![]() Well, this and my flavorful air fryer pork chops. And, I know I'm biased, but I think this is one of the best pork chop recipes out there. The thin pork chops are coated in the perfect blend of spices, have a gorgeous golden brown sear on the outside, and are perfectly juicy and tender. Turn off heat and let rest for 10 to 15 minutes on the stove.These quick and easy pan fried pork chops are the ultimate speedy dinner recipe ! Seriously, they're effortless to make, take practically no time at all, and cook up perfectly every single time.Since my pork chops were layered, while they simmered I moved the ones on top to the bottom halfway through cooking, so they all had a chance to simmer IN the broth.Mine were thin, if you have a thicker chop, simmer longer. ![]() The thickness of your chops will determine the cook time in this step. Bring to a slow simmer, put a lid on the pan and let simmer for 15 minutes.All of my chops didn't fit flat, but that was ok, I layered them up.Add the chops, to the onions and apple cider, as well as the drippings and meaty bits from the pan you seared the chops in.Add the apple cider a to the onions, bring to a simmer and then add the bouillon, bring to a simmer and let simmer 10 minutes, then reduce heat.If you have a smaller skillet, you may do this in two batches. Cook on each side for about 4 to 6 minutes until they have a nice sear. In another skillet add the rest of the butter and olive oil and add the rested pork chops.Season with black pepper and a little salt if you wish. In a large skillet, add half the butter and half the olive oil, add the onions and sauté low and slow until golden brown.Spread the chops out on a cookie sheet and let rest on counter for about 20 to 30 minutes.Remove the pork chops from the package, dry off with a paper towel, rub a little olive oil into each one and season on both sides with the steakhouse seasoning.Pan Seared Apple Cider & Onion Pork Chops This recipe cooks quickly so you can also cook these in batches if needed. Just move them around while simmering so they all have a chance to braise in the broth. The skillet I braised the chops in doesn’t allow for all the chops to be spread flat, so they were doubled up. This recipe calls for two tablespoons, but this is a salty ingredient so you may want to add less, then taste, then add more if you prefer. I even love the vegetarian ones! I use the chicken variety in this recipe. This is a great product that adds so much depth of flavor to recipes. This isn’t an ad for them, although I wish they would pay me LOL. One of my favorite pantry staples is Better Than Bouillon. While the apple cider does add some sweetness to this dish, the addition of the onions and the chicken bouillon add the savory that you are looking for. No need to worry, you are cooking these chops enough at a high heat that they are safe to eat. This creates an even sear and also seals in the juices of the chops. Therefore, I season up the chops, then spread them out on a cookie sheet and bring them up to room temperature before cooking them. The important step in this recipe is to let the pork rest before searing them. There are not too many steps to this recipe, sear and braise is basically it. I use a steak house seasoning on my chops but you can swap this out for any seasoning you choose. This recipe calls for very few ingredients, just the chops, a large sweet onion, the bouillon and the apple cider. This recipe is slightly sweet but the addition of the chicken bouillon adds a savory twist. I love cooking with the flavors of the season and I had some delicious real apple cider so I decided to make some pan seared chops with delicious sweet onions and this tart apple cider. A couple of weeks ago I took her out for a pork chop dinner, and I had steak, but the look of her chop had me craving pork chops. My Grandma loves bone in pork chops and always cooked them, so I grew up loving the taste of a good, bone in chop. Pan Seared Apple Cider and Onion Pork Chops
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