Recipe by WiGal
When I am tired and want something DH likes and the clean up later is fast, I make this. Line your baking pan with foil. Serve with baked potato and salad. Simple but good. The apple butter does color the chops a very nice brown.
Top Review by kiwidutch
This smelled great in the oven but sadly the end result didn't really live up to expectations for us. The meat was dry and the raisins seemed out of place in this combination. Clearly from other reviews personal preference IS everything, and others loved this recipe far more then we did, so please don't let my experiences put you off at all. Please see my Rating System: 3 stars for a recipe that just didn't suit our tastes, still, it was good to have tried. Thanks!
- 2 tablespoons apple butter
- 1⁄2 teaspoon cornstarch
- 1 lb carrot, julienned
- 1⁄3 cup onion, sliced
- 1⁄2 cup raisins or 1⁄2 cup dried cherries or 1⁄2 cup cranberries
- 1 cup dried apple, slices
- 1 garlic clove, minced and (optional)
- 1 dash sage
- 1⁄4 teaspoon lemon pepper
- 1⁄8 teaspoon garlic powder
- 4 pork chops
Directions See How It's Made
- Preheat oven to 350 degrees.
- In cup, mix together apple butter and corn starch; set aside so cornstarch has a chance to dissolve.
- Put carrots, onion, raisins, dried apples, and garlic (if using) in a single layer in baking pan.
- Sprinkle on sage, lemon pepper and garlic powder (omit garlic powder if using fresh garlic).
- Put pork chops on top of vegetable mixture.
- Spread apple butter mixture onto pork chops.
- Cover and bake at 350* for 1 hour and 20 minutes.
- Uncover and bake 15 minutes longer, or until carrots are done and meat juices are clear.