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When I serve this entree to my guests, I always get lots of compliments - and requests for the recipe.
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Contest Winning
Originally published as Apple-Smothered Pork Chops in Country February/March 2003, p49
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
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Reviewed on Sep. 16, 2011 by kamyers
Made this for the first time tonight and I LOVED IT!!! All my kids ate it! It made really yummy gravy after it cooked that we put with some noodles and veggies! For sure will be doing this over again!
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