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Apple-Topped Pork Chops

 Apple-Topped Pork Chops
This tasty entree features pork, apples and honey. Everyone likes it, and I've given the recipe out many times. Sometimes I slice the apples into rings and place one on each chop when serving them. —Helen Koehler of Marshalltown, Iowa
4 ServingsPrep: 20 min. Bake: 20 min.

Ingredients

  • 4 boneless pork loin chops (4 ounces each)
  • 1 teaspoon canola oil
  • 1/4 cup white wine or chicken broth
  • 2 medium tart apples, peeled and sliced
  • 1 tablespoon butter
  • 1/2 cup plus 2 tablespoons unsweetened apple juice, divided
  • 1/4 cup honey
  • 2 teaspoons cornstarch

Directions

  • In a nonstick skillet, brown pork chops on both sides in oil. Place
  • in an 11-in. x 7-in. baking dish coated with cooking spray. Add wine
  • or broth to the skillet, stirring to loosen brown bits. Pour over
  • chops. Cover and bake at 350° for 20 minutes.
  • Meanwhile, in the same skillet, saute apples in butter for 3-4
  • minutes. Add 1/2 cup apple juice and honey; cook for 1-2 minutes.
  • Spoon over chops. Bake, uncovered, for 5-10 minutes or until heated
  • through. Remove chops and apples to a serving platter and keep warm,
  • reserving pan juices.
  • In a saucepan, combine cornstarch and remaining apple juice until
  • smooth; add reserved pan juices. Bring to a boil; cook and stir for
  • 2 minutes or until thickened. Serve over pork and apples. Yield: 4
  • servings.

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Apple-Topped Pork Chops (continued)

Nutritional Facts: One serving equals 338 calories, 11 g fat (5 g saturated fat), 71 mg cholesterol, 69 mg sodium, 32 g carbohydrate, 1 g fiber, 25 g protein. Diabetic Exchanges: 3 lean meat, 2 fruit, 1 fat.
Wine: This recipe pairs well with a full-bodied white wine.: Taste of Home Special Offer: Enjoy this recipe with Rutherford Hill Chardonnay 2012 Napa Valley, a full-bodied classic California Chardonnay with the perfect touch of oak. Buy now and get 6 bottles for $99.99. Order Now