Apple Topped Chops Recipes

APPLES 'N' ONION TOPPED CHOPS

Steps:

• In a large nonstick skillet heat 2 teaspoons canola oil over medium-high heat; cook chops until browned, about 3 minutes on each side. Remove meat; set aside and keep warm., In same skillet, cook and stir onion in remaining 2 teaspoons canola oil for 7 minutes or until golden brown. Add apple slices; cook and stir 3 minutes longer. , Combine the water, brown sugar, vinegar, garlic powder, salt, pepper and rosemary. Stir into skillet. Bring to a boil. Return meat to pan. Reduce heat; cover and cook until apples are crisp-tender, and a thermometer inserted in pork reads 145°, 6-8 minutes. Let stand 5 minutes before serving.

APPLE PORK CHOPS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Heat oil in large skillet. Saute onion in oil for 1 minute, or until tender. Remove onion and set aside. Brown pork chops on both sides in oil.
• Place chops in an 8x12 inch baking dish and sprinkle them with salt and pepper. Cover the chops with the apples and cooked onion.
• In a small bowl, combine brown sugar, mustard, cloves and water. Pour over chops. Cover and bake in the preheated oven for 30 to 45 minutes. Enjoy!

APPLE-TOPPED PORK CHOPS

Steps:

• In a nonstick skillet, brown pork chops on both sides in oil. Place in an 11x7-in. baking dish coated with cooking spray. Add wine or broth to the skillet, stirring to loosen brown bits. Pour over chops. Cover and bake at 350° for 20 minutes., Meanwhile, in the same skillet, saute apples in butter for 3-4 minutes. Add 1/2 cup apple juice and honey; cook for 1-2 minutes. Spoon over chops. Bake, uncovered, for 5-10 minutes or until heated through. Remove chops and apples to a serving platter and keep warm, reserving pan juices. , In a saucepan, combine cornstarch and remaining apple juice until smooth; add reserved pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over pork and apples.

STUFFING-TOPPED APPLE PIE PORK CHOPS

Steps:

• 1. Make stuffing according to pkg. directions, fold in 1 Tbl. apple pie filling and cheddar, set aside. Pour rest of apple pie filling onto bottom of 13x9 pan (greased.) Sprinkle with a little cinnamon if needed. In hot skillet, lightly brown pork chops (seasoned with seasoning salt and pepper) on both sides. Place pork chops on top of apples. Top each with a mound of stuffing. (I pack it a little to make it look nice, making a tall mound of it.) Sprinkle lightly with a little coarse ground pepper. Cover and bake at 350• for 40-45 minutes. Uncover and bake 5-10 minutes longer. (*Porkchops ARE done when just barely light pink in center and juices run clear.) **When serving, make sure you scoop with a large spatula, getting underneath the chop to get all the pie filling underneath.

APPLE-TOPPED CHOPS

Steps:

• In a large skillet, brown pork chops in oil over medium heat. Place in an ungreased 3-qt. baking dish. Place onion rings over the chops. Sprinkle with two-thirds of the raisins. Arrange the apple slices on top and sprinkle with remaining raisins. Combine the apple juice, brown sugar, salt, basil, nutmeg and cloves pour over all. Cover and bake at 350° for 1 hour. Uncover and bake 30 minutes longer or until meat is tender.© Copyright Reiman Publications, 1993-1997