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Apple Ginger Pork Chops Recipe

Apple Ginger Pork Chops

Recipe courtesy Guy Fieri

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (44)

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Average Rating:

Total Reviews: 44

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  • on June 09, 2013

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    This was a good recipe. The pork chops weren't dry, and the apple and onions was a good complement to the pork chops.

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  • on May 01, 2013

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    Easy prep and very good. I used ground ginger in the marinade since I did not have fresh. The pork chops were very moist and I would make this again.

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  • on April 06, 2012

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    Definitely marinate longer than this recommends but not all day b/c the acidity in the lemon juice can start to cook the meat. Great taste!

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  • on October 29, 2011

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    Easy and so good, I do a lot of cooking and my boyfriend, who is very indecisive, was immediately raving that this was his favorite pork recipe I ever made. By the way, if you enjoy that ginger flavor, try adding some ginger powder on of the chops before you put them in the oven.

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  • on October 20, 2011

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    I just tried this recipe and served it to my daughter and her fiance. It was really very good. Easy, flavorful and so moist and juicy... Have to try more of Guy's recipes.

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  • on October 04, 2011

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    I was very disappointed in this dish. I followed the recipe exactly like it sound and found that this had no flavor at all. It was just bland.

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  • on October 02, 2011

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    I made this for dinner and it was awsome. This was the first time I tried one of Guy's recipes and we loved it. Definitely company worthy

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  • on October 02, 2011

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    I made this recipe exactly as listed and it was delicious ! I will make this again. The combination of the apples, onions and raisins was awesome.

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  • on May 25, 2011

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    I thought it was pretty good...will make again but will put my own twist to it...

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  • on April 22, 2011

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    OMG! This was great!! We actually aruged over the leftover apples and onions and rasins in the pan!! 3 changes though...1-used 14.5 oz chicken stock instead of wine (will use wine next time to try it out!, 2-used thin cut center cut no bone in pork, and 3- as a food safety person I did cook the pork to 155. Not dry and so good!! Thanks GUY!!

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