Pan-Seared Pork Chops with Apple Pan Sauce | Kenji's Cooking Show
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Here's the recipe, adapted from my first book, The Food Lab:
BASIC PAN-SEARED PORK CHOPS
Notes: Just as with beef, it’s better to cook pork bone-in. While the bone won’t add flavor to your meat, it does act as an insulator, and there is less exposed surface area with a bone-in chop, which helps it to retain more moisture as it cooks. For best results, after seasoning the chops, place them on a wire rack set in a rimmed baking sheet, and refrigerate, uncovered, for at least 45 minutes and up to 3 days.
SERVES 4
Four 6- to 8-ounce (180-220g) bone-in pork chops (blade-end or rib), about 1 inch thick, brined if desired (see page 000)
Kosher salt and freshly ground black pepper
1⁄2 cup (170ml) cider vinegar
1⁄2 cup (170ml) apple cider
1⁄2 cup (150g) packed dark brown sugar
Pinch of ground cinnamon, cloves, and/or nutmeg
1 tablespoon (15ml) vegetable oil
3 tablespoons (45g) unsalted butter, divided
2 thyme sprigs (optional)
1 roughly chopped shallot and/or 2 cloves lightly smashed garlic (optional)
1 Granny Smith or other tart apple, peeled, cored, and cut into 1⁄2-inch cubes (about 1 cup)
1. Pat the pork chops dry and season with salt and pepper (see note). Whisk together the vinegar, cider, brown sugar, cinnamon, cloves, and nutmeg (if using). Set aside.
2. Heat the oil in a 12-inch cast-iron or heavy- bottomed stainless steel skillet over high heat until smoking. Carefully add the chops and cook, flipping them frequently, until both sides have developed a light brown crust (if the oil starts to burn or smokes inces- santly, reduce the heat to medium-low), about 5 minutes.
3. Add 1 tablespoon of the butter and the thyme and shallots (if using) and continue to cook, turning the chops frequently, until they are deep brown on both sides and an instant- read thermometer inserted in the center registers 135°F for medium, about 5 minutes longer. Transfer the chops to a platter, and allow to rest while you make the pan sauce.
4. Add the butter and diced apples to the pan, return to medium-high heat, and cook, stirring constantly, until the apples are browned and softened, about 3 minutes. Add the vinegar mixture and reduce until syrupy, about 4 minutes. Season to taste with salt and pepper. Pour the apples and sauce over the chops and serve immediately.
Apple Cider Glazed Pork Chops - Boneless Pork Chops with Apple Cider Reduction Sauce
Learn how to make a Apple Cider Glazed Pork Chops recipe! Go to for the ingredient amounts, more information, and over 760 more video recipes! I hope you enjoy this easy Apple Cider Glazed Pork Chops recipe.
Pork Chops with Caramelized Onions and Fried Apples as seen on Mary's Nest
I’m answering What’s for Dinner with this deliciously easy Pork Chops with Caramelized Onions and Fried Apples as seen on Mary’s Nest. They were OMG good and the perfect meal as we move into fall. Need to use up some apples? These quick and easy fried apples make the perfect side dish.
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About this video: in Pork Chops with Caramelized Apples and Fried Apples as seen on Mary's Nest | What's for Dinner? Denise Jordan of This and That with Denise Jordan makes This delicious pork chop meal to answer the question of What’s for Dinner. She gets the recipe for this dish from Mary on Mary’s Nest. It’s apple season and the fried apples make the perfect side dish.
Visit Mary on Mary’s Nest and see her quick and easy Cozy Winter Dinner - Thick Cut Pork Chops with Caramelized Onions and Fried Apples tutorial at this link:
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How to Make Homemade Apple Cider Vinegar with Mary’s Nest:
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Pork Chops with Quick Applesauce | Super Easy Dinner!
This fall recipe is a quick meal made all in one skillet. A quick applesauce is roasted with pork chops marinated in a terrific spice rub. It’s super delicious, very seasonal, and perfect as a one-dish weeknight meal.
