Best 5 Glazed Pork Chops And Apples Recipes

PORK CHOPS WITH GLAZED APPLES AND PIEROGI

Steps:

• Bring a large pot of salted water to a boil. Meanwhile, season the pork chops on both sides with salt and the paprika. Melt 1 tablespoon butter in a large skillet over medium-high heat. Add the pork chops and cook until browned, adjusting the heat as needed so the butter doesn't get too dark, about 2 minutes per side. Remove the pork to a plate.
• Add the apples and shallots to the skillet. Cook, tossing, until lightly browned, about 3 minutes. Move the apples and shallots to one side of the skillet and add the tomato paste to the other side. Cook the tomato paste, stirring, until it darkens slightly, about 1 minute. Add the vinegar, honey and thyme, then stir in 1 cup of the boiling water from the pot. Bring to a simmer and cook until the apples are tender and the sauce thickens, 8 to 10 minutes. Add a little more water, if needed.
• Meanwhile, add the pierogi to the pot of boiling water and cook as the label directs. Remove with a slotted spoon and transfer to the skillet; nestle the pork chops in the mixture. Cut the remaining 1 tablespoon butter into small pieces and stir into the sauce. Cook, stirring, until the pierogi are coated in the sauce and the pork is just cooked through, about 2 minutes. Divide among plates. Top with chives.

GLAZED PORK CHOPS AND APPLES

Steps:

• Heat 2 tablespoon oil in nonstick skillet over medium-high heat.
• Cook pork chops for 5 minutes or until browned on both sides.
• Add remaining ingredients.
• Bring to a full boil and reduce heat to medium.
• Simmer, uncovered, for 8 to 10 minutes or until pork is no longer pink in center and sauce thickens slightly, stirring occasionally.
• Season with salt and pepper and serve.

PAN FRIED PORK CHOPS WITH GLAZED APPLES, CIDER AND CREAM SAUCE

Steps:

• Heat the oil in a large non stick frying pan and cook and apples for 3-4 minutes on each side until golden brown but still firm. Transfer to a plate and set aside.
• Season the chops with salt and pepper and add to the pan. Cook for 5 minutes until golden brown, turning once. Add the sage and cider and simmer for 15 minutes until the chops are cooked through. Use a slotted spoon to transfer the pork to a large plate. Cover with foil and leave to rest for a few minutes.
• Stir the redcurrant jelly into the pan and simmer for 2-3 minutes, stirring until the jelly dissolves. Stir in the creme fraiche and apples, heat through gently and season to taste.
• Pour any juices from the pork into the pan, then divide the chops between 4 plates, spoon overthe apples and sauce and serve with some green vegetables.

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.

PORK CHOPS WITH GLAZED APPLES AND PIEROGI RECIPE

Steps:

• 1. bring a lg pot of salted water to a boil. meanwhile, season the pork chops on both sides with salt and the paprika. melt 1 tbsp. butter in a lg skillet over med-high heat. add the pork chops and cook until browned, adjusting the heat as needed so the butter doesn't get too dark, about 2 minutes per side. remove the pork to a plate. 2. add the apples and shallots to the skillet. cook, tossing, until lightly browned, about 3 minutes. move the apples and shallots to one side of the skillet and add the tomato paste to the other side. cook the tomato paste, stirring, until it darkens slightly, about 1 minute. add the vinegar, honey and thyme, then stir in 1 cup of the boiling water from the pot. bring to a simmer and cook until the apples are tender and the sauce thickens, 8-10 minutes add a little more water, if needed. 3. meanwhile, add the pierogi to the pot of boiling water and cook as the label directs. remove with a slotted spoon and transfer to the skillet. nestle the pork chops in the mixture. cut the remaining butter into small pieces and stir into the sauce. cook, stirring, until the pierogi are coated in the sauce and the pork is just cooked through' about 2 minutes. divide among plates. top with chives