Best 4 Skillet Pork Chops In Bacon Cider Sauce Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Indulge in a culinary symphony with our skillet pork chops in bacon-cider sauce, a dish that masterfully harmonizes sweet, savory, and tangy flavors. Tender pork chops are seared to perfection, nestled in a rich and creamy bacon-infused cider sauce, accompanied by sautéed apples and onions for a delightful medley of textures and flavors. This recipe provides step-by-step instructions to guide you through the culinary journey, ensuring a succulent and flavorful dish that will tantalize your taste buds. Additionally, you'll find variations to cater to different preferences, including a slow-cooker version for effortless preparation and a gluten-free option for those with dietary restrictions. Get ready to embark on a taste adventure with our skillet pork chops in bacon-cider sauce, a dish that promises to elevate your dining experience.

Here are our top 4 tried and tested recipes!

PANFRIED PORK CHOPS WITH CIDER SAUCE



Panfried Pork Chops with Cider Sauce image

Try this easy recipe for pan-fried pork chops served with a brandy and apple cider sauce - a terrific dinner ready in 30 minutes.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 4

Number Of Ingredients 9

4 boneless pork loin chops, 1/2 to 3/4-inch thick (4 oz each), trimmed of fat
1/4 teaspoon seasoned salt
1/4 teaspoon dried thyme leaves
1/8 teaspoon garlic powder
1/8 teaspoon pepper
1 tablespoon vegetable oil
1/2 cup apple cider
1/4 cup brandy or apple cider
1 tablespoon butter

Steps:

  • Sprinkle both sides of pork chops with seasoned salt, thyme, garlic powder and pepper. In 12-inch skillet, heat oil over medium-high heat. Add pork chops; cook uncovered about 5 minutes until bottom sides of pork chops are browned.
  • Turn pork chops; reduce heat to medium-low. Cook uncovered 5 to 10 minutes longer or until pork chops are no longer pink in center. Remove from skillet to serving platter; cover with foil to keep warm while preparing sauce.
  • Add cider and brandy to skillet. Heat to boiling, stirring constantly to loosen browned bits from bottom of skillet; reduce heat to low. Add butter, simmer uncovered, stirring frequently, 1 to 3 minutes or until slightly thickened. Serve sauce over chops.

Nutrition Facts : Calories 250, Carbohydrate 4 g, Cholesterol 75 mg, Fat 1, Fiber 0 g, Protein 24 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 150 mg, Sugar 3 g, TransFat 0 g

CIDER-BRINED PORK CHOPS WITH PERFECT PAN SAUCE



Cider-Brined Pork Chops with Perfect Pan Sauce image

This brine has a higher concentration of salt than most, allowing it to add flavor and moisture to your chops in as little as 30 minutes. If you have more time, brine them up to 4 hours for maximum flavor, but no longer or the pork will be too salty. Add the easy pan sauce to your repertoire and make it your own by using white wine or dark beer instead of cider and varying the herbs based on what you like and have on hand.

Provided by Food Network

Categories     main-dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 22

1/3 cup kosher salt
2 tablespoons packed light brown sugar
2 teaspoons whole black peppercorns
2 teaspoons whole coriander seeds
2 teaspoons mustard seeds
1 teaspoon allspice berries
2 bay leaves
4 fresh thyme sprigs
One 12-ounce bottle or can chilled hard cider (1 1/2 cups)
4 bone-in, center-cut pork chops, about 1 inch thick
1 tablespoon extra-virgin olive oil
2 tablespoons unsalted butter
1 clove garlic, finely chopped
1 teaspoon chopped fresh rosemary, plus more sprigs for garnish
1 teaspoon chopped fresh thyme, plus more sprigs for garnish
2 tablespoons all-purpose flour
1/2 cup hard cider
1 cup low-sodium chicken broth
1/4 cup heavy cream
1 teaspoon cider vinegar
2 tablespoons chopped flat-leaf parsley
Kosher salt

Steps:

  • For the brine: combine the salt, brown sugar, peppercorns, coriander, mustard seeds, allspice berries, bay leaves, thyme and 1 1/2 cups water in a small saucepan. Bring to a simmer over medium heat and stir to dissolve the sugar and salt, about 1 minute. Remove from the heat and pour in the cold cider. Let the brine cool to room temperature.
  • Put the pork chops in a large resealable plastic bag and pour in the brine. Press out excess air and seal tightly. Put the bag in a shallow container so it can lay flat and refrigerate for 30 minutes and up to 4 hours.
  • Drain the chops, rinse and pat dry. Discard the brine.
  • Heat a large skillet over medium heat and add the olive oil. When the oil is hot, add the chops (work in batches if necessary; do not crowd the pan) and cook, turning occasionally, until they are golden brown and cooked through, 13 to 14 minutes. (If the chops are browning too quickly or the pan drippings start to burn, lower the heat.) Remove to a plate.
  • For the sauce: Discard all but 1 tablespoon fat from the pan. Add 1 tablespoon of the butter and place over medium heat. Add the garlic, rosemary and thyme and cook until sizzling, about 30 seconds. Sprinkle in the flour and stir to make a paste. Whisk in the cider and bring to a simmer.
  • Simmer until very thick, about 1 minute. Add the stock, bring to a simmer and cook until slightly thickened, 2 to 3 minutes. Whisk in the cream and simmer to bring the sauce together, about 1 minute. Stir in the remaining 1 tablespoon butter, vinegar and parsley. Season to taste with salt. Add the chops to the pan and simmer, turning occasionally, until just heated through, 1 to 2 minutes. Serve garnished with fresh thyme and rosemary sprigs.

