Apple Cider And Brown Sugar Glaze Recipes

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.

Steps:

• Bring cider, brown sugar and cloves to boil in a small non-reactive saucepan over high heat; reduce heat to medium-low and simmer until syrupy and reduced to about 1 1/3 cups, 5 to 7 minutes.
• Glaze will thicken as it cools between bastings; cook over medium heat about 1 minute, stirring once or twice, before using.

Steps:

• Preheat the oven to 325 degrees F.
• To make the glaze, add the apple cider, brown sugar, bourbon, pumpkin pie spice and cloves to a large pot. Turn the heat to medium high and cook, while stirring, until the liquid reduces and becomes slightly thickened like a glaze, 10 to 15 minutes. Add the butter and stir to melt. Taste and season with salt and pepper.
• Lay out plenty of aluminum foil to wrap the ham in and create a bed for it. Place the ham in the center of the aluminum foil and pull the sides up around it, leaving the top exposed. Pour over half the glaze, getting it into the spirals. Finish tightly wrapping the ham and place it on a rack in a roasting pan. Fill the pan with water, but do not let it touch the bottom of the ham.
• Cook until the internal temperature reaches about 140 degrees F (gauge 15 to 20 minutes per pound). Remember, it is already cooked, so you just need to bring it to temperature without drying it out.
• Remove the ham and raise the oven temperature to 400 degrees F. Pull back the aluminum foil (watch out--it's steamy and hot!!). With a brush and the remaining glaze, slather the top of the ham, allowing the glaze to get into any creases of the spiral you see. Place back in the oven uncovered but still sitting in the foil and roasting pan, an additional 10 to 15 minutes. Remove and rest 10 minutes before serving.

Steps:

• To make the glaze, place all of the ingredients for the glaze except for the Bourbon in a 6-quart pot and cook over medium-high heat. Bring the contents of the pot to a boil, stirring often to dissolve the sugar. Once the mixture has come to a boil, reduce the heat to medium, and allow the mixture to reduce to a glaze consistency, about 30 to 35 minutes longer. Remove the glaze from the stove and strain through a fine-mesh strainer. Stir in the Bourbon, a tablespoon at a time to get the desired flavor and consistency. Reserve until ready to use.

Steps:

• Set oven to 325 degrees.
• Place the ham in a roasting pan and bake until a thermometer reads 150F (about 15 minutes per pound).
• Cool the ham completely (you can cover and refrigerate the cooked ham up to 2 days ahead).
• In a saucepan bring the apple cider and dried apples to a boil over medium heat.
• Boil until the liquid is reduced to about 1-1/2 cups (this should take about 8-10 minutes).
• In a small bowl, whisk together the brown sugar, cider vinegar and mustard until well blended.
• Add to the cider mixture; simmer sauce until reduced to about 2-1/4 cups, stirring occasionally (this shoud take about 5-6 minutes) the sauce can be prepared a day in advance and refrigerated.
• Set oven to 375 degrees.
• Cut 1/2-inch slices from the bone, and place into a glass baking dish.
• Spoon the sauce over the slices.
• Bake in the oven until heated through and the sauce bubbles (about 25-30 minutes).
• Transfer to a platter to serve.
• DELICIOUS!

Steps:

• Stir apple cider, honey, cider vinegar, and brown sugar in a saucepan over medium heat. Bring to a simmer and reduce heat to low, stirring often, until the mixture reduces to 2/3 cup, about 20 minutes.
• Simmer 1/3 cup whiskey in a separate small saucepan over medium-low heat until steam no longer smells of alcohol, about 10 minutes; stir into the apple cider mixture. Reduce this mixture to 1/2 cup, forming an apple cider glaze and cool.
• Stir 3 tablespoons whiskey into apple cider glaze.
• Preheat oven to 350 degrees F (175 degrees C).
• Place pork chops into a baking dish; brush with the apple cider glaze.
• Bake chops in the preheated oven, basting them often with glaze, until tender, about 1 hour. If desired, bring any remaining glaze to a boil in a saucepan and drizzle over chops to serve.

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.