Baked Pork Chops and Apples Recipe
- 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
- 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.
1 each: 287 calories, 11g fat (3g saturated fat), 86mg cholesterol, 264mg sodium, 16g carbohydrate (15g sugars, 0g fiber), 30g protein .
Reviews for Baked Pork Chops and Apples
"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!!!"
"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!"
"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."
"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!"
"We tryed this tonigh and it was excellent. Their was 3 of us and we all loved it. I will make this again."
Medium-Bodied White Wine
Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer