One Pan Pork Chops and Apples
How does this autumn recipe sound to you? A pair of deliciously looking pork chops served with a side of apple slices, cooked with a Dijon mustard sauce, flavored with chili, sage, and rosemary. All together in the same skillet! Easy to make and delicious, cooking this recipe tonight really is a no-brainer!
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Pork Chops with Apple Sauce Recipe UK
Now we are coming in to Autumn these Pork Chops done in an apple sauce is the perfect meal to have on these colder days pure comfort food.
I hope you enjoy watching this meal come together please don’t forget to Like,share and subscribe.
Ingredients
Boneless or Bone in Pork Chops
2 or 3 Bramley Apples or any Cooking Apples
1/2 Cup of Granulated Sugar
Seasoning
1 Teaspoon Garlic or Onion granules
1 Tablespoon of Oil of choice
Vegetables of choice
Method
Peel and Core Cooking Apples and cut into chunks
Make a couple of cuts into the pork skin, this prevents chops from curling
In a pot add the Apples cover with water and the 1/2 cup of sugar
Bring the apples to a gentle boil until softened
Remove from heat and set aside
In a frying pan add the oil
Season the Pork Chops with garlic or onion granules and salt and pepper
Gently fry the Pork chops
For extra tenderness pork chops can be done in an instant pot
( The Pork Chops can also be slow cooked )
Remove Chops when done to your requirements
Add the Cooked Apple sauce into the frying pan and heat up to a gentle simmer
Now return the Pork Chops into the apple sauce and allow to simmer for 10 mins
Serve with vegetables of choice (I did Broccoli Cheese with Mustard recipe for that will come soon)
#porkchopswithapplesauce #porkchops #easymeals #andrewssimplecooking
Pan-Seared Pork Chops with Apple Pan Sauce | Kenji's Cooking Show
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Here's the recipe, adapted from my first book, The Food Lab:
BASIC PAN-SEARED PORK CHOPS
Notes: Just as with beef, it’s better to cook pork bone-in. While the bone won’t add flavor to your meat, it does act as an insulator, and there is less exposed surface area with a bone-in chop, which helps it to retain more moisture as it cooks. For best results, after seasoning the chops, place them on a wire rack set in a rimmed baking sheet, and refrigerate, uncovered, for at least 45 minutes and up to 3 days.
SERVES 4
Four 6- to 8-ounce (180-220g) bone-in pork chops (blade-end or rib), about 1 inch thick, brined if desired (see page 000)
Kosher salt and freshly ground black pepper
1⁄2 cup (170ml) cider vinegar
1⁄2 cup (170ml) apple cider
1⁄2 cup (150g) packed dark brown sugar
Pinch of ground cinnamon, cloves, and/or nutmeg
1 tablespoon (15ml) vegetable oil
3 tablespoons (45g) unsalted butter, divided
2 thyme sprigs (optional)
1 roughly chopped shallot and/or 2 cloves lightly smashed garlic (optional)
1 Granny Smith or other tart apple, peeled, cored, and cut into 1⁄2-inch cubes (about 1 cup)
1. Pat the pork chops dry and season with salt and pepper (see note). Whisk together the vinegar, cider, brown sugar, cinnamon, cloves, and nutmeg (if using). Set aside.
2. Heat the oil in a 12-inch cast-iron or heavy- bottomed stainless steel skillet over high heat until smoking. Carefully add the chops and cook, flipping them frequently, until both sides have developed a light brown crust (if the oil starts to burn or smokes inces- santly, reduce the heat to medium-low), about 5 minutes.
3. Add 1 tablespoon of the butter and the thyme and shallots (if using) and continue to cook, turning the chops frequently, until they are deep brown on both sides and an instant- read thermometer inserted in the center registers 135°F for medium, about 5 minutes longer. Transfer the chops to a platter, and allow to rest while you make the pan sauce.
4. Add the butter and diced apples to the pan, return to medium-high heat, and cook, stirring constantly, until the apples are browned and softened, about 3 minutes. Add the vinegar mixture and reduce until syrupy, about 4 minutes. Season to taste with salt and pepper. Pour the apples and sauce over the chops and serve immediately.
Apple Pork Chops with Caramelized Onions | What's for Dinner?
If you're wondering what's for dinner? these apple pork chops with caramelized onions are perfect. And yes...it's as easy as it looks and totally delicious. Here's the link to a full video where I show how to make them:
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About this video: In Apple Pork Chops with Caramelized Onions | What's for Dinner? @homemakingwithdenise makes a delicious dinner using bone in pork chops, apples, and onions. She learned about this recipe from Mary at Mary's Nest and has since made it several times for her family. See a long form version of the video with ingredients with this link:
See the tutorial from Mary's Nest with this link:
#appleporkchops #carawaycookware #preppingwithdenise #aprondiva #africanamericanhomemaker #blackhousewife #homemakingwithpurpose#traditionalhomemaker #thisandthatwithdenisejordan #africanamericanhomemaker #blackhousewife #homemakingwithpurpose
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Pork Chops with Caramelized Apples & Onions
This delicious recipe is a must try! The cinnamon and sweetness from the caramelized onions and apples pairs really well with the pork, making this such a great comfort food. Try it!
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Pork Chops with Cabbage and Apples
Is there anything that sounds more like fall than a combination of apples and cabbage? And when it's all cooked together in one skillet and topped with pork chops, could this be a better weeknight meal?
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INGREDIENTS
For the pork chops:
- 4 6-oz bone-in pork chops
- 1 tbsp salt
- 3/4 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp allspice
- 3/4 tsp black pepper
For the cabbage and apples:
- 1 medium onion, sliced
- 1 tsp salt
- 2 lb cabbage, sliced
- 2 tbsp apple cider vinegar
- 2 tsp Dijon mustard
- 1 tsp allspice
- 1 tsp black pepper
- 2 large apples
INSTRUCTIONS
In a small bowl, combine the salt, garlic powder, onion powder, allspice, and black pepper. Mix together. Sprinkle on all sides of pork chops, using all the spice mixture. Cover and place in the refrigerator for 1-2 hours.
Once the pork chops have brined, remove them from the refrigerator and preheat the oven to 375°F.
Over medium heat, add 1 tbsp neutral oil in a 12-inch oven-safe skillet. Brown the pork chops on both sides, 2-3 minutes per side. Remove from the skillet and set aside.
In the same skillet add the sliced onions and salt to the remaining oil and pork drippings. Sauté until softened and slightly brown, 4-5 minutes. Deglaze the pan by adding the apple cider vinegar, Dijon mustard, allspice, and pepper. Add the sliced cabbage and cook until beginning softened and slightly reduce in volume, 4-5 minutes. Add the apples. Stir and add the pork chops on top.
Roast in the oven until the pork chops reach 155°F. Remove the skillet from the oven and allow the pork chops to rest for 10 minutes to finish cooking and reach a temperature of 160°F.
Slice off the bone of leave whole and serve with the cabbage and apples.
#fall #weeknightmeal #dinner