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Caramel Apple Pork Chops
October 14, 2001

I first grabbed this recipe in 2003 and have been making it ever since. I have made a few alterations/shortcuts I thought others might like to know. 1) I throw the chops in a marinade overnight of 2x apple juice to soy. The sweet and salt help make the chops even juicer. 2) I always make at least double if not 4 times the sauce or there is arguing... :) so when time is short or I just don't feel like peeling all those apples, I buy 2 cans of the higher priced pie filling and put that in the frying pan used for browning with a stick of butter.(scrape up the good bits.) It usually has the right amount of spices built right in so I just heat through. Arrange over top the chops in a baking pan. Bake covered in foil at 350 for 20-25 minutes. Remove foil - sprinkle with brown sugar and chopped pecans - bake 15 mins more for carmelize and crunch. DELICIOUS! Pairs great with butternut squash or sweet potatoes and corn or green beans. Homemade honey wheat bread is sure to disappear. I pour all pan juices over the servings for mopping. Every year when the weather turns cold here, the family starts asking "Is it time for apple pork chops??" :)

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