- 6 bone-in pork loin chops (3/4 inch thick and 7 ounces each)
- 1/2 teaspoon salt
- 1 tablespoon vegetable oil
- 2 medium tart apples, peeled and sliced
- 1/4 cup raisins
- 4 tablespoons brown sugar, divided
- 1/4 to 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground cloves
- 1 tablespoon lemon juice
- 1/4 cup apple juice
- 1/4 cup orange juice
- Sprinkle pork chops with salt. In a large skillet, brown chops in oil; set aside. Place apples and raisins in a greased 13-in. x 9-in. baking dish. Combine 2 tablespoons brown sugar, cinnamon and cloves; sprinkle over apples. Drizzle with lemon juice. Arrange pork chops on top.
- Bake, uncovered, at 325° for 40-45 minutes or until chops are tender and juices run clear.
- In a small saucepan, combine the apple juice, orange juice and remaining brown sugar; bring to a boil. Reduce heat and simmer for 10 minutes. Serve with pork chops just before serving. Yield: 6 servings.
Medium-Bodied White Wine
Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
Reviews for Baked Pork Chops and Apples
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"My kids don't like raisins so I omitted those, but the recipe was still good. It's a nice change of pace from my usual pork chops with cream gravy that I normally cook."
"Very good! I made this with three pork chops and three apples."
"The best pork chops I ever cooked!"
"I already had some baked pork chops so I thought it would be dry but was really surprised with the outcome. The juice and flavor from the apples and seasonings under the pork were greatly incorporated to the meat and it wasn't dry at all. I'll make it again soon."
"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!!!"