![Dairy Farmers of Canada](/themes/custom/dfc_platform/assets/dist/images/recipes/recipe-print-header-en.jpg)
Pork Chops with Apples and Raisins
This recipe is taken from the 1989 Milk Calendar. This is the Pork Chops with Apples and Raisins recipe.
- Prep: 10 min - 15 min
- Cooking: 25 min
![pork chops with apples and raisins pork chops with apples and raisins](/sites/default/files/styles/recipe_image/public/image_file_browser/conso_recipe/pork-chops-with-apples-and-raisins.jpg.jpeg?itok=zf3cQw3U)
Ingredients
- Butter
- 6 loin pork chops (1/2 inch/ 12 mm thick)
- 1/2 cup (125 mL) frozen apple juice concentrate thawed
- 1/4 cup (60 mL) beef broth
- 1/2 cup (125 mL) finely chopped onion
- 1 garlic clove minced
- 1/2 tsp (2 mL) dried thyme
- 2 large apples cored
- 1/4 cup (60 mL) raisins
- 1 1/3 cups (330 mL) Milk
- 3 tbsp (45 mL) all-purpose flour
- Salt and pepper to taste
![Placeholder alt](/themes/custom/dfc_platform/assets/dist/images/basic/conso/StealthRecipe-ConeQuest.gif)
CONE QUEST CONTEST
Ready to scoop up a tasty prize? Sign up for More Goodness rewards to play Cone Quest and get a chance to win ice cream.
Plus, you’ll be in for all kinds of savings, recipes, offers and more.
Preparation
Melt small amount of butter in large skillet. Brown chops on both sides; add more butter to pan as needed.
Combine apple juice concentrate, beef broth; pour over chops. Sprinkle with onion, garlic and thyme. Cut apples crosswise into 1/2 inch (12 mm) slices; arrange on meat. Sprinkle raisins over all. Bring to a boil. Reduce heat, cover and simmer 25 min or until chops are tender.
Remove chops and apples to heated platter; keep warm. Combine milk and flour until smooth. Stir into pan juices. Cook and stir over medium heat until mixture comes to a boil and thickens. Add salt and pepper to taste.
To serve pour sauce over chops and apples.
Tips
Learn more about
Nutritional information
Per servingEnergy: | 432 Calories |
Protein: | 26 g |
Carbohydrate: | 33 g |
Fat: | 22 g |
Fibre: | 3.6 g |
Sodium: | 171 mg |
Top 5 Nutrients
(% DV*) | |
---|---|
Calcium: | 10 % / 112 mg |
Niacin: | 43 % |
Selenium: | 78 % |
Thiamin: | 77 % |
Vitamin C: | 43 % |