Prep 15 mins
Cook 1 hr 45 mins
This is a delicious, very easy way to bake pork chops. I've found that some people like to also eat the apples that are cooked along with it, some prefer the pork chops and sauce without the apples. But don't leave them out because they are part of what create the resulting sauce, which is absolutely fantastic!!! The recipe is an old one from French's Worcestershire Sauce
- 2 -2 1⁄2 lbs pork steaks or 2 -2 1⁄2 lbs pork chops
- salt & pepper
- 3 apples, peeled, cored and sliced
- 1⁄2 cup water
- 1⁄4 cup brown sugar, packed
- 2 tablespoons Worcestershire sauce
- 2 tablespoons lemon juice
- Preheat the oven to 350.
- Spray a pan large enough to hold the chops in a single layer with non-stick spray.
- Season the pork steaks or chops with salt& pepper.
- Arrange them in single layer in the prepared pan.
- Cover (aluminum foil is fine) and bake for 30 minutes.
- Remove the chops from the pan and pour off the fat.
- Place the apples in the pan and top with the baked chops.
- Combine the water, brown sugar, worcestershire sauce and lemon juice, and pour over the pork and apples.
- Bake uncovered, basting occasionally, for 45 minutes or until pork is tender.
After reading the previous reviews, I decided to add a tablespoon of flour to the sauce and cook it on medium-low heat for about 10-12 minutes, stirring frequenlty once it boiled. It thickened up perfectly! I also doubled the sauce, put 1/2 on the pork while it cooked, and used the other half at serving time. It tasted INCREDIBLE!
Lovely recipe. I made a few technical changes. Firstly in order for the sauce to infuse the meat better I added the sauce and the apples to the chops from the outset and cooked for 30 minutes covered, then 30 minutes uncovered. I then plated up the chops and pureed the sauce so it was thick and poured over. Will definitely do again. Thanks!
All in all a good recipe. I followed the directions, but I'm not sure it came out the way it was supposed to. The liquid mixture was not enough to cover the pork and apples both, so the apples were really infused with the flavors from the pork and the sauce, but the pork was not infused with the flavors from the apples and the sauce. I thought maybe it would work better if the pork were on the bottom, where it would be in the sauce, with the apples on top, so during the last 15 minutes of cooking, I switched them around. The pork was tender, and there was a very subtle sweetness and flavor to the chops, but not as much as I would have liked. Also, is the sauce supposed to thicken? It stayed very thin and runny. Like I said, though, all in all a good recipe. Very easy to make. I'll probably use it again, but maybe do a little something different to help the flavors infuse the pork a little more.