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Winter Pork Chop Bake

 Winter Pork Chop Bake
Pork has always been a family favorite, and this recipe is a winner. All the work is done in the preparation, so there is very little cleanup after the meal.
2 ServingsPrep: 20 min. Bake: 35 min.


  • 1 medium tart apple, diced
  • 1 small sweet red pepper, diced
  • 1 small onion, chopped
  • 1/4 cup golden raisins
  • 1/4 cup chopped walnuts
  • 1 tablespoon butter
  • 3 slices rye bread, toasted and cubed
  • 1/4 cup chicken broth
  • 3 tablespoons apple juice
  • 1/2 teaspoon rubbed sage
  • 1/4 teaspoon dried basil
  • 2 bone-in pork chops (1/2 inch thick)
  • 1 tablespoon canola oil
  • Salt and pepper to taste
  • 1 medium sweet potato, peeled and cut into 1/2-inch pieces


  • In a large skillet, saute the first five ingredients in butter for 5
  • minutes or until red pepper and onion are tender. Remove from the
  • heat; stir in the bread cubes, broth, juice, sage and basil.
  • Meanwhile, in another large skillet, brown chops in oil. Place
  • stuffing in a greased 11-in. x 7-in. baking dish. Place chops on
  • top; sprinkle with salt and pepper. Arrange sweet potato around
  • edges of the dish.
  • Cover and bake at 350° for 35-40 minutes or until a meat

2 of 2

Winter Pork Chop Bake (continued)

Directions (continued)

  • thermometer reads 160°. Yield: 2 servings.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer