Best Panfried Pork Chops With Cider Sauce Recipes

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STOVETOP PORK CHOPS WITH APPLE CIDER GRAVY



Stovetop Pork Chops with Apple Cider Gravy image

You only need one pan, 5 ingredients and about 30 minutes for these Stovetop Pork Chops with Apple Cider Gravy!

Provided by Blair Lonergan

Categories     Main Course

Time 30m

Number Of Ingredients 6

4 thick-cut boneless pork chops ((about 2 lbs. total))
2 teaspoons minced garlic
½ cup apple cider ((or sub with apple juice))
1 tablespoon Dijon mustard
1/3 cup heavy cream, at room temperature
Optional garnish: fresh rosemary

Steps:

  • Season pork chops liberally with salt and pepper on both sides.
  • Heat about 2 teaspoons of olive oil in a large skillet over medium-high heat for 1-2 minutes. Swirl to coat the pan. Add garlic and cook, stirring constantly, for about 1 minute.
  • Add chops to the skillet and cook for 7-9 minutes per side, or until golden brown and cooked through. The chops are done when they reach an internal temperature of 145 degrees F. Remove chops to a plate and set aside.
  • Reduce heat to low, and pour cider into the same pan. Let the cider simmer for about 1 minute, scraping the bits from the bottom of the pan as you stir. Add mustard and stir in cream.
  • Cook sauce for about 3 more minutes, stirring frequently, until thickened slightly. Spoon over chops and garnish with fresh rosemary, if desired.

Nutrition Facts : Calories 349.4 kcal, Carbohydrate 5 g, Protein 46.4 g, Fat 16.3 g, SaturatedFat 7.5 g, Cholesterol 136.9 mg, Sodium 521.1 mg, Sugar 0.6 g, ServingSize 1 /4 of the pork and gravy, UnsaturatedFat 2.4 g

PORK CHOPS WITH APPLE CIDER PAN SAUCE RECIPE



Pork Chops With Apple Cider Pan Sauce Recipe image

Whether you decide to go the extra mile by dry-brining these meaty, thick-cut pork chops overnight or opt for speed and convenience by cooking them right after seasoning, you won't regret the extra-juicy results.

Provided by Daniel Gritzer

Categories     Entree     Dinner     Mains

Yield 4

Number Of Ingredients 11

4 bone-in pork rib chops (about 2 1/4 pounds total)
4 tablespoons kosher salt
1 tablespoon sugar
Freshly ground black pepper
2 tablespoons vegetable oil
4 tablespoons unsalted butter, divided
2 tablespoons minced shallot (1 medium shallot)
2 teaspoons minced thyme leaves, divided
3/4 cup apple cider
1/2 teaspoon apple cider vinegar
2 teaspoons minced parsley

Steps:

  • Pat pork chops dry with a paper towel. Combine salt and sugar in a small bowl. Season pork chops generously on all sides with salt/sugar mixture (you may have some seasoning mixture left over; reserve for another use or discard). Transfer to a wire rack set in a rimmed baking sheet. If dry-brining chops overnight, refrigerate, uncovered, at least 8 hours and up to 24; otherwise proceed immediately to Step 2.
  • When ready to cook chops, preheat oven to 250°F (120°C). Season chops with pepper. Place baking sheet with pork chops in oven and cook until an instant-read thermometer inserted into the center of the chops registers 100 to 110°F (38 to 43°C) for medium-rare, about 30 minutes, or 110 to 120°F (43 to 49°C) for medium, about 35 minutes. To prevent overcooking, start checking temperature 5 to 10 minutes before suggested time. Remove from oven.
  • Heat oil in a large stainless steel or cast iron skillet over high heat until smoking. Place pork chops in skillet and cook, turning occasionally, until browned and an instant-read thermometer registers 120 to 130°F (49 to 54°C) for medium-rare or 130 to 140°F (54 to 60°C) for medium, about 3 minutes. Stack pork chops with tongs, hold them on their sides, and sear the fat caps on the edges until crisp, about 1 minute. Remove pan from heat, transfer chops to a clean rack set in a rimmed baking sheet, and let rest for 3 to 5 minutes.
  • Pour fat from skillet. Add 1 tablespoon butter and melt over medium-high heat. Add shallot and thyme and cook, stirring, until softened, about 2 minutes. Stir apple cider and bring to a simmer. Lower heat to medium and simmer until liquid is slightly reduced, about 4 minutes. Whisk in cider vinegar and remaining 3 tablespoons butter. Remove from heat, season with salt and stir in parsley. Serve chops, spooning sauce on top.

