Best Cider Braised Pork Chops Recipes

ONE-PAN CIDER-BRAISED PORK CHOPS RECIPE BY TASTY

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!

CIDER-BRAISED PORK CHOPS

Steps:

• Adjust oven rack to lower-middle position and heat oven to 300 degrees. Pat chops dry with paper towels and season with salt and pepper.
• Heat oil in large Dutch oven over medium-high heat until just smoking. Brown chops in two batches, about 4 minutes per side. Transfer to plate.
• Pour off all but 1 tablespoon fat from pot and cook onion over medium heat until softened, about 5 minutes. Stir garlic, flour, and 2 tablespoons apple butter and cook until onions are coated and mixture is fragrant, about 1 minute.
• Stir in cider and thyme, scraping up any browned bits with wooden spoon, and bring to boil. Add browned chops and any accumulated juices to pot, cover, and transfer to oven.
• Braise until chops are completely tender, about 1 1/2 hours.
• Transfer chops to serving platter. Strain sauce, then use a shallow spoon to skim off fat. ( Note - a fat separator, if you own one, is a much better method to discard excess fat.).
• Whisk in vinegar, parsley, and remaining apple butter. Season with salt and pepper. Serve, passing sauce at table.
• NOTE - The chops and sauce can be refrigerated separately for up to 2 days. To serve, heat sauce and chops together over medium heat until chops are warmed through.

CURRIED CIDER-BRAISED PORK CHOPS

Steps:

• Melt butter in large skillet over medium-high heat. Sprinkle pork with salt and pepper. Add pork to skillet and sauté until brown, about 3 minutes per side. Using tongs, transfer pork to plate. Add onions, celery and bay leaf to skillet. Sauté until onions are golden, about 6 minutes. Mix in curry powder. Add cider and boil until sauce is slightly reduced, about 6 minutes. Return pork and any accumulated juices to skillet. Simmer just until cooked through, about 3 minutes for boneless chops and 5 minutes for bone-in chops. Season with salt and pepper.

FENNEL BRAISED PORK CHOPS WITH AN APPLE CIDER DEMI GLACE; APPLE CIDER DEMI GLACE RECIPE

Steps:

• Dami Glace Directions: Set a heavy saucepan (preferably non-stick) over high heat. Add the apple cider and bring the liquid to a boil. Lower the heat to maintain a steady simmer and cook until the cider is reduced by half. Add the apple cider vinegar to the pan and simmer until the mixture is reduced by one-third. Next add the garlic, shallots, bay leaves, peppercorns, and the chicken stock. Bring the liquid to a controlled boil and cook until the sauce is reduced by about two thirds. When approximately 1 cup of liquid remains, take the pan off the heat and pour the mixture through a fine mesh sieve into a heatproof bowl. Press down on any solids with a spoon, extracting as much liquid as possible. Return the strained liquid to the pan, and cook over medium heat, stirring constantly to prevent burning, until the demi glace resembles the consistency of honey (it will be reduced to about 4 Tablespoons). Carefully scrape the demi glace into a heatproof bowl, stir in a tiny pinch of white pepper and taste to see if salt is needed. Set aside until ready to use for the pork. The demi glace can be made ahead and kept up to one week in the fridge. Bring it to room temperature before using (otherwise it will be very thick and hard to spread). Pork Directions: Pre-heat oven to 350 degrees with a rack in the middle. In the bottom of a medium size 2-3″ deep casserole dish layer apple slices, fennel fronds, fennel slices, and thyme sprigs. In a small bowl mix together the sage, black pepper, ground fennel, and garlic powder. Rub the spice mixture on both sides of the pork chops. Place the pork chops on top of the layered vegetables in the casserole dish. Drizzle argan oil on top of the chops and pour the apple cider into a corner of the casserole dish. Cover the dish with foil and place in the oven. Bake for 60 minutes. After 60 minutes, remove the foil, check the temperature of the pork by sticking a meat thermometer into the thickest part of the chop. Brush the demi glace on top of each pork chop. Continue to bake, uncovered, until the pork reaches an internal temperature of 160 degrees, about 15-30 minutes depending on the thickness of the chop. Remove the pan from the oven and transfer the pork chops to a platter. Serve with cooked apples and fennel alongside the pork.

PORK CHOPS BRAISED WITH CIDER AND APPLES

Steps:

• Season pork chops generously with salt and pepper.
• Heat oil in heavy large skillet over medium-high heat.
• Add pork to skillet and cook until brown and cooked through, about 5 minutes per side.
• Transfer pork to platter. Tent with foil to keep warm.
• Drain off all by 2 tablespoons of drippings from skillet.
• Add butter to skillet. Once butter is melted add onion, and saute until onion is almost soft, about 5 minutes.
• Mix in apples,cider, vinegar and bay leaf.
• Cover skillet and cook onions and apples are tender, about 10 minutes.
• Discard bay leaves.
• Add any accumulated juices from pork chop platter to skillet.
• Increase heat and cook until sauce thickens slightly, about 3 minutes.
• Spoon sauce over pork chops and serve.

CURRIED CIDER-BRAISED PORK CHOPS

Steps:

• Preparation Melt butter in large skillet over medium-high heat. Sprinkle pork with salt and pepper. Add pork to skillet and sauté until brown, about 3 minutes per side. Using tongs, transfer pork to plate. Add onions, celery and bay leaf to skillet. Sauté until onions are golden, about 6 minutes. Mix in curry powder. Add cider and boil until sauce is slightly reduced, about 6 minutes. Return pork and any accumulated juices to skillet. Simmer just until cooked through, about 3 minutes for boneless chops and 5 minutes for bone-in chops. Season with salt and pepper.

CIDER-BRAISED PORK CHOPS

Steps:

• * 1. Adjust oven rack to lower-middle position and heat oven to 300 degrees. Pat chops dry with paper towels and season with salt and pepper. Heat oil in large Dutch oven over medium-high heat until just smoking. Brown chops in two batches, about 4 minutes per side; transfer to plate. * 2. Pour off all but 1 tablespoon fat from pot and cook onion over medium heat until softened, about 5 minutes. Stir in garlic, flour, and 2 tablespoons apple butter and cook until onions are coated and mixture is fragrant, about 1 minute. Stir in cider and thyme, scraping up any browned bits with wooden spoon, and bring to boil. Add browned chops and any accumulated juices to pot, cover, and transfer to oven. Braise until chops are completely tender, about 1½ hours. * 3. Transfer chops to serving platter. Strain sauce, then use a shallow spoon to skim off fat. Whisk in vinegar, parsley, and remaining apple butter. Season with salt and pepper. Serve, passing sauce at table. * Make Ahead: Chops and sauce can be refrigerated separately for up to 2 days. To serve, heat sauce and chops together over medium heat until chops are warmed through.

CIDER BRAISED PORK CHOPS WITH HEAVEN AND EARTH

Steps:

• Trim the Chops of excess Fat and season with salt and pepper.
• Brown them well in a little goose fat and remove from the pan.
• Peel and quarter the onion and slice the garlic.
• Add this to the Pan and brown a little.
• Then deglace with the cider and return the chops to the Pan.
• Cover and Braise for about an hour until the chops are cooked through.
• About half way through add the thyme leaves.
• For the Himmel und Erde: Peel and Quarter the Potatos and bring to the boil in cold salted Water.
• Once its boiling turn down the heat and after 10 minutes add the peeled, cored and quartered Apple.
• Simmer for about 20 minutes.
• Then mash the Potatos and Apple.
• Season and enrich with a knob of butter.
• Serve the Chops with some of the braising liquid as gravy.
• Goes well with Leeks and Carrots on the side.