Apple-Glazed Pork Chops

Apple-Glazed Pork Chops

15

"Make your pork chops a little more special tonight with this easy-to-make jelly glaze."

Ingredients

servings 248 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 248 kcal
  • 12%
  • Fat:
  • 3.3 g
  • 5%
  • Carbs:
  • 33.9g
  • 11%
  • Protein:
  • 21 g
  • 42%
  • Cholesterol:
  • 61 mg
  • 20%
  • Sodium:
  • 46 mg
  • 2%

Based on a 2,000 calorie diet

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Directions

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  1. Combine first four ingredients in saucepan; cook over low heat, stirring occasionally, until jelly melts. Keep warm.
  2. Place pork chops on rack in broiler pan. Broil five inches from heat, seven minutes on each side.
  3. Remove from oven; brush one side with jelly glaze, and broil three minutes. Flip and brush other side with glaze; top with apple slices, and drizzle with remaining glaze. Broil three minutes.
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Reviews

15
  1. 22 Ratings

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I put a slice of brie over the apple slices (I used a brand called St. Andre), which melted a bit under the last broiling. Was very good.

I made this for My family, at first lookinf at the Prok I did not think the broiler was going to cook the pork fully... but was very suprised when it did, every bite was very tasty

Soooooo yummy. Didn't change a thing.

I had quite a time finding non-mint apple jelly! My search was well worth it, though. These were very yummy...a nice update to pork chops and apple sauce!

A little too plain for my taste.

This was allright the sauce was really thin...wasn't what I thought it would be & what sides really go with this I have no clue I made what was on the the picture didn't make a good combo ... I ...

Definitely an easy, yummy weeknight meal. I will make definitely keep this recipe to make again.

I was slightly disappointed with the amount of flavor. Although I agree they are good, I just felt there was a lot of flavor that was missing, for all the work I put into making them. I will mak...

Great meal!!!! Will make again. I followed the recipe to the letter and it was loved by the kids as well