Pork Chops With Reduced Cider Glaze 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.

CIDER GLAZED PORK CHOPS

Steps:

• 1. Cook the ginger ale on a simmer till you have a little more than a cup and it is all syrupy and a dark amber color.
• 2. Cook the cider down till it has reduced to ¾ cup.
• 3. Caramelize the onions in the butter & sugar, remove from the pan and set aside.
• 4. Peel the carrots, and cut into large pieces.
• 5. In the same pan that you cooked the onions in brown the carrots adding the other 2 tablespoons of butter, when they are browned remove them.
• 6. Wash the potatoes, peel them and cut them into quarters; brown them in the pan from the onions and carrots. When they are slightly browned remove them.
• 7. Sauté the celery for about 5 minutes on low.
• 8. Chop the cabbage.
• 9. In the pan that you sautéed the vegetables in "DO NOT CLEAN THE PAN" all those beautiful browned bits on the bottom of the pan add more flavor to this dish! Arrange the potatoes, and sprinkle with a bit of salt and pepper.
• 10. Add the celery, carrots & cabbage on top of the potatoes. Sprinkle the caraway seeds over the vegetables and cabbage.
• 11. Pour the reduced ginger ale over the vegetables.
• 12. Salt and pepper the chops on both sides and place on top of the vegetables.
• 13. Pour the reduced apple cider over the chops and vegetables.
• 14. Top with the caramelized onions.
• 15. Cover and cook on 325 for 30 to 45 minutes or until the vegetables are soft and the chops are done. The time will depend on your oven.
• 16. If you cannot find Vernor's you can use Seagram's ginger ale. And you can use apple juice in place of the cider.

CIDER-GLAZED PORK TENDERLOIN

Steps:

• Preheat oven to 425°. Cut tenderloin in half to fit skillet; sprinkle with salt and 1/4 teaspoon pepper. In a large skillet, heat oil over medium-high heat; brown pork on all sides. Transfer to a 15x10x1-in. pan. Roast until a thermometer reads 145°, 12-15 minutes., Meanwhile, in same skillet, bring cider, syrup, vinegar and remaining pepper to a boil, stirring to loosen browned bits from pan. Cook, uncovered, until mixture is reduced to a glaze consistency, about 5 minutes., Remove pork from oven; let stand 5 minutes before slicing. Serve with glaze.

CIDER GLAZED PORK CHOPS

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.

PORK CHOPS WITH SWEET-AND-SOUR CIDER GLAZE

Steps:

• Pat pork chops dry and season with salt and pepper. Heat oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté chops until browned on both sides, about 10 minutes total.
• Stir together cider and brown sugar and add to skillet. Simmer, uncovered, turning chops once, until meat is almost cooked through, about 3 minutes. Transfer chops to a plate.
• Add vinegar and mustard seeds to sauce and boil, stirring to scrape up any brown bits, until reduced to about 1/3 cup, about 5 minutes. Return chops with any juices on plate to skillet and simmer until meat is just cooked through and sauce is slightly thickened, about 2 minutes.

PORK CHOPS WITH BROWN SUGAR-CIDER GLAZE

Steps:

• Heat oil in large nonstick skilet over medium-high heat until hot. Sprinkle pork with rosemary, salt, and pepper. Cook 4-6 minutes or until browned and slightly pink in center, turning once. Remove from skillet.
• Melt butter in same skillet over medium-high heat. Add shallots; cook 30 seconds or until transparent, stirring constantly. Add brown sugar; cook 30-60 seconds or until slightly thickened. Serve glaze over pork.

CIDER GLAZED BONELESS PORK LOIN CHOPS RECIPE - (4.5/5)

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.

PORK CHOPS WITH REDUCED CIDER GLAZE

Steps:

• 1.Combine all glaze ingredients in a medium bowl and set aside. 2.Heat oil in a heavy-bottomed skillet over med-high heat until smoking. Add pork to skillet and cook until browned, about 4-6 minutes. Turn chops and cook 6-8 minutes until center is 140 F. 3. Transfer chops to plate. 4. Add glaze to the pan and simmer until it is thick and caramel color, about 4-6 minutes and until spatula leaves a wide trail when dragged through the glaze. 5. Return chops to pan to coat with the glaze. 6. Serve immediately.

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.

WW 3 POINTS - PORK CHOPS WITH CIDER VINEGAR GLAZE

Steps:

• Sprinkle chops on both sides with pepper.
• Spray skillet with nonstick spray and set over medium heat.
• Add pork and cook over high heat until browned, about 3 min on each side.
• Add broth, vinegar, and sage; bring to a boil.
• Reduce the heat and simmer, turning the chops once, until cooked through and sauce is slightly thickened.
• Sprinkle with parsley and serve.