Apple Glazed Pork Chops Recipe

This recipe was featured at the Bayfield Apple Festival.

Bayfield Apple Festival
Bayfield Apple Festival

[ingredients-list title=”Ingredients” serving_size=””]
[ingredients-left]

  • 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

[/ingredients-left]
[ingredients-right]

  • 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)

[/ingredients-right]
[/ingredients-list]

[step-list-wrapper title=”How to make it” time=””]
[step-item number=”1″ image_url=”” title=”” ]Preheat oven to 325°F degrees.[/step-item]

[step-item number=”2″ image_url=”” title=”” ] In a heavy preheated skillet, brown the chops in oil over medium heat, 10 minutes on each side or until well browned.[/step-item]

[step-item number=”3″ image_url=”” title=”” ] Arrange chops in roasting pan. Pour pork broth and win over chops. Add thyme, marjoram, basil, savory and garlic.[/step-item]

[step-item number=”4″ image_url=”” title=”” ] Cover and bake at 325°F degrees for 2 or 3 hours, or until fork tender.[/step-item]

[step-item number=”5″ image_url=”” title=”” ]When pork chops are done, remove chops from oven and keep warm.[/step-item]

[step-item number=”6″ image_url=”” title=”” ] Strain pan juices and skim off fat. Measure 3 cups of pan juices and transfer to a saucepan.[/step-item]

[step-item number=”7″ image_url=”” title=”” ] 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.[/step-item]

[step-item number=”8″ image_url=”” title=”” ] 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.[/step-item][/step-list-wrapper]


[ingredients-list title=”Apple Cider Marmalade” serving_size=””]
[ingredients-left]

  • 5 cups form apples, cored and slivered (unpeeled)
  • 1 cup apple cider
  • 1 cup orange juice concentrate
  • 1/2 cup grated orange rind

[/ingredients-left]
[ingredients-right]

  • 1/2 cup grated lemon rind
  • 1 package pectin (1 3/4 oz.)
  • 7 cups sugar

[/ingredients-right]
[/ingredients-list]

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

[step-list-wrapper title=”How to make it” time=””]
[step-item number=”1″ image_url=”” title=”” ]Place apples, cider, orange juice concentrate, rinds and pectin in a large saucepan or jelly kettle. Bring the mixture to a rolling boil.[/step-item]

[step-item number=”2″ image_url=”” title=”” ]Add sugar and stir until completely dissolved.[/step-item]

[step-item number=”3″ image_url=”” title=”” ] Bring to a rolling boil again. Boil 65 seconds, stirring constantly.[/step-item]

[step-item number=”4″ image_url=”” title=”” ]Remove the mixture from the heat. Cool for three minutes.[/step-item]

[step-item number=”5″ image_url=”” title=”” ] Skim off any foam with a slotted spoon. Pour into sterilized jars, seal and process in a water bath according to manufacturer’s instructions.[/step-item][/step-list-wrapper]

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

Originally Published in Reader's Digest

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