PORK CHOP PAN SAUCE RECIPES

Name: Pork Chops With Apple Pan Sauce
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4-6 serving(s)
Ingredients: 4 -6 pork chops; 1/2 red onion, chopped; 6 mushrooms, sliced; 1 apple, semi-sweet kind, sliced; 1 beer, I use Fat Tire; 2 tablespoons butter; 2 tablespoons olive oil; salt; pepper

PORK CHOPS WITH APPLE PAN SAUCE RECIPE - FOOD.COM

Pork Chops With Apple Pan Sauce Recipe - Food.com image

The cupboard was almost bare and so this is what I came up with with what I had on hand. It turned you pretty good and everyone liked it enough for me to make it again.

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

4 -6 pork chops
1/2 red onion, chopped
6 mushrooms, sliced
1 apple, semi-sweet kind, sliced
1 beer, I use Fat Tire
2 tablespoons butter
2 tablespoons olive oil
salt
pepper

Steps:

Salt and pepper pork chops.
Fry pork chops in olive oil.
Remove from pan and keep warm.
In same pan melt butter.
Add red onion, mushrooms and apple.
Cook 3 minutes scraping up all the good bits that may have stuck to the bottom.
Remove pan from heat and add half the beer.(NEVER ADD ALCOHOL TO A PAN ON THE STOVE. IT COULD START A FIRE); drink the rest.
Return to heat and reduce sauce to about one half.
Add pork chops back into pan to warm and coat with sauce.
Serve over rice or noodles.

Nutrition Facts : Calories 364.2, FatContent 26.9, SaturatedFatContent 9.5, CholesterolContent 90.3, SodiumContent 110.3, CarbohydrateContent 7, FiberContent 1.3, SugarContent 4.6, ProteinContent 23.6

PORK CHOPS WITH HARD CIDER PAN SAUCE RECIPE - FOOD.COM

Pork Chops With Hard Cider Pan Sauce Recipe - Food.com image

Some friends left some "Woodchuck Hard Cider" in our cooler after a BBQ here. Since I don't really prefer cider as a beverage of choice, I thought it perfect that I could use it as an ingredient in a pork chop recipe I found in my Williams-Sonoma "Steak and Chop" book. Although I dont like to drink hard cider, I certainly enjoyed it in this pan sauce. I just used regular pork chops without the bone and thought they turned out fine. I'd defintely have this again, so I'm going to have to invite those friends over soon.....

Total Time 45 minutes

Prep Time 20 minutes

Cook Time 25 minutes

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

1 tablespoon paprika
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon dry mustard
1 1/2 teaspoons salt
1 teaspoon fresh ground black pepper
1/4 teaspoon cayenne pepper
8 bone-in pork rib chops, about 1 inch thick, trimmed of excess fat or 8 pork loin
1 tablespoon olive oil
1 cup hard alcoholic cider or 1 cup apple juice
1/4 cup Dijon mustard or 1/4 cup creole mustard
1 tablespoon Worcestershire sauce
1 tablespoon tomato paste
1 -2 dash Tabasco sauce or 1 -2 dash other hot pepper sauce
1/4 cup heavy cream

Steps:

To make the spice rub, in a small bowl, mix together the paprika, garlic powder, onion powder, dry mustard, salt, black pepper, and cayenne.
Slash the edges of the chops in 2 or 3 places to prevent curling.
Sprinkle rub all over the chops and let stand at room temperature for at least 15 minutes or up to 1 hour.
Coat the bottom of a large, heavy frying pan with the olive oil and heat over medium-high heat. Add the chops, in batches if necessary to avoid crowding, and cook until lightly browned, about 3 minutes on each side.
Reduce the heat to medium and cook for 5-7 minutes longer, turning once or twice. Test the meat for doneness by inserting an instant-read thermometer away from the bone or by cutting into the meat close to the bone.
Remove from heat just before the meat is done, when the internal temperature is 145 degrees F (63 C). Pork loin is done when the internal temperature is 150F/65C, but it will continue to cook while resting).
Transfer to a platter and let rest, tented loosely with aluminum foil, while you prepare the pan sauce.
To make the pan sauce, add the cider to the same pan and deglaze by scraping up any browned bits from the bottom.
Bring to a boil and cook, stirring often, until reduced by half, about 5 minutes.
Reduce the heat to medium and whisk in the Dijon mustard, Worcestershire sauce, tomato paste, and Tabasco.
Cook for 2-3 minutes longer, whisking often.
Remove from the heat and whisk in the cream. Taste and adjust the seasoning.
Transfer the chops to individual plates. Spoon some of the sauce over the chops and serve. Pass additional sauce at the table.

Nutrition Facts : Calories 540, FatContent 37.1, SaturatedFatContent 13.2, CholesterolContent 138, SodiumContent 1211.4, CarbohydrateContent 8.5, FiberContent 2.2, SugarContent 2.9, ProteinContent 42.2

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