APPLE-ONION-CIDER PORK CHOPS

We do like apples with our pork chops and, of course, onions are always a nice addition. This easy-to-prepare recipe made the forks and knives go crazy. Thumbs up!

Apple-Onion-Cider Pork Chops

4 bone-in pork chops (3/4″-1″ thick)

2 tbsp olive oil

sea salt

ground black pepper

2 tbsp butter

2 large red apples, cored and sliced thin

1 large white onion, sliced thin

1/2 tsp cinnamon

1 cup apple cider

1) Preheat oven to 200 degrees

2) Rub olive oil into both sides of pork chops; lightly sprinkle both sides with sea salt and ground black pepper

3) Heat large skillet over medium-high; add pork chops and cook 4 minutes each side; transfer pork chops to oven-safe plate and place in oven to keep warm

4) In same skillet over medium-high heat, melt butter; add apples and onions and cook, stirring often, 8 minutes; sprinkle with cinnamon, stir in apple cider, and return pork chops to skillet; heap apple-onion mixture over pork chops, cover skillet with lid, and cook until the chops are just cooked through, about 10 minutes; remove from heat and serve

Servings: 4

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CINNAMON-BROWN SUGAR-CRAISIN PORK CHOPS

Most unusual, but tonight’s dinner was not planned. You see, boneless pork chops were on sale–big time–and so I deviated from my menu and poked around my fridge and pantry for ingredients to transform my chops into something incredibly tasty. Enter butter, cinnamon, brown sugar, and Craisins. Score!

Cinnamon-Brown Sugar-Craisin Pork Chops

4 tbsp butter, divided

4 boneless pork chops (about 1″ thick)

sea salt

ground black pepper

ground cinnamon

1/2 cup Craisins

1/4 cup brown sugar (not packed)

1) To large, nonstick skillet, add 2 tbsp butter (reserving 2 tbsp) and melt over medium-high heat; before butter browns, add pork chops; lightly season with salt, pepper, and cinnamon and cook each side 4-5 minutes until slightly pink in center; push pork chops to sides of pan

2) Reduce heat to medium and add remaining 2 tbsp butter to center of skillet; when butter has melted, scatter Craisins over butter and brown sugar over Craisins; stirring continuously, cook Craisins 3-4 minutes until pork chops are no longer pink in center

3) Place a pork chop in center of each of four plates and spoon Craisins and sauce over pork chops; serve

Servings: 4

BACON-SAGE STUFFED PORK CHOPS WITH MUSHROOMS

In savoring my Bacon Nation cookbook, I came across a recipe for “Saltimbacon” and took the cue to stuff pork chops with bacon and sage. Of course, I had to add cheese. And though I didn’t have fresh shallots, I had dried shallots. And, really, in cooking I can’t tell the difference between Marsala and Marsala cooking wine… This beautiful, tasty, and easy-to-prepare dish is a result of my tweaking. Only one thing: I used 1-1/2″ thick pork chops–a “no-no” that required a major cooking time adjustment, so do NOT go thicker than 1″. Delish!

Bacon-Sage Stuffed Pork Chops with Mushrooms

4 slices bacon

4-1″ thick boneless pork chops, butterflied (NOT over 1″ thick!)

4 slices provolone cheese

4 fresh sage leaves

1/3 cup bread crumbs

1/4 cup all-purpose flour

2 tbsp olive oil

1 tbsp dried minced shallots (or fresh–probably 1/4 cup)

8 oz mushrooms, sliced thick

1/2 cup Marsala cooking wine

1 cup chicken broth

1) To large skillet over medium-high heat, add bacon and cook 5-6 minutes until just crisp; transfer bacon to paper towel-lined plate; cut each slice in half

2) On one side of each butterflied pork chop, place 1 slice provolone cheese, 2 bacon halves, and 1 sage leaf; fold opposite side of pork chop over, enclosing ingredients and pressing down to seal

3) In shallow bowl, mix bread crumbs and flour

4) In large skillet over medium-high, heat olive oil; dredge both sides of pork chops in bread crumb-flour mixture, place in skillet, and cook 4-5 minutes each side until pork is golden brown and just cooked through; transfer pork chops to a plate and cover with foil to keep warm

5) To same skillet over medium heat, add shallots (you may have to add a bit more olive oil); cook shallots 3 minutes, stirring often, until softened and fragrant; add mushrooms, Marsala cooking wine, and chicken broth and cook 3-4 minutes

6) Return pork chops to skillet and spoon sauce over top; cover skillet with lid and cook 3 minutes; remove from heat; place pork chops on plate, spoon sauce over top, and serve

Servings: 4

BONELESS PORK CHOPS WITH CARAMELIZED APPLES

Pork chops and caramelized apples–a winning combination. Though sometimes my chops fall victim to overcooking (I only have so many hands and eyes), this time everything came together beautifully. All thumbs up!

