Baked Pork Chops & Apple Gravy
I usually marinate the chops in a mixture of teriyaki sauce, honey, guldens mustard, black pepper and garlic for at least 3 hours or overnight to add even more flavor.
I usually marinate the chops in a mixture of teriyaki sauce, honey, guldens mustard, black pepper and garlic for at least 3 hours or overnight to add even more flavor.
- Carbohydrate 34.416363083093 g
- Cholesterol 139.710000002029 mg
- Fat 19.0954694452825 g
- Fiber 1.20673059774696 g
- Protein 44.2071991684202 g
- Saturated Fat 6.24314486133137 g
- Serving Size 1 1 Serving (371g)
- Sodium 453.284278069318 mg
- Sugar 33.2096324853461 g
- Trans Fat 2.71305669450856 g
- Calories 492 calories
Step-by-step
- Preheat oven to 350F.
- Add pork chops to skillet and brown over medium heat.
- Season with salt and pepper.
- Place pork chops in large ceramic casserole dish.
- Add flour, salt, pepper, catsup, chicken stock, brown sugar, balsamic vinegar and applesauce to skillet with pork juices.
- Stir until thickened and smooth.
- Place sliced onions and apples on pork chops.
- Pour applesauce mixture over pork chops.
- Bake 45 minutes or until done.
While traditional pan-fried cutlets rely on a quick sear and immediate service, this casserole-style preparation uses a moist cooking environment to keep thick cuts tender while building a rich pan sauce. Browning the meat first over medium heat renders surface fat that subsequently binds with the flour and chicken stock, creating a stable emulsion rather than a watery broth that pools at the bottom of the dish.
Managing oven space efficiently requires timing the onion and Granny Smith apple slices so they soften without losing all structural integrity during the forty-five minutes at 350 degrees Fahrenheit. Because pork proteins tighten rapidly under direct heat, covering the ceramic dish retains moisture while the interior reaches a safe culinary temperature of 145 degrees Fahrenheit.
Leftover portions yield an exceptional breakfast hash when diced and crisped in a heavy-bottomed cast iron skillet the following day. Chilling the cooked chops overnight solidifies the residual animal fats, making the meat much easier to cube cleanly without crumbling into ragged pieces.
