. Keep turning chops every couple of minutes until just done (internal temperature will reach 155°F). Total cooking time for chops will be around 14 to 18 minutes. 5 Serve chops with apples. 6 Wine recommendation: Serve with a chilled dry Riesling or a Gewurztraminer.

PORK CHOPS WITH CURRIED CARAMELIZED ONIONS AND APPLES

Steps:

• Season chops with salt and pepper; brown both sides in a skillet with a little olive oil; remove to a 9x13 inch baking dish.
• In the same skillet, melt butter over medium heat.
• Cook and stir onions and apples in butter until caramelized, being sure to stir up browned bits.
• Stir in applesauce, apple juice, beef broth, garlic and curry powder.
• Season to taste with salt and pepper; simmer on low heat until slightly thickened, continuing to stir up browned bits from pork chops.
• Pour apple-onion mixture over chops in baking dish and cover dish with foil.
• Bake in a preheated 400 degree oven for 45 minutes.

PORK CHOPS WITH CARAMELIZED APPLES

Steps:

• Pat chops dry. In small bowl mix together thyme, pepper and salt; season both sides of chops; set aside.
• In large heavy skillet melt the butter with the sugar over moderately high heat; add the apples and sauté for 30-40 minutes, until apples begin to brown.
• Turn apples, cook for 5 minutes more, until they are golden brown and the sauce is thickened. Remove from heat and keep warm.
• Heat another heavy skillet over medium-high heat, brush with a little vegetable oil.
• Add chops and brown on onside, about 4 minutes; turn and brown other side, 4 minutes more.
• Keep turning chops every couple of minutes until just done (internal temperature will reach 155 degrees F).
• Total cooking time for chops will be around 14-18 minutes. Serve chops with apples.

PORK CHOPS WITH APPLES AND STUFFING

Steps:

• Heat oven to 375°F. Brush 1/2 teaspoon butter in bottom of 13x9-inch (3-quart) glass baking dish. Spread apple slices in dish. In small bowl, mix flour, brown sugar and cinnamon; sprinkle over apples. Sprinkle seasoned salt on both sides of pork; place pork over apples.
• In 2-quart saucepan, heat apple juice and 2 tablespoons butter to boiling over medium-high heat. Stir in stuffing mix and cranberries. Cover; remove from heat. Let stand 5 minutes. Fluff mixture with fork. Scoop 1/2 cup stuffing onto each pork chop.
• Spray sheet of foil with cooking spray; place sprayed side down over baking dish. Bake 40 to 50 minutes. Uncover; bake 5 to 10 minutes longer or until pork is no longer pink in center and meat thermometer inserted in center reads 160°F. Sprinkle with parsley. To serve, lift pork chops with stuffing to serving plates; serve apples on the side.