Tender pork combined with apples and raisins is a family favorite for us! I've substituted dried cranberries for the raisins, and that was so good too! Recipe can be altered if serving more people.

Heidi Shirk
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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 the oven to 350 degrees F (175 degrees C). Heat the oil in a large skillet over medium-high heat. Fry pork chops on each side until browned, about 3 minutes per side. Transfer to a baking dish, reserving the drippings in the skillet. Cover pork chops with apple slices and sprinkle with sugar.

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  • Stir the flour into the fat in the skillet until smooth. Whisk in the water and vinegar. Simmer over medium-high heat, stirring constantly, until thick. Add raisins and pour over the pork chops. Cover the baking dish with a lid or aluminum foil.

  • Bake for 1 hour in the preheated oven. Remove the aluminum foil for the last 20 minutes of cooking.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

349 calories; 9.1 g total fat; 64 mg cholesterol; 366 mg sodium. 42.4 g carbohydrates; 26 g protein; Full Nutrition

Reviews (92)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/07/2007
Love it! This is a great company entree. The only change I would make is to change the oven cooking time to 45 minutes in lieu of 1 hour. My chops were thick but were borderline overdone. I used the large mixed variety raisins and they plumped up really nice. Very attractive presentation too. Read More
(51)

Most helpful critical review

Rating: 2 stars
02/02/2008
As my husband loaths raisens I decided to omit them and use walnuts instead. The outcome was almost succesful we realized that a spice was lacking as I did not use any. It was decided that cinn. was the appropriate spice to add to the sauce. Very good. Chops were nice and tender. This one goes into the monthly rotation. As a note tried it again with the modifications and decided it was awful. Read More
(19)
109 Ratings
  • 5 star values: 60
  • 4 star values: 33
  • 3 star values: 10
  • 2 star values: 5
  • 1 star values: 1
Rating: 5 stars
02/07/2007
Love it! This is a great company entree. The only change I would make is to change the oven cooking time to 45 minutes in lieu of 1 hour. My chops were thick but were borderline overdone. I used the large mixed variety raisins and they plumped up really nice. Very attractive presentation too. Read More
(51)
Rating: 5 stars
02/07/2007
Love it! This is a great company entree. The only change I would make is to change the oven cooking time to 45 minutes in lieu of 1 hour. My chops were thick but were borderline overdone. I used the large mixed variety raisins and they plumped up really nice. Very attractive presentation too. Read More
(51)
Rating: 5 stars
03/14/2007
This was very good my family really enjoyed it and it was very easy. You may have to alter time depending on the thickness of the pork chops. I did mine for 45 minutes for 3 chops @ 1" inch and it was very good and not dry at all. I have to say for having brown sugar in it - it is not super sweet nice flavor when mixed with the juice from apples and pork. A keeper - Thanks!! Read More
(41)
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Rating: 5 stars
03/01/2007
This recipe turned out great! I had to alter the pork cooking time to about a minute on each side and baking time to 30 minutes since I had thin cut pork chops and the entire dish still came out beautifully. I also used apple cider vinegar instead of white vinegar. I will definitely make this again. Read More
(33)
Rating: 5 stars
06/10/2010
I make this all the time now with some adjustments. I use 3 parts apple cider and 1 part chicken stock for the sauce instead of water and cider vinegar instead of white. Definitely needs the sage and cinnamon and the cooking time cut down. And pork is always better when brined so do that first. Read More
(20)
Rating: 2 stars
02/02/2008
As my husband loaths raisens I decided to omit them and use walnuts instead. The outcome was almost succesful we realized that a spice was lacking as I did not use any. It was decided that cinn. was the appropriate spice to add to the sauce. Very good. Chops were nice and tender. This one goes into the monthly rotation. As a note tried it again with the modifications and decided it was awful. Read More
(19)
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Rating: 5 stars
11/28/2007
this was a great recipe. Note to chef- the sauce looks like glue and smells like glue. dont worry though it is amazing once it is baked. I only had pork tenderloin and it was TENDER. leftovers arent the best but there probably wont be leftovers if you make it right. Read More
(17)
Rating: 5 stars
10/21/2009
An update from the submitter: Sprinkle the salt and sage on the browned pork before laying in the baking dish. Making this for supper tonight and just wanted to update the recipe for those that had asked what to do with the seasonings. Read More
(16)
Rating: 5 stars
02/13/2007
These pork chops turned out amazingly! Very tender and juicy. The only change I made was to take out some of the fat drippings and add a little olive oil to the rue. I also used white rasins since I think they taste a little sweeter. Read More
(16)
Rating: 4 stars
07/27/2007
These were some of the most tender pork chops I've ever had. I love that they braise in the gravy which comes out perfectly after everything's done. I like my chops on the herby side and didn't have sage so I added a sprinkling of dried thyme and rosemary and per another reviewer's suggestion dusted the chops with cinnamon too. Oh and I didn't have raisins so I substituted dried cranberries. They turned out wonderfully! On the next go-round I'm definitely going to try them with sage. Read More
(15)