Best 9 Apple Stuffed Pork Chops With Cider Sauce Recipes

APPLE-GLAZED STUFFED PORK CHOPS

Steps:

• Heat oven to 350°F. With sharp knife, make pocket in each pork chop by cutting into side of chop toward bone.
• In medium bowl, mix stuffing ingredients. Stuff each pocket with 1/4 of stuffing mixture; place chops in ungreased 13x9-inch pan. Bake uncovered 30 minutes.
• Meanwhile, in 1-quart saucepan, mix sugar and cornstarch; stir in apple juice. Cook over medium-low heat, stirring frequently, until mixture boils and thickens. Remove from heat; stir in butter.
• Pour glaze evenly over chops; bake uncovered 30 to 35 minutes longer or until pork is no longer pink in center.

APPLE-GLAZED STUFFED PORK CHOPS

Steps:

• Preheat oven to 350°. Place first four ingredients in a large bowl. Add 3/4 cup juice and melted butter; toss until combined., Cut a pocket in each pork chop by slicing horizontally to the bone. Fill each with about 1/2 cup stuffing; place on a rack in a roasting pan. Sprinkle pork with salt and pepper. Add 1-1/2 cups apple juice to pan. Cover tightly with foil; bake until a thermometer inserted in pork reads at least 145°, 35-45 minutes., Place remaining stuffing in a greased 8-inch baking dish. Bake, covered, until heated through, 20-25 minutes., Meanwhile, for glaze, place brown sugar and remaining 1/4 cup apple juice in a small saucepan; bring to a boil, stirring to dissolve sugar. Reduce heat; simmer, uncovered, until mixture is reduced by half, about 5 minutes., To serve, brush chops with glaze. Serve with additional stuffing.

APPLE CIDER PORK CHOPS

Steps:

• In a large skillet, heat olive oil over medium heat. Brown pork chops on both sides., Meanwhile, in a small bowl, combine next seven ingredients; stir in apple cider. Pour over pork chops. Reduce heat to medium-low; cook, covered, until a thermometer inserted into chops reads 145°, 4-5 minutes. Remove chops from skillet; let stand for 5 minutes., In a small bowl, mix cornstarch and water until smooth; stir into cider mixture in skillet. Return to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Pour over chops; sprinkle with fresh parsley.

APPLE CIDER AND SPICE PORK CHOPS

Steps:

• Preheat the oven to 300 degrees F (150 degrees C).
• Combine brown sugar, garlic powder, 1 teaspoon sage, rosemary, salt, and pepper in a bowl. Dredge pork chops in seasoning mixture until coated thoroughly.
• Heat olive oil and butter in an oven-safe skillet over medium heat until butter is frothy, 1 to 2 minutes. Brown pork chops in the hot skillet on each side, 7 to 10 minutes total. Add apple cider, remaining sage, and drizzle in honey. Reduce heat to low and simmer for 5 minutes.
• Transfer the skillet to the oven and bake until pork chops are no longer pink in the centers, 10 to 15 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
• Remove the skillet from the oven and plate pork chops with sauce.

PORK CHOPS WITH APPLES AND CIDER

Steps:

• Make the spice salt: Put peppercorns, cloves, allspice and sage in a spice mill or mortar and grind to a powder. Remove to a bowl and stir in salt. Season pork chops on both sides with salt mixture. (There will be some salt mixture remaining; use it to season the sauce, Step 4.) Cover and leave chops at room temperature to absorb seasonings for at least 30 minutes.
• Peel, quarter and core apples, then cut each apple into 12 wedges. Melt 1 tablespoon butter in a wide skillet and raise heat to medium-high. Add apple wedges in one layer and brown gently on one side, about 2 minutes. Brown on the other side and cook for 2 minutes more, or until apples are cooked through but still firm. Remove apples from pan and keep warm.
• Add 1 tablespoon butter to pan and swirl to melt. Dust pork chops with flour, and place in pan and brown gently for about 4 minutes per side. Adjust heat if necessary to keep pork from cooking too quickly. Remove chops and keep warm on a platter in a low oven. Discard remaining butter.
• Add ½ cup cider to pan, raise heat to high and cook down to a syrup. Add mustard and chicken broth, and bring to a boil, then reduce heat to a simmer. Add potato starch and stir with a wire whisk as the sauce thickens. Stir in crème fraîche. Season to taste with remaining spiced salt. Add 2 tablespoons cider and the Calvados, if using. Cook for 1 minute more.
• Spoon sauce over the chops, then spoon the apples around the platter. Sprinkle with chives and parsley.

