"Tender pork combined with apples and raisins is a family favorite for us! I've substituted dried cranberries for the raisins, and that was so good too! Recipe can be altered if serving more people." — Heidi
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pork chops, 1 1/2 to 2-inches thick
tart apples, cored and sliced
Love it! This is a great company entree. The only change I would make is to change the oven cooking time to 45 minutes in lieu of 1 hour. My chops were thick but were borderline overdone. I used the large mixed variety raisins and they plumped up really nice. Very attractive presentation too.
As my husband loaths raisens, I decided to omit them and use walnuts instead. The outcome was almost succesful, we realized that a spice was lacking, as I did not use any. It was decided that cinn. was the appropriate spice to add to the sauce. Very good. Chops were nice and tender. This one goes into the monthly rotation.
*As a note, tried it again with the modifications and decided it was awful.
This was very good, my family really enjoyed it and it was very easy. You may have to alter time depending on the thickness of the pork chops. I did mine for 45 minutes for 3 chops @ 1" inch and it was very good and not dry at all. I have to say for having brown sugar in it - it is not super sweet, nice flavor when mixed with the juice from apples and pork. A keeper - Thanks!!
This recipe turned out great! I had to alter the pork cooking time to about a minute on each side and baking time to 30 minutes since I had thin cut pork chops, and the entire dish still came out beautifully. I also used apple cider vinegar instead of white vinegar. I will definitely make this again.
I make this all the time now, with some adjustments. I use 3 parts apple cider and 1 part chicken stock for the sauce, instead of water, and cider vinegar instead of white. Definitely needs the sage and cinnamon, and the cooking time cut down. And pork is always better when brined, so do that first.
this was a great recipe. Note to chef- the sauce looks like glue and smells like glue. dont worry though, it is amazing once it is baked. I only had pork tenderloin and it was TENDER. leftovers arent the best but there probably wont be leftovers if you make it right.
An update from the submitter: Sprinkle the salt and sage on the browned pork before laying in the baking dish. Making this for supper tonight and just wanted to update the recipe for those that had asked what to do with the seasonings.
These were some of the most tender pork chops I've ever had. I love that they braise in the gravy, which comes out perfectly after everything's done. I like my chops on the herby side, and didn't have sage, so I added a sprinkling of dried thyme and rosemary, and per another reviewer's suggestion, dusted the chops with cinnamon, too. Oh, and I didn't have raisins, so I substituted dried cranberries. They turned out wonderfully! On the next go-round, I'm definitely going to try them with sage.
* Percent Daily Values are based on a 2,000 calorie diet.
Dixie Pork Chops
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 349
** Calories from Fat: 82
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