Best Pork Chop And Apple Rice Skillet Recipes

APPLE-BALSAMIC PORK CHOPS & RICE

Steps:

• Sprinkle pork chops with 1/4 teaspoon salt and 1/4 teaspoon pepper. In a large skillet, heat oil over medium heat. Brown pork chops on both sides; remove from pan., Add apples, mushrooms and onion to the skillet; cook and stir 4-5 minutes or until tender. Stir in rice, broth, vinegar, thyme, and remaining salt and pepper. Bring to a boil. Reduce heat; cook, covered, 5 minutes., Place pork chops over top; cook, covered, 4-6 minutes or until a thermometer inserted in pork reads 145°. Let stand 5 minutes before serving.

PORK CHOP AND APPLE RICE SKILLET

Steps:

• Melt butter in a large skillet on medium heat. Add pork chops; cook 5 minutes on each side or until cooked.
• Remove pork chop from skillet.
• Add watr, applesauce, apple, cinnamon to skillet; stir. Bring to a boil.
• Stir in rice. Top with chops. Cover and cook on low heat for 5 minutes. Let stand 5 minutes.

PAN-SEARED PORK CHOPS WITH CARAMELIZED APPLES

Steps:

• Pat dry pork chops with paper towels.
• Brush pork chops with 1 tablespoon of olive oil and season with salt and freshly ground black pepper, and Italian seasoning.
• Allow the pork chops to rest while you prepare the apples as follows below. This brings pork chops closer to room temperature which will help them sear better.
• I used 2 apples (1 red Gala apple and 1 green Granny Smith apple, for presentation purposes). Core the apples and slice each one length-wise.
• Place sliced apples into a large bowl, add brown sugar, cinnamon, and mix. Let apples sit for about 10 minutes to release juices.
• In a large pan (I used a large stainless steel skillet), heat 1 tablespoon of butter and 1 tablespoon of olive oil on high heat. Add sliced apples (without juice at the bottom of the pan) and cook on high heat for about 3 minutes on one side, checking periodically. After 3 or 5 minutes, flip sliced apples to the other side, reduce heat to medium and cook the apples for another 3 or 5 minutes. Remove from heat.
• Cook the apples in a single layer, without overcrowding to get a slightly "roasted" appearance. That means you might have to cook apples in 2 batches. Use the remaining 1 tablespoon of butter for the second batch.
• Depending on how hot your stove gets, it might take you less or more time to cook apples, the key is to brown them or even get a slightly "burned" effect. But don't overdo it, remove the cooked apples from the skillet once the apples have this "roasted" appearance.
• Right after you remove the pan with roasted sliced apples from the heat, immediately add honey to the hot skillet - it will make apples sizzle and will caramelize them beautifully, off the heat.
• For best searing results, use a cast-iron skillet. Heat a large skillet over medium-high heat for about 3 minutes to heat it through.
• Add 2 tablespoons of olive oil - the oil should shimmer. Add the pork chops, and cook them on one side for 5 minutes, without moving.
• Reduce the heat to medium, flip the pork chops over to the other side, and cook them on medium heat for about 5 minutes. Cook longer (depending on the thickness of your pork chops) until the pork chops are cooked through.
• Spoon the cooked apples, together with the sauce from cooking the apples, over the pork chops. Top with fresh thyme.

PORK CHOPS AND RICE

Steps:

• Preheat the oven to 350 degrees F.
• In a medium skillet, melt the butter over medium-low heat. Add the rice and saute until it is light brown, about 5 minutes.
• Spread the rice in a 9- by 13- by 2-inch casserole. Sprinkle the pork chops with salt and arrange them on top of the rice. Pour the broth and 2/3 cup water over the chops. Spread the onion rings over the chops and sprinkle them with the pepper. Cover the dish with aluminum foil and bake until the pork chops are tender, about 45 minutes.
• Change the oven to broil, add a bit more broth if the rice is dry and return the dish to the oven for a couple of minutes until the pork is browned.

PORK CHOP AND APPLE SKILLET

Steps:

• Spray a nonstick skillet with cooking spray. Cook pork chops until browned, about 3 minutes per side. Add apples, rice, mushrooms, onion, and dressing; cook until onion starts to soften, about 3 minutes. Stir in chicken broth, thyme, and rosemary. Cover and simmer until pork is no longer pink in the center and apples are tender, about 10 minutes.

PORK CHOPS AND APPLES

Steps:

• Heat oven to 350°F. Place apples in 1 1/2-quart rectangular casserole. Sprinkle with brown sugar and cinnamon. Cover with foil; bake 15 minutes.
• Trim fat from edge of pork. Spray 8- or 10-inch nonstick skillet with cooking spray; heat over medium heat 1 to 2 minutes. Cook pork in hot skillet about 6 minutes, turning once, until light brown.
• Place pork in single layer on apples. Cover and bake 10 to 12 minutes or until pork is no longer pink when cut near the bone, meat thermometer reads 145°F and apples are tender.

PORK WITH APPLE-CINNAMON RICE

Steps:

• In a saucepan, combine the water, apple juice, apple, rice, raisins, cinnamon and 1/4 teaspoon salt. Bring to a boil. Reduce heat; cover and simmer for 15-18 minutes or until liquid is absorbed., Meanwhile, cut pork diagonally into 3/4-in. slices; sprinkle with pepper and remaining salt. In a large nonstick skillet, cook pork in butter over medium heat until no longer pink. Remove and keep warm. , In the same skillet, combine syrup and mustard. Bring to a boil; cook and stir for 1 minute. Stir parsley into the rice. Serve pork over rice; drizzle with sauce.

PORK CHOPS WITH APPLES AND ONIONS

Steps:

• Trim the chops of excess fat. Sprinkle generously with salt and pepper on both sides. Heat a 14-inch cast-iron skillet (if you have a smaller one, you'll need to work in batches) over high heat, and then swirl in the olive oil. Lay in the pork chops and don't move them for a few minutes, to assure a good golden sear forms. Turn and brown well on the second side for a total of about 10 minutes. Transfer the chops to a warm plate.
• Swirl the butter into the pan. Add the onion and apples. Saute until the onion slices are lightly caramelized and the apples have begun to soften, about 8 minutes. Stir in the beer or other liquid. Return chops to the pan.
• Cook until the pork is tender, about 15 more minutes (depending on the size of the chops), turning halfway through and covering the chops with the apple mixture. If the apple mixture needs a little thickening, transfer the chops to the warm plate again and simmer the mixture on high for a few minutes to reduce. Serve the chops over rice or mashed potatoes with a large spoonful of the apple-onion mixture over the top.