Recipe by Karena
"Warm, spicy, and sweet, this wonderful Fall recipe is a guaranteed favorite for kids, and is great with smashed potatoes and buttered green beans."
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(3/4 inch) thick pork chops
salt and pepper to taste
tart apples - peeled, cored and sliced
I first grabbed this recipe in 2003 and have been making it ever since. I have made a few alterations/shortcuts I thought others might like to know. 1) I throw the chops in a marinade overnight of 2x apple juice to soy. The sweet and salt help make the chops even juicer. 2) I always make at least double if not 4 times the sauce or there is arguing... :) so when time is short or I just don't feel like peeling all those apples, I buy 2 cans of the higher priced pie filling and put that in the frying pan used for browning with a stick of butter.(scrape up the good bits.) It usually has the right amount of spices built right in so I just heat through. Arrange over top the chops in a baking pan. Bake covered in foil at 350 for 20-25 minutes. Remove foil - sprinkle with brown sugar and chopped pecans - bake 15 mins more for carmelize and crunch. DELICIOUS! Pairs great with butternut squash or sweet potatoes and corn or green beans. Homemade honey wheat bread is sure to disappear. I pour all pan juices over the servings for mopping. Every year when the weather turns cold here, the family starts asking "Is it time for apple pork chops??" :)
Just okay. Not crazy about apples and pork but definitely had to try it as it looked interesting.
I was nervous after reading some of the reviews, whether or not to bake the chops in the oven or cook them in a pan as the recipe states. After talking to my butcher, I decided to bake them. I first tripled the sauce, and left it to simmer on the stove, covered, for about 30 minutes...I also added about 1 tbsp of cornstarch to the sauce to thicken it. I then poured the sauce over the pork chops in a covered casserole dish and baked it all at 350 degrees for about 30-45 min. It came out wonderful! It was so tender; everyone loved it!
This is one of my husband's & kids' favourites. I broil the chops in the oven instead (usually 5-6 minutes per side) and cook up the apples on the stovetop so that everything is ready at the same time. Granny Smiths seem to work best. I don't use the oil, salt, pepper, or pecans. I just throw the sauce ingredients into the pan instead of premixing them in a bowl and slice the apples right into the pan. I don't waste time coring them. I just take thin slices off all around the sides till I get to the core. I let it all thicken together instead of separating the apples from the sauce. Less steps& less dirty dishes with these shortcuts! We have it with steamed rice. Quick & Easy.
This was the tastiest and an easy way to make pork chops! I made some changes after reading some of the reviews. I sauteed a sliced onion in the butter, then added the sauce ingredients (doubled) & the apple. I added salt, pepper and garlic to the raw chops, placed them in a 9x13 pan, topped them with the sauce, and baked at 350 for an hour. I made 2 batches of this since we were having dinner guests...they cancelled, so 8 pork chops disappeared amongst 3 of us! Hey, 1 is a teenage boy that usually won't eat pork chops. That's how good they are! :)
Per previous reviews, I doubled the sauce but not the apples. I also followed another recommendation and put the cooked pork chops in a 13x9 pan and then poured the sauce and apples over top and baked them for 1/2 hr. This allowed me time to make the side dishes and have everything ready at the same time for dinner.
FABULOUS! Of course with the alterations I made I might as well submit a new recipe, but here is what I did. Forget the whole "oven thing" and use 2 skillets, one for the chops and one for the apples. For the chops, I marinated them in salt, pepper, 1 TBL minced garlic and about 1/4 c. sauterne (white) cooking wine for only about 15 minutes. I then sauteed them while making the sauce. For the sauce, I sauteed 2 small onions in butter until carmelized. Then added the other sauce ingredients -doubled (except apples). I just cooked that till tender and thought it needed some more "juice" so I added about 1/4 c. of apple cider, then a pinch of cornstarch to thicken. Served chops over brown rice and sauce over chops, died and went to heaven. Also, picky boyfriend loved it ;-)
These were fabulous. My husband said they have usurped his old favorite for the best pork chops dish EVER! I made 6 chops but made enough sauce for 20. I sprinkled the chops w/ Paula Deen's house seasoning & sauteed them in butter & olive oil. Then I pretty much followed LadyJayPee's lead & sauteed an onion in the butter first, addng the apples ( I used 4 granny smiths) but only cooking them for a couple of minutes. I also added a couple of tbp. of apple cider vinegar to add a little more depth to the sauce. Then I poured everything over the chops, covered them & baked @ 350 degrees for about 30 minutes. Removed the foil & baked for another 10. Remembered just now, that I never added the pecans to the dish so if you don't have any...never fear, this dish is great w/out them. Srved them, as suggested by the submitter, w/ smashed potatoes & green beans w/ Raspberry White Chocolate Mousse in chocolate cups for dessert. Thansk for a wonderful recipe Karena...will have again many times!
* Percent Daily Values are based on a 2,000 calorie diet.
Caramel Apple Pork Chops
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 262
** Calories from Fat: 144
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