Cider Brined Pork Chops With Perfect Pan Sauce Recipes

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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



One-Pan Cider-Braised Pork Chops Recipe by Tasty image

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

4 cups water
2 dried bay leaves
4 cloves garlic, crushed
1 tablespoon black peppercorn
⅓ cup sea salt
4 cups ice
2 bone-in pork chops, about 1-inch (2 -cm) thick
sea salt, to taste
pepper, to taste
1 tablespoon high-heat cooking oil, of choice, such as vegetable or peanut
2 shallots, diced
3 cups turnip, diced
1 tablespoon dijon mustard
1 tablespoon fresh sage, chopped
2 cups apple cider
1 cup reduced sodium chicken stock
1 bunch collard green, stemmed and toughly chopped

CIDER BRINED GRILLED STUFFED PORK CHOPS

Provided by Food Network

Categories     main-dish

Time 2h45m

Yield 3 servings

Number Of Ingredients 17



Cider Brined Grilled Stuffed Pork Chops image

Steps:

  • For the brine:
  • Combine all ingredients in a large container with a tight fitting lid.
  • Take the pork chops and insert a fillet knife into the side of each pork chop. Create a 2-inch slice along the side moving your knife along the inside of the chop creating a pocket. Be careful not to pierce the outer sides of the chop. Place the pork chops in the brine for anywhere from 1 hour or up to 24 hours in the refrigerator.
  • For the reduction:
  • Add the cider to a medium saucepan over medium heat. Cook the cider, skimming off any scum that comes to the surface, until is becomes syrupy and is reduced to about 1/4 cup.
  • For the stuffing:
  • Combine all the ingredients in a large bowl.
  • Preheat grill to high.
  • Remove the pork chops from the brine, rinse and pat dry with paper towels. Stuff the cavity with the apples and grill for about 10 minutes on each side. Remove from grill to a serving platter and let rest for about 10 minutes. Brush with the cider reduction, sprinkle with the chopped caramelized pecans and enjoy!
  • In a heavy-bottomed pot, cook the sugar and water until the temperature reaches 275 degrees F on a candy thermometer. Add the pecans and stir to coat with the sugar. Once the sugar begins to caramelize add the vanilla extract and stir gently but constantly until fully caramelized. Pour onto a silpat lined baking sheet to let cool, then sprinkle with the red chili powder.

3 bone-in, or boneless pork chops, about 2 pounds total
4 cups apple cider
2 cups oatmeal stout or other dark beer
1/2 cup kosher salt
1/2 cup raw sugar
1 tablespoon chipotle chili powder
2 cups apple cider
1 1/2 apples (Pink Lady, Honey Crisps, or Cameo) cored and sliced 1/4-inch thick, grilled, about 1 minute each side, and diced
1 tablespoon mesquite honey
1 teaspoon chipotle chili powder
1 teaspoon ground cinnamon
Red Chili Caramelized Pecans, recipe follows
1/2 pound white cane sugar
1/4 cup water
1 pound whole pecans
1 tablespoon vanilla extract
1 teaspoon red chili powder

CIDER-BRINED, MUSTARD-GLAZED PORK LOIN

Try this fresh alternative to holiday ham for your next festive gathering or Sunday supper. With an apple cider brine and maple-mustard glaze, this pork loin has all the flavors of a classic ham wrapped in more a tender and juicy package. Start early-the brine takes 8-24 hours.

Provided by Rhoda Boone

Categories     Easter     Pork     Mustard     Brine     Roast     Coriander     Dinner     Spring     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 8-12

Number Of Ingredients 19



Cider-Brined, Mustard-Glazed Pork Loin image

Steps:

  • Make the brine:
  • Bring salt, brown sugar, peppercorns, coriander seeds, mustard seeds, thyme, bay leaves, 2 cups apple cider, and 2 cups water to a low boil in a medium saucepan over medium heat. Cook, whisking, until sugar and salt dissolve, about 4 minutes. Transfer brine to a large bowl and add remaining 2 cups apple cider and 2 cups ice. Let cool to room temperature.
  • Place pork and brine in a large resealable plastic bag; turn to coat. Seal and chill at least 8 hours.
  • Roast the pork:
  • Remove pork from brine and pat dry with paper towels. Let sit at room temperature 1 hour.
  • Place rack in lower third of oven; preheat to 400°F.
  • Season pork all over with salt and pepper. Heat oil in a large skillet over medium-high. Sear pork, turning occasionally, until browned on all sides (including ends), 10-12 minutes.
  • Meanwhile, combine mustard, brown sugar, syrup, and thyme in a medium bowl.
  • Pour apple cider into a large roasting pan or glass baking dish. Transfer pork, fat side up, to pan. Brush all over with mustard mixture. Roast pork, basting every 15 minutes, until an instant-read thermometer inserted into the center registers 140°F, 50-70 minutes.
  • Transfer to a cutting board and let rest at least 15 minutes before slicing.
  • Do Ahead
  • Pork can be brined up to 24 hours ahead. Keep chilled in plastic bag.

