Best 4 Pan Seared Pork Chops With Apple Jelly Reduction Recipes

Get ready to tantalize your taste buds with the delectable pan-seared pork chops glazed in a luscious apple jelly reduction. This dish combines the savory richness of pork with the sweet and tangy notes of apple jelly, creating a symphony of flavors that will leave you craving for more. Each bite offers a burst of juicy porkiness, complemented by the sweet and tangy glaze, making it a perfect choice for a special occasion or a delightful weeknight dinner. Whether you're a seasoned chef or a novice in the kitchen, this recipe will guide you through the process of crafting this culinary masterpiece, transforming simple ingredients into an extraordinary dish that will impress your family and friends.

Check out the recipes below so you can choose the best recipe for yourself!

PAN-ROASTED PORK CHOPS WITH APPLE FRITTERS

Pan-Roasted Pork Chops With Apple Fritters image

The recipe takes a little planning. You want to brine the pork chops for a day or two before you set out to cook. This gives them a juiciness and depth of flavor you are otherwise unlikely to get from a commercially raised hog. (If you have access to a pig raised on acorns and herbs, feel free to cut corners.) Chef Josh Cohen toasts the spices he uses in his brining liquid before incorporating them. This is very much to the good of the chops and is worth the few extra moments it requires.

Provided by Sam Sifton

Categories dinner, main course

Time P2DT1h

Yield Serves 4

Number Of Ingredients 28

Ingredients

1 cup apple cider
6 tablespoons sugar
4 tablespoons kosher salt, plus more for seasoning
3 bay leaves
2 dried chiles de árbol
5 juniper berries
1 teaspoon caraway seeds
1 teaspoon mustard seeds
1 teaspoon coriander seeds
4 pork chops on the bone, approximately 1 ½ inches thick
Freshly ground black pepper
2 tablespoons neutral oil, like canola
1 tablespoon unsalted butter
2 shallots peeled and finely diced
1 teaspoon thyme leaves, chopped
2 tablespoons brandy
1 cup heavy cream
½ cup pork or chicken stock
2 teaspoons whole grain mustard
1 teaspoon horseradish, ideally freshly grated
2 cups apple cider
1 cinnamon stick
4 Granny Smith apples, peeled, cored and cut into ½-inch rounds
1 whole egg
½ cup very cold seltzer water
½ cup rice flour
½ cup all-purpose flour
1 cup neutral oil, like canola

Steps:

In a large bowl, mix the apple cider with 4 cups of water, the sugar and the salt. Toast the bay leaves, chilies, juniper berries, caraway seeds, mustard seeds and coriander seeds in a small pan set over medium heat until you can smell them, then add to the brine, and stir to combine. Add the pork chops, cover and place in the refrigerator to brine overnight or for up to 48 hours.
To pan-roast the pork chops, preheat oven to 375. Remove chops from brine, and pat dry with paper towel. Season the meat aggressively with freshly ground black pepper and a little salt. Set a large sauté pan that will fit in the oven over medium-high heat. Add the oil, and when it is shimmering, place the chops in the pan. Cook until well seared on one side, approximately 4 minutes, then turn the chops over, and place pan in the oven to finish, approximately 6 to 8 minutes. (The internal temperature of the pork, measured at the center of the chop, should be between 140 and 145 for medium rare.) Remove the meat from the pan, and allow to rest for 5 minutes or so while you make the sauce.
Return the pan to the stovetop, over medium heat, and add the butter, stirring and scraping to incorporate meat drippings, then add the shallots and the thyme. Cook for approximately 3 minutes, then add the brandy. Allow the mixture to reduce by half, then add the cream and the stock and reduce again, until the sauce coats the back of a spoon. Remove the sauce from the heat, and whisk in the mustard and the horseradish.
For the apple fritters, heat the apple cider and the cinnamon stick with a couple of inches of water in a large pot set over high heat. Add the apple rounds, and blanch for 1 minute, then remove to a towel to dry. Whisk together the egg and the seltzer until frothy, then gently mix in the flours. Put the oil in a large pan set over medium-high heat. When the oil is shimmering, dip the apple rings into the batter, and fry in the oil until golden brown.
Serve the pork chops with a few apple fritters and a heavy drizzle of sauce across the top. The usual accompaniment is potato-and-horseradish pierogies sautéed in brown butter, though roasted new potatoes with a topping of butter and freshly grated horseradish will answer almost as well.

