Pork Chops With Glazed Apple And Onions Recipes

PORK CHOPS WITH ONIONS

Steps:

• In a large nonstick skillet, brown pork chops in oil over medium heat. Sprinkle with salt and pepper. Transfer to an ungreased 13-in. x 9-in. baking dish. , In the drippings, saute onions until tender. Spoon over chops; add broth. Cover and bake at 325° for 10-15 minutes or until a thermometer reads 145°. Remove pork chops and onions; keep warm. Let meat stand for 5 minutes before serving., In a small saucepan, combine cornstarch and water until smooth; stir in pan juices. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with pork and onions.

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.

PORK CHOPS WITH CARAMELIZED ONIONS

Steps:

• Melt butter in 12-inch skillet until sizzling; add pork chops. Cook over medium-high heat, turning once, 8-10 minutes or until browned. Season with salt and pepper. Remove chops to serving platter. Keep warm.
• Place onions in skillet with pan juices; sprinkle with rosemary. Cook over medium heat, stirring occasionally, 8-10 minutes or until onions are caramelized. Stir in garlic; continue cooking 2-3 minutes or until garlic is softened.
• Return chops to pan; continue cooking 4-5 minutes or until pork reaches at least 145°F and is no longer pink.

APPLE GLAZED PORK CHOPS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a medium skillet over medium heat, brown pork chops about 5 minutes on each side.
• In a small bowl, mix apple, applesauce, and onion soup mix. Place the browned pork chops in a medium baking dish. Top with the apple mixture.
• Bake pork chops about 30 minutes in the preheated oven, to an internal temperature of 145 degrees F (63 degrees C).

PAN SEARED PORK CHOPS TOPPED WITH BROWN SUGAR GLAZED APPLES AND BACON

Steps:

• Mix salt and black pepper together; season both sides of each pork chop.
• Press both sides of apple slices into brown sugar to coat them.
• Cook bacon in a non-stick skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels, reserving bacon grease in the skillet.
• Mix 1 tablespoon olive oil and 1 tablespoon butter into the reserved bacon grease over medium heat; cook the brown sugar-coated apple slices until apples are tender and glazed, about 5 minutes. Transfer glazed apples to a plate in a single layer leaving room between each apple.
• Stir in the remaining 1 tablespoon olive oil and 1 tablespoon butter to the skillet over medium-high heat. Brown pork chops, about 2 minutes per side. Transfer pork chops to a plate.
• Mix Swanson® Unsalted Chicken Stock, lemon juice, and 1/2 of the green onions into the skillet mixture; bring liquid to a simmer. Check sauce for seasoning; add salt to taste, if desired.
• Place the browned pork chops in the skillet and simmer in the sauce until pork chops are cooked through, about 20 minutes.
• Serve topped with 4 glazed apple slices per chop. Sprinkle with crumbled bacon; spoon a generous amount of the pan sauce over top. Finish with a sprinkle of green onions.

APPLE-GLAZED PORK CHOPS

Steps:

• In a large skillet, brown pork chops in oil. Add the cider, 1 tablespoon brown sugar, salt, rosemary and thyme. Cover and cook for 7-8 minutes or until a thermometer reads 160°:. Combine the cornstarch and water until smooth; add to the skillet. Bring to a boil; cook and stir for 1-2 minutes or until thickened., Meanwhile, in small skillet, cook the apples, onion, butter and remaining brown sugar over medium heat for 3-4 minutes or until apples are softened. Serve with pork chops.

PORK CHOPS WITH GLAZED APPLE AND ONIONS

Steps:

• Brown chops in hot oil in large skillet on medium-high heat. Reduce heat to medium; cook 5 to 10 minutes or until cooked through. Remove chops to serving platter, reserving drippings in skillet; cover chops to keep warm.
• Add onion and apple to drippings in skillet; cook on medium-high heat 8 to 10 minutes or until tender, stirring occasionally.
• Stir in mustard and apple juice; cook until heated through, stirring occasionally. Spoon sauce over chops.

PORK CHOPS WITH APPLES AND ONIONS

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!

SLOW COOKER PORK CHOPS WITH APPLES AND ONIONS

Steps:

• Place half of sliced apples and onion in crock pot
• Add 4 pork chops on top, sprinkle with salt and pepper
• Add remaining apples and onions
• Sprinkle on rest of ingredients
• Cook on low for 3 hours or until pork is 145 internally

PORK CHOPS WITH BOURBON GLAZED ONIONS

Steps:

• Melt butter in a saute pan over medium high heat.
• Add onions and sugar; saute for 1 minute.
• Cover pan and reduce heat to med low.
• Simmer onions for about 10 minutes.
• Uncover pan and stir onions, scraping up all the little brown bits of flavor from the bottom of the pan.
• Cook onions, uncovered, until they begin to caramelize.
• Add bourbon, cook until almost all liquid has evaporated, 2 to 3 minutes.
• Transfer onions to a bowl and stir in pecans, sage, salt, and pepper.
• Keep onion mixture warm.
• Season chops with salt and pepper.
• Wipe out saute pan and add oil to pan.
• Add chops to pan and turn burner to med heat.
• Cook chops until browned, about 5 minutes.
• Flip chops, cover pan, reduce heat to low, and cook chops until an instant read thermometer registers 155 near the bone, 7 - 10 minutes.
• Remove chops from pan, tent with foil and let meat rest for 5 minutes.
• Serve each chop with some onions.

FRIED PORK CHOPS WITH APPLES

Steps:

• Season pork chops with garlic powder, salt and pepper.
• Heat olive oil in a large skillet over medium-high heat. Brown pork chops about 5 minutes on each side or until browned (be sure not to overcook the pork). Remove from the pan, and set on a plate.
• Add butter and onions to the skillet. Cook 2-3 minutes or until onions start to soften. Add apples and continue to cook until they begin to soften, about 5 minutes.
• Whisk apple cider, mustard, and cinnamon, and add to the skillet with thyme. Simmer 2-3 minutes.
• Add the pork chops, along with any juices on the plate, back into the skillet.
• Push the pork chops down into the apples. Simmer an additional 2-3 minutes or until the sauce has cooked down slightly and the pork reaches 145°F with a meat thermometer.

SMOKED PORK CHOPS WITH ONION-AND-CIDER GLAZE

Steps:

• Put oven rack in middle position and preheat oven to 350°F.
• Pat chops dry. Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown chops in 2 batches on one side only, 3 to 4 minutes per batch. Transfer chops, browned sides up, to a large shallow baking pan, reserving skillet. Bake chops until heated through, about 20 minutes.
• While chops bake, melt butter in skillet over moderate heat until foam subsides, then cook onion with sugar and salt, scraping up brown bits and stirring occasionally with a wooden spoon, until onion is softened, 8 to 10 minutes.
• Add cider and vinegar and boil mixture, stirring occasionally, until onions are tender and liquid is reduced to a glaze, about 10 minutes more. Serve chops with glaze.