Reviewed on Oct. 12, 2011 by galinthewoods
I browned the chops in an oven-proof skillet and then just baked them in that with the lid on along with the other ingredients. This kept all of the carmelized stuff in the bottom of the pan that adds so much flavor to the sauce. I would add just a little more apple juice (a tablespoon or two) just to keep the chops from drying out. My chops were very lean and they needed a little something to help them. It turned out well, though.