PAN SEARED PORK CHOPS

Pan Seared Pork Chops image

This is a good recipe for a quick pork chop dinner. It is simple yet still delicious. My family loves this recipe with roasted garlic potatoe bites and veggies.

Provided by HappyVal

Categories Pork

Time 14m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

4 thick center cut boneless pork chops
4 tablespoons olive oil
3 tablespoons balsamic vinegar
salt and pepper
1 large onion (thinly sliced)
1 tablespoon butter

Steps:

Marinade chops in oil and vinegar (for at least 30 minutes or up to 3 hours).
Season chops and heat a black iron skillet or shallow fry pan.
(Medium/High heat) When pan is hot sear chops (do not turn for 3 minutes) then flip and sear other side.
(searing will seal in the juices so chops will not dry out).
As soon as chops are done remove them and put butter and onions into pan.
Cook till onions are done to desired consistency.
Enjoy!

Nutrition Facts : Calories 457.1, Fat 29.3, SaturatedFat 8.2, Cholesterol 131.6, Sodium 118.7, Carbohydrate 5.5, Fiber 0.6, Sugar 3.4, Protein 40.4

PAN-SEARED PORK CHOPS WITH SWEET MUSTARD SAUCE

Pan-Seared Pork Chops with Sweet Mustard Sauce image

Provided by Trisha Yearwood

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 11

Ingredients

2 teaspoons kosher salt
1 teaspoon ground ginger
1 teaspoon freshly cracked black pepper
1/2 teaspoon ground mustard
3 tablespoons plus 1 teaspoon sugar
Four 1-inch-thick bone-in pork chops
1 tablespoon unsalted butter
1 tablespoon olive oil
1/2 cup ginger beer or ginger ale
3 tablespoons Dijon mustard
2 tablespoons chopped fresh parsley

Steps:

Mix together the salt, ginger, pepper, mustard and 1 teaspoon sugar in a small bowl. Sprinkle the pork chops with the spice mix. Rub on both sides.
Heat the butter and oil in large, heavy-bottomed skillet over medium-high heat. Once the butter has melted, add the pork chops. Cook on one side until deep brown on the bottom, 4 to 5 minutes. Flip and cook until the internal temperature reaches 140 degrees F, another 3 to 4 minutes. Remove the pork chops to a plate to rest.
Meanwhile, pour the ginger beer into a small skillet and bring to a simmer over medium heat. Stir in the mustard and the remaining 3 tablespoons sugar and let reduce until it is thickened and combined, about 5 minutes. Pour the sauce over the pork chops, then sprinkle with the parsley and serve!

PORK CHOPS WITH APPLE PAN SAUCE

Pork Chops With Apple Pan Sauce 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.

Provided by anitaschlom

Categories Apple

Time 40m

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, Fat 26.9, SaturatedFat 9.5, Cholesterol 90.3, Sodium 110.3, Carbohydrate 7, Fiber 1.3, Sugar 4.6, Protein 23.6

Tips:

Choose the right pork chops: Look for chops that are at least 1 inch thick and have a good amount of marbling. This will help ensure that they stay juicy and flavorful during cooking.
Brine the pork chops: Brining the chops in a mixture of water, salt, and sugar helps to tenderize them and add flavor. You can brine the chops for as little as 30 minutes or up to overnight.
Sear the pork chops: Sear the chops in a hot skillet over medium-high heat until they are browned on both sides. This will help to create a flavorful crust and lock in the juices.
Reduce the apple jelly: While the pork chops are cooking, reduce the apple jelly in a saucepan over medium heat. This will help to concentrate the flavor of the jelly and make it more syrupy.
Glaze the pork chops: Once the pork chops are cooked through, glaze them with the reduced apple jelly. This will give them a delicious and shiny glaze.

Conclusion:

Pan-seared pork chops with apple jelly reduction is a classic dish that is sure to impress your friends and family. The pork chops are juicy and flavorful, and the apple jelly reduction adds a sweet and tangy flavor that perfectly complements the pork. This dish is easy to make and can be prepared in under an hour. So next time you're looking for a delicious and impressive meal, give pan-seared pork chops with apple jelly reduction a try.