Cider Glazed Pork Chops with Waldorf Salad

I made these cider glazed pork chops for my family and they love it. It was a nice change from the 7-up marinated pork chops I usually make. In this recipe, the chops were browned and then braised in a cider vinegar and honey mixture. The mixture was further simmered separately until a thick consistency was reached and was then poured over the chops. The glazed chops were served with a salad consisting of apples, cranberries, celeries and toasted pecans.  With the exception of the mayonnaise, cider vinegar and honey were also used to dress the salad. The Waldorf salad goes well with the cider-glazed pork chops; they complement each other in taste and in flavor. Delicious!

5.0 from 1 reviews

Cider-Glazed Pork Chops with Waldorf Salad

 

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Prep time

20 mins

Cook time

30 mins

Total time

50 mins

 

Author: Liza A

Serves: 4 servings

Ingredients

• 1 ¼ cups cider vinegar
• ⅓ cup dried cranberries
• ¼ cup mayonnaise
• ¼ cup honey
• 3 apples, cored and cut into ½ inch pieces
• 1 celery rib, minced
• ⅓ cup pecans, toasted and chopped
• Salt and pepper
• 4 (8-to 10-ounce) bone-in pork chops
• 1 tablespoon vegetable oil

Instructions

1. Combine ¼ cup cider vinegar and cranberries in bowl, cover and microwave until cider begins to boil, about 1 minute. Let sit until cranberries are soft and liquid is absorbed, about 5 minutes. Set aside to cool.
2. Meanwhile, whisk mayonnaise, 2 tablespoons vinegar, and 1 tablespoon honey together in large bowl. Add apples, celery, pecans and cranberries to bowl and toss to coat. Season with salt and pepper to taste.
3. Cut 2 slits, about 2 inches apart, through outer layer of fat and silverskin on each chop. Pat chops dry with paper towels and season with salt and pepper. Heat oil in 12-inch skillet over medium-high heat. Cook chops until well-browned on first side, about 5 minutes. Flip and cook until lightly browned on second side, about 1 minute. Reduce heat to medium-low. Add ¾ cup vinegar and remaining 3 tablespoons honey and simmer until pork is cooked, about 8 minutes. Transfer pork to a plate and tent loosely with aluminum foil.
4. Continue to simmer glaze until thick and syrupy, about 2 minutes. Stir in remaining 2 tablespoons vinegar and season with salt and pepper to taste. Spoon over pork and serve with salad.
5. Enjoy!

Notes

Recipe source: America’s Test Kitchen: The Best Simple Recipes.

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