Best Pork Chop With Cider Gravy Sauteed Apples And Onions Recipes

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PORK CHOPS WITH APPLES AND ONIONS



Pork Chops with Apples and Onions image

This is by far one of the best recipes I've ever found! Succulent pork chops with a phenomenal spice rub cooked in a sweet sauce with onions and apples. A perfect autumn dish, but tasty all year-round!

Provided by TattooedKupcake

Time 40m

Yield 4

Number Of Ingredients 13

1 tablespoon all-purpose flour
1 ½ teaspoons rubbed sage
1 teaspoon dried minced garlic
1 teaspoon dried thyme leaves
1 teaspoon salt
½ teaspoon ground allspice
½ teaspoon ground paprika
2 tablespoons olive oil
4 (5 ounce) boneless pork chops, about 1 inch thick
1 medium sweet onion, thinly sliced
2 medium Red Delicious apples, cored and thinly sliced
½ cup apple juice
1 ½ tablespoons brown sugar

Steps:

  • Mix flour, sage, garlic, thyme, salt, allspice, and paprika together in a small bowl. Set aside 2/3 of the spice mixture for later use. Sprinkle remaining spice mixture onto the pork chops, coating all sides.
  • Heat olive oil in a large skillet over medium-high heat. Add pork chops and cook in the hot oil until browned, 3 to 5 minutes per side. Remove pork from the skillet.
  • Add onion to the skillet and cook until tender, about 3 minutes. Add apples; cook and stir for 2 more minutes. Stir in apple juice, brown sugar, and reserved spice mixture; bring to a boil.
  • Reduce heat to low, cover, and simmer until pork is longer pink in the center, and reaches desired level of doneness, about 5 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

Nutrition Facts : Calories 311.7 calories, Carbohydrate 23.5 g, Cholesterol 48.2 mg, Fat 16.2 g, Fiber 2.7 g, Protein 18.8 g, SaturatedFat 4.3 g, Sodium 620.4 mg, Sugar 16.7 g

PORK CHOPS WITH CIDER GRAVY, SAUTEED APPLES, AND ONIONS



Pork Chops With Cider Gravy, Sauteed Apples, and Onions image

Make and share this Pork Chops With Cider Gravy, Sauteed Apples, and Onions recipe from Food.com.

Provided by Brookelynne26

Categories     Pork

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

4 pork chops, 1-inch thick
salt & freshly ground black pepper
2 tablespoons extra virgin olive oil
2 large yellow onions, thinly sliced
2 gala apples or 2 golden delicious apples, thinly sliced
2 tablespoons finely chopped fresh thyme leaves
1 lemon
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup apple cider
1 cup chicken stock

Steps:

  • Season chops with salt and pepper. Heat 1 tablespoon EVOO in a large skillet over medium-high heat. Cook pork 5 minutes on the first side until deeply golden, turn and cook 3-4 minutes more with a loose foil tent over the pan. Remove cooked chops to a plate and cover to keep warm. Add another tablespoon EVOO, add the onions and apples. Season with salt, pepper and thyme and cook until just tender, 5-6 minutes. Douse with juice of a lemon and remove chops to a plate.
  • Add 2 tablespoons butter to the skillet, melt then whisk in flour, cook 1 minute then whisk in cider and 1 cup of stock. Season the gravy with salt and pepper. Thicken 4-5 minutes over medium-low heat.
  • Serve chop covered with apples and onions, gravy poured down over top.

Nutrition Facts : Calories 443.8, Fat 27.8, SaturatedFat 9.8, Cholesterol 92.1, Sodium 198, Carbohydrate 25.3, Fiber 4.2, Sugar 11.3, Protein 25.8

SMOTHERED PORK CHOPS WITH CIDER AND APPLES



Smothered Pork Chops With Cider and Apples image

Braise thin pork chops in an apple-based gravy to keep them juicy and flavorful. I had trouble indicating the amount of apple, it's one large granny smith or 2 small.

Provided by SweetSueAl

Categories     Pork

Time 1h40m

Yield 4 serving(s)

Number Of Ingredients 14

3 ounces bacon, cut into 1/4-inch pieces (about 3 slices)
2 tablespoons unbleached all-purpose flour
1 3/4 cups apple cider
vegetable oil
4 pork chops (bone-in, rib-end 1/2 to 3/4 inch thick)
ground black pepper
1 medium yellow onion, halved pole-to-pole and sliced thin (about 1 3/4 cups)
1 large granny smith apples or 2 small granny smith apples, peeled, cored, and cut into 3/8-inch wedges, large apple
table salt
2 tablespoons water
2 teaspoons garlic cloves, minced
1 teaspoon thyme leaves, minced (fresh if possible)
2 bay leaves
1 tablespoon fresh parsley leaves, minced (fresh if possible)

Steps:

