Apple Glazed Pork Chops
photo by NorthwestGal
- Ready In:
- 1hr 10mins
- Ingredients:
- 12
- Yields:
-
4 pork chops
- Serves:
- 4
ingredients
- 4 pork chops, boneless and 1 1/2 inches in thickness
- olive oil flavored cooking spray
- garlic salt
- course grind black pepper
- ground allspice
- ground cinnamon
- 1⁄2 cup honey
- 1 cup apple juice
- 2 teaspoons Worcestershire sauce
- water
- cornstarch
- 2 granny smith apples, thinly sliced
directions
- Spray skillet with olive oil cooking spray.
- Over medium-high heat, saute garlic salt for 2 minutes
- Add pork chops. Brown on each side.
- Sprinkle pepper, allspice and cinnamon evenly over chops. *Use as much, or little as your little heart desires.
- Add honey, apple juice and Worcestershire sauce. reduce heat and simmer 30-45 minutes until chops are tender and brown. Save drippings.
- Transfer chops to serving platter and keep warm.
- In small mixing bowl, combine cornstarch and water. Whisk into skillet over med-high heat until drippings thicken into a glaze.
- Add apple slices to skillet and cook until tender. Approx 5-10 mins on medium heat.
- Remove from heat and spoon over chops.
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Reviews
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This is the best overall recipe I have made in awhile from food.com. I did change it up a bit and without making it before exactly as written, I would do just as I did this time. Instead of apple juice I used a dry sparkling Italian white wine and Gala apples. The dish came out plenty sweet and the sweet spices were absolutely delicious with pork. I used a porter house cut of locally raised Iowa pork. I served it alongside sweet potato, carrots and green beans. The glaze was wonderful for the sweet potato. Opening up a bottle of Moscato was a must to serve with this meal. The wine I used for cooking wouldn't have been sweet enough so the floral and fruit rich Moscato went down way to easily it was so great with this delicious recipe!
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Oh yeah, this is definitely a keeper. We really enjoyed this wonderful dish. It was so easy to prepare too, which is nice for those busy evenings when you don't have a lot of time to fuss with dinner. With all the wonderful fall apples coming in from the farm area of eastern Washington state this time of year, I can imagine making this dish several times a month throughout the fall and winter. I would like to try some other apple varieties too, because I can think of several that would be excellent in a recipe like this. Thank you for sharing your recipe, Tallie in Pacific NW. Made for Fall 2012 Pick-A-Chef.
Tweaks
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This is the best overall recipe I have made in awhile from food.com. I did change it up a bit and without making it before exactly as written, I would do just as I did this time. Instead of apple juice I used a dry sparkling Italian white wine and Gala apples. The dish came out plenty sweet and the sweet spices were absolutely delicious with pork. I used a porter house cut of locally raised Iowa pork. I served it alongside sweet potato, carrots and green beans. The glaze was wonderful for the sweet potato. Opening up a bottle of Moscato was a must to serve with this meal. The wine I used for cooking wouldn't have been sweet enough so the floral and fruit rich Moscato went down way to easily it was so great with this delicious recipe!
RECIPE SUBMITTED BY
My favorite cookbook is the ever trusted Better Homes and Gardens Cook Book stuffed in the shelves in of every womans kitchen for nearly 100yrs. I borrowed it from a friend-needless to say, I kept the cookbook and ditched the friend! LOL Baking is NOT my forte, however, after 20yrs in the torture chamber, I'm proud to say that I CAN bake a mean chocolate chip cookie and some fabulous breads during the holidays! Anything more than that & you're on your on for sure. My most popular dish w/the family is my Southern Potato Soup recipe. It is a family recipe. Please enjoy it's comfort in the Winter months.