cider glazed pork chops

Name: Cider glazed pork chops
Cuisine: American
Ingredients: - 5 boneless pork chops; - 2 medium/large onions “ sliced “; - 5 tablespoons butter unsalted “ divided into 3 + 2 “; - 3 cups sliced napa cabbage; - 6 carrots cut into chunks; - 6 stalks of celery; - 8 yukon gold potatoes; - 2 cans vernor’s ginger ale “ reduced to a wee bit over 1 cup “; - 2 & ½ cups apple cider “ reduced to ¾ cup “; - 1 tablespoon turbinado sugar; - salt; - pepper; - caraway seeds

(2 RATINGS)

38 Pinches 22 Photos

Irisa Raina 9

New Iberia, LA

Updated on Oct 10, 2013

When you reduce any liquid you are intensifying the flavors. With the ginger ale you are getting a syrupy sweet ginger flavor. With the cider you get the most amazing apple’licous flavor. So please do not skip these steps. And when I do a dish like this I always do more potatoes then we will eat with the dinner. Then I have some deliciously seasoned potatoes ready for a breakfast or brunch. When you brown the vegetables you are building flavors, and giving them a head start in the cooking process. This assures you that the vegetables will be cooked to perfection.

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Ingredients

- 5 boneless pork chops
- 2 medium/large onions “ sliced “
- 5 tablespoons butter unsalted “ divided into 3 + 2 “
- 3 cups sliced napa cabbage
- 6 carrots cut into chunks
- 6 stalks of celery
- 8 yukon gold potatoes
- 2 cans vernor’s ginger ale “ reduced to a wee bit over 1 cup “
- 2 & ½ cups apple cider “ reduced to ¾ cup “
- 1 tablespoon turbinado sugar
- salt
- pepper
- caraway seeds

How To Make cider glazed pork chops

Step 1

Cook the ginger ale on a simmer till you have a little more than a cup and it is all syrupy and a dark amber color.

Step 2

Cook the cider down till it has reduced to ¾ cup.
Step 3

Caramelize the onions in the butter & sugar, remove from the pan and set aside.
Step 4

Peel the carrots, and cut into large pieces.
Step 5

In the same pan that you cooked the onions in brown the carrots adding the other 2 tablespoons of butter, when they are browned remove them.
Step 6

Wash the potatoes, peel them and cut them into quarters; brown them in the pan from the onions and carrots. When they are slightly browned remove them.
Step 7

Sauté the celery for about 5 minutes on low.
Step 8

Chop the cabbage.
Step 9

In the pan that you sautéed the vegetables in “DO NOT CLEAN THE PAN” all those beautiful browned bits on the bottom of the pan add more flavor to this dish! Arrange the potatoes, and sprinkle with a bit of salt and pepper.
Step 10

Add the celery, carrots & cabbage on top of the potatoes. Sprinkle the caraway seeds over the vegetables and cabbage.
Step 11

Pour the reduced ginger ale over the vegetables.
Step 12

Salt and pepper the chops on both sides and place on top of the vegetables.
Step 13

Pour the reduced apple cider over the chops and vegetables.
Step 14

Top with the caramelized onions.
Step 15

Cover and cook on 325 for 30 to 45 minutes or until the vegetables are soft and the chops are done. The time will depend on your oven.
Step 16

If you cannot find Vernor’s you can use Seagram’s ginger ale. And you can use apple juice in place of the cider.
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