Pork Chops with Apples


  • 3 medium tart apples, such as Granny Smith
  • 1/4 tsp. ground nutmeg
  • 1 tsp. vegetable oil
  • 4 pork chops
  • 1/4 tsp. salt
  • Ad
  • freshly ground black pepper, to taste
  • 1/4 cup apple cider or juice


Peel, core and thinly slice apples and sprinkle with nutmeg.

In non-stick skillet, heat oil over medium-high heat, then add pork chops, salt and pepper. After about 5 minutes, turn chops to brown other side. After 5 minutes, add apples and cover. Lower heat and simmer another 5 to 10 minutes. Thickness of chops will determine cooking time; center of chop should be white and juices should run clear.

Remove chops from pan to a serving plate. Pour in juice or cider, turning up heat as you stir juice and apples, then spoon onto pork chops.

Source: My mom's cookbook from a reunion at Lupe City, NE

By Jodi from Aurora, CO


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February 22, 2011 Flag
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  • 6 boneless pork loin chops (1 inch thick)
  • 1 Tbsp. vegetable oil
  • 1 package stuffing mix
  • 1 can apple pie filling with cinnamon


In a skillet, brown pork chops in oil over medium high heat. Mean while, prepare stuffing according to package directions. Spread pie filling into a greased 9x13 inch baking dish. Place the pork chops on top; spoon stuffing over chops. Cover and bake at 350 degrees F for 35 minutes. Uncover, bake 10 minutes longer or until a meat thermometer reads 160 degrees F.

By Robin from Washington, IA

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