If you are one of those people who believes that pork chops and apples are a match made in heaven, here are two baked pork chops recipes worth considering - one includes a sprinkling of cheese; the other a delicious mustard sauce.
Baked pork chops with apples make a perfect quick and easy weekday meal, especially in the Fall when apples are in season.
I love simple recipes that can bake unattended giving me time to mix together a simple salad or side dish to complete the meal.
#1 Baked Pork Chops with Apples Recipe
Pork and apples are an all-time favorite flavor combination. In this recipe, thick pork chops are baked in wine and finished with a sprinkling of grated cheese. You can saute the apples while the chops cook. I like to serve these baked pork chops with apples with wild rice pilaf.
4 pork chops (1-inch thick)
4 whole cloves
½ cup dry white wine or vermouth
4 celery leaves
2 bay leaves
4 celery stalks, finely diced
1 tablespoon butter
2 apples, cored and coarsely sliced
1 tablespoon brown sugar
4 ounces Swiss cheese, coarsely grated
- Preheat the oven to 375 degrees F. Grease a baking pan with cooking spray and place the pork chops in it.
- Press a clove into each chop. Add the white wine, celery leaves, and bay leaves and put the pan in the preheated oven.
- Bake the chops for 30 minutes or until cooked to your desired degree of doneness. (We prefer an internal temperature of 160F degrees.)
- While the pork chops are baking, in a skillet over medium heat, saute the diced celery in the butter for 5 minutes.
- Add the sliced apples and sprinkle with the brown sugar.
- Continue cooking over very low heat for 10 minutes, or until the apples are tender, but not mushy.
- Finish the pork chops by removing the celery and bay leaves and sprinkling the cheese over the top of each chop.
- Baste and then broil for a few minutes to melt the cheese and brown the top.
- Serve with the apples.
Source: French Women Don't Get Fat: The Secret of Eating for Pleasure by Mireille Guiliano
#2 Baked Pork Chops and Apples in Mustard Sauce Recipe
I love mustard. I love apples. If you do too, you'll want to give this recipe for baked pork chops and apples in mustard sauce a try. It's easy enough for every day, yet special enough to serve to guests.
2 pounds green apples, peeled, cored, and thinly sliced
Salt and freshly ground pepper to taste
4 pork chops (1-inch thick)
1 tablespoon butter or oil
¼ cup chicken broth
1 cup heavy cream
⅓ cup dijon mustard
- Preheat oven to 400 degrees F. Grease a baking dish large enough to hold the pork chops in one layer.
- Spread the apples over the bottom and bake for 15 minutes.
- Remove from the oven and set aside.
- Salt and pepper the pork chops.
- Melt the butter in a skillet over medium heat. Brown the pork chops (2-3 minutes per side) and then place them over the apples in the baking pan.
- Add the broth to the skillet and let boil for one minute, scraping up any browned bits remaining from the pork chops.
- Put the cream and mustard in a small bowl and whisk to combine.
- Add to the skillet and stir to blend, bringing just to a boil.
- Pour over the top of the pork chops.
- Cover and bake for 20 to 30 minutes or until cooked to your desired degree of doneness. (We prefer an internal temperature of 160 degrees F. but you may like your baked pork chops more or less done.)
Source: This recipe for Baked Pork Chops and Apples in Mustard Sauce is from The Fannie Farmer Cookbook by Marion Cunningham
Not in the mood for apples and pork chops? I have several other favorite baked pork chops recipes you may want to take a look at.
More Great Baked Pork Chops Recipes
- Garlic Parmesan Baked Pork Chops
- Herb Breaded Oven-Baked Pork Chops
- Parmesan Crusted Baked Pork Chops
- Simple Baked Pork Chops
Cooking Notes: You may also want to consider brining your pork if you have been disappointed with the its dryness and lack of flavor in recent years. There is just no comparison to the roasts and chops my mom prepared decades ago. For the details on brining pork I intend to start making brining pork a regular practice since it really improves both the flavor and juiciness of pork chops and pork roasts.
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