Can anyone give me a pork chop and apple recipe that's is sweet and salty ? kinda like cinnamon apples & pork?

Answer 1

PORK CHOPS AND APPLES

6 or 8 pork chops
2 c. apples, peeled and sliced
1/2 c. brown sugar
1 tsp. cinnamon

Brown pork chops in a small amount of oil. Drain and put in baking dish. Add apples, brown sugar, and cinnamon; bake about 1 hour at 350 degrees.

Answer 2

Pork Chop and Apple Casserole recipe
Ingredients
4 Thick Pork Chops 1 tb Crystallized Ginger;finely
2 tb Butter 2 c Soft breadcrumbs
1 sm Onion;chopped Salt
2 md Tart Apples;chopped 1/4 c Water;(or wine)
2 tb Sugar


Directions
Sear the chops on both sides and remove from pan. Add butter to drippings and saute onion until clear. Drain and mix the onion with apples, sugar, ginger, breadcrumbs, salt and 1/4 c water(or wine). Spread this mixture in the bottom of a shallow buttered casserole, arrange pork chops on top and bake, covered, at 350 deg.F for 1 hour. Remove lid last 10 min to brown. time about 1 1/4 hours.

Answer 3

Baked Pork Chops With Cinnamon Apples

4-6 center cut pork boneless pork chops
3 granny smith apples, peeled, cored and sliced
1 cup water
1/3 cup brown sugar
1 tablespoon flour
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon thyme
sea salt and pepper
olive oil

Preheat the oven to 400.
Lay pork chops on a baking sheet, lightly coat with olive oil, then thyme, and sea salt and pepper to your liking. Rub the seasonings into the meat and set aside.
In a sauce pan, combine the brown sugar, cinnamon, nutmeg, water and apples. Bring to a boil, and then simmer for 20 minutes or until apples are tender. Combine the flour with a tablespoon of cold water to dissolve. Add flour mixture to the apples and return to a boil for 5 minutes or until sauce begins to thicken. If the mixture becomes too thick, you can add more water, and likewise, if it's too thin, you can add more flour-water.
Place porkchops in the preheated oven and bake for 20 minutes. Top the chops with the apples and return to baking for another 10 minutes.
This is great with steamed green beans, and is a healthy alternative to other apple pork dishes.

Answer 4

Amersham pork chops with Barnet celeriac mash and apple and ale gravy

Serves 4

Preparation time 30 mins to 1 hour

Cooking time 30 mins to 1 hour



Ingredients
1 large celeriac
150g/5oz butter, plus extra for the sauce
salt and freshly ground black pepper
1 large onion
2 tbsp extra virgin olive oil
3 Cox's apples, peeled
425ml/¾ pint London Pride ale (or similar)
4 pork chops
2 tsp vegetable oil
For the salad
½ tsp Dijon mustard
1 tbsp white wine vinegar
3 tbsp extra virgin olive oil
250g/9oz rocket leaves

Method
1. Peel the celeriac, chop into 2.5cm/1-inch chunks and place in a pan of cold water. Place on the hob, bring to the boil and simmer until tender, about 20 minutes. Mash the celeriac with 100g/3½oz of the butter and season with salt and freshly ground black pepper. Keep covered and warm.
2. Meanwhile, peel, halve and thinly slice the onion lengthways into semicircles. Heat the olive oil in a heavy-bottomed frying pan and cook the onions on a medium high heat until soft and lightly coloured.
3. Cut the apples into quarters and cut out the cores out, then cut them again into eighths.
4. Remove the onions from the pan, add the remaining 50g/1½oz butter and place the apples in. Cook over a medium heat. When they are golden brown turn them over so that they are beautifully coloured on both sides.
5. Return the onions to the pan with the apples, raise the heat and add the ale to the pan. Adjust the seasoning and continue cooking until the apples begin to break down a little and the liquid has reduced by at least half and has thickened somewhat.
6. With a sharp knife score the skin of the chops and season them. This will help the chop to crisp when it is cooked. Heat a griddle pan until smoking hot. Rub the pork chops with some vegetable oil (this will help prevent sticking) and place the chops on the hot griddle. Cook, turning as necessary, until the meat is cooked through (cooking time will depend on the thickness of the chops; it will be cooked when the juices run clear when pierced with a sharp knife near the bone).
7. For the salad, make the vinaigrette. Place the mustard, vinegar and olive oil in a bowl and whisk. Season to taste.
8. When the chops are cooked, remove from the griddle, and put covered on a plate in a warm place for five minutes. Meanwhile, whisk a knob of butter into the sauce to thicken it slightly.
9. To serve, divide the mash among four plates, place a chop on each dollop of mash and pour the mustard and ale sauce over it. Dress the rocket with the vinaigrette and serve on the side.

Answer 5

Apple Pork Chops

INGREDIENTS
2 tablespoons vegetable oil
1/2 cup chopped onion
4 (1/2-inch thick) pork chops
1/2 teaspoon salt
ground black pepper to taste
2 apples - peeled, cored and sliced
2 tablespoons brown sugar
1/2 teaspoon ground mustard
1/8 teaspoon ground cloves
3/4 cup hot water
DIRECTIONS
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!

Answer 6

You didn't mention sauerkraut but I couldn't eat a dish like this without them. I serve this with German potato salad or mashed potatoes. Pumpernickle bread and German mustard.

Pork Chops with Apples and Sauerkraut
2 pounds pork chops
1 pound sauerkraut (rinsed)
3/4 cup onion, julienned
1 1/2 cups Granny Smith apple, thinly sliced
2 cups mild stock
1 cup white wine
2 tablespoons caraway seeds (optional)
1 tablespoon juniper berries
Salt and pepper
1 tablespoon oil for cooking

Heat the oil in a large heavy pot. Season the pork chops with salt and pepper. Sear the pork chops on both sides, remove from the pot and set aside. Add the apples and onions to the pot and cook for 5 minutes. Add the wine, kraut, caraway seeds, and the juniper berries, cooking for 2 minutes. Add the stock, and the pork ribs, bring to a boil and reduce to a simmer. Cover and simmer for 40 minutes. Taste and adjust the seasonings.

Answer 7

"Roast Pork" and Apple Dinner in a Pan
Prep Time: 10 min
Total Time: 36 min
Makes: 4 servings

4 pork chops, about 3/4 inch thick
1 medium onion, sliced
2 cups sliced mushrooms
2 Tbsp. KRAFT Balsamic Vinaigrette Dressing
1-1/2 cups instant white rice, uncooked
1 can (10-1/2 oz.) condensed chicken broth
1 broth can water
2 apples, sliced
1 tsp. dried thyme leaves

SPRAY large nonstick skillet with cooking spray. Add chops; cook on medium-high heat 4 min. on each side or until browned.
ADD onions, mushrooms and dressing; cook an additional 3 min.
STIR in rice, broth, water, apples and thyme. Reduce heat to medium; simmer 15 min. or until rice is tender and liquid is absorbed.

KRAFT KITCHENS TIPS
Substitute
For variety, substitute instant brown rice for the white rice. After heating through, cover; remove from heat and let stand 5 min.