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I like to make this fruit main dish for company because it can be assembled ahead of time and popped in the oven when guests arrive. Apples and raisins give it a homey flavor.
Nutritional Facts 1 serving (1 each) equals 287 calories, 11 g fat (3 g saturated fat), 86 mg cholesterol, 264 mg sodium, 16 g carbohydrate, trace fiber, 30 g protein.
Originally published as Baked Pork Chops and Apples in Country Pork , p78
Medium-Bodied White Wine
Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
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Reviewed on Jan. 25, 2013 by Billl Muck
Made this tonight, adding a can of unsweetened apple sauce to the mixture for the topping. OMG...the chops were cut-with-a-fork tender and the apple topping was to die for! Definately a keeper!!!
Reviewed on Oct. 31, 2011 by lovealltennis
This was a very good recipe. I baked the pork chops about 35-40 minutes as I didn't want to over bake them. They were tender and baked just right. I was nervous that by not covering them they would get dried out but it wasn't the case at all.The apples and raisons added a nice touch and flavor.You don't really need to do the extra step of preparing the apple/orange juice if you don't want too. They are moist enough without it. I did use chops that were about 1/2-3/4 inches thick.Will make this again for family or company!
This was a very good recipe. I baked the pork chops about 35-40 minutes as I didn't want to over bake them. They were tender and baked just right. I was nervous that by not covering them they would get dried out but it wasn't the case at all.
The apples and raisons added a nice touch and flavor.
You don't really need to do the extra step of preparing the apple/orange juice if you don't want too. They are moist enough without it. I did use chops that were about 1/2-3/4 inches thick.
Will make this again for family or company!
Reviewed on Oct. 30, 2011 by Pollydoll
I used two fuji apples I had on hand and followed the recipe except I used apple cider instead of the apple juice and a half lemon of juice. I drained the oil from the frying pan, heated it again toward the end of the baking time and used the juices plus only one tablespoon of sugar to deglaze the pan. This mixture was cooked down to a syrup. Use your judgement about how thick. Then I spooned the glaze over the chops at the end and gave them a few minutes of heat. Very good. The house smelled lovely.
Reviewed on Apr. 18, 2010 by gillettcookie
I originally found this recipe in a TOH hardbound cookbook when I was reaching for a different way to cook pork chops. It is definetly a different way, but reminds me of fall, so I think I will make it more then than when I did. It is very good and my daughter loved the apples and raisins as they are some of her favs! Thanks again for a great recipe!
Reviewed on Dec. 09, 2009 by Craftcat
We tryed this tonigh and it was excellent. Their was 3 of us and we all loved it. I will make this again.
Reviewed on Sep. 23, 2009 by roseholste
yum!!
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