Recipe by Chef1MOM-Connie
We love pork chops. I get tired of the same old so I mix it up now again and then revise. Here is a new revision to an old recipe I have been playing with. Made it for a family dinner Birthday party for DF-I-L's 82nd B-Day. Everyone raved and asked for the recipe. I was very pleased at their enjoyment. I cut the recipe down to a normal family dinner recipe as I cooked it for 18 people. Enjoy:-)
Top Review by TasteTester
We had this the other night and it was great! The chops browned up nice and crispy, and the onions and apples gave it a terrific taste. Next time I will lightly saute the onion and garlic to make them a little softer (I am guessing the garlic went on top with the onions, but the recipe didn't say). Overall, this is a keeper recipe -- yum!
- 6 pork chops, 3/4 in thick (can be bone in I use both)
- 1⁄2 cup cranberry juice or 1⁄2 cup cranberry-apple juice
- 1 whole garlic, chopped
- 1 medium white onion
- 2 apples, cut into sixths
- 2 teaspoons basil
- 1 teaspoon oregano
- 1 teaspoon pepper
- 1⁄2 cup flour
- 1⁄2 cup breadcrumbs
- 1 cup milk
- 1 sprig rosemary
Directions See How It's Made
- Soak pork chops in milk at least 30 minutes or overnight in fridge.
- Mix all dry ingredients together in shallow baking dish or pie plate (minus sprig of rosemary).
- Dredge chops in flour crumb mixture.
- Sear in frying pan until golden brown.
- Put into 9 x 13 baking dish (can overlap chops if needed).
- Put sliced onions, garlic, and apples on top of chops.
- Pour in juice.
- Bake in oven for 40 min at 350°F.
- Check for doneness.
- ** During last 15 minute put sprig of rosemary on top of chops, adds a delicious aroma and hint at something when you eat the chops.
- Note if chops are thinner check after 30 minutes for doneness.