Best Cider Glazed Pork Chops Recipes

BOURBON APPLE CIDER AND HONEY GLAZED PORK CHOPS

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.

CIDER GLAZED PORK CHOPS

Steps:

• Pat pork chops dry with paper towels. Season each side with a sprinkling of pepper, and salt if desired. Heat oil in a large nonstick frying pan or skillet over medium-high heat until just hot then add pork chops and brown both sides (around 5 minutes if your pork chops are around 1/2-inch thick).
• Stir cider and brown sugar together and add to the frying pan. Reduce heat to low and simmer the pork chops, uncovered, turning the chops after a minute, until the meat is almost cooked through but not quite (about 2 minutes). Remove pork chops to a plate with a fork.
• Add the vinegar and ground mustard to the frying pan juices and bring to a boil, scraping up any brown bits on the bottom of the pan with a spatula. Continue to cook until the glaze mixture is reduced to about 1/3 cup. It will take 5 to 10 minutes. The cider mixture will get bubbly when it is just about at the syrup/glaze stage.
• Turn off heat. Place the pork chops back in the frying pan along with any juices that formed on the bottom of the plate.
• Flip chops over to coat both sides with the cider glaze, cover frying pan and let sit for a minute or two to blend flavors. Check thickest part of the pork chop for desired doneness and serve.

CIDER-GLAZED PORK CHOPS WITH CARROTS

Steps:

• In a large skillet, brown pork chops on both sides 3 teaspoons oil. , In a small bowl, combine the cider, brown sugar, vinegar, soy sauce, garlic, mustard and ginger; pour over chops. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender., Meanwhile, place carrots in a greased 15x10x1-in. baking pan. Drizzle with remaining oil. Sprinkle with salt and pepper; toss to coat. , Bake, uncovered, at 425° for 15-20 minutes or until tender, turning once. Serve with pork chops.

PAN FRIED PORK CHOPS WITH GLAZED APPLES, CIDER AND CREAM SAUCE

Steps:

• Heat the oil in a large non stick frying pan and cook and apples for 3-4 minutes on each side until golden brown but still firm. Transfer to a plate and set aside.
• Season the chops with salt and pepper and add to the pan. Cook for 5 minutes until golden brown, turning once. Add the sage and cider and simmer for 15 minutes until the chops are cooked through. Use a slotted spoon to transfer the pork to a large plate. Cover with foil and leave to rest for a few minutes.
• Stir the redcurrant jelly into the pan and simmer for 2-3 minutes, stirring until the jelly dissolves. Stir in the creme fraiche and apples, heat through gently and season to taste.
• Pour any juices from the pork into the pan, then divide the chops between 4 plates, spoon overthe apples and sauce and serve with some green vegetables.

CIDER GLAZED BONELESS PORK LOIN CHOPS RECIPE - (4.5/5)

Steps:

• Combine all glaze ingredients in medium bowl; mix thoroughly and set aside. Trim the chops by slashing through the fat and silver skin with sharp knife, making 2 cuts about 2 inches apart in each chop (do not cut into meat of chops). Pat chops dry with paper towels; season with salt and pepper. Heat oil in heavy-bottomed 12-inch skillet over medium-high heat until smoking. Add pork to skillet and cook until well browned, 4 to 6 minutes. Turn chops and cook 1 minute longer; pour off any oil in skillet. Add the glaze mixture to the skillet and let the chops poach about 5 to 8 minutes, or until the internal temperature reaches 140°F with a meat thermometer. Remove the chops to a plate and let rest while you finish the glaze. Note: If your chops are on the thinner side, check their internal temperature after the initial sear. If they are already at the 140°F mark, remove them from the skillet and allow them to rest, tented with foil, for 5 minutes, then add the platter juices and glaze ingredients to the skillet and proceed with step. Simmer, whisking constantly, until glaze is thick and color of dark caramel (heatproof spatula should leave wide trail when dragged through glaze), 2 to 6 minutes. Return chops to skillet; turn to coat both sides with glaze. Transfer chops back to platter, browned side up, and spread remaining glaze over chops. Serve immediately.

MAPLE-CIDER GLAZED BONELESS PORK CHOPS

Steps:

• With a mallet or rolling pin pound pork chops in-between two sheets of plastic wrap until 1/4 inch thin.
• Salt and pepper both sides of chops.
• Peel and core apples, cutting into 12-16 wedges each (up to you how thin you want the slices).
• Melt 1 T.
• butter in a 12 inch fry pan over mediun heat.
• Cook apples and onions until lightly browned, about 8 minutes total.
• Remove to a plate and cover to keep warm.
• Add the remaining 1 T.
• butter inccreasing heat to medium high.
• Add chops and cook for 3 minutes on one side, turn and cook for another three minutes.
• Cut one to check if no longer pink and if not, remove to the plate with the apples and onions, covering again to keep warm.
• Mix together broth, cider, syrup, mustard and cornstarch.
• Add to fry pan and bring to a boil.
• Cook until reduced to about 1/2 cup, around 5 minutes.
• Gently toss chops with apple mixture.
• Drizzle glaze over top and serve.

