Best 9 Apple Cider Pork Chops 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.

APPLE CIDER PORK CHOPS

Steps:

• In a large skillet, heat olive oil over medium heat. Brown pork chops on both sides., Meanwhile, in a small bowl, combine next seven ingredients; stir in apple cider. Pour over pork chops. Reduce heat to medium-low; cook, covered, until a thermometer inserted into chops reads 145°, 4-5 minutes. Remove chops from skillet; let stand for 5 minutes., In a small bowl, mix cornstarch and water until smooth; stir into cider mixture in skillet. Return to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Pour over chops; sprinkle with fresh parsley.

APPLE CIDER-BAKED PORK CHOPS

Steps:

• In a large ziplock bag mix all the ingredients together, besides the chops. Mis well.
• Add the pork chops and make sure the bag is sealed.
• Refrigerate the chops overnight, turning the bag over a few times.
• Preheat oven to 400°F
• Drain off all but 1/4 cup of the marinade. Bake the chops, uncovered for about 25 minutes.
• Turn the chops once during cooking and baste with remaining marinade often.

APPLE CIDER AND SPICE PORK CHOPS

Steps:

• Preheat the oven to 300 degrees F (150 degrees C).
• Combine brown sugar, garlic powder, 1 teaspoon sage, rosemary, salt, and pepper in a bowl. Dredge pork chops in seasoning mixture until coated thoroughly.
• Heat olive oil and butter in an oven-safe skillet over medium heat until butter is frothy, 1 to 2 minutes. Brown pork chops in the hot skillet on each side, 7 to 10 minutes total. Add apple cider, remaining sage, and drizzle in honey. Reduce heat to low and simmer for 5 minutes.
• Transfer the skillet to the oven and bake until pork chops are no longer pink in the centers, 10 to 15 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
• Remove the skillet from the oven and plate pork chops with sauce.

HARD APPLE CIDER MARINATED PORK CHOPS

Steps:

• Combine 1/2 bottle of the hard cider, salt, and Siracha sauce in a gallon sized sealable bag or marinating container. Mix well, and add pork chops.
• Marinate pork chops in cider mixture for one hour, turning halfway through (for extra flavor, prick holes in the pork chops with a fork). Marinate the pork chops in the refrigerator to ensure freshness.
• While the pork chops are marinating, slice the onion. Onion slices should be no thicker than 1/8 inch. Separate the onion slices so all layers are loose.
• Once pork chops are finished marinating, combine the remainder of the cider, Old Bay, olive oil, Italian seasoning, and black pepper in a large nonstick saucepan, and heat over medium heat until the mixture starts to boil/sizzle.
• Add garlic and onions, and saute until the onions start to soften.
• Add the pork chops, and saute until the chops are cooked through (about 10 minutes), turning once. After you turn the pork chops, sprinkle with the paprika to give the chops some color. Note: while sauteing the pork chops, make sure that you don't have any of the onions under them. Allowing the pork chops to rest on the bottom of the pan and cook in the cider mixture allows them to cook faster and to soak up more of the flavors of the saute.
• Once pork chops are completely cooked, remove from pan and place on dinner plates, sprinkling them with a pinch of salt (to taste). Garnish with the sauteed onions on top of the pork chops and serve.

PORK CHOPS WITH APPLE CIDER BRANDY GLAZE

Steps:

• Pat the chops dry on both sides and season. In a medium sized sauté pan over medium-high heat, add 1 tablespoon EVOO and heat until just smoking. Add the chops and cook until nicely colored, approximately 4 minutes. Turn the chops over and continue cooking for one additional minute. Being careful of the flambé (fire!) which might occur due to the brandy, add the glaze mixture, and continue to cook until the internal temperature of the chops reaches 140 degrees F, approximately 7 additional minutes. Remove the chops to a side plate and cover with foil, then reduce the heat to medium and continue to cook the glaze mixture until slightly thickened, approximately 5 additional minutes. At this time return the chops to the pan and flip to glaze both sides. Remove the chops from the pan once again and finally spoon any remaining glaze over the chops. Serve.

APPLE-STUFFED PORK CHOPS WITH CIDER SAUCE RECIPE

Steps:

