![]() Keep the heat at medium, otherwise, you’ll risk over cooking the meat. The whole thing can be reheated over medium heat in a skillet on the stovetop, or in a 350☏. In fact, if you want crisp apples, you may want to slice up fresh ones to reheat with the sauce on the stove. I recommend storing the meat separately from the apples and sauce. Leftover pork is safe to eat within 4 days, as long as it’s kept in the fridge, and properly reheated to an internal temperature of 165☏. Turn temp down to medium-low and add 2 Tablespoons butter. Repeat steps two and three with another tbsp oil for last two chops. On high, add 1 Tablespoon of oil and sear each side of 2 chops for 2 minutes per side then set aside. The fall flavor of pork chops with apples is fantastic with sides like baked sweet potatoes or bacon hasselback potatoes.įor something green on the plate, I suggest bacon wrapped Brussel sprouts! Storing and Reheating Pan Seared Pork Chops Pat pork chops dry and salt and pepper each side. Granny Smith is great if you want to cut back on the sweetness. Apples and Cinnamon – Each is delicious on its own and becomes even more tasty when paired!Ĭhoose a firm-flesh apple that won’t fall apart when you cook it: Honeycrisp, Gala, and Golden Delicious are great choices.You can use any flavor stock or broth you have on hand. Chicken Stock – Stock makes up the base of the sauce for the skillet pork chops.but you may notice more of the molasses flavor in your pan sauce. Light Brown Sugar – If you only have dark brown sugar.Keep the cuts somewhere between ½” and ¾” thick. Cook for about 3-4 minutes (time will depending on the thickness of the apple slices). Add 1 tbsp of olive oil to the same skillet, and then add apples and onions. Pork Chops – Using a boneless cut is best for cast iron pork chops they’re typically the same thickness, so each chop is likely to cook at the same rate. In a small bowl, mix together the garlic, chicken stock, and mustard.Pepper Pulled Pork! Ingredient Notes and Substitutions If you love pork diners and you have a bit more time on your hands, I recommend making Mexican Carnitas or Dr. Bake uncovered, basting occasionally, for 45 minutes or until pork is tender. Combine the water, brown sugar, worcestershire sauce and lemon juice, and pour over the pork and apples. Place the apples in the pan and top with the baked chops. Remove the chops from the pan and pour off the fat. Spoon that over top of the pork, and you have a prize winning comfort food meal!! Cover (aluminum foil is fine) and bake for 30 minutes. The result is an outrageously luscious and thick, fruity herb sauce. When that’s all said and done, the juices in the pan are reduced and simmered with chicken stock, herbs, cinnamon and apples. They’re simple, not too messy, and generally, there are fewer dishes to wash – that’s always a win, right? Cast Iron Pork ChopsĪ quick sear on high heat browns the exterior of the boneless chops, building a beautiful crust, while the center stays perfectly moist. As far as quick weeknight meals are concerned, skillet recipes are a fantastic solution!
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