PORK CHOPS WITH GLAZED TURNIPS AND CIDER SAUCE

Steps:

• Pork * Combine all ingredients except pork in large saucepan; boil, stirring to dissolve salt. Chill brine, then add pork. Cover and refrigerate overnight. Sauce * Cook sugar in heavy small saucepan over medium heat until melted and deep golden brown, stirring occasionally, about 5 minutes. Add vinegar (mixture will bubble) and stir until hardened syrup dissolves, about 3 minutes. Add both broths and sage; boil until reduced to 1/3 cup, 8 to 10 minutes. DO AHEAD Sauce can be made 1 day ahead. Cover; chill. Turnips * Cook turnips in medium saucepan of boiling salted water until tender, about 8 minutes. Drain, cool, and peel. Cut turnips in half through stem end. * Heat 1 tablespoon oil in small skillet over medium heat. Add turnips, cut side down; cook without turning until golden brown on bottom, about 8 minutes. Pour off oil. DO AHEAD Can be made 2 hours ahead. Let stand at room temperature. * Preheat oven to 350°F. Drain pork. Pat dry with paper towels. Sprinkle pork with pepper. Heat 2 tablespoons oil in heavy large ovenproof skillet over medium-high heat. Add pork; cook until brown, about 3 minutes per side. Add 1 tablespoon butter and sage to skillet; baste pork with butter. Transfer skillet to oven. Roast until thermometer inserted into center of chops registers 140°F, 10 to 15 minutes. Remove pork from oven; let rest 10 minutes. * Meanwhile, add maple syrup and 1/2 tablespoon butter to turnips and cook over medium-high heat until turnips are thickly coated, stirring frequently, about 5 minutes. Rewarm sauce. * Transfer pork and turnips to plates. Drizzle sauce over pork and serve.

CIDER-GLAZED PORK CHOPS

Steps:

• 1. Combine all glaze ingredients in medium bowl; mix thoroughly and set aside. Following illustrations below, trim chops and slash through fat and silver skin with sharp knife, making 2 cuts about 2 inches apart in each chop (do not cut into meat of chops). Pat chops dry with paper towels; season with salt and pepper. 2. Heat oil in heavy-bottomed 12-inch skillet over medium-high heat until smoking. Add pork to skillet and cook until well browned, 4 to 6 minutes. Turn chops and cook 1 minute longer; transfer chops to plate and pour off any oil in skillet. (Check internal temperature of thinner chops; see note above.) Return chops to skillet, browned side up, and add glaze mixture; cook over medium heat until center of chops registers 140 degrees on instant-read thermometer, 5 to 8 minutes. Remove skillet from heat; transfer chops to clean platter, tent with foil, and let rest 5 minutes. 3. When chops have rested, add any accumulated juices to skillet and set over medium heat. Simmer, whisking constantly, until glaze is thick and color of dark caramel (heatproof spatula should leave wide trail when dragged through glaze), 2 to 6 minutes. Return chops to skillet; turn to coat both sides with glaze. Transfer chops back to platter, browned side up, and spread remaining glaze over chops. Serve immediately.

CIDER GLAZED PORK CHOPS

Steps:

• 1. Cook the ginger ale on a simmer till you have a little more than a cup and it is all syrupy and a dark amber color.
• 2. Cook the cider down till it has reduced to ¾ cup.
• 3. Caramelize the onions in the butter & sugar, remove from the pan and set aside.
• 4. Peel the carrots, and cut into large pieces.
• 5. In the same pan that you cooked the onions in brown the carrots adding the other 2 tablespoons of butter, when they are browned remove them.
• 6. Wash the potatoes, peel them and cut them into quarters; brown them in the pan from the onions and carrots. When they are slightly browned remove them.
• 7. Sauté the celery for about 5 minutes on low.
• 8. Chop the cabbage.
• 9. In the pan that you sautéed the vegetables in "DO NOT CLEAN THE PAN" all those beautiful browned bits on the bottom of the pan add more flavor to this dish! Arrange the potatoes, and sprinkle with a bit of salt and pepper.
• 10. Add the celery, carrots & cabbage on top of the potatoes. Sprinkle the caraway seeds over the vegetables and cabbage.
• 11. Pour the reduced ginger ale over the vegetables.
• 12. Salt and pepper the chops on both sides and place on top of the vegetables.
• 13. Pour the reduced apple cider over the chops and vegetables.
• 14. Top with the caramelized onions.
• 15. Cover and cook on 325 for 30 to 45 minutes or until the vegetables are soft and the chops are done. The time will depend on your oven.
• 16. If you cannot find Vernor's you can use Seagram's ginger ale. And you can use apple juice in place of the cider.

CIDER-GLAZED PORK CHOPS WITH CARROTS

Steps:

• In a large skillet, brown pork chops in 3 teaspoons oil on both sides., In a small bowl, combine the cider, brown sugar, vinegar, soy sauce, garlic, mustard and ginger; pour over chops. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender., Meanwhile, place carrots in a greased 15x10x1-in. baking pan. Drizzle with remaining oil. Sprinkle with salt and pepper; toss to coat., Bake, uncovered, at 425° for 15-20 minutes or until tender, turning once. Serve with pork chops.