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Wednesday, January 4, 2012

Braised Pork Chops with Spiced Apple Rings

I love to find unique ingredients when I'm shopping, and on sale is even better, so when I spotted these Spiced Apple Rings on clearance after Christmas, I had to grab a few jars.  I knew I had tasted these in the past, the apples have a cinnamon-spicy flavor, but I really did not want to go with a dessert dish.  Then that German DNA must have kicked in and I thought Pork Chops!  The combination of pork chops and apples is serious German-style comfort food and these little pink apples just needed a little inspiration to become something yummy.

The sauce for these chops is truly amazing.  The pork flavor combines with a delicate sweet-cinnamon apple and the butter just brings all of it together.

2 TB Butter
1 jar  Spiced Apple Rings, juice reserved
6  Pork Chops, about 3/4-inch to 1-inch thick
Kosher Salt and Black Pepper, to taste
3 TB  Butter
1/3 cup  Brown Sugar
2 TB  Cornstarch
2 TB  Cold Water

Heat oven to 350 degrees.

In a large skillet, melt 2TB butter over medium-high heat.  Add 3 TB of juice from the apple rings.  Season the pork chops on both sides with salt and pepper. When the butter is melted, add the chops to the skillet and braise about 5 minutes on each side, until the edges are browned but the chops are not cooked all the way through.

Using a large baking dish, add 3 TB butter, brown sugar and the remaining apple ring juice.  Stir the sauce to combine, and add the chops to the baking dish.  (Reserve the skillet as you will need it to finish the sauce at the end.)

Place 2 apple rings on top of each pork chop and gently pour the pan juices over the chops and apple rings.  Spoon a little more of the combined sauce over the chops then cover the baking dish with foil.  Place in the oven for 15-20 minutes, depending on the thickness of the chops, until the chops are cooked thru.  (**Note: 15 minutes was just about right for the chops we used.  Be sure not to overcooked pork or it will be tough.)

When the chops are cooked, transfer to a serving platter and keep warm.  Pour the pan juices back into the skillet you used earlier.

In a small bowl, combine the water and cornstarch and set aside.

Heat pan juices over medium-high heat until the mixture just begins to simmer, then add the cornstarch/water mixture and stir continuously until the sauce thickens, about 2 minutes. Spoon sauce over chops and serve.


  1. Thanks for publishing this recipe. I intend to do the same this weekend, but with 2 pork tenderloins and needed to see cooking times. Will be back in a few days with a report on the results.

  2. This was a delicious meal. Please report back on the tenderloin, I'd love to know how it turns out!

  3. FANTASTIC! The only thing I did differently was to add about 1/4 cup of white wine to the skillet before making the sauce (after the pork is cooked and set aside) and allow about 15 minutes more due to the size of the tenderloins (I cut the two tenderloins in half across the width to make 4 pieces). We like pork cooked past the pink stage and this extra time kept it tender but done. Definitely a "have again" in this house!
    Thanks, Mary!

  4. So glad the recipe turned out great. I will have to make this with the white wine, it sounds wonderful!


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