Pork Chops With Glazed Apples And Pierogi Recipes

Steps:

• Cook pierogi according to package directions. Meanwhile, sprinkle pork chops with 1/4 teaspoon salt and 1/4 teaspoon pepper. In a large skillet, cook chops in 2 tablespoons butter over medium heat until juices run clear; remove and keep warm. , In the same skillet, saute onion in remaining butter for 3 minutes. Add apple; saute until almost tender. Stir in the sugar, vinegar, and remaining salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Drain pierogi. Add pork chops and pierogi to skillet; stir to coat.

Steps:

• Core 2 apples and trim the tops and bottoms, then cut into thick rings. Heat 2 tablespoons butter in a large skillet over medium heat. Add the apple rings and cook 4 to 5 minutes per side. Add 1/4 cup pomegranate juice, 1 tablespoon sugar and a pinch of salt; simmer, turning, until the apples are glazed, 3 to 4 minutes. If making ahead, let cool, then refrigerate overnight; reheat in the microwave.

Steps:

• In a large skillet coated with cooking spray, cook pork chops over medium heat until a thermometer reads 145°, 5-6 minutes on each side. Remove; let stand 5 minutes. Combine remaining ingredients; add to pan. Cook over medium heat 3-4 minutes, stirring occasionally. Serve with chops.

Steps:

• Peel, core, and slice the apples.
• Preheat the oven to 350 degrees.
• Melt the butter in a skillet.
• Brown the pork chops on both sides in the butter.
• Grease (or spray) a large baking dish.
• Put the apple slices in the bottom of the dish.
• Mix the brown sugar and cinnamon.
• Sprinkle the cinnamon and sugar over the apples.
• Place the pork chops on top of the apples.
• Cover with foil and bake for 1 and 1/2 hours.

Steps:

• 1. bring a lg pot of salted water to a boil. meanwhile, season the pork chops on both sides with salt and the paprika. melt 1 tbsp. butter in a lg skillet over med-high heat. add the pork chops and cook until browned, adjusting the heat as needed so the butter doesn't get too dark, about 2 minutes per side. remove the pork to a plate. 2. add the apples and shallots to the skillet. cook, tossing, until lightly browned, about 3 minutes. move the apples and shallots to one side of the skillet and add the tomato paste to the other side. cook the tomato paste, stirring, until it darkens slightly, about 1 minute. add the vinegar, honey and thyme, then stir in 1 cup of the boiling water from the pot. bring to a simmer and cook until the apples are tender and the sauce thickens, 8-10 minutes add a little more water, if needed. 3. meanwhile, add the pierogi to the pot of boiling water and cook as the label directs. remove with a slotted spoon and transfer to the skillet. nestle the pork chops in the mixture. cut the remaining butter into small pieces and stir into the sauce. cook, stirring, until the pierogi are coated in the sauce and the pork is just cooked through' about 2 minutes. divide among plates. top with chives

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.

Steps:

• Preheat oven to 350°F.
• Lightly brown pork chops in frying pan.
• Grease the bottom of a casserole dish.
• Put apple filling on bottom of dish.
• Add pork chops on top of that.
• Top with "cooked" stove top stuffing.
• Bake for 35 minutes covered with aluminum foil.
• Remove foil and bake for another 10 minutes.

Steps:

• Heat 2 tablespoon oil in nonstick skillet over medium-high heat.
• Cook pork chops for 5 minutes or until browned on both sides.
• Add remaining ingredients.
• Bring to a full boil and reduce heat to medium.
• Simmer, uncovered, for 8 to 10 minutes or until pork is no longer pink in center and sauce thickens slightly, stirring occasionally.
• Season with salt and pepper and serve.