STOVETOP PORK CHOPS WITH APPLE CIDER GRAVY
You only need one pan, 5 ingredients and about 30 minutes for these Stovetop Pork Chops with Apple Cider Gravy!
Provided by Blair Lonergan
Categories Main Course
Time 30m
Number Of Ingredients 6
Steps:
- Season pork chops liberally with salt and pepper on both sides.
- Heat about 2 teaspoons of olive oil in a large skillet over medium-high heat for 1-2 minutes. Swirl to coat the pan. Add garlic and cook, stirring constantly, for about 1 minute.
- Add chops to the skillet and cook for 7-9 minutes per side, or until golden brown and cooked through. The chops are done when they reach an internal temperature of 145 degrees F. Remove chops to a plate and set aside.
- Reduce heat to low, and pour cider into the same pan. Let the cider simmer for about 1 minute, scraping the bits from the bottom of the pan as you stir. Add mustard and stir in cream.
- Cook sauce for about 3 more minutes, stirring frequently, until thickened slightly. Spoon over chops and garnish with fresh rosemary, if desired.
Nutrition Facts : Calories 349.4 kcal, Carbohydrate 5 g, Protein 46.4 g, Fat 16.3 g, SaturatedFat 7.5 g, Cholesterol 136.9 mg, Sodium 521.1 mg, Sugar 0.6 g, ServingSize 1 /4 of the pork and gravy, UnsaturatedFat 2.4 g
PAN-SEARED PORK TENDERLOIN WITH BRAISED TURNIPS AND PARMESAN
Provided by Geoffrey Zakarian
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Combine the cumin, garlic salt, oregano and mustard powder in a small bowl. Sprinkle the pork medallions on all sides with salt, followed by the rub.
- In a large straight-sided saute pan, heat the canola over high heat until it begins to smoke, then turn down the to medium. Add the pork medallions and sear until caramelized on one side, 3 to 4 minutes. Flip, then sear on the other side until the pork reaches an internal temperature of 130 degrees F, about 4 more minutes. Remove the pork and set aside to rest. Return the pan to the heat and add the scallions and garlic. Cook over low heat until softened, about 3 minutes. Add the turnips and cook, stirring to coat the vegetables, for 1 minute. Add the white wine and chicken stock, scraping up any brown bits on the bottom of the pan. Bring to a simmer over medium heat and reduce by three-quarters, about 5 minutes. Chiffonade 1/2 cup of the turnip greens and add to the sauce with the butter and rosemary. Return the pork and any accumulated juices to the pan. Remove from the heat and top with the Parmesan. Divide among plates and garnish with the chives.
PORK CHOPS WITH APPLE CIDER PAN SAUCE RECIPE
Whether you decide to go the extra mile by dry-brining these meaty, thick-cut pork chops overnight or opt for speed and convenience by cooking them right after seasoning, you won't regret the extra-juicy results.
Provided by Daniel Gritzer
Categories Entree Dinner Mains
Yield 4
Number Of Ingredients 11
Steps:
- Pat pork chops dry with a paper towel. Combine salt and sugar in a small bowl. Season pork chops generously on all sides with salt/sugar mixture (you may have some seasoning mixture left over; reserve for another use or discard). Transfer to a wire rack set in a rimmed baking sheet. If dry-brining chops overnight, refrigerate, uncovered, at least 8 hours and up to 24; otherwise proceed immediately to Step 2.
- When ready to cook chops, preheat oven to 250°F (120°C). Season chops with pepper. Place baking sheet with pork chops in oven and cook until an instant-read thermometer inserted into the center of the chops registers 100 to 110°F (38 to 43°C) for medium-rare, about 30 minutes, or 110 to 120°F (43 to 49°C) for medium, about 35 minutes. To prevent overcooking, start checking temperature 5 to 10 minutes before suggested time. Remove from oven.
