Oven-Braised Pork Chops With Apples
Apples and raisins flavor these oven braised pork chops. Molasses and a bit of vinegar balance the flavors perfectly.
These oven-braised pork chops are pure comfort—tender, flavorful, and wonderfully aromatic as they cook. The combination of apples, molasses, and a touch of vinegar gives the dish a balanced sweet-and-tangy profile that works beautifully with meaty pork shoulder chops.
This is the kind of recipe that fills the kitchen with warm, cozy aromas. Everything braises together in one dish, and the simple pan sauce becomes glossy and rich with very little effort. It’s an easy, satisfying dinner you can enjoy on any weeknight.
What You’ll Like About This Dish
Warm fall flavors. Apples, molasses, and vinegar add a comforting, seasonal touch.
One-dish oven braise. After browning the chops, everything cooks together hands-free.
Tender pork. Shoulder chops braise beautifully and stay moist.
Great economical option. Shoulder chops are flavorful and budget-friendly.
Ingredient Notes
- Pork shoulder chops – About ¾ inch thick; they braise very well.
- Apples – Tart varieties like Granny Smith hold their shape best.
- Molasses – Adds deep sweetness and richness.
- Flour – Helps thicken the braising sauce.
- Hot water – Creates the base of the sauce when mixed with drippings.
- Cider vinegar – Adds brightness and balance.
- Raisins – Provide a burst of sweetness in the finished dish.
- Butter & olive oil – Used for browning to build flavor.
Steps to Make Oven-Braised Pork Chops With Apples
- Preheat the oven and heat butter and oil in a large skillet.
- Season the pork chops with salt and pepper.
- Brown the chops on both sides in the hot skillet.
- Transfer the browned chops to a shallow baking dish.
- Peel and slice the apples, then layer them over the pork.
- Drizzle molasses over the chops and apples.
- Sprinkle flour into the skillet drippings and cook briefly.
- Slowly whisk in hot water and cook until bubbly.
- Add the vinegar, raisins, and seasoning.
- Pour the sauce over the chops and apples.
- Cover the dish and bake until tender.
Tips
Browning the chops first adds depth and improves the final texture.
Use tart apples so they don’t break down too much during braising.
Whisk the hot water slowly into the flour mixture to avoid lumps.
If the sauce seems thin after baking, reduce it briefly on the stovetop.
Recipe Variations
- Cinnamon-spiced version. Add ground cinnamon or allspice to the apples.
- Savory herb option. Add rosemary or thyme to the braising liquid.
- Apple cider base. Replace part of the hot water with apple cider.
- Cranberry twist. Swap raisins for dried cranberries.
- Onion version. Add sliced onions under the apples.
Serving Suggestions
- Potatoes: Choose roasted, mashed, or boiled potatoes, or try these smashed fried potatoes.
- Salad: Add a tossed salad to your menu or serve the pork chops with coleslaw or broccoli salad.
- Sides: These glazed carrots would be excellent, or serve the chops with simple steamed broccoli or garlicky green beans.
How to Store
Refrigerate leftovers in an airtight container for up to 3 days.
Reheat gently in a covered skillet or in the oven at a low temperature, adding a splash of water or broth if needed.
Freeze for up to 2 months for best texture; thaw overnight in the refrigerator before reheating.
Oven-Braised Pork Chops With Apples
Ingredients
- 1 tablespoon butter
- 2 tablespoons olive oil
- 6 pork chops, shoulder , about 3/4-inch thick
- kosher salt and pepper
- 3 medium apples, such as Granny Smith
- 3 tablespoons molasses
- 3 tablespoons all-purpose flour
- 2 cups hot water
- 1 tablespoon cider vinegar
- 1/2 cup raisins
Instructions
- Heat oven to 350 F.
- Heat butter and oil in a large heavy skillet over medium heat.
- Sprinkle pork chops with salt and pepper. Arrange the pork chops in the skillet and brown, turning to brown both sides.
- Transfer pork chops to a large shallow baking dish. Peel the apples and slice thinly; arrange the slices over pork chops.
- Drizzle the molasses over the pork chops and apples.
- Sprinkle flour over the skillet drippings and cook over medium heat, stirring, for 2 to 3 minutes.
- Slowly stir in the hot water; cook until bubbly. Add vinegar, salt, and raisins.
- Pour the sauce over the pork chops and apples.
- Cover and bake for 1 hour.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
