Thursday, November 19, 2009

Honey and Apple Pork Chops

Note: Instead of using this sauce with ribs, I used pork tenderloin. Therefore my pictures don't match up with the original recipe. I will post both the original recipe and my changes at the bottom.

Ingredients:

3 pounds pork country-style ribs
1/2 cup chopped onion
2 cloves minced garlic
1 Tbsp cooking oil
3/4 cup bottled chili sauce
1/2 cup apple juice or apple cider
1/4 cup honey
2 Tbsp Worcestershire sauce
1/2 tsp dry mustard



For sauce, in a medium saucepan cook onion and garlic in hot oil until tender. Stir in chili sauce, apple juice, honey, Worcestershire sauce and dry mustard. Bring to boiling; reduce heat. Simmer, uncovered for 20 minutes.


Place pork chops and sauce in a sturdy ziploc bag. Marinate, turning pork chops in sauce every so often, 15-20 minutes if possible.


Place pork chops in skillet over medium heat with just a bit of cooking oil. Cook on both sides for 5 minutes each.


Wrap in foil and bake in 325 oven for 20-25 minutes.


What I did differently from the recipe:
I used pork tenderloin instead of ribs. I omitted the chili sauce because I didn't have any on hand. I also fried the pork chops and then baked them, rather than baking them the whole time.

What I'll do differently next time:
Same as above, although if I had chili sauce I might add it. I also might add some baked apples the next time because they would be really good mixed in with this sauce.

Verdict:
Thumbs up! This sauce was sweet and tangy, and so delicious. It was also super easy, which you know I love. Before we were done with our first pork chop, we had almost decided to do this again for dinner the very next night. It was definitely so good!

ORIGINAL RECIPE PRINTABLE VERSION:

Ingredients:
3 pounds pork country-style ribs
1/2 cup chopped onion
2 cloves minced garlic
1 Tbsp cooking oil
3/4 cup bottled chili sauce
1/2 cup apple juice or apple cider
1/4 cup honey
2 Tbsp Worcestershire sauce
1/2 tsp dry mustard

Place ribs in a shallow roasting pan. Bake, uncovered in a 350 oven for 1 hour. Drain off fat. Meanwhile, for sauce, in a medium saucepan cook onion and garlic in hot oil until tender. Stir in chili sauce, apple juice, honey, Worcestershire sauce and dry mustard. Bring to boiling; reduce heat. Simmer, uncovered for 20 minutes. Spoon 1/3 cup of the sauce over the ribs. Bake, covered for 45-60 minutes more or until tender, turning ribs and spooning 1/3 cup more of the sauce over ribs after 25 minutes. Heat remaining sauce and pass with ribs.

MY RECIPE PRINTABLE VERSION:
4-6 pork chop tenderloins
1/2 cup chopped onion
2 cloves minced garlic
1 Tbsp cooking oil
3/4 cup bottled chili sauce
1/2 cup apple juice or apple cider
1/4 cup honey
2 Tbsp Worcestershire sauce
1/2 tsp dry mustard

For sauce, in a medium saucepan cook onion and garlic in hot oil until tender. Stir in chili sauce, apple juice, honey, Worcestershire sauce and dry mustard. Bring to boiling; reduce heat. Simmer, uncovered for 20 minutes.
Place pork chops and sauce in a sturdy ziploc bag. Marinate, turning pork chops in sauce every so often, 15-20 minutes if possible.
Place pork chops in skillet over medium heat with just a bit of cooking oil. Cook on both sides for 5 minutes each. Wrap in foil and bake in 325 oven for 20-25 minutes.

1 comment:

Tracey Garner said...

I am thinking about doing this with a whole pork loin, and let it marinate over night, and also with apple stuffing stuffed pork chops. I love your recipes. Keep them coming. They help keep us feed.