Best 7 Norwegian Pork Chops With Caraway Apples Recipes

NORWEGIAN PORK CHOPS WITH CARAWAY APPLES

Steps:

• Butter a large a baking dish large enough to hold the pork chops in a single layer.
• Spread half of the apples over the bottom of the baking dish.
• Sprinkle this layer of apples lightly with salt, pepper and with 1 teaspoon of caraway seeds.
• Lightly dust the pork chops with flour and shake off any excess.
• Sprinkle both sides of each chop with ground sage, salt and pepper.
• Heat oil in a large skillet.
• Brown the chops lightly on both sides and place on top of the apples in the baking idsh.
• Top the chops with the remaining apples and caraway seeds.
• Deglaze the skillet with the apple juice and pour over all.
• Cover and bake at 350F for 1 hour, basting occasionally with pan juices.

CARAWAY PORK CHOPS AND RED CABBAGE

Steps:

• Season pork chops with 1 teaspoon caraway seeds, chicken seasoning and brown sugar. In a large nonstick skillet coated with cooking spray, brown chops in oil. Remove and keep warm., Add the cabbage, apple, onion, water, vinegar, salt, bouillon granules and remaining caraway seeds to the skillet. Cover and cook over medium heat for 10 minutes, stirring occasionally., Place chops over cabbage mixture; top each with 1 tablespoon apple jelly. Cover and cook 10-12 minutes longer or until meat is tender.

PORK CHOPS WITH APPLES

Steps:

• In a large skillet, brown pork chops in oil on each side. Season with salt and pepper; remove and keep warm. In the same skillet, saute onions and apple wedges until crisp-tender. , Combine mustard and brown sugar; brush over chops. Return to the skillet; cook for 4 minutes or until meat juices run clear.

CARAWAY APPLE PORK CHOPS

Steps:

• 1. Put apples and onions in the bottom of a baking pan
• 2. Drizzle with honey, sprinkle with half of the caraway seeds.
• 3. Spread both sides of pork chops with dijon mustard, sprinkle with garlic salt and pepper, place on top of apples and onions
• 4. Cover with foil, bake @ 350 for an hour

CARAWAY-CRUSTED PORK CHOPS

Steps:

• Finely grind caraway seeds and peppercorns in an electric coffee/spice grinder or with a mortar and pestle and spread on a plate. Season chops with salt and dredge in spice mixture, coating completely.
• Heat oil in a 10-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté chops until golden brown and just cooked through, about 5 minutes on each side. Transfer chops to a plate. Add vinegar to skillet and deglaze over moderately high heat, scraping up brown bits, until most of vinegar is evaporated, about 20 seconds. Add juice and simmer until reduced by half, about 3 minutes. Stir butter into sauce with salt to taste and pour over pork chops.

PORK CHOPS 'N' PIEROGI

Steps:

• Cook pierogi according to package directions. Meanwhile, sprinkle pork chops with 1/4 teaspoon salt and 1/4 teaspoon pepper. In a large skillet, cook chops in 2 tablespoons butter over medium heat until juices run clear; remove and keep warm. , In the same skillet, saute onion in remaining butter for 3 minutes. Add apple; saute until almost tender. Stir in the sugar, vinegar, and remaining salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Drain pierogi. Add pork chops and pierogi to skillet; stir to coat.

CARAWAY PORK CHOPS

Steps:

• Preheat oven to 350 deg F.
• Layer onions and apples in the bottom of a shallow baking dish.
• Drizzle honey on top and sprinkle with 1 teaspoon caraway seeds.
• Prepare chops by sprinkling them with garlic salt and pepper and spreading mustard on them.
• Place chops on apples and sprinkle with remaining 1 teaspoon caraway seeds.
• Cover and bake 1 hour.