Recipe by lauralie41
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.
Top Review by K9 Owned
I'm being a bit chintzy with my 5 star rating lately but this dish is totally deserving! I made them as directed but cooked them for a little less time. I thought the sauce was marvelous! Although I cut the chops back to just 2 portions I made the full amount of sauce so there was plenty for the mashed potatoes as well. Yummy recipe - Thanks!
- 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
Directions See How It's Made
- 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.