Tender Spiced Pork Chops Recipe

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Tender Spiced Pork Chops Recipe

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This is one of my favorite creations that I'm happy to share with you. These pork chops cooked in cider are so tender you can cut them with a fork.—Jim Wick, Orlando, Florida
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. Bake: 70 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. Bake: 70 min.

Ingredients

  • 1/4 cup all-purpose flour
  • 1/2 teaspoon ground mustard
  • 1/4 teaspoon pepper
  • 1/8 teaspoon ground allspice
  • 4 boneless pork loin chops (1-1/2 inches thick)
  • 2 tablespoons canola oil
  • 1-1/2 cups apple cider
  • 2 tablespoons brown sugar
  • 2 medium tart apples, peeled and sliced
  • 1/3 cup raisins
  • 1/2 teaspoon ground cinnamon
  • Hot buttered noodles, optional
  • 1/2 teaspoon caraway seeds, optional

Directions

In a bowl, combine the flour, mustard, pepper and allspice; dredge pork chops, reserving remaining flour mixture.
In a skillet, brown chops in oil. Remove to a 2-qt. baking dish. To the drippings, add cider, brown sugar and remaining flour mixture; cook and stir until bubbly. Arrange apples and raisins around chops; sprinkle with cinnamon. Pour cider mixture over all.
Cover and bake at 350° for 70 minutes or until pork is no longer pink. If desired, combine noodles and caraway; serve with pork. Yield: 4 servings.
Originally published as Spiced Pork Chops in Taste of Home December/January 1997, p47

Nutritional Facts

1 each: 379 calories, 14g fat (3g saturated fat), 54mg cholesterol, 45mg sodium, 42g carbohydrate (31g sugars, 2g fiber), 23g protein.

  • 1/4 cup all-purpose flour
  • 1/2 teaspoon ground mustard
  • 1/4 teaspoon pepper
  • 1/8 teaspoon ground allspice
  • 4 boneless pork loin chops (1-1/2 inches thick)
  • 2 tablespoons canola oil
  • 1-1/2 cups apple cider
  • 2 tablespoons brown sugar
  • 2 medium tart apples, peeled and sliced
  • 1/3 cup raisins
  • 1/2 teaspoon ground cinnamon
  • Hot buttered noodles, optional
  • 1/2 teaspoon caraway seeds, optional
  1. In a bowl, combine the flour, mustard, pepper and allspice; dredge pork chops, reserving remaining flour mixture.
  2. In a skillet, brown chops in oil. Remove to a 2-qt. baking dish. To the drippings, add cider, brown sugar and remaining flour mixture; cook and stir until bubbly. Arrange apples and raisins around chops; sprinkle with cinnamon. Pour cider mixture over all.
  3. Cover and bake at 350° for 70 minutes or until pork is no longer pink. If desired, combine noodles and caraway; serve with pork. Yield: 4 servings.
Originally published as Spiced Pork Chops in Taste of Home December/January 1997, p47

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