Baked Pork Chops and Apples

Delish!! The entire family -all 7 of us- enjoyed this. Will be making again but cutting down on the cook time to 1 hour. The chops were a touch dry, that's where those yummy apples are perfect!

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This dish is so good! I made it for dinner tonight and it was a great hit. My 5 year old grand daughter, my husband and I yummed it all up....no leftovers. I sprinkled the chops with Cajun seasoning before browning in olive oil (olive oil due to dietary restrictions) then followed the recipe exactly. The chops were fork tender and the apples with the brown sugar and cinnamon were wonderful. I served this with "Copy Cat Cracker Barrel Green Beans". Excellent meal, thank you for posting. Jan

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We added apple juice to the casserole dish as another reviewer suggested and baked for a total of 45 minutes for two butterflied pork chops. Everyone in our family loved it!

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EXCELLENT!! Not only does it taste amazing but my house smells wonderful too (always a bonus!). I added 1/4 cup apple juice at the bottom of the baking dish rather then greasing it. I also seasoned the pork chops with seasoned salt & rosemary prior to searing. I had very very thick chops so I cut them in half they were probably 1/2" thick. Cooked @ 350 for 40 minutes and they were a little dry, think I'll drop it down to 30. Can't wait until fall to pick fresh apples.

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This was good. DH said it was a keeper and by BIL seemed to like it too - his plate was clean! Even my 11 month old liked it. I'll make it again but I think I'll add a bit of apple juice to the casserole dish just to add a bit more flavor. I did this according to the recipe except I only baked for 1 hour. My porkchops were boneless and about 3/4 inch. I served with baked potato, broccoli, carrots, and french bread. Thanks for a good recipe!

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I put all kinds of vegies under the chops along with the apples and a slice of lemon on top of the chop. Yummm

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I got mixed responses to this recipe - the girls loved it, the boys hated it. I wanted to address the issue of cooking time, after reading so many reviews that insisted the stated time was wrong, or would ruin the chops. I did cook these less than the stated time, but only because it was late and I was starving. I did brine my chops (I almost always do - 3 T salt in 1 1/2 qt. water for almost an hour), but I am not sure how effective it was this time... my son did it for me and I discovered that the salt didn't all dissolve. I followed the recipe exactly to the point of putting it in the oven. I cooked the dish for 30 min. At that point, the meat temp was 184F, or "overcooked". Usually you would cook pork to 145F and let rest to about 155F. They were not dry and tasted good. That said, there was plenty of liquid and moisture in the covered pan for a proper oven braise, and 1 1/2 hours would have been perfect for that. The texture would be completely different, but tasty. I would like to try that if I made this again (but will likely not given that half my family didn't like it). I used Empire apples, which had a good flavor and moisture content. One of my personal complaints was that I would like to taste some seasoning on the meat. The common complaint from the non-eaters was that the apples tasted more like pork than apple.

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This is an absolutely wonderful recipe! I followed the directions without any variations and it was great!

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Keep the cooking time closer to around 45 minutes. The 1 to 1 1 /2 hours will give you dry, tough chops.

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Very good! I used very thick (2 inch) pork chops so the timing was perfect for us and loved the apples (we used granny smith with brown sugar blend splenda for the sugar). We served this with baked potatoes, carrots and sauerkraut. Wonderful meal! Thanks for sharing!

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Sorry, my family did not care for this.

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The flavors in this dish were excellent! I forgot to grease the pan but didn't need to due to the juices from the pork & apples. I also added some ground ginger and a dash of nutmeg to the apples, which made them really flavorful. After reading some of the other reviews, I reduced the cooking time to 45 minutes at 350, but found that was still too much time. My pork chops & apples were a little overdone, but still tasty. I will reduce the cooking time next time I try this dish (which will be soon!) and hopefully I'll figure out a good middle ground. This would also be a good one to try in the crockpot - thanks for such a tasty & simple recipe!

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The flavor was fantastic! This was such an easy dinner. Followed directions according to recipe. My pork chops were boneless and thin. DH is VERRY picky and does not like anything new He Loved this one. Thank you for sharing!

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Loved the flavor. My pork was a little dry but still tender and good taste. I will cut back the oven time. I did sear the meat first, then put the apples in the same skillet with the meat juices, brown sugar and cinnamon and stirred just until heated. Then proceeded with recipe. My bad for not cutting back oven time to compensate for the searing. Still got "uhhm good" from DH and that it's a do-again. Ty for posting.

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My pork chops were boneless pork loins and 45 minutes in the oven made the meat too tough. Next time I'll only cook them for 30 minutes, my pork chops were 3/4 thick.

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Good Basic and Easy Recipe... I added a drizzle of maple syrup on the pork chops and some walnuts with the apple and cinnamon... due to I made a similar recipe before that called to it, I think the walnut add nicely to it:)

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I thought this was pretty good and my husband thought it was okay. I will make it again because it is easy and great for me...I'm following Weight Watchers. I seasoned the chops with salt, pepper & a little garlic powder before browning. I also subbed less canola oil for the butter. Thanks for this good weeknight meal!

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Delicious! My husband raved and we couldn't stop eating! I used bone-in pork chops and cooked them for about an hour. Also, I used another reviewer's suggestion and put seasoned salt and rosemary on the pork chops before browning. The smell in the house was amazing and the pork chops were tender. The apples were to die for and I loved the fact that they tasted like fried apples without all the butter!

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Very delicious! I'm not a pork chop fan because they are usually so dry, but this recipe made them quite moist and the cinnamon........mmmmmm the house smelled so good!

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So simple and yet so yummy! I cut it down to serve just 2 of us and used Splenda Brown Sugar and added a bit of nutmeg too. Delightful!

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