- 2 boneless pork loin chops (1/2 inch thick and 5 ounces each)
- 1/4 teaspoon dried thyme
- 1/8 teaspoon salt
- 1 tablespoon olive oil
- 2/3 cup apple juice
- 1 small apple, sliced
- 2 tablespoons dried cherries or cranberries
- 2 tablespoons chopped onion
- 1 teaspoon cornstarch
- 1 tablespoon cold water
- Rub pork chops with thyme and salt. In a skillet, cook pork in oil for 3-4 minutes on each side or until juices run clear. Remove and keep warm.
- In the same skillet, combine the apple juice, apple, cherries and onion. Bring to a boil. In a small bowl, combine cornstarch and water until smooth; stir into skillet. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Spoon over pork chops. Yield: 2 servings.
Reviews forApple-Cherry Pork Chops
"The pork was tasty but the apple sauce seemed to be missing something."
"Tip, once you have cooked the pork chops put them in the oven at 300 wrapped in foil for around 40 minutes. During this time get you sauce and dressing going. I put more liquid in the sauce and then went to a reduction.....it is so good!!"
"I am advanced cook and baker. When I read these ingredients I knew immediately after browning the chops, they needed to go into aluminum foil and bake for about 30-40 minutes and I did just that. I triple the sauce since I did make 7 boneless pork chops. After baking I added them to the sacue for about 10 more minutes...Absolulety delicious, tender and it was yummy!! Thank you Doris I will be making this again!!!"
"This wasn't bad, but it probably isn't something I'd make again. It sounds and looks like something you'd get at a fancy restaurant, but it doesn't have a whole lot of flavor. Seems like it's missing something, but I couldn't come up with what I could add to improve the taste."
"This went together really quickly, and tasted fantastic. I used the cranberries as dried cherries are hard to come by here in Australia. Served it with mashed potato and steamed veggies for a weekend supper. Two thumbs up!"