Apple Glazed Pork Chops Recipe

Bayfield Apple FestivalPhoto Credit: Bayfield Apple FestivalBayfield Apple Festival


  • 6 pork chops, center cut (about 2 inches thick and 1 lb. in weight, each)
  • 4 tbsp. vegetable oil
  • 4 cups reduced pork broth
  • 1/2 cup dry red wine
  • 1 tsp. minced thyme
  • 1 tsp. minced marjoram

  • 1 tsp. minced basil
  • 1 tsp. minced summer savory
  • 1 tbsp. minced fresh garlic
  • 4 tbsp. flour
  • 5 tbsp. cold water
  • Apple cider marmalade (see recipe below)

    How to make it 

  • 1

    Preheat oven to 325°F degrees.

  • 2

    In a heavy preheated skillet, brown the chops in oil over medium heat, 10 minutes on each side or until well browned.

  • 3

    Arrange chops in roasting pan. Pour pork broth and win over chops. Add thyme, marjoram, basil, savory and garlic.

  • 4

    Cover and bake at 325°F degrees for 2 or 3 hours, or until fork tender.

  • 5

    When pork chops are done, remove chops from oven and keep warm.

  • 6

    Strain pan juices and skim off fat. Measure 3 cups of pan juices and transfer to a saucepan.

  • 7

    Blend flour and water in small bowl until smooth. Whisk into pan juices. Cook over medium heat until thickened. Reduce heat to low and simmer 3 minutes, stirring occasionally.

  • 8

    Ladle brown sauce onto a warm plate. Arrange a pork chop in the center of each plate. Spoon warm apple marmalade over each chop. Serves 6.

Apple Cider Marmalade

  • 5 cups form apples, cored and slivered (unpeeled)
  • 1 cup apple cider
  • 1 cup orange juice concentrate
  • 1/2 cup grated orange rind
  • 1/2 cup grated lemon rind
  • 1 package pectin (1 3/4 oz.)
  • 7 cups sugar

Note: Many varieties of firm apples will work, but Cortlands are recommended.

    How to make it 

  • 1

    Place apples, cider, orange juice concentrate, rinds and pectin in a large saucepan or jelly kettle. Bring the mixture to a rolling boil.

  • 2

    Add sugar and stir until completely dissolved.

  • 3

    Bring to a rolling boil again. Boil 65 seconds, stirring constantly.

  • 4

    Remove the mixture from the heat. Cool for three minutes.

  • 5

    Skim off any foam with a slotted spoon. Pour into sterilized jars, seal and process in a water bath according to manufacturer’s instructions.

Also, see Fraioli’s picks for 10 Best Food Festival Recipes From Around America.

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