Pairing Bounty Of Apples With Pork Chops Can't Be Beat



The last two editions of The Rim Review food pages have focused on apples -- preserving them and using them in salads. They are also a great accompaniment to pork chops in a variety of ways.

I get e-mail recipes from Better Homes and Gardens and this is what was sent last week that put me in pursuit of other ways to combine pork chops and apples.

Apple-Stuffed Pork Chops

From Better Homes and Gardens (

Makes servings; 25 minutes to prepare; 35 minutes to grill*


3 cups apple wood chips

1/4 teaspoon freshly ground black pepper

1/8 teaspoon onion salt or garlic salt

1/8 teaspoon ground cloves

1/8 teaspoon ground red pepper (optional)

1/4 pound bulk Italian pork sausage or bulk turkey sausage

1 apple, cored and finely chopped

1/4 cup chopped onion

1/2 cup corn bread stuffing mix

2 tablespoons snipped fresh parsley

1 to 2 tablespoons apple juice

4 pork loin rib chops, cut 1-1/2 inches thick (about 3 pounds total)

Purchased apple butter

Grilled sliced apples (optional)


1. At least 1 hour before cooking, soak wood chips in enough water to cover. Drain.

2. For the rub, stir together the black pepper; onion or garlic salt; cloves; and, if desired, red pepper.

3. For stuffing, in a saucepan cook the sausage, apple, and onion for 5 minutes or until sausage is cooked through. Drain fat. Stir in stuffing mix and parsley; add enough of the apple juice to moisten. Remove from heat; set aside until cool.

4. Trim fat from chops. Cut a pocket in each chop by cutting a slit in the meat and working the knife inside to cut almost to bone, keeping original slit small. Spoon stuffing into pockets. If necessary, secure with wooden toothpicks. Sprinkle the rub evenly over both sides of the pork chops; rub into meat.

5. Drain wood chips. Prepare grill for indirect grilling; test for medium heat above the drip pan. Place chops on the lightly oiled grill rack directly over the drip pan.

6. Cover and grill chops for 35 to 40 minutes or until an instant-read thermometer inserted into center reads 165 degrees, turning chops once. Add more wood chips every 15 minutes. Brush with apple butter every few minutes during last half of grilling. If using wooden toothpicks, remove them before serving. Serve with grilled sliced apples, if desired. Makes 4 servings.

  • If you don't have time to grill, just sear these chops in a frying pan and finish them in a hot oven.

Make a double portion of the stuffing mixture and spoon the extra into an ovenproof baking dish lightly coated with nonstick cooking spray. Cover and bake in a preheated 350-degree oven for 45 minutes. Pass hot stuffing with pork chops.

Apple Cinnamon Pork Chops



2 to 4 boneless pork chops (example: butterfly cut)

2 apples, peeled, sliced (Granny Smith are good)

1 can frozen apple juice concentrate

1 cup applesauce


nutmeg (optional)

salt and pepper

potatoes cut coarsely in chunks

1 heavy-bottomed deep frying pan and lid


Cut the potatoes and set aside; peel and slice apples and set aside.

Heat the frying pan WITHOUT OIL (do not use oil in this recipe). Sprinkle salt, pepper, cinnamon and nutmeg on 1 side of the pork chops.

Place the seasoned side down on the hot pan and sear the meat for 1-2 minutes.

Meanwhile, season the face-up side with salt, pepper, cinnamon, nutmeg. Flip the chops and sear the side just seasoned for 1 minute.

Now add the can of apple juice and apple sauce, being sure to scrape loose the fried bits stuck to the pan -- this adds extra flavor.

Add the apples and potatoes. Put the lid on the skillet and cook until apples and potatoes have become tender.

Pork Chops with Apple Stuffing



6 pork chops (1/2 inch thick)

2 tablespoons oil

1 recipe Apple Stuffing (see below)

3 tart red apples, cored and halved (optional)


Slowly brown pork on both sides in hot oil. Season to taste with salt and pepper. Place in shallow baking dish. Cover each pork chop with layer of apple stuffing and top with apple half. Sprinkle with sugar. Cover dish tightly with foil. Bake at 350 degrees for 1 hour.

Serves six.

Apple Stuffing


1-1/2 cups chopped apples

1/2 cup raisins (optional)

1/2 cup chopped celery

1/2 cup chopped onion

1 teaspoon salt

1 teaspoon poultry seasoning

1/4 teaspoon pepper

1/2 beef bouillon cube dissolved in 1/2 cup water


Toss all ingredients together and cover each browned pork chop (see above).

Apple-Raisin Pork Chops



2 pounds pork chops

1/4 cup flour

1/2 teaspoon salt

1/2 teaspoon dry mustard

1/8 teaspoon pepper

Ingredients for sauce

2 tablespoons flour


2 tablespoons brown sugar

1-1/2 cups apple juice or cider

2 apples, peeled and cored, thinly sliced

1/2 cup raisins


Trim all fat off chops. Combine 1/4 cup flour, 1/2 teaspoon dry mustard, salt and pepper. Coat pork chops well. Brown in butter. Remove chops after brown.

In the pan you used to fry the chops, combine 2 tablespoons flour, 2 tablespoons brown sugar and enough butter to make a paste. Add 1-1/2 cups apple juice or cider. Bring to a boil. Boil until thick (5-10 minutes).

In large baking dish, layer pork chops, apples, raisins and half of the sauce. Repeat the layers until all chops, apples, raisins and sauce are in dish. Sprinkle with cinnamon. Bake in 350-degree oven for 1 hour or until very tender.

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