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Skip ahead:
0:00 Intro
0:58 Brining the pork chops
2:25 Browning the pork chops
3:49 Preparing the apples and baking
4:52 Mashing the apples
6:39 Tasting the pork and apples
INGREDIENTS
- 4 (about 2 lbs) boneless pork chops
- 1 tbsp kosher salt
- 3/4 tsp black pepper
- 1/2 tsp dried thyme
- 1 tsp dried rosemary
- 1 tsp dried sage
- 1 tsp garlic granules
- 1 1/2 tsp butter
- 3 apples
INSTRUCTIONS
- In a small bowl, place the salt, black pepper, thyme, sage, garlic granules, and rosemary. Stir to combine. Sprinkle and rub the salt mixture over all sides of the pork chops, making sure to use all of the salt mixture. Cover the pork chops and place them in the refrigerator to marinate for 6-24 hours.
- Once the chops are marinated, preheat the oven to 375°F.
- Heat a 12-inch skillet over medium heat. Once the skillet is hot, add the butter and allow it to melt. Add the chops to the butter and brown them on each side, 4-6 minutes per side.
Core the apples and slice them into quarters. Place the apple pieces in the skillet amongst the pork chops.
- Set the skillet in the preheated oven. Roast until the meat reaches 140°F, about 14-18 minutes. Once the meat is at 140°F, remove the chops from the oven and allow them to rest, where they will reach the finished 145°F needed. Check the apples. If they are soft and meet little resistance when poked with a knife, they are ready. If the apples are still crunchy, place them in the oven to continue roasting until they are soft, 10-15 minutes more.
- Once the apples are soft, mash them into a quick applesauce. The applesauce will be rough with an uneven texture. Serve the pork chops with the applesauce.
#recipe #dinner #weeknight #pork #apples
A Must Try: How to Cook One Pan Pork Chop with Caramelized Apple and Onion
Has the cold weather set you into hibernation mode? It can be hard to be motivated to cook when all you want to do is snuggle on the couch and watch a good movie. Well, today is your lucky day because SideChef has this one pan recipe that anyone can make! Homemade pork chops can have that much flavor.
Turn your classic pork chop into a simple and delicious dish loaded with sweet and earthy flavors by adding in caramelized apples and onion.
Ingredients
4 Pork Chops
1 1/2 Tbsp Olive Oil
1 Tbsp Butter, divided
1 Granny Smith Apple, sliced
1 Fuji Apple, sliced (Envy or Gala)
1 Red Onion, sliced
1/4 cup Brown Sugar
2 Tbsp Apple Cider Vinegar
1/4 cup Vegetable Broth
4 sprigs Fresh Thyme
4 cloves Garlic, peeled, crushed
Salt (to taste)
Ground Black Pepper (to taste)
Garnish (optional)
1 tsp Chopped Fresh Parsley
Full recipe:
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APPLE CIDER PORK CHOPS | a seriously amazing pork chop recipe
Perfect pork chops brined in apple cider and cooked with fresh apples and sage. They look impressive, but between you and me, they're super easy to make! All you need is a cast iron skillet and a my insider tips for juicy, crusty browned, no-fail pork chops.
If you're looking for the best fall dinner idea, this is it! Apples and pork chops are a match made in heaven. But when you toss in sage, shallots, and a little Dijon mustard into the sauce, you've got the best pork chop recipe, for fall, winter, or really any time of year! It's a weeknight favorite recipe and perfect during the holidays.
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► TIMESTAMPS:
00:00 Intro
00:43 Make the pork chop brine
01:55 Brine the pork chops
03:04 Prep the shallot, sage, and apple
04:25 Sear and pan fry the pork chops
05:51 Make the apple cider sage sauce
06:46 Add the pork chops back to the pan
07:39 Serve up the pork chops
08:08 Taste test
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