I serve this with fresh, warm applesauce and herbed rice on the side.


  • 2 pork chops slice thick for stuffing
  • 1 large Macintosh or Granny Smith apple
  • 1 large onion
  • 1/2 lb baby carrots
  • pepper and celery seed to taste
  • a few ounces of chicken stock or dry white wine to deglaze the pan


Peel and slice the apple and the onion. Cut a slit in the center of each chop from the fat side down to the bone. Insert one slice each of apple and onion into the slits. Place the chops in a cold frying pan. Surround them with the carrots and the rest of the sliced apple and onion. Sprinkle with a bit of coarse black pepper and celery seed. Add water almost to the top of the chops. Bring to a boil. Reduce heat to a high simmer and cover loosely. Cook until the water has all evaporated and the bottom of the pan is beginning to brown. Remove the contents with a slotted spoon and drain off any excess fat. Return the pan to the heat and deglaze with a bit of white wine or chicken broth, being sure to scrape the browned bits off the bottom. Cook down until the sauce begins to thicken a bit. Pour over the chops and carrots and serve immediately.

2 servings

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Submitted 6/13/05.
Source: My Kitchen
Submitted By: Sue O'Neil
Pork Chops with Apples and Onions