Pork Chops with Golden Apple Sauce

Total Time:
25 min
10 min
15 min

6 servings

  • 4 Golden Delicious apples, chopped
  • 2 teaspoons lemon juice
  • 2 ounces golden raisins, a handful
  • 1 -inch piece fresh ginger root
  • 3 tablespoons light brown sugar
  • 2 cups all natural apple juice or cider, plus a splash for pan sauce
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon freshly grated nutmeg
  • 2 tablespoons vegetable oil or olive oil, 2 turns of the pan
  • 4 (1-inch) thick center cut boneless pork loin chops, 6 to 8 ounces each
  • Salt and pepper
  • 2 tablespoons butter

Combine first 8 ingredients in a medium pot placed over medium high heat and cook until a chunky sauce forms, 10 to 12 minutes, stirring occasionally. If sauce begins to spatter as it bubbles, reduce heat back a little, but it should be allowed to reduce and form quickly. Once apples are soft and sauce forms, remove it from the heat.

Heat a large nonstick skillet over medium high heat. Add oil to the pan. Season chops on 1 side with salt and pepper. Using a pair of tongs, add chops to hot skillet seasoned side down. Season the opposite side of the chops with salt and pepper. Brown and caramelize the chops 2 minutes on each side, then reduce heat to medium and cook another 5 to 6 minutes, turning occasionally, until juices run clear. Remove chops from heat and let them rest a couple of minutes for juice to redistribute. Deglaze the pan with a splash of apple juice and 2 tablespoons of butter. Pour pan sauce over chops. Remove ginger from the sauce and top chops with generous portions of warm golden apple sauce.

