Prep 8 mins
Cook 1 hr
This is a simple put together meal that tastes like you cooked for hours! I made these tonight using what I had in hand and what I knew I liked. A different taste with the sweet aroma of baked apples and the tanginess from the garlic and balsamic vinegar. It provided a suttle differences with each bite. My DH and DS liked this very much. I served with baby sweet peas and smashed potatoes. The sauce can be made into a gravy but the family was hungry so I used the remaining juice as an au jus.
- 5 pork chops, approx 3/4 inch thick
- 1 cup wheat germ
- 1 egg
- 1 teaspoon garlic powder
- 1 teaspoon basil
- 1 teaspoon rosemary
- 2 tablespoons balsamic vinegar
- 1 tablespoon nutmeg
- 1 teaspoon cinnamon
- 3 apples
- 1⁄2 cup water
- salt and pepper
- In bowl whisk egg.
- In separate bowl mix together wheat germ, basil, rosemary, garlic powder.
- Rinse and pat dry pork chops (may be pork loin chops or pork steaks).
- Dip chops in egg wash.
- Dredge through wheat germ mixture.
- Put into 9X13 roasting pan, add water to pan.
- Drizzle with balsamic vinegar.
- Put in oven at 350 degrees for 1-1 1/2 hours.
- In the meantime, quarter apple and remove cores.
- In a separate bowl, mix together cinnamon and nutmeg.
- Put apple in bowl and stir to cover apple with mixture.
- 1/2 hour after chops are in oven, flip chops over and put apples on top of chops, return to oven and continue to bake.
- **NOTE: check after 1 hour total baking time for doneness depending on thickness of chops and oven variations time can vary 1- 1 1/2 hours.
- Serve with side dish and vegetables.
- Au jus from baking can be dripped over chops and apples on a platter or can be made into a tasty gravy.
Okay, to start, I will admit, I did not have any apple cider vinegar, so I used regular apple juice. I am not sure how much that affected the outcome. So if you try this... I wouldn't make that substitution! Otherwise, it was fair. I did not find that it had any flavor. Without the apples on top, there was no flavor. Also, it said to quarter the apples, I would instead recommend making them bite size, or at least much smaller than quartered. I am not sure what happened, but no one liked them. I wouldn't make it again.
The flavors are wonderful. Made this last fall and forgot to rate it. Made it again this fall with pork loin chops. Used apple pie spice instead of nutmeg/cinnamon mixture, it is what I had on hand. Used 1 large Cortland apple per pork chop for a total of six apples, six chops. The combo bites of apple & pork were fantastic, great flavor. Definitely add more apple than you think you will need. We always seem to end up with more pork that apples and everyone scurries to get the last apple bites.
Using freshly picked, oh-so-flavorful Fuji apples, I followed this recipe right on down & we had a wonderful main dish served with my often made combo of garlic mashed potatoes & peas! Great taste, wonderful dinner, & a defnite keeper of a recipe! [Tagged, made & reviewed for one of my swapmates in the Aus/NZ Recipe Swap #33]