Apple Cider Sauce and Pork Loin Chops

SUBMITTED BY: suzette PHOTO BY: Monique

"Seasoned pork loin chops baked with apple cider and Worcestershire sauce and finished with sherry make even the pickiest husband say, 'Wow!' Serve with mashed potatoes."

PREP TIME	10 Min
COOK TIME	45 Min
READY IN	55 Min

SERVINGS & SCALING

Original recipe yield: 4 servings

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INGREDIENTS

3 tablespoons olive oil
4 pork loin chops
seasoning salt to taste
black pepper to taste
garlic powder to taste
1/2 teaspoon poultry seasoning
3 tablespoons Worcestershire sauce
1 (8 ounce) container frozen apple cider concentrate, undiluted
1/4 cup dry sherry

READ REVIEWS (37)

DIRECTIONS

Preheat oven to 375 degrees F (190 degrees C).
Heat olive oil in a large oven-safe frying pan over medium-high heat. Sprinkle chops with salt, pepper, garlic powder, and poultry seasoning. Place in hot oil, and brown on both sides. Drizzle Worcestershire sauce over chops, and pour in apple cider.
Bake in preheated oven for 25 minutes. Remove chops to a plate, and return frying pan to stove over medium-high heat. Stir sherry into pan, and boil until sauce thickens, stirring frequently. Serve sauce over chops.

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REVIEWS

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Reviewed on Oct. 10, 2005 by CELESTE THE BEST

I made these chops tonight. Whew, they were so yummy. I tweaked the recipe a little bit. I cored and peeled 2 Red Delicious apples and sliced them up very thinly. Then I peeled and sliced 2 onion. I sautéed them in a skillet with a little bit of olive oil, salt and pepper while the pork chops were browning. I also added the sherry to the apple cider concentrate. When the chops were ready to go into the oven, I poured the Worcestershire sauce over them and then about 2/3 of the cider concentrate/sherry mixture. Then I spooned the sautéed apple/onion mixture over the chops. I sprinkled about 1 Tbs. of Worcestershire sauce over that, and then poured the remaining cider concentrate/sherry mixture over that. The chops I used were rather thick, so I baked them for 35 minutes. My husband gobbled them up and said I could make them again anytime. A keeper for sure, thank you.

10 users found this review helpful

Reviewed on Dec. 6, 2005 by Mrs_Mike

My husband loved this! I did make a few small changes. I didn't have poultry seasoning, so I used seasoning salt. Also, I did not have cider concentrate, so I also used regular cider. It seemed to work fine for me. Last, I thought I had sherry in my pantry, and surprise, DH used the last of it a week ago. So I substituted white wine vinegar, and we really enjoyed the flavor. I noted that previous reviews said the sauce did not thicken, so I added about 1tsp. of cornstarch, and it mixed it well. Thickened nicely. I served this with rice pilaf, and it really complimented the gravy.

8 users found this review helpful

Reviewed on Jan. 1, 2006 by Peter

I made this dish for my fiance, and she thought it was the best pork chops she's ever had. I cooked 2 chops instead of 4, but still baked for 25 minutes, so they were a tad over done- but only a little. Otherwise, it was perfect, and we will definitely be having them the next time we host a dinner party.

7 users found this review helpful

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Recipe Submitter:

suzette

	Cooking Level: Expert Home Town: Seattle, Washington, USA Living In: Covington, Washington, USA
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NUTRITION INFORMATION

Servings Per Recipe: 4

Amount Per Serving

Calories: 324

Total Fat: 16.6g
Cholesterol: 37mg
Sodium: 307mg
Total Carbs: 28.2g
Dietary Fiber: 0.3g
Protein: 14.1g

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