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Active Time
15 min
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Total Time
35 min
Cider made from fresh apples creates a full-bodied glaze for these tender chops.
Ingredients
Makes 4 servings
Preparation
Step 1
Put oven rack in middle position and preheat oven to 350°F.
Step 2
Pat chops dry. Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown chops in 2 batches on one side only, 3 to 4 minutes per batch. Transfer chops, browned sides up, to a large shallow baking pan, reserving skillet. Bake chops until heated through, about 20 minutes.
Step 3
While chops bake, melt butter in skillet over moderate heat until foam subsides, then cook onion with sugar and salt, scraping up brown bits and stirring occasionally with a wooden spoon, until onion is softened, 8 to 10 minutes.
Step 4
Add cider and vinegar and boil mixture, stirring occasionally, until onions are tender and liquid is reduced to a glaze, about 10 minutes more. Serve chops with glaze.
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Reviews (10)
Back to TopWanted to clarify. I did use cider vinegar just not the unfiltered (2 cups) and used some pear balsamic along with the cider vinegar to create that glaze.
gabiw
Glastonbury, CT
5/17/2016
Cooked them twice, it is a great recipe since most of them I found were telling me how to smoke the chops when I bought them already smoked. Very tasty the onion glaze matches perfect. I used a pear balsamic vinegar instead of the unfiltered cider but am looking forward to try it a 3rd time this time 'with' that unfiltered vinegar.
gabiw
Glastonbury, CT
5/17/2016
For a long time, I've been searching for a good rub, sauce or topping for smoked pork chops, and this is the winner! Very easy to make on a weeknight. I didn't have cider, but apple juice worked perfectly (I'll use cider next time). I also added the pan juices from the baked chops to the glaze. Everyone loved it, including the kids!
sarabt
Southern New Jersey
7/9/2015
Very delicious! Complimented it with a zany coleslaw. I would recommend to others. The timing on this recipe was perfect and we cooked for two, splitting recipe in half.
Anonymous
Portland, OR
6/28/2012
Really a great, simple dish. I used boneless smoked pork chops, but it would work well with ham, too. I added quartered potatoes into the oven in the same dish as the chops, and served a simple sauteed collard greens on the side (should have simmered those, though - they were a bit tough - but the slight bitterness of the greens were a great side for the tangy, slight sweetness of the glaze). The glaze was not too sweet, with a bit of a kick to it, and went really well with the chops and over the potatoes.
Anonymous
10/18/2010
Interesting recipe. Smoked pork chops are a lot like ham. They are fully cooked and taste very similar to ham rather than a regular pork chop. The tangy glaze complimented the smoke flavor. I'll make this one again becuase it's good and very simple.
Anonymous
Seattle, WA
9/17/2007
Great recipe. I used boneless pork chops, about 3/4" thick, and there was no need to finish cooking them in oven. I just covered with foil while making the onions and cider mixture.
Anonymous
Chapel Hill NC
1/1/2007
Very tasty sauce. My spouse didn't like the texture of the smoked chops, next time I'll do it with regular bone in or maybe a grilled chicken breast.
Vince120
Niagara Falls, NY
11/28/2006
I have made this recipe twice now...was great both times, I made with a regular thick cut pork chop,and with a bacon wrapped tenderloin filet...I cook at one of the more popular restaurants in my area, and this is one we'll try a variation of at the restaurant...
char001
Door County, Wi
11/11/2006
Add a little grainy mustart to the sauce...adds a little something extra
honey1515
Evans, Colorado
10/18/2006