When I was growing up, we couldn't afford to have meat very often, so it was a special evening when we had these tender chops. The apples, raisins and apple cider give this dish a sweet touch and a pretty appearance. —Shirley Joan Helfenbein, Lapeer, Michigan
- 8 bone-in pork loin chops (3/4 inch thick and 8 ounces each)
- 1 tablespoon canola oil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 cups apple cider or juice
- 3 tablespoons spicy brown mustard
- 3 medium apples, sliced
- 1/2 cup sliced green onions
- 1/4 cup raisins
- 1/4 cup dried currants
- 2 tablespoons cornstarch
- 1/4 cup cold water
- In a large skillet, brown pork chops in oil in batches on both sides. Sprinkle with salt and pepper. Return all chops to the skillet.
- Combine cider and mustard; pour over meat. Bring to a boil; reduce heat. Cover and simmer for 13-18 minutes or until a meat thermometer reads 160° Remove chops to a serving platter; keep warm.
- Add the apples, onions, raisins and currants to the skillet. Cover and cook over medium heat for 5-6 minutes or until apples are tender. Combine cornstarch and water until smooth; stir into apple mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with pork chops. Yield: 8 servings.
Originally published as Apple-Raisin Pork Chops in Taste of Home October/November 2007, p35
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
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