Recipe by Chef Kasia R.
A simple baked pork chop recipe that results in a very aromatic and sweet apple flavor. The mix of the herbes de provence and cloves really make your kitchen smell wonderful while you are baking this dish as well.
- 6 pork loin chops (trimmed of excess fat)
- 1 onion
- 5 apples (Braeburn or Granny Smith)
- 2 tablespoons butter
- 1⁄2 cup flour (or enough to coat chops)
- 3 tablespoons herbes de provence
- 1 pinch salt
- 3 tablespoons brown sugar
- 1⁄4 teaspoon clove
- 1⁄2 beef bouillon cube
- 1 cup water
Directions See How It's Made
- Preheat oven to 375 F (190 C).
- Peel, core and slice apples, then set aside.
- Chop onion and saute with 1 tbsp butter over medium high heat. Set onions aside and keep juices in pan for browning the pork chops.
- Combine flour and herbs de provence on a plate, and dredge pork chops in the mixture. Brown chops in fry pan over medium high heat with remaining 1 tbsp butter. 3-4 minutes a side should do. Place finished chops in a 9x13 baking dish, and sprinkle a bit of salt on top of them.
- In a large mixing bowl combine brown sugar, cloves, bullion with 1 cup of boiling water (Tip: I simply use an instant tea kettle) and add chopped apples.
- Pour apple mixture and sauted onions on top of pork chops, cover, and place in oven.
- Heat covered for 1 hour, then uncovered for 5 minutes.