Even the pickiest husband will exclaim, “Wow!” when he tastes the seasoned pork loin chops cooked with apple cider, Worcestershire sauce, and sherry. Add mashed potatoes if desired.
| Prep Time: | 10 mins |
| Cook Time: | 45 mins |
| Total Time: | 55 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 3 tablespoons olive oil
- 4 pork loin chops
- seasoning salt to taste
- black pepper to taste
- garlic powder to taste
- ½ teaspoon poultry seasoning
- 3 tablespoons Worcestershire sauce
- 1 (8 ounce) container frozen apple cider concentrate, undiluted
- ¼ cup dry sherry
Instructions
- 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.
Nutrition Facts
| Calories | 325 kcal |
| Carbohydrate | 29 g |
| Cholesterol | 37 mg |
| Dietary Fiber | 0 g |
| Protein | 14 g |
| Saturated Fat | 4 g |
| Sodium | 307 mg |
| Sugars | 24 g |
| Fat | 17 g |
| Unsaturated Fat | 0 g |
Reviews
Just made these tonight and we both thought they were very good. Juicy, tender and apple-y. I cooked it on the stove top with a lid for about 15 minutes. I also topped it with applesauce while it was cooking and made a gravy out of the apple juice. I didn’t have frozen but I did have apple juice. I poured the gravy over the loin chops right before serving. If you don ‘t have an oven safe fry pan, it’s nice to know it can be made on the stove top at a simmer. I’ll make it again. Thanks!
I made it exactly as in the recipe except for a few small things. 1.) I do not keep wine so I made my own sherry substitute and it was delicious! You can just add the 7 Up and a touch of the apple cider vinegar if you want. 2. I left it in a covered pan for about 5 min. on medium until brown on medium -turned and about 4 minutes after use your instant read thermometer for about 145 degree. To make the “wine substitute” you want 1/4 cup – so, this is how I did and it was delicious.. 2 T of 7 up — SF or regular 2 T. Apple Cider Vinegar 1 T honey *1 T Asian pink thick spring roll pepper or anything or nothing for this Also if your pork is somewhat strong flavored, soak in milk a couple of hours and pat dry and then cook as you want. I don’t like strong pork, so this is what I learned online. I am 90 years old in February, and still find I like to sub and try to do things to recipes – its fun for me:-)
Delicious and I will make again. I used regular apple cider which worked great with added sherry and it did boil down and I could have used more sauce. I substituted fresh chopped rosemary as that is what I had available with slice apples on top and cooked with the sauce. YUM
Not much flavour, even diced an onion and fried with pork chops that were browning.
This is very nice. I reduced and thickened apple juice and did it all on the stove, and added / cooked apple slices. I like that it is quick and simple. Nice flavors. I don’t think it would be worthy of repeating without the apple slices. Thanks for a good starter.
Everyone loved it
I didn’t use frozen cider but opted for a nice brand of jarred, Martinelli’s Apple Cider. Followed the recipe accordingly but for two thick loin chops. I did throw in some sliced onion while browning the meat for added texture and flavor. Last minute I added a dash of liquid smoke. I used a cast iron skillet, and baked for 20 minutes, turning half way. Probably could have cut back a couple of minutes for more pink….I did have to thicken the juices a bit with cornstarch. Served with sautéed apples, mashed potatoes, green beans and coleslaw. The Man was pleased….
I loved the mix of flavors with these pork chops. Like everyone else I could find no apple cider concentrate so used apple juice concentrate with a pinch of cinnamon and nutmeg thrown in. I cooked this all in the skillet, and even with thick bone in chops it required only 18 minutes. I thickened the sauce with corn starch and did not use sherry and didn’t miss it. The sauce went wonderfully over potatoes. I will definitely be making these again.
Love these! Whole family was begging for more!
served with smashed potatoes. Excellent.
I used equal parts garlic powder, Lawry’s seasoned salt, poultry seasoning, cinnamon, & pumpkin pie seasoning for the rub. After rubbing both sides of chops, I browned both sides in olive oil, then added the apple cider, put the lid on the pan, turned the heat to medium, and cooked for about 25 minutes, turning halfway through. Both sides were carmelized and delicious!
I didn’t have any poultry seasoning but have a nice herb garden so I was able to make my own poultry seasoning which came out great. This is a very nice recipe and I received compliments from all.
Followed the recipe as stated only substituting soy for Worchesire sauce since I was out. I didn’t like it and neither did my husband. The sauce isn’t good for over rice or potatoes. Too intense. Pork, although I tenderized it still came out too dry. Wouldn’t try this again.
Since I don’t have frozen concentrated apple cider on hand, I used HARD Apple Cider because it’s easy to store and I always have it available. The hard cider is a good compliment to the dish, it works perfectly with the brandy I substituted. True Sherry has a shorter shelf life.
Since I don’t have frozen concentrated apple cider on hand, I used HARD Apple Cider because it’s easy to store and I always have it available. The hard cider is a good compliment to the dish, it works perfectly with the brandy I substituted. True Sherry has a shorter shelf life.
This is the most interesting and unusual sauce for pork chops that I have ever tasted. It would be great with chicken too, but I have not tried that yet. I recommend this recipe.
Great flavor for a quick and easy dinner!
My family liked this a lot. I took another reviewer’s advice and thinly sliced some onions and apples to put in. I used Granny Smiths. Like she did, I sautéed them in olive oil first with salt and pepper, then layered them over the chops with sauce and Worcestershire. The apples really added to it I think! I also took the suggestion of serving with mashed potatoes and it was a great combination. The sauce was a little too sweet for my taste which is why I gave 4 stars instead of 5 but it’s just personal preference. I’ll definitely look for a way to make it less sweet next time around.
This is a fabulous recipe! After reading reviews I modified prep. First, I think my poultry seasoning had some kick to it, yum. I used frozen apple juice concentrate, probably not the same as cider – but hey, it worked. And finally, I did not bake it. I browned my 1 inch pork loin chops as instructed then covered and simmered for 10 minutes – which was almost too long. The reduction was AMAZING! Most importantly, it is so easy to over cook pork which will make it dry and tough. Its important to have to temperature, but check for doneness or you will be sad.
Loved it. Very easy and tastes great! Thank you!
Compliments from entire table! Going to use a smaller skillet next time so everything can be close together for even more moisture.