Skillet Pork Chops In Bacon Cider Sauce Recipes

THE BEST EVER SKILLET PORK CHOPS WITH PAN GRAVY

Steps:

• Sprinkle the pork chops with 1/2 teaspoon salt and 1/2 teaspoon pepper covering all sides then set aside for 30-minutes;
• While the pork chops are resting, in a small bowl, mix together the seasoning blend including flour, chili powder, garlic powder, onion powder, paprika, sage, marjoram, black pepper, and salt;
• After 30-minutes, pat the pork chops off and then dredge in the seasoning blend until coated well on all sides;
• In a large skillet, heat the olive oil until hot and then place the pork chops into the ban with at least 1" between each chop;
• Cook the pork chops on medium-high heat for 2-3 minutes until golden brown, then turn;
• Reduce the heat to low and cover the skillet with a lid then simmer for 5-6 minutes for thin chops and 8-10 minutes for thicker chops (cook to 145°F or until juices run clear)
• Remove the pork chops from the skillet and set aside (cover to hold heat);
• Now, add the chicken broth and vinegar to the skillet and use a wooden spoon to break up any fond (bits of food) on the bottom of the skillet;
• Stir in the honey then simmer until reduced by half;
• When reduced, add in the butter and stir until melted;
• Remove the skillet from the heat, add the pork chops back into the sauce, and spoon the gravy over them;
• Let the chops rest for another 1-2 minutes in the pan gravy before serving with sauce over the top and a sprinkle of fresh parsley.

SKILLET PORK CHOPS

Steps:

• Pat dry pork chops with a paper towel.
• Rub pork chops with 2 tablespoons of olive oil.
• In a small bowl mix salt, pepper and paprika and rub onto the pork chops. Set aside.
• Place a medium skillet (to which you have a lid for) over medium-high heat. Add the remaining 2 tablespoons of oil and once it is hot add the pork.
• Cook until golden, for about 2 to 3 minutes.
• Flip the pork chops to the other side, cook for one minute and reduce the heat to low. Cover the skillet with a lid and cook 5 to 12 minutes (check every 2 minutes after 5 mins), or until an instant-read thermometer reads 145 degrees F when inserted into the thickest part of the chop. If you do not have a thermometer.
• Transfer pork chops to a plate or cutting board and cover loosely with aluminum foil.
• Let the pork rest for 5-10 minutes.
• Using the same skillet, increase the heat to medium-high and add the cherry tomatoes, sear them until lightly charred, remove and set aside on a plate.
• Add the chicken stock, vinegar, maple syrup, and brown sugar to the skillet, stir and add 2 sprigs of fresh rosemary.
• Use a wooden spoon to scrape the bottom of the skillet to remove any bits that stuck to it. Bring the mixture a simmer and cook until reduced by half.
• Taste and adjust for salt, acidity or sweetness.
• Take the skillet off the stove, and when the sauce is no longer simmering, stir in the butter. Discard rosemary.
• Add back the pork chops back into the pan and drizzle some of the sauce on top. Add back the tomatoes.
• Sprinkle some chopped fresh parsley on top and garnish with a few fresh rosemary sprigs before serving.

SKILLET PORK CHOPS IN BACON-CIDER SAUCE

Steps:

• Heat 12-inch nonstick skillet over medium-high heat. Add bacon; cook 4 to 5 minutes, stirring frequently, until crisp. Transfer to plate lined with paper towels. Drain drippings from skillet, and discard.
• Add 1 tablespoon of the butter to skillet; sprinkle both sides of pork chops with salt and pepper. Add pork chops to skillet; cook uncovered over medium-high heat 4 to 6 minutes, turning once, until browned (at least 145°F). Remove from skillet; cover and keep warm.
• Reduce heat to medium; add remaining 2 tablespoons butter and the shallots to skillet. Cook 2 to 3 minutes, stirring constantly, until lightly browned. Add apple cider, chicken broth and bacon to skillet; simmer uncovered 5 to 7 minutes or until liquid is reduced. Add pork back to skillet; heat 1 to 2 minutes or until heated through. Serve with mashed potatoes.

