Recipe Details

Braised Pork Chops in Cider-Horseradish Cream Sauce

Prep Time: 10 minutes
Cook Time: 25 minutes
Servings: 6

FOR ROASTS, CHOPS and TENDERLOINS

Cook to 145 F with 3 minute rest

Ingredients

6 boneless pork chops, 3/4-inch thick
1 pound baby carrots, (3 cups)
vegetable oil
1 cup apple cider, OR apple juice
3/4 teaspoon thyme, crushed
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup light cream, OR half & half
1 tablespoon cornstarch
2 tablespoons horseradish

Cooking Directions

In a covered saucepan cook carrots in a small amount of boiling water about 12 minutes or until crisp-tender; drain.
Meanwhile, heat a large skillet over medium-high heat. Brush chops lightly with a little oil and brown 2 minutes on each side. Add apple cider, thyme, salt and pepper to skillet; cover tightly and cook over low heat for 5-6 minutes or until internal temperature on a thermometer reads 145 degrees Fahrenheit, followed by a 3-minute rest time. Arrange chops and carrots on a serving platter; keep warm.
Combine cream and cornstarch. Stir cream mixture and horseradish into skillet. Cook over medium heat, stirring constantly, until the sauce thickens. Serve over the chops and carrots.

Serves 6

Serving Suggestions

Bring the flavors of fall with these braised chops. Serve with rice pilaf and glazed carrots.

Nutrition Information

Calories: 211 calories
Protein: 23 grams
Fat: 11 grams
Sodium: 174 milligrams
Cholesterol: 66 milligrams
Saturated Fat: 4 grams
Carbohydrates: 8 grams
Fiber: 2 grams

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About the Cut: Chop

Pork chops are the most popular cut from the pork loin, which is the strip of meat that runs from the pig’s hip to shoulder. Depending on where they originate, pork chops can be found under a variety of names, including loin, rib, sirloin, top loin and blade chops.

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About the Cooking Method: Braising

COOKING BASICS:
1. Coat meat lightly with seasoned flour, if desired.
2. In a large, heavy pan with lid, brown meat on all sides in a small amount of oil; remove excess drippings from pan.
3. Cover meat with desired liquid(s).
4. Cover pan and simmer over low heat on stove or in a low to moderate (275 to 300 degrees F.) oven for 1 to 3 hours, until tender.
5. If adding vegetables, add toward end of cooking time, during the last 20 to 45 minutes.

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Tips and Tricks

Buying, Handling & Storage Tips

The best way to defrost pork is in the refrigerator in its wrapping. Defrosting a 1 inch chop will take 12-14 hours.


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Butcher's Tips

It’s important to note that all pork chops cook the same. The length of cooking primarily depends on the thickness of the chop. Thickness can vary from ½ to 2 inches. Whether you choose chops boneless for convenience or chops with the bone attached for their attractive appearance, the cooking time is the same. Pork chops are likely the least intimidating of all pork cuts because they are so easy to prepare.

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Ehhh...
by anonymous 03/12/2013
Super easy braising method, but using the apple cider vinegar made the sauce too vinegary...ended up making my own sauce using 1/4 cup sour cream, thyme, a teaspoon of horseradish and two teaspoons Dixon mustard, although any mustard would work.