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Apple Pork Chops
SUBMITTED BY:
MNKENNEY
PHOTO BY:
Allrecipes
"I started making this dish a few years ago after apple picking with my children. I was looking for something different to do with some of the apples and this sure is delicious! We all enjoy it and hope you do too!!"
RECIPE RATING:
Read Reviews
(308)
Review/Rate This Recipe
PREP TIME
10 Min
COOK TIME
45 Min
READY IN
55 Min
SERVINGS
(
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)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
2 tablespoons vegetable oil
1/2 cup chopped onion
4 (1/2-inch thick) pork chops
1/2 teaspoon salt
ground black pepper to taste
2 apples - peeled, cored and sliced
2 tablespoons brown sugar
1/2 teaspoon ground mustard
1/8 teaspoon ground cloves
3/4 cup hot water
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DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C).
Heat oil in large skillet. Saute onion in oil for 1 minute, or until tender. Remove onion and set aside. Brown pork chops on both sides in oil.
Place chops in an 8x12 inch baking dish and sprinkle them with salt and pepper. Cover the chops with the apples and cooked onion.
In a small bowl, combine brown sugar, mustard, cloves and water. Pour over chops. Cover and bake in the preheated oven for 30 to 45 minutes. Enjoy!
FOOTNOTES
Wine Tip
Try with a
Gewurztraminer
.
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REVIEWS
Reviewed on Nov. 6, 2003 by MightyMom
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MightyMom
Nov. 6, 2003
The first time I made this recipe, I thought the sauce was too watery at serving time. (I make it in a covered corning ware glass dish--maybe that made a difference?!?!) I've made it several times since, and now I always double the brown sugar, mustard and cloves, but keep the water at 3/4 cup. I think it tastes richer this way. We all love it. Also, I've made it both with fresh apples and also with canned. Both are good.
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37 users found this review helpful
The first time I made this recipe, I thought the sauce was too watery at serving time. (I make...
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Reviewed on Sep. 24, 2003 by SHERRYBOCEK
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SHERRYBOCEK
Sep. 24, 2003
After reading all the negative rewiews, I almost didn't try this recipe. I am really glad that I did. Here's what I did. I sauted the onions and apple slices in butter, then put them in my crock pot. Next I browned the pork chops in a little butter and cooking spray, and put them on top of the apple mixture. I put about 2 cups of chunky applesauce on top of the chops, then poured the spices (doubled) and 3/4 cup of apple juice on top. I cooked it on low for about 10 hours. We LOVED the flavor! Some of the reviews said there was no flavor in the meat, but using the crock pot let the flavors soak into the meat wonderfully! Try it this way and I'm sure you will agree. Sherry
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30 users found this review helpful
After reading all the negative rewiews, I almost didn't try this recipe. I am really glad that...
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Reviewed on Nov. 3, 2003 by NETTIEANNIE
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NETTIEANNIE
Nov. 3, 2003
I also read the reviews to get useful tips - thank you users for your ideas! I first covered the pork chops in chopped onion, minced garlic and pepper and let them season in the refrigerator all afternoon. I came home from work, sauteed them in a skilled and transferred them to a baking dish. I placed the apple slices on top and poured my modified sauce. I used orange juice instead of water; added cinnamon as well as cloves; used prepared sweet hot mustard; added more brown sugar and added about 2 tablespoons of flour. I whisked this all together and poured over the top. I then added several baby carrots wherever they would fit in the dish. WONDERFUL! The sauce was thick like gravy, sweet and was excellent! Although I don't like baked apples, they added some terrific flavor and I would not leave them out. Make some garlic-herb roasted buttered potato chunks and you have a quick meal that can baked while you unwind after a long day at work! Definitely will make again!
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27 users found this review helpful
I also read the reviews to get useful tips - thank you users for your ideas! I first covered...
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Reviewed on Nov. 6, 2003 by LAMBY1217
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LAMBY1217
Nov. 6, 2003
These were the best ever, but i changed it a bit. i left out the water and used extra chunky applesauce and cinnamon insteas of cloves. Using the applesauce saved time from chopping the apples and makes it moister. this is one of my favorites
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24 users found this review helpful
These were the best ever, but i changed it a bit. i left out the water and used extra chunky...
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Reviewed on Sep. 24, 2003 by
MORGMOM
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MORGMOM
Sep. 24, 2003
After reading just the first page of reviews, it was obvious to see that people either really liked or didn't like this recipe. I read through many reviews and these are the tips that I culled which worked great for me. I replaced the water with apple juice (I think cider would taste the best though!) and replaced the cloves with cinammon. I let the pork chops marinate in the mixture all day. Since I was using small boneless pork chops, I used a smaller baking dish than was called for so that the marinade was almost to the top of the pork chops. I cooked covered for 20 minutes and uncovered for 20 more (probably could have gone 5 minutes less). During the last 5 minutes, I pushed the apples and onions down in the juice to cook. It was a great dish this way. The meat was flavorful and tender and the apples were delicious. I think the onions were something I could do without if I didn't have one. If you're not a huge onion fan, skip these - I think you'll enjoy it more! Thanks for a great recipe!
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19 users found this review helpful
After reading just the first page of reviews, it was obvious to see that people either really...
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Reviewed on Oct. 31, 2002 by MOLSON7
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MOLSON7
Oct. 31, 2002
Fast,easy a nice mild taste.
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14 users found this review helpful
Fast,easy a nice mild taste.
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Reviewed on Nov. 12, 2003 by JAREDTHEGREATER
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JAREDTHEGREATER
Nov. 12, 2003
I suggest using thick chops, 1 1/4", marinating overnite in the sauce, and bake for 30 minutes at 425 degress. I also suggest using apple juice instead of water and doubling the spices. I made twice as much sauce (so i quadrupled the spices) in order to cover the thick chops. i used a clove-cinnamon mix and i also added some flour to thicken the sauce. Frenching the bone (removing all of the meat from the end of the bone with the back of a knife) adds a nice touch and the presentation is worth the trouble.
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13 users found this review helpful
I suggest using thick chops, 1 1/4", marinating overnite in the sauce, and bake for 30 minutes...
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Reviewed on Mar. 19, 2003 by JEANIEBABE
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JEANIEBABE
Mar. 19, 2003
I loved the flavor of this dish. The apple consistency was mushy, but tasty, and goes great with the onions. I would double the onions and cut the water in half because the apples add plenty of moisture! Would definitely make it again. Thanks!
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12 users found this review helpful
I loved the flavor of this dish. The apple consistency was mushy, but tasty, and goes great...
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