THE BEST JUICY SKILLET PORK CHOPS

Steps:

• Take the pork chops out of the refrigerator and season on both sides with salt - we use just less than 1/4 teaspoon of fine salt per pork chop. Set the chops aside to rest for 30 minutes.
• Meanwhile, make the spice rub. In a small bowl, mix the flour, chili powder, garlic powder, onion powder, smoked paprika, and 1/2 teaspoon of black pepper.
• After 30 minutes, use a paper towel to pat the pork chops dry, then rub both sides of the chops with the spice rub.
• Heat the oil in a skillet (with a lid) over medium-high heat. When the oil is hot and looks shimmery, add the pork. Cook until golden, 2 to 3 minutes.
• Flip the pork so that the seared side is facing up. If there is a fattier side of the pork, use kitchen tongs to hold the chops, fat-side-down until it sizzles and browns slightly; about 30 seconds.
• Reduce the heat to low, then cover the skillet with a lid. Cook 6 to 12 minutes or until an instant-read thermometer reads 145° F when inserted into the thickest part of the chop. Cook time depends on the thickness of the chops, so check for doneness at 5 minutes, then go from there, checking every 2 minutes after that. If you do not have a thermometer, you will know they are done, if, when cutting into the chops, the juices run clear.
• Transfer pork chops to a plate, then cover loosely with aluminum foil. Let the pork rest for 5 minutes.
• While the pork rests, make the pan sauce. Increase the heat to medium-high, then add the chicken stock, vinegar, and honey. Use a wooden spoon to scrape the bottom of the pan so that any stuck bits of pork come up.
• Bring the sauce to a simmer and cook until reduced by half. Taste, then adjust the seasoning with additional salt, vinegar, or honey.
• Slide the skillet off of the heat and when the sauce is no longer simmering, swirl in the butter.
• Slide the pork chops back into the pan and spoon some of the sauce on top. Alternatively, slice the chops, then place them back into the pan. Scatter fresh parsley over the pork, and then serve.

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.

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.

SAUCY PORK CHOP SKILLET

Steps:

• Cook rice according to package directions. Meanwhile, in a large nonstick skillet, heat oil over medium-high heat. Brown pork chops on both sides; remove from pan., Add onion to drippings; cook and stir until tender. Stir in tomatoes, broth, parsley and seasonings; bring to a boil. Return pork to pan. Reduce heat; simmer, covered, until a thermometer inserted in pork reads 145°, 6-8 minutes., Remove pork to a serving plate; keep warm. In a small bowl, mix flour and water until smooth; stir into sauce. Bring to a boil, stirring constantly; cook and stir until thickened, 2 minutes. Spoon over pork; serve with rice.

PORK CHOPS SKILLET

Steps:

• Sprinkle pork chops with salt and pepper. In a large nonstick skillet coated with cooking spray, cook pork in butter for 4-6 minutes on each side or until browned. Remove and keep warm. , In the same pan, saute onion in drippings until tender. Add 3/4 cup water; stir to loosen browned bits from pan. Stir in the honey, mustard, Worcestershire sauce and bouillon. Bring to a boil. Return pork to the pan. Reduce heat; cover and simmer for 6-10 minutes or until meat is tender. Remove and keep warm. , In a small bowl, combine cornstarch and remaining water until smooth. Gradually stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over pork chops.

APPLE CIDER SAUCE AND PORK LOIN CHOPS

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.

BACON WRAPPED PORK CHOPS WITH BBQ SAUCE

Steps:

• Preheat oven to 400°F.
• On work surface layer slices of bacon side by side. Place each chop on 2 pieces of bacon (picture 2 slices of bacon as the upright part of an H, and the pork chop as the across section). Season with salt and pepper.
• Slather the chops with barbeque sauce. Flip the chops and slather the other side as well, until barbeque sauce is used up.
• Lay a sprig of rosemary on each chop (letting the ends hang over the edge, for easy removal before serving).
• Wrap bacon slices tightly around each chop.
• Prepare broiler pan (or any roasting pan with a rack), by spraying surface with cooking spray.
• Bake for 30 to 35 minutes until a meat thermometer inserted in thickest part of the meat should register about 150°F
• Turn oven to broil and broil on each side until bacon is crisp.
• Let chops rest for a few minutes. Remove rosemary sprigs before serving.
• If desired, serve with additional warmed barbeque sauce.
• Note: To cook on grill, cook over direct heat for about 5 minutes per side, then transfer to indirect heat and continue cooking until internal temperature is 150°F (about 30 minutes).

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.