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Sherry Apple Pork Chops


"Chops baked with apples, sugar, cinnamon and last but not least, mon cherie, sherry! Simple, elegant, savoir-fair cooking."
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servings 293 cals
Original recipe yields 5 servings (5 to 6 servings)


  • Calories:
  • 293 kcal
  • 15%
  • Fat:
  • 12.3 g
  • 19%
  • Carbs:
  • 32.3g
  • 10%
  • Protein:
  • 12.9 g
  • 26%
  • Cholesterol:
  • 53 mg
  • 18%
  • Sodium:
  • 206 mg
  • 8%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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{{model.addEditText}} Print
  1. In a large skillet, brown chops, about 2 minutes each side; reserve.
  2. Preheat oven to 350 degrees F (175 degrees C).
  3. Arrange apple slices in the bottom of a 9x13 inch baking dish. Sprinkle with brown sugar and cinnamon. Dot with butter or margarine. Top with browned pork chops and season with salt and pepper to taste. Pour sherry over all, cover and bake in the preheated oven for 1 hour or until tender and the internal temperature has reached 145 degrees F (63 degrees C).


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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Read all reviews 261
  1. 342 Ratings

Most helpful positive review

I have never come back to write a review the same night I make a recipe, but I had to -- this was INCREDIBLY DELICIOUS! Just used some suggestions from other reviews, 4 apples, doubled br. suga...

Most helpful critical review

Missing that WOW factor I was expecting! More a 3 1/2 star dish!I suggest salt and peppering the chops then searing them over high heat. This allows the flavor to be sealed. I used Granny Smith ...

Most helpful
Most positive
Least positive

I have never come back to write a review the same night I make a recipe, but I had to -- this was INCREDIBLY DELICIOUS! Just used some suggestions from other reviews, 4 apples, doubled br. suga...

I did something slightly different with this recipe. First, I put salt and pepper on the chops and browned them lightly in my cast iron skillet. I removed them and sauteed my apples in some bu...

very very good comfort food. Following advice I saw in several places, I did marinade the pork for 6 hours in 1 c apple juice, 2 T soy sauce. I did brown the pork first, then cooked the apples...

YUM!!! I wasn't too sure about cooking pork chops this way, but they were great! I put everything in my crock pot and just let it cook for about 5 hrs. It was great. We'll be making this o...

DELICIOUS!! I made this last night doubling the sauce. I used bone-in, 1” thick chops. First I seasoned the chops with garlic salt and pepper, then browned the chops in an oven-proof skillet,...

I cooked the apples first with extra brown sugar, cinnamon and sherry and added a bit of nutmeg. When the apples were pretty soft, I put them in the bottom of the pan. Then seared the pork chops...

The sauce is too liquid, the taste is O.K. Needs a little salt.

I threw the brown sugar, cinnamon, butter and sherry in the cast iron skillet AFTER I browned the chops to grab those little bits in the bottom of the pan. The sauce seemed thin to me, so I thre...

I give this a 5 star. It's a family favorite. I make mine with apple pie filling and I top the dish with stuffing. It's simple to make and delicious. There is never any leftovers!