We had some awesome pork chops for lunch today. I don’t usually go for the apple and pork combo but this was pretty tasty. Easy to do and quick to make.
3-4 pork chops ~ I used boneless
1 cup apple cider
2 Tbs brown sugar
1/4 tsp cinnamon
1/4 tsp cayenne
1 Tbs cornstarch
1 Tbs cold apple cider
Heat cup of apple cider over medium heat. Add brown sugar, cinnamon, and cayenne; bring to a simmer. In small bowl whisk together tablespoon each of the cornstarch and cold apple cider. Add to simmering liquid and stir until thickened. Pour into bowl and set aside.
In same skillet heat olive oil. Season pork chops if desired with a little salt and pepper. Cook chops for 3 – 4 minutes each side. Pour apple cider glaze over the top and cover. Reduce heat to low and simmer for 10 – 15 minutes; until chops are cooked through. Stir and flip the chops occasionally to keep the sugars from burning and sticking. Serve with extra glaze for dipping.
Charles gets up very early each workday and I try to make sure I have something easily available for breakfast. Today I thought he would enjoy some pork chops and eggs in the morning so I picked up a package of thin cut pork chops. I went with a very quick and easy fix for them and cooked them quickly until just finished so that they will reheat nicely.
Breakfast Pork Chops
4 thinly sliced boneless pork chops
2 Tbs olive oil
salt, pepper, cayenne, and paprika to taste
In large skillet heat olive oil over medium high heat. Season as desired. I like the hint of cayenne along with salt and pepper.
Once skillet is hot add pork chops and cook for 3 minutes each side or until cooked through.
This is my variation of one of my favorite childhood recipes. Mom made this and taught us to make this when we were kids. With 5 kids and a farm to tend to something that needs little attention was always a plus for her. I think the original recipe is in one of those Better Home and Gardens hard cover collection books. We always made extra sauce and served it over noodles (the original used a small can of tomato soup for 6 servings ~ we used the big cans or a 2-3 small cans).
Any cut of pork chop works. I prefer the bone-in center cut for better flavor, but you do run the risk of it all falling apart so if you have small children boneless may work better for you so you don’t have to watch out for lost bone fragments.
Saucy BBQ Pork Chops
4-6 Pork Chops
1 26 o.z. can tomato soup
1/4 cup brown sugar
1/4 cup apple cider vinegar
2 Tbs Worcestershire sauce
1 Tbs yellow prepared mustard
1 tsp italian herbs
1/2 tsp crushed red pepper
1/4 tsp garlic powder
1/4 tsp black pepper
Over medium-high heat brown pork chops on both sides (use non-stick or add some oil to pan if desired). Mix together remaining ingredients; pour over pork chops making sure thoroughly coated. Reduce heat to low and simmer covered for 1-2 hours until tender. I tend more towards the 2 hour time as I like them falling apart. Flip chops and stir sauce occasionally. Serve with noodles smothered in the BBQ sauce.
As I mentioned I think the original was in a Better Homes and Gardens Book. It called for a small can of soup and used dry italian dressing mix instead of the herbs and seasoning mentioned. To be honest I usually don’t measure anything when I make this so sometimes I add more vinegar or mustard and sometimes I make it spicier. Sometimes I add onion; the original had dried minced onion flakes in it. Adjust to your tastes.