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Pairs Well With
Pinot Noir

Delicate, floral red wine

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    228 Reviews
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    Fast and delicious recipe! My husband and I absolutely loved it. I mashed a few of the apples with the back of a spoon just to integrate them into the sauce.
    This was good and easy. I gave it a 4 because it could have been that at least had I made adjustment to my cut of meat. I used pork tenderloin about 4-5 ounce slices and needless to say 5 minutes on each side is toooooo long. Most of mine were not eatable due to toughness. The glaze was very good. You live and learn I will prepare this dish again with the tenderloin and they will be prepared to perfection. You can take that to the bank. The apple sauce was delicious, but I used delicious red apples and purple raisins. Thanks Rachel.
    Rachel you are just...the best.  
    Used this recipe this week and it was incredible. I cant believe I managed to keep pork chops moist. The apple sauce was what MADE this dish. It was incredible. Followed the recipe step by step, didn't change a thing and I never will! The glaze is a must. So much flavor! Definitely going to add this to our dinner rotation.
    Very simple recipe, my boyfriend and I liked it very much. Since my boyfriend doesn't like raisins, I used mangos instead. Made me feel like a rock star in the kitchen =
    This was very good. I could not get my apples to break down like I wanted (probably something I did or didn't do. We will do this again and again I'm sure.
    This is always a hit with my friends and family. Easy to modify depending on the size of your group too! Sweet and savory with a nice depth of flavor. Highly recommend!
    Delicious!! But I had to modify. Didn't have Apple cider/juice, but did have a fresh mango and some mango juice. Combined with the apples and other ingredients, turned into a fabulous Mango apple sauce! Will plan it this way next time.
    Applesauce was definitely the star of this recipe... Never made my own, and it was delicious!! I used gala apples which were perfectly, naturally sweet... Didn't have raisins.... Used organic apple juice.... Will definitely make again with a pork loin...
    This was more like a recipe for applesauce. Nothing fancy about the pork chop, just basically pan fried. It was good, though.
    Recipe is super easy and quick. The best pork chop with applesauce I have ever eaten and my family loves it too.
    Easy, tasty recipe that makes you feel like a fancy chef! My mom has always served me pork chops with apples sauce and this is an updated, more adult version of that.
    Very tasty. I brined the pork chops overnight in a salt/brown sugar brine, then cooked by Rachael's recipe. My family loves apples, but are bla on pork - this changed that. So delicious, thanks Rachael
    I didn't care much for it. I don't know what I done but, my sauce didn't even get thick or clump up. I cooked it longer than I was suppose to and still nothing. I followed direction but, I just didn't like the flavor of the whole thing. But, I will try it again for my husband he loves anything that has apples in it.
    Again, Rachael Ray makes me a rockstar! Pork chops were amazing, cooked just right - kept heat high, and the apple sauce was sweet and multi-dimensional. Family loved it, even my son who does not eat pork loved it. Terrific!!
    This was pretty yummy! I'd leave the raisins out next time, otherwise it was great!
    YUM! Made this tonight for dinner and was really pleased with the results. It took longer than 12 minutes for the apple sauce to come together though. It wasn't as sweet as I thought it might be, which was a good thing. This recipe is a definite keeper!
    I only made 1/2 recipe of the applesauce as my apples were fairly large, and I still had lots left over (which I plan to eat with yogurt and granola for breakfast. My husband and I both enjoyed this recipe. It was quick and easy but very satisfying. I skipped the butter altogether. Thank you, Rachael, for another great weeknight meal!
    I followed the recipe but my sauce never thickened...help
    The smell of the apple sauce/compote alone was heavenly. The pork chops would be fine simply served with the deglazed pan drippings. I will peel the apples from now on as the slightly chewy texture of the peel was something I could have lived without. The extra cooked apples and sauce would make a great accompaniment to vanilla ice cream for dessert.
    Delish dish!!! I cooked this for just two people, so I only used half of each ingredient and the result was still superb. I substituted dried red currants for the golden raisins (not a golden raisin fan & didn't want too much sweetness given what a rich sauce the apple reduction was, & sub'ed approximately 1/4 tsp powdered ginger in place of the fresh ginger root (glad I didn't try leaving the ginger out entirely, considering how much depth it added to the apple topping. I also used bone-in pork chops for added flavor to the meat and the pan juices that were used to deglaze.  
    Take care not to over cook the chops before letting them rest off the heat since they will still continue to cook a bit once removed from the pan (cover loosly w/aluminum foil for maximum reconstitution of juices/flavors. Lastly, a light sprinkle of Herbs de Provence seasoned the 
    chops even more thoroughly. Sooooo yummy! Served w/mushroom risotto & asparagus tips.
    Not generally a pork chop eater but wanted to try something different. Chops were tender and juicy. The pan sauce is a nice compliment to the meat and apple sauce. I also used dried cherries instead of raisins in the apple sauce as did the previous reviewer. Served a side of egg noodles with butter, grated cheese and asparagus tips. Very good!
    This is easily the BEST pork and apple recipe I've tried. It was a huge success with the whole family!
    This recipe is amazing. I used thinner porkchops, which resulted in plenty of applesauce to go around. I will definitely be using this tasty dish for future get-togethers.
    Delicious, and a definite keeper, will use again and again, and also the applesauce with other things...Did use 1/2 tsp of dried ginger, did not have fresh, and dried cherries as we do not care for raisins in my family, the pork chops were done perfect and juicy, served with mashed potato to sop up the pan drippings and applesauce on the plate.....no drops left behind, lol.....thanks, Rach~~
    My family loves this recipe. The pork chops are not dry and the sauce is delicious.
    Very tasty and flavorful. The pan 'deglazing' seemed a bit worthless. The apples have enough flavor for this dish. My son ate the apples up separate from the pork and loved them. Used ginger in spice form instead of fresh.
    Very tasty and easy to make! If it doesn't have the right flavor I won't even eat it, even if it took me a long time to prepare. This was simply delicious and will go into my recipe box to make again. I had a basket of Rambo apples, so I used them and they made a scrumptious apple sauce.
    Great apple sauce ! It works well with other firm apples apples as well ie, Braburn, Granny Smith etc I like to season the chops with a bit of thyme, garlic and Italian flat leaf parsley.
    Loved it! I just used Braeburn apples, and regular raisins, as that was what I had on hand. Also, to save a little time on the sauce reduction, I added a little cornstarch mixed with water to thicken the sauce.
    Was pretty easy for a down and dirty pork chop recipe. Used gala apples I had on-hand and also used suggested ground ginger amount of 1/2 tspn as I didn't have a fresh one in stock. Pork chop alone could have had a bit more flavor, but the applesauce really helped. Also, used dark raisins. It was delicious and would definitely make again.
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