APPLE STUFFED PORK CHOPS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large skillet saute onion in butter or margarine until tender. Remove from heat. Add the bread crumbs, apples, celery, parsley and salt. Mix all together. Cut a large pocket in the side of each pork chop; season inside and out with salt and pepper to taste. Spoon apple mixture loosely into pockets.
• In skillet, heat oil to medium high and brown chops on both sides. Place browned chops in an ungreased 9x13 inch baking dish. Cover with aluminum foil and bake in the preheated oven for 30 minutes. Remove cover and bake for 30 minutes longer or until juices run clear.

SMOTHERED PORK CHOPS WITH CIDER AND APPLES

Steps:

• Fry bacon in small saucepan over medium heat, stirring occasionally, until lightly browned, 8 to 10 minutes.
• Using slotted spoon, transfer bacon to paper towel-lined plate, leaving fat in saucepan (you should have 2 tablespoons bacon fat; if not, supplement with vegetable oil).
• Reduce heat to medium-low and gradually whisk flour into fat until smooth. Cook, whisking frequently, until mixture is light brown, about the color of peanut butter, about 5 minutes.
• Whisk in apple cider in slow, steady stream; increase heat to medium-high and bring to boil, stirring occasionally; cover and set aside off heat.
• Heat 1-tablespoon oil in 12-inch skillet over high heat until smoking, about 3 minutes. Meanwhile, dry pork chops with paper towels and sprinkle with 1/2-teaspoon pepper.
• Brown chops in single layer until deep golden on first side, about 3 minutes. Flip chops and cook until browned on second side, about 3 minutes longer. Transfer chops to large plate and set aside.
• Reduce heat to medium and add 1 tablespoon oil, onions, apples, 1/2 teaspoon salt, and water to now-empty skillet.
• Using wooden spoon, scrape browned bits on pan bottom and cook, stirring frequently, until onions are softened and browned around the edges, about 5 minutes. Stir in garlic and thyme and cook until fragrant, about 30 seconds longer.
• Return chops to skillet in single layer, covering chops with onions. Pour in warm sauce and any juices collected from pork; add bay leaves.
• Cover, reduce heat to low, and simmer until pork is tender and paring knife inserted into chops meets very little resistance, about 30 minutes.
• Transfer chops to warmed serving platter and tent with foil.
• Increase heat to medium-high and simmer sauce rapidly, stirring frequently, until thickened to gravy-like consistency, about 5 minutes. Discard bay leaves, stir in parsley, and adjust seasonings with salt and pepper.
• Cover chops with sauce, sprinkle with reserved bacon, and serve immediately.

APPLE STUFFED PORK CHOPS

Steps:

• For Chops: Cut a pocket in each chop from rib side, widening pocket without cutting through chop.
• Shred 1 tsp orange peel, (for sauce),set aside.
• Squeeze orange, reserving juice.
• In medium saucepan, melt butter.
• Add onion and cook until tender.
• Remove from heat.
• Stir in bread crumbs, apple, and 1 Tbsp orange juice.
• Add sage and pepper; fill pockets with stuffing.
• Brush both sides of chops with some of remaining orange juice.
• Place in 8" square baking dish.
• Bake in 325* oven for 50-60 minutes, or until meat is no longer pink.
• Baste chops occasionally with orange juice.
• Serve with cider sauce and garnish with fresh sage, if desired.
• Cider Sauce: In small saucepan, melt butter.
• Stir in cornstarch and cinnamon, mixing well.
• Gradually stir in apple cider.
• Add raisins and orange peel; cook, stirring constantly over medium heat until thickened and bubbly, about 3-4 minutes.
• Serve with apple stuffed chops.

APPLE-STUFFED PORK CHOPS WITH CIDER SAUCE RECIPE

Steps:

