For those of us who are hunters and more of a rural bent, here is a stew recipe. It is simple enough that you may leave the house for work while it simmers in your pot, and when you get back, supper will be ready.
| Prep Time: | 10 mins |
| Cook Time: | 45 mins |
| Total Time: | 55 mins |
| Servings: | 4 |
Ingredients
- 2 tablespoons vegetable oil
- ½ cup chopped onion
- 4 (1/2-inch thick) pork chops
- ½ teaspoon salt
- ground black pepper to taste
- 2 apples – peeled, cored and sliced
- ¾ cup hot water
- 2 tablespoons brown sugar
- ½ teaspoon ground mustard
- ⅛ teaspoon ground cloves
Instructions
- Preheat the oven to 375 degrees F (190 degrees C).
- Heat oil in a large skillet. Sauté onion until tender, about 1 minute. Remove onion and set aside. Brown pork chops on both sides.
- Place chops in an 8×12-inch baking dish and sprinkle them with salt and pepper. Cover chops with apples and cooked onion.
- Combine water, brown sugar, mustard, and cloves in a small bowl. Pour over chops.
- Cover and bake in the preheated oven for 30 to 45 minutes.
Nutrition Facts
| Calories | 232 kcal |
| Carbohydrate | 18 g |
| Cholesterol | 36 mg |
| Dietary Fiber | 2 g |
| Protein | 15 g |
| Saturated Fat | 3 g |
| Sodium | 316 mg |
| Sugars | 15 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |
Reviews
I used ground ginger instead of cloves. Wonderful!
have been making this since I printed it out in 2004. The only thing I do differently is add a little cinnamon and or apple pie spice. So tender and delicious the house smells like fall!!!
taste good for being locked down
Instead of using only water for liquid I cut down the water by half and added unsweetened apple sauce. It was delicious!
Apples and spices tenderize the pork. Hubby Loves It !
I would definitely make this again. I did add a cup of applesauce and half a tsp of cinnamon and doubled the brown sugar to the recipe. Next time I will add cornstarch to juice at end to thicken. I also added potatoes-cut in half inch thick circles to bottom of the pan.
only had pork cube steaks,but the sauce is the star.
This recipe was great! I did take some pointers from other posters, but my changes may be a little too sweet for the average health conscious person! I sautéed the onions and apples in the pan together with butter, sprinkling a little brown sugar and kosher sea salt to speed up the caramelizing of the onions and apples and set them to the side once browned. I then browned the chops in the pan, adding more butter, a couple slices of apples, and a sprinkle of brown sugar. After browning the chops, I arranged in a glass baking pan and spread the cooked apples and onions on the top. To thicken the sauce, I made a roux with butter and flour. Instead of using water, I had some apple-peach cider that I used with brown sugar (omitting the mustard and cloves because I didn’t have them on hand) and poured that in the roux and then over the chops once it thickened. I baked covered at 375 degrees for 35 min, taking the foil off during the last 10 or so minutes so the chops will brown a little. I was sure it would be too sweet. my husband who hardly eat pork loved this recipe and wants me to make it again. Next time, I’ll use either olive or coconut oil in place of butter.
This is definitely a keeper. I was out of ground mustard so used a squirt of regular mustard. Used old bay seasoning in place of cloves, sautéed celery with the onion and threw some asparagus in that needed to be used up. Turned out great.
As pork chops are not my favorite meal, I must say the apples mmade it flavorful. Thanks!
I reduced the water by half and added rode on the side.
Thank you MNKENNEY! Last night my husband said that this meal was one of the best I’ve ever made. Considering we’ve been together for 34 years and I do all the cooking, that was a noteworthy compliment. I just gave it a little pop by adding a touch of Sriracha sauce. This was a delicious dish. This recipe earned a place in my recipe box.
I….like most people altered the recipe. I used two apples and sliced them and cooked them on the stove. I added sugar and cinnamon to taste.I prepared my chops with greek seasoning, salt and pepper and cooked them fully on the grill.I then sprinkled french fried onions over everything. a Great dish liked by all.
I made this tonight. I added more ingredients to make it more juicy. It was great. The family loved it. Served with sweet potatoes smothered in butter, cinnamon and sugar and broccoli as our side veg. Will definitely make this again! My little one even ate it! Thank you!
I needed to make something different with pork loin chops. I wasn’t sure to make this based on the reviews, but I gave it a try. I put a little extra of the spices, including cinnamon,and a tad more sugar. It’s true, this dish isn’t something to look at, but it came out delicious! Yes, it’s watery, but you will have the common sense to scoop the apples and onions onto the plate. Right? I was pleased it wasn’t dry, but was flavorful.
I have made this recipe twice and was very disappointed. It was flavorless and the pork chops were tough. I will not make this again!
family favorite!
I didn’t think this recipe had much flavor. I didn’t like it at all.
I used applesauce instead of apples, and got a good flavor. …I did have the problem that the amount of liquid (3/4 cup!) was far too much. So I poured it out and reduced it and put it back at the end. Next time I think I will just use less liquid.
Great recipe for a nice fall dinner. I read a few of the other reviews and didn’t add the water that was called for. Rather, I mixed up the brown sugar, ground mustard, cloves, and added some cinnamon. After I sauteed the onion and apples, (as suggested by another reviewer), I put the dry sugar mixture in the pan and let it caramelize just slightly. I put that in the baking dish, then sauteed the pork chop (I used one large thick cut boneless) in the same pan. Then I put it in the apple mixture and covered the chop. Baked it for about 35 minutes at 375. Turned out wonderful. I only gave this recipe 4 stars because I make changes and read some of the other reviews, but it is a keeper. Thanks for sharing.
this has been a hit every time I make it!