Recipe by CHRISTYJ
"Chops baked with apples, sugar, cinnamon and last but not least, mon cherie, sherry! Simple, elegant, savoir-fair cooking."
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apples - peeled, cored and sliced
packed brown sugar
salt and pepper to taste
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. sugar, cinnamon & butter & last 10 mins. added a 1/4 more of sherry mixed with 2T. corn starch & perfecto! I will make this again & again. Thank you!
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 apples which were way too tart for this dish. My pork chops were very dry, an hour was too long. My apples were mushy and there was too much liquid!
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 butter, adding in the brown sugar and cinnamon. Once the sugar was melted, I put the chops back in the skillet and poured about half a cup of apple juice over it all, and placed the skillet in a 350 degree oven for about 30 minutes or so. I added some cornstarch to the liquid about 10 minutes before it was done to thicken the sauce. I added apple juice instead of sherry because I didn't have any and I'm also not too crazy about the flavor of wine or sherry in food.
My family really enjoyed it this way, even my picky 6 year old!
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 in the frying pan I'd cooked the pork in. I used the leftover marinade as part of the sauce--doubled the sauce too. Then poured it all over the chops, cooked for about 45 minutes in the oven. At the end I pulled out the pork and added corn starch mixed with sherry to the pan and cooked a little longer until it thickened. I also made mashed potatoes and put the sauce over the potatoes. It was fabulous. Wonderful meal. Thanks for sharing!
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, added the apples on top (also threw in some dried cranberries), sprinkled with brown sugar and cinnamon, dotted with butter and poured the sherry over all. Covered and baked for 25 minutes. I removed my skillet from the oven, removed the chops and kept them warm, while I thickened the sauce on the cook top with 1 T. of cornstarch and a little water (which made my sauce plenty thick enough). I plated the chops and spooned the sauce over top. My only issue with this recipe is the cooking time of one hour! Way too long, IMHO! Perhaps that’s a personal preference, but even my 25 minutes was a bit too long! Adjust the cooking time and you’ve got a winner!!!
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 one again
The sauce is too liquid, the taste is O.K. Needs a little salt.
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, added onto the apples and baked for an hour. But the flavors are so amazing. The whole entire pan was eaten. Even my 5 year old ate the chops AND the apples.
* Percent Daily Values are based on a 2,000 calorie diet.
Sherry Apple Pork Chops
Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
Calories from Fat: 110
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