PORK CHOPS WITH GOLDEN APPLE SAUCE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 25m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Combine first 8 ingredients in a medium pot placed over medium high heat and cook until a chunky sauce forms, 10 to 12 minutes, stirring occasionally. If sauce begins to spatter as it bubbles, reduce heat back a little, but it should be allowed to reduce and form quickly. Once apples are soft and sauce forms, remove it from the heat.
- Heat a large nonstick skillet over medium high heat. Add oil to the pan. Season chops on 1 side with salt and pepper. Using a pair of tongs, add chops to hot skillet seasoned side down. Season the opposite side of the chops with salt and pepper. Brown and caramelize the chops 2 minutes on each side, then reduce heat to medium and cook another 5 to 6 minutes, turning occasionally, until juices run clear. Remove chops from heat and let them rest a couple of minutes for juice to redistribute. Deglaze the pan with a splash of apple juice and 2 tablespoons of butter. Pour pan sauce over chops. Remove ginger from the sauce and top chops with generous portions of warm golden apple sauce.
PORK CHOPS WITH APPLE SAUCE
Steps:
- In a shallow pan, pour marinade over pork chops and marinate for 1 hour.
- Remove the meat from the marinade and drain off the excess. In a skillet over high heat, pan-sear the pork chops on both sides in butter and oil to seal in juices. Sprinkle with a handful of fresh chopped parsley and thyme; season with salt and pepper. They should be well browned on the outside and pink in the center. Transfer the pork chops to a roasting pan, place in a single layer and set aside.
- In the same skillet, saute apples in a bit more butter and oil, add more parsley and thyme. Deglaze the pan with brandy. Pour in brown sauce and cider vinegar to create a pan sauce. Spoon the apple sauce over the pork chops. Sprinkle with more chopped herbs and salt and pepper.
- Roast in a preheated 325 degree oven for 15 to 20 minutes. A meat thermometer inserted into the pork should read 155 degrees F.
SUNDAY SUPPER STUFFED PORK CHOPS, CREAM CHEESE POTATOES, SUGAR SNAP PEAS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 19
Steps:
- Cover potatoes with water and season with salt. Cover pan to bring potatoes to a quick boil. Boil potatoes until tender, about 12 minutes. Drain potatoes and return them to the hot pot to dry. Set aside. Heat milk, cream cheese and onion over medium low heat until cream cheese melts into milk and mixture bubbles. Pour hot milk and cream cheese into the potatoes and mash to desired consistency. Add a little extra milk for softer potatoes. Season with salt, to your taste, and transfer to a serving dish. Garnish with chopped chives.
- Preheat a medium skillet over medium high heat. Add oil and bacon to the skillet and cook 2 minutes. Add apple, celery and onion and season the mixture with herbs, salt and pepper. Reduce heat to medium. Cook vegetables 5 minutes, stirring frequently. Crumble the corn muffins into the pan and combine stuffing.
- Preheat a large skillet or grill pan over medium high heat. Drizzle chops with oil and season with salt and pepper. Cook chops 3 to 4 minutes on each side. Do not over cook. The chops should be firm but still giving off juices.
- In a medium saucepan, place snap peas and broth and 1 tablespoon butter over medium high heat. When the liquid boils, cover the pan and reduce heat to low. Simmer snap peas 3 to 5 minutes, until tender but still green. Remove pan from heat and season snap peas with salt, to taste.
- To assemble stuffed chops, set a thin chop on dinner plate or serving plate. Mound the pork chop with stuffing, allowing some to spill onto the plate, then top with a second chop. Repeat with 3 remaining servings. Pass potatoes and snap peas to complete the meal.
