Cider Brined Pork Chops With Perfect Pan Sauce Recipes

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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

FAVORITE BRINE FOR PORK/CIDER MAPLE



Favorite Brine for Pork/cider Maple image

Tried and true! I have made this several times now. It's our fav. brine for pork loin, or pork loin chops. I tend to make this on holidays when grandma is coming -- she's decided she doesn't like turkey anymore. Well, this is a great substitute! Oh, I have also used pineapple juice when cider wasn't in season, worked great! Cooking time denotes marinade time.

Provided by Cookiegirlandi

Categories     Pork

Time 6h15m

Yield 6-8 serving(s)

Number Of Ingredients 6

7 cups hot water
1/2 cup kosher salt
2 cups apple cider
1/2 cup maple syrup
1/4 cup brown sugar
2 tablespoons cracked black peppercorns

Steps:

  • Stir the hot water and salt together until the salt is dissolved. Add the apple cider, syrup, sugar and pepper. Cool to below 45 degrees F. in the refrigerator.
  • Trim any excess external fat from the meat. Submerge the pork in the brine in a large bowl or small crock; make sure the meat stays under the surface during curing by using a heavy plate to weight it down. Refrigerate the pork in the cure. The chops should take 4-6 hours in the brine; the tenderloin, 6-8 hours; and the loin, 1-2 days. (Bone-in pork can take a day longer in the brine because of the bone, which gives it a larger diameter.) If marinating for a day or longer, stir the brine daily and turn the pork occasionally.
  • To test flavor of brined pork, cut a small piece off the meat, pat it dry and pan-fry it. If the meat is sufficiently flavorful, remove it from the brine, let it come to room temperature and grill. If not, leave it in the brine and test again later.
  • I usually do a 4-6 lb pork loin and marinate 24 hours. I have cooked in oven, indirect heat on grill and rotisserie. They have all turned out fabulous! This makes a VERY moist piece of meat when brined this way.

Nutrition Facts : Calories 104.6, Fat 0.1, Sodium 9442.6, Carbohydrate 26.9, Sugar 24.8

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

PORK CHOPS WITH HARD CIDER PAN SAUCE



Pork Chops With Hard Cider Pan Sauce image

Some friends left some "Woodchuck Hard Cider" in our cooler after a BBQ here. Since I don't really prefer cider as a beverage of choice, I thought it perfect that I could use it as an ingredient in a pork chop recipe I found in my Williams-Sonoma "Steak and Chop" book. Although I dont like to drink hard cider, I certainly enjoyed it in this pan sauce. I just used regular pork chops without the bone and thought they turned out fine. I'd defintely have this again, so I'm going to have to invite those friends over soon.....

Provided by Dr. Jenny

Categories     Pork

Time 45m

Yield 4 serving(s)

Number Of Ingredients 15

1 tablespoon paprika
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon dry mustard
1 1/2 teaspoons salt
1 teaspoon fresh ground black pepper
1/4 teaspoon cayenne pepper
8 bone-in pork rib chops, about 1 inch thick, trimmed of excess fat or 8 pork loin
1 tablespoon olive oil
1 cup hard alcoholic cider or 1 cup apple juice
1/4 cup Dijon mustard or 1/4 cup creole mustard
1 tablespoon Worcestershire sauce
1 tablespoon tomato paste
1 -2 dash Tabasco sauce or 1 -2 dash other hot pepper sauce
1/4 cup heavy cream

Steps:

  • To make the spice rub, in a small bowl, mix together the paprika, garlic powder, onion powder, dry mustard, salt, black pepper, and cayenne.
  • Slash the edges of the chops in 2 or 3 places to prevent curling.
  • Sprinkle rub all over the chops and let stand at room temperature for at least 15 minutes or up to 1 hour.
  • Coat the bottom of a large, heavy frying pan with the olive oil and heat over medium-high heat. Add the chops, in batches if necessary to avoid crowding, and cook until lightly browned, about 3 minutes on each side.
  • Reduce the heat to medium and cook for 5-7 minutes longer, turning once or twice. Test the meat for doneness by inserting an instant-read thermometer away from the bone or by cutting into the meat close to the bone.
  • Remove from heat just before the meat is done, when the internal temperature is 145 degrees F (63 C). Pork loin is done when the internal temperature is 150F/65C, but it will continue to cook while resting).
  • Transfer to a platter and let rest, tented loosely with aluminum foil, while you prepare the pan sauce.
  • To make the pan sauce, add the cider to the same pan and deglaze by scraping up any browned bits from the bottom.
  • Bring to a boil and cook, stirring often, until reduced by half, about 5 minutes.
  • Reduce the heat to medium and whisk in the Dijon mustard, Worcestershire sauce, tomato paste, and Tabasco.
  • Cook for 2-3 minutes longer, whisking often.
  • Remove from the heat and whisk in the cream. Taste and adjust the seasoning.
  • Transfer the chops to individual plates. Spoon some of the sauce over the chops and serve. Pass additional sauce at the table.

