Served to me by a lovely friend in St. Anne's, Lancashire, England. I had to have the recipe and I wanted to share it with you.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C).

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  • In a large heavy skillet, over medium-high heat, melt half of the butter. Fry the pork chops on both sides until a nice golden color. Transfer the chops to a 2 quart casserole dish with a lid, and sprinkle with thyme.

  • Melt the remaining butter in the pan, and fry the onion and garlic until tender. Transfer them to the casserole dish. Fry the apple rings in the pan for a few seconds on each side to give them color, then remove to the casserole dish. Sprinkle with sugar.

  • Spoon any excess fat from the frying pan and pour in the apple cider. Stir to remove any flavorful bits from the bottom. Bring the mixture to a simmer, then pour over the pork chops and apples in the dish. Season with salt and pepper.

  • Bake the casserole, covered for 30 to 40 minutes, or until the pork chops are cooked through. Remove the pork chops and apples to a serving platter and stir the cream into the juices. Serve sauce over pork chops.

Nutrition Facts

410 calories; 23.6 g total fat; 121 mg cholesterol; 148 mg sodium. 19 g carbohydrates; 25.4 g protein; Full Nutrition

Reviews (13)

Read More Reviews

Most helpful positive review

Rating: 4 stars
10/22/2002
Nice autumn dish. Loved the mingled flavors of apples and onions! The apples and onions were so good in fact you may want to double those! I used a Granny Smith apple instead of the Cox apple. Read More
(32)

Most helpful critical review

Rating: 3 stars
06/12/2009
Living in the UK made me anxious to try this with local ingredients (we actually live in Somerset). I do agree that it was bland even with local dry cider (much different from what you get in the US). Less cream might solve the problem but to the sauce just didn't have a lot of taste even with three different types of fairly tart apples (Cox Braeburn & Delicious) and the dincredibly strong onions they have here. The pork however was extremely tender and my kids like it (passed on the sauce completely after the first taste). Probably won't make it again. Read More
(8)
16 Ratings
  • 5 star values: 5
  • 4 star values: 8
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
10/22/2002
Nice autumn dish. Loved the mingled flavors of apples and onions! The apples and onions were so good in fact you may want to double those! I used a Granny Smith apple instead of the Cox apple. Read More
(32)
Rating: 4 stars
10/22/2002
Nice autumn dish. Loved the mingled flavors of apples and onions! The apples and onions were so good in fact you may want to double those! I used a Granny Smith apple instead of the Cox apple. Read More
(32)
Rating: 4 stars
07/14/2003
This is a very good recipe! However I noticed that the fresh thyme wasn't noted in the recipe instructions. I assumed it was to be sprinkled or pressed on top of the pork chops before browning so that's what I did. I didn't sprinkle the cooked apples with sugar as I used a Braeburn apple and it was quite sweet enough. I used Woodchuck Granny Smith Cider. I'm not sure if that's the right item (it's sold with the beer in stores here in New England) but it sure tasted very good! A definite keeper. Read More
(21)
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Rating: 5 stars
07/13/2003
Different than any pork recipe I have had very flavorful. You wont have any leftovers! Read More
(20)
Rating: 5 stars
04/12/2008
This is a georgous meal enjoyed by the whole family thank you Read More
(14)
Rating: 4 stars
03/20/2005
This was very nice although I made a few changes. I used butterflied pork steaks instead of chops. I cooked the pork then cooked the sauce then added the pork back to the sauce to heat through all in the same pan. Didn't have any apple cider so used a 1/4 cup of cider vinegar and made up the rest with chicken stock. Because of the vinegar the sauce was slightly tangy but it worked well with the sweet apples. Read More
(8)
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Rating: 3 stars
03/10/2006
I was rather disappointed with this recipe- it was bland and not as creamy as I would have hoped- I had to add other spices too it- honestly I don't think I will make it again Read More
(8)
Rating: 3 stars
06/12/2009
Living in the UK made me anxious to try this with local ingredients (we actually live in Somerset). I do agree that it was bland even with local dry cider (much different from what you get in the US). Less cream might solve the problem but to the sauce just didn't have a lot of taste even with three different types of fairly tart apples (Cox Braeburn & Delicious) and the dincredibly strong onions they have here. The pork however was extremely tender and my kids like it (passed on the sauce completely after the first taste). Probably won't make it again. Read More
(8)
Rating: 4 stars
08/27/2009
I am new in Scotland and I am trying new recipes and this one is great!! I used a dry cider beer and i little more heavy cream and there was no leftovers!! Read More
(8)
Rating: 4 stars
08/29/2002
I liked this recipe but I thought it missed something. It was a little bland. Next time I will double the apples and may even mix some BBQ sauce into the cider for more flavor! Read More
(7)