Nutrition Facts : Calories 585 kcal, Carbohydrate 8 g, Cholesterol 158 mg, Fiber 0 g, Protein 46 g, SaturatedFat 16 g, Sodium 2038 mg, Sugar 6 g, Fat 42 g, ServingSize Serves 4, UnsaturatedFat 0 g

APPLE CIDER SAUCE AND PORK LOIN CHOPS



Apple Cider Sauce and Pork Loin Chops image

Seasoned pork loin chops baked with apple cider and Worcestershire sauce and finished with sherry make even the pickiest husband say, 'Wow!' Serve with mashed potatoes.

Provided by suzette

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Pan Fried

Time 55m

Yield 4

Number Of Ingredients 9

3 tablespoons olive oil
4 pork loin chops
seasoning salt to taste
black pepper to taste
garlic powder to taste
½ teaspoon poultry seasoning
3 tablespoons Worcestershire sauce
1 (8 ounce) container frozen apple cider concentrate, undiluted
¼ cup dry sherry

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Heat olive oil in a large oven-safe frying pan over medium-high heat. Sprinkle chops with salt, pepper, garlic powder, and poultry seasoning. Place in hot oil, and brown on both sides. Drizzle Worcestershire sauce over chops, and pour in apple cider.
  • Bake in preheated oven for 25 minutes. Remove chops to a plate, and return frying pan to stove over medium-high heat. Stir sherry into pan, and boil until sauce thickens, stirring frequently. Serve sauce over chops.

Nutrition Facts : Calories 324.8 calories, Carbohydrate 28.6 g, Cholesterol 36.9 mg, Fat 16.6 g, Fiber 0.3 g, Protein 14.1 g, SaturatedFat 3.8 g, Sodium 307.3 mg, Sugar 23.5 g

SKILLET PORK CHOPS IN BACON-CIDER SAUCE



Skillet Pork Chops in Bacon-Cider Sauce image

Bone-in pork chops are cooked in a skillet with a flavorful bacon, shallot and cider pan sauce that everyone will love. Serve with Betty Crocker™ mashed potatoes for a complete - and completely delicious - meal.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 35m

Yield 4

Number Of Ingredients 9

4 slices bacon, cut into 1/2-inch slices (4 oz)
3 tablespoons butter
4 bone-in pork loin chops, 1/2 inch thick (about 2 lb), trimmed of fat
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup sliced shallots
1 cup apple cider
1/2 cup Progresso™ chicken broth (from 32-oz carton)
Betty Crocker™ mashed potatoes, if desired, prepared as directed on package

Steps:

  • Heat 12-inch nonstick skillet over medium-high heat. Add bacon; cook 4 to 5 minutes, stirring frequently, until crisp. Transfer to plate lined with paper towels. Drain drippings from skillet, and discard.
  • Add 1 tablespoon of the butter to skillet; sprinkle both sides of pork chops with salt and pepper. Add pork chops to skillet; cook uncovered over medium-high heat 4 to 6 minutes, turning once, until browned (at least 145°F). Remove from skillet; cover and keep warm.
  • Reduce heat to medium; add remaining 2 tablespoons butter and the shallots to skillet. Cook 2 to 3 minutes, stirring constantly, until lightly browned. Add apple cider, chicken broth and bacon to skillet; simmer uncovered 5 to 7 minutes or until liquid is reduced. Add pork back to skillet; heat 1 to 2 minutes or until heated through. Serve with mashed potatoes.

Nutrition Facts : Calories 380, Carbohydrate 12 g, Cholesterol 130 mg, Fat 2 1/2, Fiber 0 g, Protein 40 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 690 mg, Sugar 9 g, TransFat 0 g

PANFRIED PORK CHOPS WITH CIDER SAUCE



Panfried Pork Chops with Cider Sauce image

Try this easy recipe for pan-fried pork chops served with a brandy and apple cider sauce - a terrific dinner ready in 30 minutes.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 4

Number Of Ingredients 9

4 boneless pork loin chops, 1/2 to 3/4-inch thick (4 oz each), trimmed of fat
1/4 teaspoon seasoned salt
1/4 teaspoon dried thyme leaves
1/8 teaspoon garlic powder
1/8 teaspoon pepper
1 tablespoon vegetable oil
1/2 cup apple cider
1/4 cup brandy or apple cider
1 tablespoon butter

Steps:

  • Sprinkle both sides of pork chops with seasoned salt, thyme, garlic powder and pepper. In 12-inch skillet, heat oil over medium-high heat. Add pork chops; cook uncovered about 5 minutes until bottom sides of pork chops are browned.
  • Turn pork chops; reduce heat to medium-low. Cook uncovered 5 to 10 minutes longer or until pork chops are no longer pink in center. Remove from skillet to serving platter; cover with foil to keep warm while preparing sauce.
  • Add cider and brandy to skillet. Heat to boiling, stirring constantly to loosen browned bits from bottom of skillet; reduce heat to low. Add butter, simmer uncovered, stirring frequently, 1 to 3 minutes or until slightly thickened. Serve sauce over chops.

