Cooking with Cider: Hard Cider-Marinated Pork Chops with Hard Cider Quinoa Apple Salad

We know you love sipping on some tasty Jack’s Hard Cider, but have you tried any of our recipes that incorporate that great Jack’s apple taste right into some of your favorite appetizerssides or desserts?

We have another recipe to add into the mix. Apples and pork pair perfectly, and this recipe really brings out the flavor profiles of both ingredients. Trust us when we say that this mouth-watering meal will make your taste buds stand up and take notice. Check out the recipe below:

Jack’s Hard Cider-Marinated Pork Chops with Hard Cider Quinoa Apple Salad

Serves 4

  • jacks pork resized3 (12-ounce) cans Jack’s Hard Cider, divided
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • 2 tablespoons Worcestershire sauce
  • ½ cup vegetable oil, divided
  • 4 (4- to 6-ounce) pork chops
  • ½ cup quinoa
  • 1½ cups water
  • 2 teaspoons Dijon mustard
  • 2 teaspoons honey
  • 2 Granny Smith apples, peeled and diced
  • 1 yellow bell pepper, diced
  • 1 green bell pepper, diced
  • 1 red bell pepper, diced
  • 6 large Swiss chard leaves, thinly sliced
  • ¼ cup chopped chives
  • 2 tablespoons olive oil
  • Additional salt and pepper to taste
  1. In a medium sized bowl, whisk together 1 can Jack’s Hard Cider, salt, pepper, Worcestershire sauce and ¼ cup vegetable oil. Add pork chops to bowl and coat in marinade. Cover bowl with plastic wrap and marinate, chilled, for 1–8 hours.
  2. Preheat oven to 400°F.
  3. In a small pot on medium-high heat, bring quinoa, 1 can of Jack’s Hard Cider and ½ cup of water to a boil. Turn the heat to low, cover and allow quinoa to cook, about 15 minutes. The quinoa should be soft and the liquid should be absorbed. Remove from heat and allow quinoa to cool.
  4. In a large bowl, whisk together mustard, honey, salt and ½ cup of Jack’s Hard Cider. Slowly whisk in the remaining ¼ cup of vegetable oil until the dressing is thick and uniform.
  5. Add cooked quinoa, apples, yellow pepper, green pepper, Swiss chard and chives to dressing. Toss until dressing coats all the ingredients.
  6. Remove pork chops from marinade and pat dry, reserving marinade. Bring a cast iron skillet to high heat with olive oil. Sear pork chops on both sides until browned, about 3–4 minutes per side. Reduce heat to medium.
  7. Pour one cup of marinade over the chops.
  8. Place the pork chops in the oven to finish cooking, about 5–8 minutes.
  9. Serve each chop with a portion of quinoa and apple salad.

Jacks pork

Learn more about Jack’s Hard Cider and explore our cider lineup here.

Jack’s Hard Cider — Produced from Pennsylvania Apples. Pressed On-Site. Never from Concentrate. 

Recipe courtesy of James Capone, Drexel University Food Lab. Photography by Alexandra Whitney Photography

Ronna Dewey