Prep 15 mins
Cook 30 mins
- 6 pork loin chops
- 1⁄2 cup frozen apple juice concentrate, thawed
- 1⁄4 cup water
- 1 teaspoon beef bouillon powder
- 1⁄2 cup finely chopped onion
- 1 garlic clove, minced
- 1⁄2 teaspoon thyme, ground
- 2 large apples, cored
- 1⁄4 cup raisins
- 1 1⁄3 cups milk
- 3 tablespoons flour
- salt and pepper
- Melt butter in fry-pan and brown chops on both sides; add more butter if needed.
- Combine juice, water, bouillon and pour over chops.
- Add onion, garlic and thyme.
- Slice apples crosswise into 1/2" slices; arrange on meat.
- Sprinkle raisins over everything and bring to a boil; reduce heat and cover.
- Simmer for 20 minutes, until tender.
- Remove chops and apples to a platter; keep warm.
- combine milk and flour til smooth.
- Stir in pan juices and cook over medium heat until mixture comes to a boil and thickens, stirring all the while.
- Add salt and pepper to taste.
- Serve with sauce poured over chops and apples on platter.
This was pretty good. My husband is a picky eater and he actually ate it! I pondered not making the sauce at the end, but did and I definitely made the right decision - the sauce pulled it all together! I used light cream instead of milk and that worked well. I also used beef broth instead of beef bouillon and cranberry/apple juice instead of apple concentrate. Raisins were yummy :).
WOW!!!! I really liked this recipe. I did not deviate from the instructions. We LOVED it!! I will definitely be making this again. I used very thick chops - which I would recommend. It's so easy as well. All I had to do was chop the onion, peel and core the apples. Everything else just needed mixing into the frying pan.
Oh, my goodness. This was positively delicious. Everyone in my family loved, loved, LOVED it. And the big plus is that it's such an easy recipe to prepare! The apples and raisins blend together to make a very tasty topping for the chops. For my portion, I poured the gravy over the chops, and then had the apple/raisin mixture as a side dish---mmmm delicious! We will have this often in my house! Thanks for such a scrumptuous recipe, CherlyE.