Apple Porkchops I

Apple pork chops with caramelized onions and wild rice.

Total time:  Approximately 1 hour 20 minutes.

Also known as “Braised Pork Chops With Fruit” from the Joy of Cooking. I use apples instead of pineapple, apricots or prunes. You can really substitute your fruit of choice, easy. I also tend to use onions, more curry powder and more brown sugar. I never add cream.

Trimmed pork chops, 3/4 inch thick or more
1 apple per pork chop
1/8 tsp curry powder
salt and pepper to taste
approximately 3/4 c brown sugar
1 can of chicken broth

optional: 1 medium onion, thinly sliced
optional: 3/4 to 1 cup sweet cream or cultured sour cream

Preheat oven to 325.
Season your pork chops with salt, pepper, and curry powder. Sear lightly in a greased hot skillet. Saute the onions at the same time or after you’ve seared all your chops.

Pour chicken broth into a 9×13 pan. Place seared pork chops and onions into chicken broth.

Core and slice your apples. Place slices across pork chops in pan. Fill the center of each apple slice with brown sugar.

Cover the pan closely. Bake about 1 hour. Remove the chops from the pan carefully, so as not to disturb the fruit. Keep warm. Partially degrease the pan and add cream to the pan juices. Serve this sauce with the chops and fruit.

Seen here without creamy sauce, just yummy pan juices. I used some remaining juice to liven up my wild rice.