- Heat oil in a large stainless steel or cast iron skillet over high heat until smoking. Place pork chops in skillet and cook, turning occasionally, until browned and an instant-read thermometer registers 120 to 130°F (49 to 54°C) for medium-rare or 130 to 140°F (54 to 60°C) for medium, about 3 minutes. Stack pork chops with tongs, hold them on their sides, and sear the fat caps on the edges until crisp, about 1 minute. Remove pan from heat, transfer chops to a clean rack set in a rimmed baking sheet, and let rest for 3 to 5 minutes.
- Pour fat from skillet. Add 1 tablespoon butter and melt over medium-high heat. Add shallot and thyme and cook, stirring, until softened, about 2 minutes. Stir apple cider and bring to a simmer. Lower heat to medium and simmer until liquid is slightly reduced, about 4 minutes. Whisk in cider vinegar and remaining 3 tablespoons butter. Remove from heat, season with salt and stir in parsley. Serve chops, spooning sauce on top.
Nutrition Facts : Calories 585 kcal, Carbohydrate 8 g, Cholesterol 158 mg, Fiber 0 g, Protein 46 g, SaturatedFat 16 g, Sodium 2038 mg, Sugar 6 g, Fat 42 g, ServingSize Serves 4, UnsaturatedFat 0 g
ONE-PAN CIDER-BRAISED PORK CHOPS RECIPE BY TASTY
Here's what you need: water, dried bay leaves, garlic, black peppercorn, sea salt, ice, bone-in pork chops, sea salt, pepper, high-heat cooking oil, shallots, turnip, dijon mustard, fresh sage, apple cider, reduced sodium chicken stock, collard green
Provided by Mercedes Sandoval
Categories Dinner
Yield 2 servings
Number Of Ingredients 17
Steps:
- Make the brine: Combine the water, bay leaves, garlic, peppercorns, and salt in a medium pot over medium heat and stir until the salt is dissolved.
- Remove the brine from heat and stir in the ice cubes.
- Once the brine is cooled, add the pork chops to a glass dish and pour the brine over. Chill in the refrigerator for 1-10 hours.
- Preheat the oven to 350˚F (180˚C).
- Remove the pork chops from the brine and pat dry. Season generously with salt and pepper on both sides.
- Heat the oil in a large cast iron or other ovenproof skillet over medium-high heat until nearly smoking. Add the pork chops and sear without disturbing until caramelized and browned on the first side, about 2 minutes, then flip and sear on the other side. Remove the pork chops from the pan and set aside.
- Add the shallots to the pan and cook until they begin to soften and caramelize, stirring occasionally, about 2 minutes.
- Add the turnips and season with salt, then spread in an even layer and let caramelize, stirring occasionally, about 5 minutes.
- Stir in the mustard and sage. Cook for 1 minute more.
- Pour in the apple cider and chicken stock. Bring to a boil, then reduce the heat to low-medium and simmer until the liquid is reduced by half, about 7 minutes.
- Add the collard greens and stir to incorporate. Nestle the pork chops into the sauce, making sure that they are partly submerged.
- Transfer the pan to the oven and cook for about 12 minutes, until the internal temperature of the pork chops reaches 135˚F (57˚C).
- Remove from the oven and let rest for 10 minutes as the internal temperature continues to climb to 145˚F (63˚C).
- Divide the pork chops, vegetables, and sauce between plates and serve.
- Nutrition, Pork Chops without braising liquid: Calories: 470, Total fat: 27 grams, Sodium: 790 grams, Total carbs: 48 grams, Dietary fiber: 7 grams, Sugars: 6 grams, Protein: 48 grams Braising Liquid, ¼ cup (60 ml) serving - Calories: 20, Total fat: 0, Sodium: 48 grams, Total carbs: 5 grams, Dietary fiber: 0 grams, Sugars: 4 grams, Protein: 0 grams
- Enjoy!