Pork Chops with Caramelized Apples

2 tbsp olive oil

4 boneless pork chops, about 3/4″ to 1″ thick

sea salt

ground black pepper

4 cups cooked white rice (yes, I used instant)

1 tbsp dried minced shallots

2 red apples, unpeeled and cut into 1/2″ cubes

3/4 cup white cooking wine

2 tbsp brown sugar

1 tsp dried rosemary

1/2 cup chicken broth

1 tbsp butter

1) Preheat oven to 200 degrees (for warming)

2) In large skillet, heat olive oil over medium-high; add pork chops, sprinkle with salt and pepper, and cook 6-7 minutes each side until centers are no longer pink (don’t wipe skillet clean–you’ll be using it again in a minute)

3) Meanwhile, divide rice between four oven-safe plates; place pork chops on top of rice and put plates in oven to keep warm

4) To same skillet in which pork chops were cooked, add shallots and apples; cook 3 minutes, stirring often; add cooking wine, brown sugar, rosemary, and chicken broth; bring to a boil and cook 3 minutes, stirring often; remove from heat and stir in butter; remove plated rice and pork chops from oven and spoon apples and sauce over pork chops; serve

Servings: 4

APPLE BUTTER PORK LOIN CHOPS

As of this writing, I believe there is no better way to enjoy pork chops than smothered in an apple butter and red onion sauce. Though my waistline certainly wouldn’t appreciate it, I could seriously overindulge in this entree. Oh, and my guys really liked it too.

Apple Butter Pork Loin Chops

1 tbsp olive oil

4 boneless pork loin chops (about 1-1/2 lbs)

sea salt

ground black pepper

1 large red delicious apple, cored and sliced thin

1/2 large red onion, sliced thin

1-1/4 cup apple butter

2 tbsp apple cider vinegar

1 tsp Dijon mustard

1/2 tsp ground cumin

1 tbsp chopped parsley

1) Heat olive oil in large skillet over medium-high heat; add pork loin chops, sprinkle with salt and pepper, and grill each side 2-3 minutes until nicely browned; remove chops from skillet and set aside

2) Lower skillet heat to medium; add apple and onion to skillet; cook five minutes; stir in apple butter, vinegar, mustard, and cumin; cook 3 minutes, stirring often; push apple-onion sauce to the side and return chops to skillet; spoon apple-onion sauce over chops; put lid on skillet and cook 5-6 minutes until center of chops are no longer pink; plate chops, spoon apple-onion sauce over tops, sprinkle with parsley, and serve

Servings: 4

APRICOT-BALSAMIC PORK LOIN CHOPS

The basil crust on this pork loin chop is a lovely addition, but it’s the apricot-balsamic sauce that wins the day (ask Junior Too–he sopped up every last drop, which he’s not inclined to do with most sauces). In other words, if you don’t have the time or ingredients, make it easy on yourself by foregoing the basil crust and simply drenching your chops in apricot-balsamic sauce. Delish!

Apricot-Balsamic Pork Loin Chops

1/3 cup chopped fresh basil

2 tbsp chopped fresh parsley

4 tbsp olive oil, divided

2 tbsp lemon juice

sea salt

ground black pepper

1/4 cup pine nuts

4 boneless pork loin chops (about 1-1/2 lb, 1-1/4″ thick)

1/2 cup apricot jam

1/2 cup balsamic vinegar

1) Make your basil sauce: add basil, parsley, 3 tbsp olive oil (reserving 1 tbsp), lemon juice, and a pinch each of salt and pepper to a blender; puree; add pine nuts to basil sauce and blend a few seconds to keep some of the pine nuts intact

2) To grill pan, add reserved 1 tbsp olive oil; heat to medium-high

3) Meanwhile, spread half the basil sauce on one side of each pork loin chop

4) Place pork loin chops, basil side down in grill pan and reduce heat to medium; spread remaining basil sauce on tops of pork loins; cook approximately 6 minutes each side until meat is no longer pink in center

5) While pork is grilling, heat apricot jam and balsamic vinegar in small saucepan over medium heat and stir often; when sauce is well combined, lower heat to simmer

6) Plate pork loin and pour apricot-balsamic sauce over top; serve immediately

Servings: 4