Reviewed: Oct. 21, 2009

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.

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Heidi

Cooking Level: Intermediate

Home Town: Lebanon, Pennsylvania, USA

Living In: Jonestown, Pennsylvania, USA

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Reviewed: Oct. 16, 2009

I followed this recipe exactly and everyone loved it. Simply delicious pork chops that go well with mashed potatoes.

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Strawalker

Cooking Level: Professional

Home Town: Toronto, Ontario, Canada

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Reviewed: Sep. 28, 2009

Very good sauce, chops and dried fruit. I was a bit disappointed that my apples came out mushy...I was hoping for a bit more crispiness...however it might have been the TYPE of apples I used (Macintosh). The flavor, however, was divine. I used apple cider vinegar and a mix of cranberries and raisins. I did not use the sage...the recipe doesn't direct you to add so I mistakenly passes that step. However, I don't think I will add it next time, either.

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LINGYV

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Reviewed: Sep. 23, 2009

We made this for a special family dinner and it turned out beautifully. As always a meat thermometer and evenly spaced meat in the baking pan ensured the texture of the pork came out dinner-knife tender. What surprised me most was that the apple ended up baked but not mushy at all, which brought a refreshing crispiness to the dish. We added about 1/2 cup of the same wine we were having with dinner to the sauce, as well as generous sprinkling of fresh rosemary over the pork. We will definitely be preparing our pork chops this way again and again with slight variations (different fruits, wines).

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MEUGENI

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Reviewed: Jun. 29, 2009

This recipe was absolutely fabulous!! My family LOVED it!!! I got tired of cooking and eating the same foods all the time, so I wanted something different, and this recipe was PERFECT!! I added cinnamon and nutmeg to taste and vanilla extract to the raisin sauce. Deelish!!! Heidi, thank you!!! Although, you are from P.A., I'm from Ohio, but with the name Dixie Pork Chops, I thought it was a Southern dish, until now. Anyways, in my home this recipe has became know as, "Yankee Doodle Meets Dixie Pork Chops". LOL

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Venus

Cooking Level: Intermediate

Living In: Daytona Beach, Florida, USA

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Reviewed: Apr. 14, 2009

My husband doesnt care for raisins, but he ate them and even liked them. The kids ate the apples first, but all agreeded this was a very good dish

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michele

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Reviewed: Mar. 27, 2009

Awesome!! I pounded my chops out to about 1/4 inch. I put the salt and sage on the chops before I cooked them. I don't think the recipe tells you when to do that. And since I trimmed my chops of fat I had to put more oil in for the rue. My family loved this and it is now a staple!

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Ersula

Cooking Level: Intermediate

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Reviewed: Mar. 17, 2009

Yummy. I had some trouble with the gravy because I didn't get a lot of drippings from the chops. It was lumpy at first, but I added some chicken stock and worked it out with a stick blender. The end result was delicious.

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SPECIALK04

Cooking Level: Intermediate

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Reviewed: Mar. 16, 2009

ABSOLUTELY DELICIOUS. Thanks Heidi for the great recipe. My family loved these chops.

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DEANNA525

Cooking Level: Intermediate

Living In: Windsor, California, USA

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Reviewed: Mar. 1, 2009

Great recipe. I give it 5 but my husband gives it 3. So I met in the middle. The apples were not compltely done. That is the only complaint I had. I also only cooked for 45 min and it came out perfect.

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Meagan

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Reviewed: Feb. 23, 2009

This was fantastic! Made for a family gathering and everyone had a clean plate when they were done. Used a few suggestions by others. Browned the pork chops with a bit of sage and rosemary. Used Apple Cider Vinegar instead of White Vinegar. When I covered the chops with the apples and sugar, I also used about 1/4 tsp of cinnamon & 1/8 tsp of sage & rosemary. Used a combination of dried cherries, golden raisins, craisins, & regular raisins. I also used butterfly pork chops (nice,thick, & on sale) cut in half. Took about an hour to cook. Came out tender & juicy.

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DMC154

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Reviewed: Feb. 23, 2009

I love this recipe and the substitution of raisins for cranberries works just as well. I have already sent this to 2 other members.

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bettyboop5371

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Reviewed: Feb. 5, 2009

I will definitly make this again. Simple to make, but tastes and looks more difficult. I doubled the ingredients for the sauce.I think it was a bit on the sweet side so I think I'll not use quite as much brown sugar. I also think a dash of red pepper flakes could give it some zing.

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lucy

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Reviewed: Jan. 25, 2009

I enjoyed this much more than hubby did. He didn't like the fruit flavors mixed with the pork. I however loved it. I thought it added a great tone to the gravy. I added the tiniest amount of cinnamon and nutmeg to the gravy, and only baked the pork for 45 minutes. This was great with mashed potatoes, I'll make it again, just not for hubby.

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MMOH

Cooking Level: Intermediate

Home Town: Blacksburg, Virginia, USA

Living In: Fort Stewart, Georgia, USA

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Reviewed: Jan. 10, 2009

Delicious!

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Jeanne

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Reviewed: Jan. 9, 2009

Good, different. I overcooked the pork though. Flavor was nice without being too sweet.

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mama cooker

Cooking Level: Expert

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Reviewed: Dec. 22, 2008

nice flavor..very tastey

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in service of Master

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Reviewed: Dec. 5, 2008

I thought these chops were wonderful. They go so good with the apples. The gravy turns out beutifully as well. The recipie itself is great, but I made a few changes based on what we had and I just used cinnamon, rosemary, and craisins because they are what I already had. THANKS FOR SHARING.

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Kyaboots

Cooking Level: Intermediate

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Reviewed: Nov. 23, 2008

After reading reviews here, I decided to give this a try. I used cider vinegar instead of white, but something was still off with the roux. The chops were flavorful & tender, but I think next time I will use more sage & salt (which the recipe doesn't note how to use) on the chops while browning as well as added to the roux with the flour. I used a combination of dried cherries, golden raisins, and craisins - they were SO GOOD. Probably a favorite element of this dish. I'll make it again and see if I can get the roux to be better.

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Jamers

Cooking Level: Expert

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Reviewed: Nov. 18, 2008

Great alternative for boneless pork chops instead of the good old sauerkraut and pork chops. I left the raisins out the second time and it didn't change the flavor too much. The apples came out perfect, almost like comfort food meets refreshing. Excellent!!

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