BACON WRAPPED PORK CHOPS WITH BBQ SAUCE



Bacon Wrapped Pork Chops With BBQ Sauce image

Absolutely delicious take on pork chops. The chops really benefit from the bacon, making them moist and flavorful. You can also do on the grill if you prefer.

Provided by Charmie777

Categories     Pork

Time 1h5m

Yield 4 chops, 4 serving(s)

Number Of Ingredients 5

4 boneless pork chops (about 1 inch thick)
1/2 cup barbecue sauce
8 slices bacon
4 sprigs fresh rosemary
salt & freshly ground black pepper

Steps:

  • Preheat oven to 400°F.
  • On work surface layer slices of bacon side by side. Place each chop on 2 pieces of bacon (picture 2 slices of bacon as the upright part of an H, and the pork chop as the across section). Season with salt and pepper.
  • Slather the chops with barbeque sauce. Flip the chops and slather the other side as well, until barbeque sauce is used up.
  • Lay a sprig of rosemary on each chop (letting the ends hang over the edge, for easy removal before serving).
  • Wrap bacon slices tightly around each chop.
  • Prepare broiler pan (or any roasting pan with a rack), by spraying surface with cooking spray.
  • Bake for 30 to 35 minutes until a meat thermometer inserted in thickest part of the meat should register about 150°F
  • Turn oven to broil and broil on each side until bacon is crisp.
  • Let chops rest for a few minutes. Remove rosemary sprigs before serving.
  • If desired, serve with additional warmed barbeque sauce.
  • Note: To cook on grill, cook over direct heat for about 5 minutes per side, then transfer to indirect heat and continue cooking until internal temperature is 150°F (about 30 minutes).

Nutrition Facts : Calories 406.9, Fat 20.1, SaturatedFat 6.9, Cholesterol 134.8, Sodium 486.8, Carbohydrate 11.4, Fiber 0.2, Sugar 8.1, Protein 41.7

PORK CHOPS SKILLET



Pork Chops Skillet image

It's hard to believe that Susan Taul's tender pork chops and honey-mustard sauce are so low in carbohydrates. "It's a light, easy meal that doesn't involve a lot of grease," writes the Birmingham, Alabama reader.

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 11

4 bone-in pork loin chops (3/4 inch thick and 6 ounces each)
1/4 teaspoon salt
1/8 teaspoon pepper
1 tablespoon butter
1 cup chopped onion
1 cup water, divided
2 teaspoons honey
2 teaspoons prepared mustard
2 teaspoons Worcestershire sauce
1 teaspoon beef bouillon granules
2 teaspoons cornstarch

Steps:

  • Sprinkle pork chops with salt and pepper. In a large nonstick skillet coated with cooking spray, cook pork in butter for 4-6 minutes on each side or until browned. Remove and keep warm. , In the same pan, saute onion in drippings until tender. Add 3/4 cup water; stir to loosen browned bits from pan. Stir in the honey, mustard, Worcestershire sauce and bouillon. Bring to a boil. Return pork to the pan. Reduce heat; cover and simmer for 6-10 minutes or until meat is tender. Remove and keep warm. , In a small bowl, combine cornstarch and remaining water until smooth. Gradually stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over pork chops.

Nutrition Facts : Calories 237 calories, Fat 10g fat (4g saturated fat), Cholesterol 81mg cholesterol, Sodium 503mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 1g fiber), Protein 27g protein. Diabetic Exchanges

Tips:

  • Choose the right pork chops: Look for bone-in, center-cut pork chops that are about 1 inch thick. This will ensure that the chops are juicy and tender.
  • Season the pork chops well: Before cooking, season the pork chops with salt, pepper, and any other desired spices. This will help to enhance the flavor of the chops.
  • Cook the pork chops over medium heat: Cooking the pork chops over medium heat will help to prevent them from drying out. Cook the chops for about 4-5 minutes per side, or until they are cooked through.
  • Make sure the sauce is flavorful: The sauce is a key component of this dish, so make sure it is flavorful. Use a good quality bacon, cider, and Dijon mustard. You can also add other ingredients to the sauce, such as apples, onions, or mushrooms.
  • Serve the pork chops immediately: Pork chops are best served immediately after they are cooked. Serve them with the sauce, mashed potatoes, roasted vegetables, or rice.

Conclusion:

Skillet pork chops in bacon cider sauce is a delicious and easy-to-make dish that is perfect for a weeknight meal. The pork chops are juicy and tender, and the sauce is flavorful and rich. Serve this dish with mashed potatoes, roasted vegetables, or rice for a complete meal.

Related Topics