  • Fry bacon in small saucepan over medium heat, stirring occasionally, until lightly browned, 8 to 10 minutes.
  • Using slotted spoon, transfer bacon to paper towel-lined plate, leaving fat in saucepan (you should have 2 tablespoons bacon fat; if not, supplement with vegetable oil).
  • Reduce heat to medium-low and gradually whisk flour into fat until smooth. Cook, whisking frequently, until mixture is light brown, about the color of peanut butter, about 5 minutes.
  • Whisk in apple cider in slow, steady stream; increase heat to medium-high and bring to boil, stirring occasionally; cover and set aside off heat.
  • Heat 1-tablespoon oil in 12-inch skillet over high heat until smoking, about 3 minutes. Meanwhile, dry pork chops with paper towels and sprinkle with 1/2-teaspoon pepper.
  • Brown chops in single layer until deep golden on first side, about 3 minutes. Flip chops and cook until browned on second side, about 3 minutes longer. Transfer chops to large plate and set aside.
  • Reduce heat to medium and add 1 tablespoon oil, onions, apples, 1/2 teaspoon salt, and water to now-empty skillet.
  • Using wooden spoon, scrape browned bits on pan bottom and cook, stirring frequently, until onions are softened and browned around the edges, about 5 minutes. Stir in garlic and thyme and cook until fragrant, about 30 seconds longer.
  • Return chops to skillet in single layer, covering chops with onions. Pour in warm sauce and any juices collected from pork; add bay leaves.
  • Cover, reduce heat to low, and simmer until pork is tender and paring knife inserted into chops meets very little resistance, about 30 minutes.
  • Transfer chops to warmed serving platter and tent with foil.
  • Increase heat to medium-high and simmer sauce rapidly, stirring frequently, until thickened to gravy-like consistency, about 5 minutes. Discard bay leaves, stir in parsley, and adjust seasonings with salt and pepper.
  • Cover chops with sauce, sprinkle with reserved bacon, and serve immediately.

PORK CHOPS WITH APPLES AND ONIONS



Pork Chops with Apples and Onions image

Sauteed apples and onion combine with pork chops for a tastiness that never disappoints.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Number Of Ingredients 7

6 bone-in pork chops (loin or shoulder), cut 3/4 inch thick
Coarse salt and freshly ground black pepper
1 tablespoon extra-virgin olive oil or vegetable oil
2 tablespoons unsalted butter
1 large white onion, sliced
2 to 3 apples, cored and sliced (about 3 cups)
1 cup beer, white wine, cider, or chicken broth

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.

PORK CHOPS WITH APPLES AND ONIONS



Pork Chops with Apples and Onions image

Provided by Anne Burrell

Categories     main-dish

Time 1h5m

Yield 2 servings

Number Of Ingredients 9

4 bone-in pork loin chops, 1- inch thick
Kosher salt
Extra-virgin olive oil
2 onions, thinly sliced
1 pinch crushed red pepper
2 Granny Smith apples, peeled, cored, and sliced
Pinch cinnamon
2 sprigs fresh rosemary, leaves finely chopped
2 cups apple cider

Steps:

  • Preheat the oven to 375 degrees F.
  • Season the pork chops generously with salt. Coat a large saute pan with olive oil and bring it to a high heat. Sear the pork on both sides and on the fat edge, working in batches if the chops don't all fit in the pan at the same time. Be sure not to crowd the pan. Remove the pork from the pan and place on a cookie sheet. Finish the pork in the oven for about 10 to 12 minutes. Remove from the oven and let rest for 10 minutes before serving.
  • Ditch the excess fat from the saute pan. Give a drizzle of fresh olive oil and add the onions and crushed red pepper and season with salt. Cook until the onions become soft and aromatic. Add the apples, cinnamon and rosemary and toss to coat with the oil. Add the cider and cook until the cider has reduced by two-thirds and the onion-apple mixture is very soft and saucy. Serve over the pork chops.
  • Porky deliciousness!
  • September - Why We Love: Apples

MASHED SWEET POTATOES, PORK CHOP WITH CIDER GRAVY, SAUTEED APPLES AND ONIONS



Mashed Sweet Potatoes, Pork Chop with Cider Gravy, Sauteed Apples and Onions image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 14

4 medium sweet potatoes, peeled and cut into chunks
Salt
4 bone-in pork chops, 1-inch thick
Freshly ground black pepper
2 tablespoons extra-virgin olive oil
2 large onions, yellow or red, thinly sliced
2 Gala or Golden Delicious apples, thinly sliced
2 tablespoons finely chopped fresh thyme leaves
1 lemon
4 tablespoons butter
2 tablespoons all-purpose flour
1 cup apple cider
2 cups chicken stock
2 rounded tablespoons orange marmalade

Steps:

  • In a medium pot add sweet potatoes and cover with salted water. Bring to a boil, lower the heat and simmer until fork tender, 15 to 18 minutes.
  • Season chops with salt and pepper. Heat 1 tablespoon extra-virgin olive oil, a turn of the pan, in a large skillet over medium-high heat. Cook pork 5 minutes on the first side until deeply golden, turn and cook 3 to 4 minutes more with a loose foil tent over the pan. Remove cooked chops to a plate and cover to keep warm. Add another turn of the pan of olive oil, add the onions and apples. Season with salt, pepper and thyme and cook until just tender, 5 to 6 minutes. Douse with juice of a lemon and remove onions and apples to a bowl; keep warm.
  • Add 2 tablespoons butter to the skillet, melt then whisk in flour, cook 1 minute then whisk in cider and 1 cup of stock. Season the gravy with salt and pepper. Thicken 4 to 5 minutes over medium-low heat.
  • Drain cooked sweet potatoes and return pan to stove. Melt 2 tablespoons butter and combine with marmalade and 1 cup stock. Add potatoes and mash, season with salt and pepper.
  • Serve chop covered with apples and onions, gravy poured down over top, sweet potatoes alongside.

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