For the brine:
1 cup kosher salt
1/2 cup (packed) light brown sugar
2 tablespoons black peppercorns
2 tablespoons coriander seeds, lightly crushed
2 tablespoons mustard seeds
12 thyme sprigs
2 bay leaves
4 cups apple cider, divided
1 (5-pound) boneless pork loin (tied if desired)
For the pork:
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons vegetable oil
1/2 cup country Dijon mustard
1/3 cup (packed) light brown sugar
2 tablespoons maple syrup
2 tablespoons thyme leaves
2 cups apple cider

SAGE PORK CHOPS WITH CIDER PAN GRAVY

A creamy sauce flavored with apple cider and sage makes for a quick and tasty weeknight dinner. If you like, serve these lightly seasoned chops with couscous, rice or noodles.-Erica Wilson, Beverly, Massachusetts

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 11



Sage Pork Chops with Cider Pan Gravy image

Steps:

  • Sprinkle chops with salt and pepper; rub with sage. Dip in flour to coat lightly., In a large skillet, heat butter and oil over medium heat; brown chops on both sides. Remove from pan., Add broth and cider to skillet; bring to a boil, stirring to loosen browned bits from pan. Add cream; cook and stir until thickened. Reduce heat to medium. Add chops; cook, covered, until a thermometer inserted in pork reads 145°, 5-7 minutes. Let stand 5 minutes; sprinkle with parsley.

Nutrition Facts : Calories 449 calories, Fat 32g fat (13g saturated fat), Cholesterol 119mg cholesterol, Sodium 478mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 1g fiber), Protein 29g protein.

4 bone-in center-cut pork loin chops (6 ounces each)
1/2 teaspoon salt
1/4 teaspoon pepper
3 tablespoons dried sage leaves
1/4 cup all-purpose flour
2 tablespoons butter
2 tablespoons canola oil
1/2 cup reduced-sodium chicken broth
1/2 cup apple cider or juice
1/4 cup heavy whipping cream
Minced fresh parsley

CIDER-CURED PORK CHOPS

This is a home cook's take on a restaurant special, with shortcuts baked into the recipe. I learned the original at the elbow of Marc Murphy, the chef and an owner of Landmarc in Manhattan, and then adapted it for use in the home kitchen. (He grills. I pan-roast.) Brining gives the pork an incredible flavor, one amplified by the accompanying caramelized onions and apples. A drizzle of mock Bordelaise over the top elevates the whole enterprise: it's a meal for date nights and celebrations.

Provided by Sam Sifton

Categories     dinner, main course

Time P3DT45m

Yield Serves 6

Number Of Ingredients 5



Cider-Cured Pork Chops image

Steps:

  • To make the brine, dissolve the salt in 1/2 gallon of warm water in a large bowl. Add the pepper, pour in the apple cider and mix. Drop the pork chops into the brine and add enough additional apple cider so that the chops lurk in the liquid like frogs in a pond. Cover and refrigerate for at least 8 hours and up to 72.
  • To prepare the chops, preheat oven to 400 degrees. Remove chops from brine and dry with paper towels. Rub them with 2 tablespoons of the olive oil and season well with salt and black pepper.
  • Heat the remaining olive oil in two oven-safe skillets and brown the chops, three to a pan, for 4 minutes a side. Place skillets in oven for 6 to 8 minutes and then remove chops to a warm platter. Cover loosely with foil and allow them to rest for about 10 minutes.
  • Serve with caramelized onions and apples, and drizzle with mock Bordelaise sauce.

Nutrition Facts : @context http, Calories 539, UnsaturatedFat 21 grams, Carbohydrate 20 grams, Fat 32 grams, Fiber 1 gram, Protein 42 grams, SaturatedFat 8 grams, Sodium 884 milligrams, Sugar 16 grams, TransFat 0 grams

8 tablespoons kosher salt, plus more for seasoning chops
2 tablespoons freshly ground black pepper, plus more for seasoning chops
4 cups apple cider, plus more as needed
6 1 1/2-inch-thick center-cut or loin-cut pork chops, bone in
6 tablespoons extra-virgin olive oil

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