Best 4 Pan Roasted Pork Chops With Apple Fritters Recipes
**Pan-Roasted Pork Chops with Apple Fritters: A Culinary Symphony of Sweet and Savory**
Prepare to tantalize your taste buds with a culinary masterpiece that seamlessly blends the savory essence of pan-roasted pork chops with the delectable sweetness of apple fritters. This exceptional dish promises an explosion of flavors that will leave you craving for more. As you delve into the depths of this recipe, you'll discover an array of culinary techniques that come together in perfect harmony. From the tender and juicy pork chops, expertly seared to perfection, to the golden-brown apple fritters, bursting with a symphony of sweet and tangy notes, each element of this dish is carefully crafted to create a truly unforgettable dining experience. Let your taste buds embark on a journey as you explore the delightful nuances of this pork chop and apple fritter combination, where every bite unveils a new layer of culinary artistry.
PAN-ROASTED PORK CHOPS WITH APPLE FRITTERS
The recipe takes a little planning. You want to brine the pork chops for a day or two before you set out to cook. This gives them a juiciness and depth of flavor you are otherwise unlikely to get from a commercially raised hog. (If you have access to a pig raised on acorns and herbs, feel free to cut corners.) Chef Josh Cohen toasts the spices he uses in his brining liquid before incorporating them. This is very much to the good of the chops and is worth the few extra moments it requires.
Provided by Sam Sifton
Categories dinner, main course
Time P2DT1h
Yield Serves 4
Number Of Ingredients 28
Steps:
- In a large bowl, mix the apple cider with 4 cups of water, the sugar and the salt. Toast the bay leaves, chilies, juniper berries, caraway seeds, mustard seeds and coriander seeds in a small pan set over medium heat until you can smell them, then add to the brine, and stir to combine. Add the pork chops, cover and place in the refrigerator to brine overnight or for up to 48 hours.
- To pan-roast the pork chops, preheat oven to 375. Remove chops from brine, and pat dry with paper towel. Season the meat aggressively with freshly ground black pepper and a little salt. Set a large sauté pan that will fit in the oven over medium-high heat. Add the oil, and when it is shimmering, place the chops in the pan. Cook until well seared on one side, approximately 4 minutes, then turn the chops over, and place pan in the oven to finish, approximately 6 to 8 minutes. (The internal temperature of the pork, measured at the center of the chop, should be between 140 and 145 for medium rare.) Remove the meat from the pan, and allow to rest for 5 minutes or so while you make the sauce.
- Return the pan to the stovetop, over medium heat, and add the butter, stirring and scraping to incorporate meat drippings, then add the shallots and the thyme. Cook for approximately 3 minutes, then add the brandy. Allow the mixture to reduce by half, then add the cream and the stock and reduce again, until the sauce coats the back of a spoon. Remove the sauce from the heat, and whisk in the mustard and the horseradish.
- For the apple fritters, heat the apple cider and the cinnamon stick with a couple of inches of water in a large pot set over high heat. Add the apple rounds, and blanch for 1 minute, then remove to a towel to dry. Whisk together the egg and the seltzer until frothy, then gently mix in the flours. Put the oil in a large pan set over medium-high heat. When the oil is shimmering, dip the apple rings into the batter, and fry in the oil until golden brown.
- Serve the pork chops with a few apple fritters and a heavy drizzle of sauce across the top. The usual accompaniment is potato-and-horseradish pierogies sautéed in brown butter, though roasted new potatoes with a topping of butter and freshly grated horseradish will answer almost as well.
PAN ROASTED PORK CHOPS
Steps:
- Preheat an oven to 375 degrees F.
- In a large skillet over medium high heat, add olive oil. Season pork chops with salt, pepper, and Essence. Add pork chops to skillet and cook for 3 minutes per side. Place skillet in oven for 10 minutes or until pork chops are cooked to 150 degrees F. Serve with sauteed cabbage.
- Combine all ingredients thoroughly.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.
- Heat oil in large skillet. Add bacon and cook until fat is rendered. Add shallots and cabbage and cook until wilted. Add the sherry and heat through.
PAN-ROASTED PORK CHOPS
I start these pork chops on the stove top in my cast iron skillet and then place them in the oven to finish cooking. I think the recipe is an adaptation of a BH&G's recipe.
Provided by Deely
Categories Pork
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 400*.
- Mix together the first 7 ingredients in a small bowl.
- Heat skillet over med.-high heat until hot.
- Add oil; heat until hot.
- Rub chops generously with seasoning mixture.
- Add seasoned pork to hot oil; cook 2 minutes or until brown on one side.
- Turn pork chops; place skillet in oven and bake 6 to 8 minutes or until no longer pink in the center.
- *Tip: You'll have extra rub, which will make this a really quick meal the next time you make this recipe.
GLOSSY PAN-ROASTED PORK CHOPS
**Cooking Club Magazine June/July 2010** These pork chops start browning in a skillet on top of the stove and finish cooking in the oven. The combination of the two methods produces golden brown pork chops that are tender and juicy. Per Serving: 245 cal, 16.5 g total fat, 23 g protein, 0 g carb, 70 mg cholesterol, 185 mg sodium, 0 g fiber
Provided by Amanda
Categories Pork
Time 15m
Yield 4 Chops, 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 400 degrees. In a small bowl stir together all rub ingredients. pat rub onto both sides of pork chops, using a total of 2 tbsp of rub.
- Heat large ovenproof skillet over medium-high heat until hot. Add oil, heat until hot. add pork; cook 2 minutes or until golden brown on one side.
- Turn pork chops; place skillet in oven. Bake 6 to 8 minutes or until no longer pink in center.
- TIP* Store remaining rub in glass jar with tight-fitting lid. You can keep All Purpose Rub in a dry, dark place up to 3 months.
Nutrition Facts : Calories 286.3, Fat 18, SaturatedFat 5.2, Cholesterol 58.8, Sodium 774.5, Carbohydrate 10.1, Fiber 2.8, Sugar 3.8, Protein 21.8
Tips
- Select high-quality pork chops: Choose thick-cut, bone-in pork chops for the best flavor and texture.
- Tenderize the pork chops: To make the pork chops more tender, you can use a meat mallet or a fork to tenderize them before cooking.
- Season the pork chops generously: Use a combination of salt, pepper, garlic powder, and onion powder to season the pork chops. You can also add other herbs and spices to taste.
- Sear the pork chops over high heat: Searing the pork chops over high heat will create a nice crust and help to lock in the juices.
- Reduce the heat and cook the pork chops until they are done: After searing, reduce the heat to medium-low and cook the pork chops until they are cooked through. The internal temperature of the pork chops should reach 145°F.
- Make a flavorful pan sauce: While the pork chops are cooking, you can make a flavorful pan sauce by deglazing the pan with apple cider and chicken broth. You can also add other ingredients to the pan sauce, such as apples, onions, or mushrooms.
- Serve the pork chops with apple fritters: Apple fritters are a delicious and easy side dish to serve with pan-roasted pork chops. You can make your own apple fritters or you can buy them pre-made from the store.
Conclusion
Pan-roasted pork chops with apple fritters is a simple but delicious dish that is perfect for a weeknight meal. The pork chops are tender and flavorful, and the apple fritters are a sweet and crispy complement. This dish is sure to be a hit with your family and friends.
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