• INSTRUCTIONS FOR STUFFING: 1. HEAT THE OVEN TO 200 DEGREES AND ARRANGE A RACK IN THE MIDDLE. PLACE THE BREAD CUBES ON A BAKING SHEET AND PLACE IN THE OVEN TO DRY OUT, ABOUT 20 MINUTES. REMOVE FROM THE OVEN AND SET ASIDE. 2. RAISE THE OVEN TEMPERATURE TO 375 DEGREE. HEAT 1 TBSP OF THE BUTTER IN A LARGE FRYING PAN OVER MEDIUM-HIGH HEAT. WHEN IT FOAMS, ADD THE DICED APPLES AND LET THEM BROWN, STIRRING ONLY OCCASIONALLY. REMOVE FROM HEAT AND PLACE IN A MIXING BOWL. 3. REDUCE HEAT TO MEDIUM AND ADD THE OLIVE OIL AND REMAINING 1 TBSP BUTTER. WHEN THE BUTTER FOAMS, ADD THE ONIONS, A PINCH OF SALT, AND FRESHLY GROUND BLACK PEPPER AND COOK UNTIL THE ONIONS ARE SOFT AND TRANSLUCENT, ABOUT 6 MINUTES. 4. STIR IN THE COOKED APPLES, BREAD CUBES, DRIED APPLES, SLICE SAGE LEAVES, AND MINCED THYME AND COOK UNTIL HEATED THROUGH. STIR IN THE APPLE CIDER, SEASON WITH SALT AND FRESHLY GROUND PEPPER, REMOVE FROM HEAT, AND SET ASIDE. FOR THE CHOPS: 1. RINSE THE PORK CHOPS AND PAT THEM DRY WITH PAPER TOWELS. HOLDING A SHARP PARING KNIFE PARALLEL TO THE WORK SURFACE, CUT A 3 INCH WIDE POCKET INTO EACH PORK CHOP ALL THE WAY TO THE BONE. MOVE THE KNIFE IN A FANNING MOTION TO CREATE A LARGER POCKET, BEING CAREFUL NOT TO CUT THROUGH THE TOP OR BOTTOM OF THE PORK. REPEAT WITH THE OTHER PORK CHOPS. SEASON THE CHOPS WELL ON ALL SIDES AND INSIDE EACH POCKET WITH SALT AND FRESHLY GROUND PEPPER. STUFF 1/8 OF THE STUFFING INTO EACH POCKET. 2. HEAT 1 TBSP OF THE OLIVE OIL AND 1 TBSP OF THE BUTTER IN A LARGE FRYING PAN OVER MEDIUM-HIGH HEAT. WHEN THE BUTTER FOAMS, PLACE 3 PORK CHOPS IN THE PAN. SEAR THE CHOPS UNTIL THEY ARE NICELY BROWNED, THEN TURN THEM TO BROWN THE OTHER SIDE. WHEN THE CHOPS ARE BROWNED, REMOVE THEM FROM THE PAN TO A RIMMED BAKING SHEET OR BAKING DISH LARGE ENOUGH TO HOLD THEM ALL COMFORTABLY. DUMP OUT THE USED OIL THAT REMAINS IN THE PAN, BUT DO NOT WASH THE PAN. REPEAT WITH THE OTHER CHOPS. 3. WHEN ALL THE CHOPS ARE SEARED, PLACE THEM IN THE OVEN AND BAKE UNTIL THEY ARE FULLY COOKED AND A THERMOMETER INSERTED INTO THE CENTER REGISTERS 145 DEGREES, ABOUT 25 TO 30 MINUTES. MEANWHILE, RETURN THE PAN USED FOR BROWNING THE CHOPS TO MEDIUM HEAT. (DO NOT CLEAN THE PAN) ADD THE REMAINING 1 TBSP OLIVE OIL, ONION, CELERY, AND CARROT TO THE PAN. COOK UNTIL THE VEGETABLES ARE SOFTENED AND BROWN AROUND THE EDGES, ABOUT 5 MINUTES. 4. REMOVE THE PAN FROM HEAT, ADD THE APPLE BRANDY (IF USING, OTHERWISE, DO THIS WITH SOME OF THE APPLE CIDER), AND RETURN IT TO THE HEAT. (IF YOU WANT, CAREFULLY TILT THE PAN TO IGNITE THE BRANDY.) USE A WOODEN SPOON OR SPATULA TO SCRAPE UP ANY OF THE BROWNED BITS THAT HAVE ADHERED TO THE PAN. STIR IN THE APPLE CIDER AND BRING TO A SIMMER FOR ABOUT 8 MINUTES. 5. ADD THE CHICKEN BROTH AND HERB SPRIGS AND RETURN TO A SIMMER. COOK UNTIL THE SAUCE IS REDUCED TO 2 CUPS, ABOUT 12 MINUTES. STRAIN THE SAUCE THROUGH A FINE-MESH ST4RAINER AND RETURN IT TO THE PAN. WHISK IN THE CREME FRAICHE TO THICKEN THE SAUCE SLIGHTLY.

APPLE CIDER PORK CHOPS WITH CARAMELIZED APPLES

Steps:

• Melt Saute Express cubes (or combination of butter, olive oil, and herbs) in a large pan. Cast iron skillet works great.
• Pat pork chops dry and then place in pan, browning for ~5 minutes per side.
• In a separate skillet, melt 3 tbsp butter over medium heat. Add brown sugar and cook about 1 minute until melted. Add apples and and saute for 10-15 minutes until apples are nicely browned.
• Add apple cider to the pork chops and cook over medium heat until liquid reduced by half (5-10 minutes). Flip chops once during this step.
• Add the cream to the pork chops and sprinkle with salt and pepper. Bring to a boil, then reduce heat and simmer for 3-5 minutes until sauce has thickened to desired consistency and pork is adequately cooked.
• Sprinkle sage over the pork chops.
• Serve immediately, spooning a little apple over each chop and drizzling with sauce.

APPLE CIDER SAUCE AND PORK LOIN CHOPS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Heat olive oil in a large oven-safe frying pan over medium-high heat. Sprinkle chops with salt, pepper, garlic powder, and poultry seasoning. Place in hot oil, and brown on both sides. Drizzle Worcestershire sauce over chops, and pour in apple cider.
• Bake in preheated oven for 25 minutes. Remove chops to a plate, and return frying pan to stove over medium-high heat. Stir sherry into pan, and boil until sauce thickens, stirring frequently. Serve sauce over chops.