Nutrition Facts : Calories 540, Fat 37.1, SaturatedFat 13.2, Cholesterol 138, Sodium 1211.4, Carbohydrate 8.5, Fiber 2.2, Sugar 2.9, Protein 42.2

CIDER-BRINED PORK CHOPS WITH CREAMED LEEKS AND APPLES



Cider-Brined Pork Chops with Creamed Leeks and Apples image

Provided by Sanford D'Amato

Categories     Fruit Juice     Liqueur     Milk/Cream     Pork     Broil     Sauté     Dinner     Apple     Leek     Fall     Brine     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 13

4 1/4 cups apple cider
3 tablespoons coarse salt
6 allspice berries
1 bay leaf
4 10-ounce bone-in center-cut pork rib chops
4 tablespoons (1/2 stick) butter
5 large leeks (white and pale green parts only), thinly sliced
1 cup whipping cream
1 1/2 pounds Granny Smith apples, peeled, cored, halved, each half cut into 4 wedges
2 tablespoons sugar
1/2 cup chicken stock or canned low-salt chicken broth
1/3 cup Calvados
Olive oil

Steps:

  • Bring 4 cups cider, salt, allspice, and bay leaf to boil in large saucepan, stirring to dissolve salt. Cool completely. Place pork in 13x9x2-inch glass baking dish. Pour brine over. Cover; refrigerate overnight.
  • Melt 2 tablespoons butter in heavy large skillet over medium-low heat. Add leeks; sauté until tender, about 7 minutes. Add cream and simmer until slightly thickened, about 3 minutes. Season to taste with salt and pepper. (Creamed leeks can be made 1 day ahead. Cover and chill.)
  • Melt remaining 2 tablespoons butter in large nonstick skillet over medium heat. Add apples and sauté 10 minutes. Add sugar and sauté until apples are golden, about 6 minutes longer. Add stock, then Calvados and remaining 1/4 cup cider. Simmer until liquid thickens slightly and apples are tender, stirring occasionally, about 5 minutes. Set aside. Prepare barbecue (medium heat) or preheat broiler. Drain pork. Rinse under cold water; pat dry. Brush pork with oil. Grill or broil to desired doneness, about 5 minutes per side for medium.
  • Meanwhile, rewarm leeks, thinning with 1 to 3 tablespoons water if necessary. Bring apples to simmer. Spoon leeks onto plates. Top with pork, then apples.

PAN SEARED PORK CHOPS WITH CIDAR SAUCE



Pan Seared Pork Chops With Cidar Sauce image

I found this recipe online a few months ago and have been looking for it ever since!!! Now that I have found it again, I have made a few changes that I think really help the sauce and I am sharing this wonderful recipe with you. Please enjoy.

Provided by Amber 505

Categories     Pork

Time 20m

Yield 4 pork chops, 4 serving(s)

Number Of Ingredients 11

4 boneless pork chops, 1-inch thick
salt and freshly ground pepper
1 tablespoon vegetable oil
2 tablespoons butter, divided
2 shallots, minced
4 sprigs fresh thyme
1/4 cup cider vinegar
1 cup apple cider
1/2 cup chicken stock
salt and freshly ground black pepper
thyme leaves (to garnish)

Steps:

  • Heat oil in a frying pan on medium high heat and season both sides of the Pork Chops with salt and pepper.
  • Put room temp pork chops in the pan and cook for 3 to 4 mins without moving them then turn them over and cook on the other side for 3 to 4 minutes again with out moving them. You are looking for a really nice sear on these!
  • Remove the Pork Chops to a plate.
  • Add 1 T. butter, shallots, and thyme sprigs to the pan and stir for about 2 minutes until the shallots have softened.
  • Add the vinegar to the pan and reduce for 3 minutes.
  • Add the stock and cidar and reduce to half.
  • Remove the thyme and return the Pork Chops to the pan for 2 minutes to reheat them.
  • Remove the Pork Chops again to the plate and add the remaining butter to the sauce then season with salt and pepper.
  • Pour sauce over the chops and garnish with thyme.

SAGE PORK CHOPS WITH CIDER PAN GRAVY



Sage Pork Chops with Cider Pan Gravy image

A creamy sauce flavored with apple cider and sage makes for a quick and tasty weeknight dinner. If you like, serve these lightly seasoned chops with couscous, rice or noodles.-Erica Wilson, Beverly, Massachusetts

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 11

4 bone-in center-cut pork loin chops (6 ounces each)
1/2 teaspoon salt
1/4 teaspoon pepper
3 tablespoons dried sage leaves
1/4 cup all-purpose flour
2 tablespoons butter
2 tablespoons canola oil
1/2 cup reduced-sodium chicken broth
1/2 cup apple cider or juice
1/4 cup heavy whipping cream
Minced fresh parsley

Steps:

  • Sprinkle chops with salt and pepper; rub with sage. Dip in flour to coat lightly., In a large skillet, heat butter and oil over medium heat; brown chops on both sides. Remove from pan., Add broth and cider to skillet; bring to a boil, stirring to loosen browned bits from pan. Add cream; cook and stir until thickened. Reduce heat to medium. Add chops; cook, covered, until a thermometer inserted in pork reads 145°, 5-7 minutes. Let stand 5 minutes; sprinkle with parsley.

Nutrition Facts : Calories 449 calories, Fat 32g fat (13g saturated fat), Cholesterol 119mg cholesterol, Sodium 478mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 1g fiber), Protein 29g protein.

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