CRANBERRY-APPLE PORK CHOPS
These colorful, sweet-tart chops deliver seasonal flavors in each bite! -Katie Shireman, Philadelphia, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- Mix cinnamon, nutmeg and pie spice; rub over chops. Place pork in a large resealable plastic bag; add 1/2 cup each apple and cranberry juices. Seal bag and turn to coat; refrigerate 8 hours or overnight., Drain chops, discarding marinade. In a large nonstick skillet coated with cooking spray, heat oil over medium heat; brown chops on both sides., Add apple, cranberries, salt and remaining juices; bring to a boil. Reduce heat; simmer, covered, 7-10 minutes or until a thermometer inserted in pork reads 145° and apple is tender, turning once. Let stand 5 minutes before serving.
Nutrition Facts : Calories 254 calories, Fat 9g fat (3g saturated fat), Cholesterol 55mg cholesterol, Sodium 181mg sodium, Carbohydrate 21g carbohydrate (14g sugars, Fiber 4g fiber), Protein 22g protein. Diabetic Exchanges
PORK CHOPS WITH APPLES & CRANBERRIES
A comfort food dish that is easy to make. I think that I will add more cranberries the next time I make it. Enjoy!
Provided by Sassy in da South
Categories Pork
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- In a large skillet, heat butter over medium heat.
- Add onions and sauté for 4 to 6 minutes, until lightly browned.
- Remove onions to a plate and set aside.
- Add vegetable oil to the skillet.
- Sprinkle pork chops with salt and pepper then dredge in flour.
- Brown the pork chops for about 2 minutes on each side.
- Return the onions to the skillet making a layer over the chops.
- Meanwhile, combine chopped apples with lemon juice, apple cider, brown sugar, and cinnamon.
- Pour the apple mixture over the pork chops and onions and bring to a simmer.
- Reduce heat to medium-low and simmer, uncovered, for 5 minutes.
- Cover and simmer for 20 minutes.
- Stir in cranberries and continue cooking for 2 minutes longer.
Nutrition Facts : Calories 488.4, Fat 22.2, SaturatedFat 8.7, Cholesterol 139.2, Sodium 149.1, Carbohydrate 29.8, Fiber 2.8, Sugar 18.6, Protein 41.4
QUICK LEMON-PARSLEY PORK CHOPS
Add this zesty pork-chop recipe to your weeknight rotation.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 25m
Number Of Ingredients 6
Steps:
- Mince lemon zest; combine in a small bowl with parsley, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper. Set aside.
- Heat oil in a large skillet over high heat. Season pork chops on both sides with salt and pepper. Cook in skillet until browned, 2 to 3 minutes per side.
- Add 1/2 cup water to skillet; bring to a boil. Reduce heat to medium-low; cover, and simmer gently until pork is cooked through, 8 to 10 minutes. Transfer pork chops to a platter or serving plates; drizzle with pan juices as desired, and sprinkle with lemon-parsley mixture.
Nutrition Facts : Calories 373 g, Fat 29 g, Protein 26 g
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PORK CHOP SKILLET WITH CRANBERRY APPLE PAN SAUCE
From sweetcayenne.com
5/5 (3)Total Time 30 minsCategory Main CourseCalories 325 per serving
- Season both sides of the pork chops with salt and pepper. Place a cast-iron skillet over medium heat. Add about 2 teaspoons of olive oil to the heated skillet. Place pork chops in skillet and saute for 2-3mminutes on each side, about 9 minutes total. The internal temperature should reach 140℉. Remove pork chops from skillet and transfer to a plate on the stovetop. Cover with foil to keep warm.
- Return the skillet to medium-low heat and add the apples. Saute until slightly softened, about 3 minutes, then add the cranberries. Saute for a minute to combine. Add the thyme, chicken stock, pomegranate or apple juice, maple syrup, stirring continuously to combine. Bring to a boil over medium heat, reduce heat to medium-low and stir often to reduce the liquid down until the sauce will be thicker and lightly coats the back of a spoon. Whisk in the Dijon.
- Return pork chops and any accumulated juices back to the pan. Use tongs or a fork to turn the pork chops a couple of times in the pan to heat through and coat with sauce. Serve pork chops hot with fruit and sauce spooned over the top.
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