Pork chops and apples are great together and so was this pork chop bake. Served buttered brown rice, broccoli, rolls and enjoyed! Made for RSC #10.
- 6 boneless pork chops
- 1 1⁄2 teaspoons salt
- 1 1⁄2 teaspoons crumbled dried sage
- 1 tablespoon vegetable oil
- 3 granny smith apples (or other tart variety, sliced 1/4 inch thick)
- 3 tablespoons maple syrup
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 tablespoon vinegar
- 1⁄2 teaspoon salt
- 1⁄3 cup golden raisin
- Using salt and sage, season pork chops evenly on both sides. In a large skillet over a medium flame, heat the vegetable oil and brown pork chops on both sides. Transfer chops to a shallow baking dish and save pan drippings.
- Peel, core, and slice apples layering them over pork chops. Drizzle the maple syrup over the apples slices.
- Sprinkle flour over the pan drippings that were saved and cook until brown, stirring occasionally. Add chicken broth and stir constantly until mixture is smooth. Bring to a boil, stir in vinegar, 1/2 teaspoon salt, and raisins. Pour mixture over the pork chops and apples, cover pan with aluminum foil, and bake at 350 degrees for 50 to 60 minutes.
I never have much luck with pork chops, they usually come out dry (not the case with these). They came out so moist & tender. I didn't have raisins & don't generally care for them, so I used the same amount of dried tart cherries, which were wonderful. I used a bit more sage rub than called for ( heavy hand & wanted to coat both sides, it wasn't overpowering though). Served with baked sweet & red potatoes. This was a nice comforting one dish meal. Thanks for sharing.
Fantastic. The sauce/gravy was perfection. We were able to use it on the mashed potatoes too.i used poultry seasoning because thats what i had. other than that no changes. The apples had to be taken out before the pork because they were getting too soft. Thanks! My son and fiancé loved it.