Pork Chops With Reduced Cider Glaze Recipes

CIDER GLAZED PORK CHOPS

Steps:

• Pat pork chops dry with paper towels. Season each side with a sprinkling of pepper, and salt if desired. Heat oil in a large nonstick frying pan or skillet over medium-high heat until just hot then add pork chops and brown both sides (around 5 minutes if your pork chops are around 1/2-inch thick).
• Stir cider and brown sugar together and add to the frying pan. Reduce heat to low and simmer the pork chops, uncovered, turning the chops after a minute, until the meat is almost cooked through but not quite (about 2 minutes). Remove pork chops to a plate with a fork.
• Add the vinegar and ground mustard to the frying pan juices and bring to a boil, scraping up any brown bits on the bottom of the pan with a spatula. Continue to cook until the glaze mixture is reduced to about 1/3 cup. It will take 5 to 10 minutes. The cider mixture will get bubbly when it is just about at the syrup/glaze stage.
• Turn off heat. Place the pork chops back in the frying pan along with any juices that formed on the bottom of the plate.
• Flip chops over to coat both sides with the cider glaze, cover frying pan and let sit for a minute or two to blend flavors. Check thickest part of the pork chop for desired doneness and serve.

MAPLE-CIDER GLAZED BONELESS PORK CHOPS

Steps:

• With a mallet or rolling pin pound pork chops in-between two sheets of plastic wrap until 1/4 inch thin.
• Salt and pepper both sides of chops.
• Peel and core apples, cutting into 12-16 wedges each (up to you how thin you want the slices).
• Melt 1 T.
• butter in a 12 inch fry pan over mediun heat.
• Cook apples and onions until lightly browned, about 8 minutes total.
• Remove to a plate and cover to keep warm.
• Add the remaining 1 T.
• butter inccreasing heat to medium high.
• Add chops and cook for 3 minutes on one side, turn and cook for another three minutes.
• Cut one to check if no longer pink and if not, remove to the plate with the apples and onions, covering again to keep warm.
• Mix together broth, cider, syrup, mustard and cornstarch.
• Add to fry pan and bring to a boil.
• Cook until reduced to about 1/2 cup, around 5 minutes.
• Gently toss chops with apple mixture.
• Drizzle glaze over top and serve.