Baked Pork Chops and Apples Recipe

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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.
TOTAL TIME: Prep: 15 min. Bake: 40 min.
MAKES:6 servings
TOTAL TIME: Prep: 15 min. Bake: 40 min.
MAKES: 6 servings


  • 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

Nutritional Facts

1 each: 287 calories, 11g fat (3g saturated fat), 86mg cholesterol, 264mg sodium, 16g carbohydrate (15g sugars, trace fiber), 30g protein


  1. 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.
  2. Bake, uncovered, at 325° for 40-45 minutes or until chops are tender and juices run clear.
  3. 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.
Originally published as Baked Pork Chops and Apples in Country Pork 1996, p78

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

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Reviewed Sep. 11, 2015

"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."

Reviewed Feb. 23, 2015

"Very good! I made this with three pork chops and three apples."

Reviewed Jan. 18, 2014

"The best pork chops I ever cooked!"

Reviewed Oct. 17, 2013

"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."

Reviewed Jan. 25, 2013

"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!!!"

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