Nutrition Facts : Calories 250, Carbohydrate 4 g, Cholesterol 75 mg, Fat 1, Fiber 0 g, Protein 24 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 150 mg, Sugar 3 g, TransFat 0 g

CIDER-BRINED PORK CHOPS WITH PERFECT PAN SAUCE



Cider-Brined Pork Chops with Perfect Pan Sauce image

This brine has a higher concentration of salt than most, allowing it to add flavor and moisture to your chops in as little as 30 minutes. If you have more time, brine them up to 4 hours for maximum flavor, but no longer or the pork will be too salty. Add the easy pan sauce to your repertoire and make it your own by using white wine or dark beer instead of cider and varying the herbs based on what you like and have on hand.

Provided by Food Network

Categories     main-dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 22

1/3 cup kosher salt
2 tablespoons packed light brown sugar
2 teaspoons whole black peppercorns
2 teaspoons whole coriander seeds
2 teaspoons mustard seeds
1 teaspoon allspice berries
2 bay leaves
4 fresh thyme sprigs
One 12-ounce bottle or can chilled hard cider (1 1/2 cups)
4 bone-in, center-cut pork chops, about 1 inch thick
1 tablespoon extra-virgin olive oil
2 tablespoons unsalted butter
1 clove garlic, finely chopped
1 teaspoon chopped fresh rosemary, plus more sprigs for garnish
1 teaspoon chopped fresh thyme, plus more sprigs for garnish
2 tablespoons all-purpose flour
1/2 cup hard cider
1 cup low-sodium chicken broth
1/4 cup heavy cream
1 teaspoon cider vinegar
2 tablespoons chopped flat-leaf parsley
Kosher salt

Steps:

  • For the brine: combine the salt, brown sugar, peppercorns, coriander, mustard seeds, allspice berries, bay leaves, thyme and 1 1/2 cups water in a small saucepan. Bring to a simmer over medium heat and stir to dissolve the sugar and salt, about 1 minute. Remove from the heat and pour in the cold cider. Let the brine cool to room temperature.
  • Put the pork chops in a large resealable plastic bag and pour in the brine. Press out excess air and seal tightly. Put the bag in a shallow container so it can lay flat and refrigerate for 30 minutes and up to 4 hours.
  • Drain the chops, rinse and pat dry. Discard the brine.
  • Heat a large skillet over medium heat and add the olive oil. When the oil is hot, add the chops (work in batches if necessary; do not crowd the pan) and cook, turning occasionally, until they are golden brown and cooked through, 13 to 14 minutes. (If the chops are browning too quickly or the pan drippings start to burn, lower the heat.) Remove to a plate.
  • For the sauce: Discard all but 1 tablespoon fat from the pan. Add 1 tablespoon of the butter and place over medium heat. Add the garlic, rosemary and thyme and cook until sizzling, about 30 seconds. Sprinkle in the flour and stir to make a paste. Whisk in the cider and bring to a simmer.
  • Simmer until very thick, about 1 minute. Add the stock, bring to a simmer and cook until slightly thickened, 2 to 3 minutes. Whisk in the cream and simmer to bring the sauce together, about 1 minute. Stir in the remaining 1 tablespoon butter, vinegar and parsley. Season to taste with salt. Add the chops to the pan and simmer, turning occasionally, until just heated through, 1 to 2 minutes. Serve garnished with fresh thyme and rosemary sprigs.

PORK TENDERLOIN STEAKS WITH MUSTARD CIDER SAUCE



Pork Tenderloin Steaks with Mustard Cider Sauce image

Provided by Valerie Bertinelli

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 9

1 1/2 pounds pork tenderloin
Kosher salt and freshly ground black pepper
1/2 cup all-purpose flour
3 tablespoons unsalted butter
1 small shallot, minced
1/3 cup apple cider or juice
2 tablespoons whole-grain mustard
2 tablespoons chopped fresh flat-leaf parsley
1 tablespoon finely chopped fresh chives

Steps:

  • Cut the pork tenderloin into 1-inch-thick steaks on a long bias. Season the steaks all over with salt and black pepper, then toss in the flour to coat.
  • Melt 2 tablespoons of the butter in a large skillet over medium-high heat until the foam subsides. Shake the excess flour off the meat and add it to the skillet. Cook, flipping once, until cooked to medium and an instant-read thermometer inserted into the center registers about 150 degrees F, about 4 minutes per side. Remove the pork steaks to a platter and lower the heat under the skillet to medium.
  • Add the remaining 1 tablespoon butter and the shallots. Cook, stirring, until softened, about 2 minutes. Add the cider, mustard, parsley, chives and a sprinkle of salt and black pepper. Simmer, scraping up any brown bits, until reduced by about half, about 2 minutes. Top the steaks with the sauce and serve.

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