Nutrition Facts : Calories 1139 calories, Carbohydrate 91 grams, Fat 68 grams, Fiber 15 grams, Protein 45 grams, Sugar 41 grams
APPLE CIDER PORK CHOPS
These apple cider pork chops are a must for fall family dinners. I serve them with buttered egg noodles to soak up more of that delicious sauce. The recipe is easy to double when company pops in. -Debiana Casterline, Egg Harbor Township, New Jersey
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a large skillet, heat olive oil over medium heat. Brown pork chops on both sides., Meanwhile, in a small bowl, combine next seven ingredients; stir in apple cider. Pour over pork chops. Reduce heat to medium-low; cook, covered, until a thermometer inserted into chops reads 145°, 4-5 minutes. Remove chops from skillet; let stand for 5 minutes., In a small bowl, mix cornstarch and water until smooth; stir into cider mixture in skillet. Return to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Pour over chops; sprinkle with fresh parsley.
Nutrition Facts : Calories 301 calories, Fat 14g fat (4g saturated fat), Cholesterol 82mg cholesterol, Sodium 210mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 0 fiber), Protein 33g protein. Diabetic exchanges
APPLE CIDER SAUCE AND PORK LOIN CHOPS
Seasoned pork loin chops baked with apple cider and Worcestershire sauce and finished with sherry make even the pickiest husband say, 'Wow!' Serve with mashed potatoes.
Provided by suzette
Categories Main Dish Recipes Pork Pork Chop Recipes Pan Fried
Time 55m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Heat olive oil in a large oven-safe frying pan over medium-high heat. Sprinkle chops with salt, pepper, garlic powder, and poultry seasoning. Place in hot oil, and brown on both sides. Drizzle Worcestershire sauce over chops, and pour in apple cider.
- Bake in preheated oven for 25 minutes. Remove chops to a plate, and return frying pan to stove over medium-high heat. Stir sherry into pan, and boil until sauce thickens, stirring frequently. Serve sauce over chops.
Nutrition Facts : Calories 324.8 calories, Carbohydrate 28.6 g, Cholesterol 36.9 mg, Fat 16.6 g, Fiber 0.3 g, Protein 14.1 g, SaturatedFat 3.8 g, Sodium 307.3 mg, Sugar 23.5 g
PORK CHOPS WITH APPLE CIDER GLAZE
Pork chops with a glossy apple cider glaze is really easy, and while there's no starch or extra butter involved, it reduces quickly to a thick, rich, sweet-tart apple syrup.
Provided by Chef John
Categories Main Dish Recipes Pork Pork Chop Recipes Pan Fried
Time 45m
Yield 6
Number Of Ingredients 10
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.
Nutrition Facts : Calories 236.7 calories, Carbohydrate 11.8 g, Cholesterol 59.4 mg, Fat 10.6 g, Fiber 0.1 g, Protein 21.7 g, SaturatedFat 3.9 g, Sodium 101.5 mg, Sugar 9.6 g
PANFRIED PORK CHOPS WITH CIDER SAUCE
Try this easy recipe for pan-fried pork chops served with a brandy and apple cider sauce - a terrific dinner ready in 30 minutes.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 9
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.
Nutrition Facts : Calories 250, Carbohydrate 4 g, Cholesterol 75 mg, Fat 1, Fiber 0 g, Protein 24 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 150 mg, Sugar 3 g, TransFat 0 g
CIDER-BRINED PORK CHOPS WITH PERFECT PAN SAUCE
This brine has a higher concentration of salt than most, allowing it to add flavor and moisture to your chops in as little as 30 minutes. If you have more time, brine them up to 4 hours for maximum flavor, but no longer or the pork will be too salty. Add the easy pan sauce to your repertoire and make it your own by using white wine or dark beer instead of cider and varying the herbs based on what you like and have on hand.
Provided by Food Network
Categories main-dish
Time 1h30m
Yield 4 servings
Number Of Ingredients 22
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.
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