Smoked Pork Chops With Apples

READY IN: 30mins
Recipe by Sonata

I was looking for something new to do with some smoked pork chops and I found a recipe on cooks.com that I altered slightly. The original called for cranberry-apple drink rather than cider. The glaze never really thickened for me, but it the chops were still delicious. I used MacIntosh apples, unpeeled. My kids and husband cleaned their plates and my husband has already requested that I make it again.

Top Review by COOKGIRl

Last week I found this recipe in an old recipe file that was in our kitchen when I was a child. I chose to make the original recipe using one half cup of apple cider and one half cup of cranberry juice to add that extra dimension to the dish. With the addition of the cranberry juice there was another layer: tart- to balance the sweet and smoky flavor. I would not omit the cranberry juice. Due to the fact the chops weren't smoked, I cooked them on high heat in a little bit of oil for about 5 minutes then proceeded with the recipe. Also, we didn't have time to prep the chops in a smoker, so I added one half teaspoon of Wright's Liquid Smoke to the juice/syrup mixture and it worked out surprisingly well. Making a note, too, to add another apple next time. (I sliced the apples instead of cutting them into wedges and they were peeled, cooking them in the liquid about six minutes total.) Served with mashed potatoes and steamed broccolini. Very delicious! Thanks for posting. If you hadn't I would have as I think others will enjoy these chops.

Ingredients Nutrition

Directions

  1. In skillet over high heat, heat chops, cider, syrup, and vinegar till boiling. Reduce heat to medium, cover and cook 15 minutes, turning chops once.
  2. Meanwhile, cut apples into wedges. Remove pork chops to platter. Add apple wedges to liquid in skillet. Heat to boiling and cook until apples are fork-tender and liquid is thick and syrupy, about 10 minutes.
  3. Return pork to skillet; heat through, turning chops once to coat with glaze.

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