Pork Chops in Apple Juice
With all respects to Peter Brady, this recipe doesn't include applesauce. Yet applesauce makes a great accompaniment to any pork dish. I make this all the time, preferring it over frying. For variety, use orange juice in place of apple. Still tastes great.
As for chops, I prefer center cut loin, bone in or without. Chops should be at least 1/2 inch thick. Anything thicker, please add at least 10 minutes extra time. Thinner chops take less time. Either way, chops should register at least 155° on a meat thermometer. Remember, meat continues to cook even after you take it off the heat source.
You may use stovetop or oven method.
Pork Chops: Oven Method
4 pork chops, center cut. Boneless or bone-in
Salt and pepper (I like seasoned salt but this is your call
1 C. apple OR orange juice
1/4 cup brown sugar, packed
1 tsp. dry mustard
Preheat oven to 350°. Mix last 3 ingredients in bowl. Set aside.
Coat a baking dish with pan spray of lightly grease with oil. Wipe chops with paper towel. Season with salt and pepper to taste on both sides. Place in prepared pan.
Pour juice mixture over chops; cover with lid or foil. Bake for 45 minutes to 1 hour, depending on thickness of chops.
Pork Chops: Stovetop Method
Follow above instructions EXCEPT:
Heat 2 Tbs oil in skillet. Brown seasoned chops 3 minutes on both sides. Pour juice mixture over then cover. Simmer for 45 minutes to 1 hour, depending on chops' thickness.
My favorite accompaniments: applesauce, fried potatoes & onions, garlic mashed potatoes, green beans. mac & cheese, spinach, baby limas. Whatever goes good with pork.
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