Pan Seared Pork Chops With Apple Jelly Reduction Recipes

PORK CHOPS WITH APPLE CIDER GLAZE

Steps:

• Season pork chops with salt and black pepper.
• Heat oil and butter in a heavy skillet over medium-high heat. Cook pork chops in the hot oil mixture until browned on both sides and pork is slightly pink in the center, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Remove pan from the heat; transfer pork chops to a plate.
• Stir garlic into the pan and place over medium-high heat; cook and stir for 30 seconds. Pour in vinegar and scrape up any browned bits from the bottom of the pan. Add apple cider and Dijon mustard, bring mixture to a boil, and cook until sauce is reduced and thick, 3 to 4 minutes. Stir in rosemary and red pepper flakes; season with salt and black pepper to taste.
• Return pork chops to the pan to warm slightly, 1 to 2 minutes per side.

PAN-SEARED PORK CHOPS WITH APPLES

Steps:

• Blot chops dry and allow to come to room temperature. Salt and pepper just before cooking.
• Heat the olive oil in a large skillet over medium-high heat; when the oil is hot add the chops. Cook for about 2 minutes and then turn the chops, they should be nicely browned. Repeat for the second side.
• Reduce heat to medium and add the wine and the shallot to cook, turning the chops once or twice until the wine has almost evaporated around 1 to 2 minutes. Transfer the chops to a platter and return the pan to the heat.
• Add the apples and onion to the hot pan and stir until they just start to stick, 1 to 2 minutes. Add the stock, stirring and scraping the brown bits from the pan. Return the chops to the pan, along with any accumulated juices. Bring the mixture to a simmering boil, reduce heat and cover.
• Cook, stirring occasionally and turning the chops once or twice until they are tender. If the apples start to stick to the pan, add a little water. The chops are done when their juices run slightly pink. The apples and onions should be soft.
• Stir in the lemon juice and butter and adjust any seasoning.
• Serve the chops with the apples, onions and any remaining juices on top, garnished with the parsley.

PAN SEARED PORK CHOPS

Steps:

• Marinade chops in oil and vinegar (for at least 30 minutes or up to 3 hours).
• Season chops and heat a black iron skillet or shallow fry pan.
• (Medium/High heat) When pan is hot sear chops (do not turn for 3 minutes) then flip and sear other side.
• (searing will seal in the juices so chops will not dry out).
• As soon as chops are done remove them and put butter and onions into pan.
• Cook till onions are done to desired consistency.
• Enjoy!

PAN-SEARED PORK CHOPS

Steps:

• Brine: In a medium saucepan, bring water, salt, and maple sugar to a boil over high heat. Stir until dissolved, 5 minutes. Turn off heat and add ice to the concentrated brine, diluting and quickly chilling it so you can use it right away. (Alternately, add 3 cups cold water to the concentrated brine and chill in the refrigerator at least 1 hour before using.)
• Pork Chops: Three hours before you plan to cook the pork chops, place them in a gallon-size zip-top bag set in a bowl (for easy pouring and clean-up), then pour in the brine, making sure the chops are submerged. Seal, and chill in the refrigerator 2 hours.
• Remove pork chops from bag and discard brine. Dry chops well with paper towels. Allow meat 1 hour to come to room temperature (this will ensure even cooking). Season each chop on both sides with salt and pepper.
• Preheat oven to 400 degrees F. Place a rimmed baking sheet in the oven. Meanwhile, heat a skillet over high heat. Add 1 tablespoon oil and heat until rippling but not smoking, 2 minutes. Sear pork chops, 1 at a time, pressing the meat down with a heavy plate or bowl to get an even, golden sear on the bottom, 1-2 minutes per side. Repeat with remaining oil and pork chops. Finish the chops by placing back in the pan, 2 at a time (for a 9-inch skillet). Turn off heat and add 3 tablespoons butter and a sprig of thyme. Tilt the pan and, using a long-handled spoon, baste the chops with the butter. Repeat with remaining chops and butter.
• Finish by placing all of the pork chops on the preheated baking sheet and roasting in the oven 3-5 minutes. Chops will be done when they're springy to the touch and the thickest part, near the bone, reaches 120 degrees F.
• Assembly: Transfer chops to a bed of thyme and tent lightly with foil to rest, 5-7 minutes. Remove tent, discard thyme, and serve.

EASY PAN SEARED PORK CHOPS

Steps:

• Pat chops dry with the paper towel and sprinkle them very generously with Italian seasoning, salt and pepper.
• Heat your skillet (I recommend cast iron one) to medium high and add the olive oil. When it's shimmering hot and not a moment before, add your chops.
• Sear on one side, without moving them at all, until they are nice and golden brown on the first side, about 3-5 minutes. Flip and sear the other side until browned.
• The easiest way to check if the pork chop is done is to use meat thermometer. When they reach an internal temperature of 135 F degrees they are done.
• Remove them from the skillet and let them rest on a plate for 10 minutes, during which time they will continue cooking with the residual heat and will eventually reach 145 F degrees.
• Do remember that cooking time can vary based on the thickness of the pork chops.

PAN SEARED PORK CHOPS WITH APPLE JELLY REDUCTION

Steps:

• Preheat oven to 375F. In a large, heavy skillet melt butter and heat olive oil over high heat. Season pork chops with salt and pepper on both sides, sear in skillet until golden brown and flip. When both sides are seared, transfer skillet to preheated oven to finish cooking, about 8-10 more minutes depending on thickness and desired temperature. When done remove skillet from oven and remove chops with tongs to a plate. Tent with foil to retain heat.
• Spoon out any fat from skillet in excess of 2 tablespoons. Return skillet to medium-high heat and add shallots. Saute until soft and fragrant. Pour in wine and scrape up any browned bits from bottom of pan with a wooden spoon. Let wine evaporate until almost gone and then stir in apple jelly and chicken stock. The sauce will thicken slightly. Season sauce with salt and pepper. Pour sauce over chops and serve immediately.