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Pork Chope & Apples with Rice

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If you remember, I have a rough time cooking pork chops that aren’t tougher than the soles of my shoes. Marinated pork chops braised in white wine was my first successful attempt. Since pork chops are a favorite of Studs, the New Year seemed like a good time to devise a second recipe that was easy and tasty. Give it a try and please let me know what you think.


female chef

Pork Chops & Apples


Fresh Green Beans

White Wine – Riesling

Pork Chops & Apples

  • 4 pork loin chops preferably on the bone ½ inch thick
  • 1 tsp. dried sage, crushed
  • Pam nonstick coating spray
  • 1 small onion, sliced and separated into rings
  • 1 apple cored, cut into wedges
  • 1 cup apple juice
  • 2 tsp. brown sugar
  • 1 tbsp. cold water
  • 2 tsp. corn starch

Preheat oven to 225°F.

Trim off the fat from the chops, then rub sage on both dies of the meat.

Spray a cold 12 inch frying pan with Pam. Heat the pan on medium until warm, add the meat and cook for 5 minutes. Turn, add most of the onion, and cook 5 minutes. Remove chops and onion to a plate, tent with foil, and set in oven.

Wipe the pan with a paper towel, and then add the remaining onion, apple wedges, juice, and brown sugar. Bring to a boil, reduce heat, and simmer 3 – 5 minutes until apples are crisp-tender.

Combine water and cornstarch, then pour into the skillet. Stir constantly until the mixture thickens and bubbles. Continue cooking for 2 minutes, regulating heat to keep a slow boil.

To serve, arrange chops, rice, and green beans on dinner plates. Lay a few apple slices with sauce over the chops.


Your favorite brand

Chicken stock


Follow the package direction for the rice, replacing half the water with chicken stock.

Fresh Green Beans

Photo by SOMMAI

Plan 10 beans per person




Fill a medium-size saucepan with cold water, leaving enough room to add the beans. Cover pot and set on the stove over medium high heat.

Trim the ends off the beans, then rinse in a colander. Add the beans to the pot when the water comes to a hard boil. Cook 5-10 minutes until crisp-tender. Drain and return to the pot.

Add the butter and pepper. Stir well and serve.

If your meal isn’t quite ready, cover the pot with a lid and place in the oven to keep warm.



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