• INSTRUCTIONS FOR STUFFING: 1. HEAT THE OVEN TO 200 DEGREES AND ARRANGE A RACK IN THE MIDDLE. PLACE THE BREAD CUBES ON A BAKING SHEET AND PLACE IN THE OVEN TO DRY OUT, ABOUT 20 MINUTES. REMOVE FROM THE OVEN AND SET ASIDE. 2. RAISE THE OVEN TEMPERATURE TO 375 DEGREE. HEAT 1 TBSP OF THE BUTTER IN A LARGE FRYING PAN OVER MEDIUM-HIGH HEAT. WHEN IT FOAMS, ADD THE DICED APPLES AND LET THEM BROWN, STIRRING ONLY OCCASIONALLY. REMOVE FROM HEAT AND PLACE IN A MIXING BOWL. 3. REDUCE HEAT TO MEDIUM AND ADD THE OLIVE OIL AND REMAINING 1 TBSP BUTTER. WHEN THE BUTTER FOAMS, ADD THE ONIONS, A PINCH OF SALT, AND FRESHLY GROUND BLACK PEPPER AND COOK UNTIL THE ONIONS ARE SOFT AND TRANSLUCENT, ABOUT 6 MINUTES. 4. STIR IN THE COOKED APPLES, BREAD CUBES, DRIED APPLES, SLICE SAGE LEAVES, AND MINCED THYME AND COOK UNTIL HEATED THROUGH. STIR IN THE APPLE CIDER, SEASON WITH SALT AND FRESHLY GROUND PEPPER, REMOVE FROM HEAT, AND SET ASIDE. FOR THE CHOPS: 1. RINSE THE PORK CHOPS AND PAT THEM DRY WITH PAPER TOWELS. HOLDING A SHARP PARING KNIFE PARALLEL TO THE WORK SURFACE, CUT A 3 INCH WIDE POCKET INTO EACH PORK CHOP ALL THE WAY TO THE BONE. MOVE THE KNIFE IN A FANNING MOTION TO CREATE A LARGER POCKET, BEING CAREFUL NOT TO CUT THROUGH THE TOP OR BOTTOM OF THE PORK. REPEAT WITH THE OTHER PORK CHOPS. SEASON THE CHOPS WELL ON ALL SIDES AND INSIDE EACH POCKET WITH SALT AND FRESHLY GROUND PEPPER. STUFF 1/8 OF THE STUFFING INTO EACH POCKET. 2. HEAT 1 TBSP OF THE OLIVE OIL AND 1 TBSP OF THE BUTTER IN A LARGE FRYING PAN OVER MEDIUM-HIGH HEAT. WHEN THE BUTTER FOAMS, PLACE 3 PORK CHOPS IN THE PAN. SEAR THE CHOPS UNTIL THEY ARE NICELY BROWNED, THEN TURN THEM TO BROWN THE OTHER SIDE. WHEN THE CHOPS ARE BROWNED, REMOVE THEM FROM THE PAN TO A RIMMED BAKING SHEET OR BAKING DISH LARGE ENOUGH TO HOLD THEM ALL COMFORTABLY. DUMP OUT THE USED OIL THAT REMAINS IN THE PAN, BUT DO NOT WASH THE PAN. REPEAT WITH THE OTHER CHOPS. 3. WHEN ALL THE CHOPS ARE SEARED, PLACE THEM IN THE OVEN AND BAKE UNTIL THEY ARE FULLY COOKED AND A THERMOMETER INSERTED INTO THE CENTER REGISTERS 145 DEGREES, ABOUT 25 TO 30 MINUTES. MEANWHILE, RETURN THE PAN USED FOR BROWNING THE CHOPS TO MEDIUM HEAT. (DO NOT CLEAN THE PAN) ADD THE REMAINING 1 TBSP OLIVE OIL, ONION, CELERY, AND CARROT TO THE PAN. COOK UNTIL THE VEGETABLES ARE SOFTENED AND BROWN AROUND THE EDGES, ABOUT 5 MINUTES. 4. REMOVE THE PAN FROM HEAT, ADD THE APPLE BRANDY (IF USING, OTHERWISE, DO THIS WITH SOME OF THE APPLE CIDER), AND RETURN IT TO THE HEAT. (IF YOU WANT, CAREFULLY TILT THE PAN TO IGNITE THE BRANDY.) USE A WOODEN SPOON OR SPATULA TO SCRAPE UP ANY OF THE BROWNED BITS THAT HAVE ADHERED TO THE PAN. STIR IN THE APPLE CIDER AND BRING TO A SIMMER FOR ABOUT 8 MINUTES. 5. ADD THE CHICKEN BROTH AND HERB SPRIGS AND RETURN TO A SIMMER. COOK UNTIL THE SAUCE IS REDUCED TO 2 CUPS, ABOUT 12 MINUTES. STRAIN THE SAUCE THROUGH A FINE-MESH ST4RAINER AND RETURN IT TO THE PAN. WHISK IN THE CREME FRAICHE TO THICKEN THE SAUCE SLIGHTLY.