Apple-Glazed Pork Chops | Midwest Living

Apple-Glazed Pork Chops

Apple-Glazed Pork Chops

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  • Makes: 6 servings
  • Prep 20 mins
  • Bake 2 hrs

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Dry red wine, garlic, and a flavorful combination of herbs complement these oven-baked pork chops.


  • 1/4 cup cold water
  • 3 tablespoons all-purpose flour
  • Apple jelly or apple butter, warmed
  • 6 center cut rib pork chops, 2 inches thick (about 12 ounces each)
  • 1/4 cup cooking oil
  • 1 10 1/2 - ounce can condensed beef broth
  • 1/2 cup dry red wine
  • 1 tablespoon minced garlic
  • 1 teaspoon snipped fresh thyme or 1/4 teaspoon dried thyme, crushed
  • 1 teaspoon snipped fresh marjoram or 1/4 teaspoon dried marjoram, crushed
  • 1 teaspoon snipped fresh basil or 1/4 teaspoon dried basil, crushed
  • 1 teaspoon snipped fresh summer savory or 1/4 teaspoon dried summer savory, crushed
  • 1 cup water


  1. In a large skillet, brown pork, half at a time, in oil on each side. Transfer to 13x9x2-inch baking pan or dish.
  2. In bowl, combine condensed broth, the 1 cup water, the wine, garlic, and herbs. Pour over chops in pan. Cover; bake in 325 degree F oven 2 to 3 hours or until tender. (Bake 3/4-inch chops for 1 hour.)
  3. Remove pan from oven. Transfer chops to a warm platter and keep warm.
  4. Strain pan juices; skim off fat. Measure 1-1/2 cups of pan juices; pour into saucepan. Mix the 1/4 cup cold water and the flour. Stir into pan. Cook and stir over medium heat until bubbly. Cook 1 minute more.
  5. Ladle the sauce onto 6 warm plates. Place a chop in the center of each plate. Spoon warm apple jelly or apple butter over each chop. Makes 6 servings.

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