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Pork chops are breaded and browned, then
layered in a casserole with sliced apples and raisins, topped
with a sauce made with the pan drippings, brown sugar and apple
juice and baked until fork tender.
Chops with Raisins
6 tablespoons all-purpose flour - divided
1/2 teaspoon dry mustard
1/2 teaspoon salt
1/8 teaspoon ground black pepper
6 (6-ounce) pork chops
2 tablespoons butter or margarine
2 apples, peeled cored and sliced
1/3 cup raisins
2 tablespoons firmly packed brown sugar
1 1/2 cups apple juice
1/2 teaspoon ground cinnamon
- Preheat oven to 350°F (175°C).
- Combine 4 tablespoons flour, dry mustard,
salt and pepper in a shallow bowl. Dredge pork chops in flour
mixture until evenly coated; shake off excess.
- Heat a large, non-stick skillet over medium-high
heat. Add butter to melt. When foam subsides, brown pork chops
on both sides, about 5 minutes. Remove from heat and arrange
in a single layer in a shallow baking dish. Layer apples on top
and sprinkle with raisins.
- Reheat pan with drippings over medium
heat. Stir remaining 2 tablespoons of flour along with brown
sugar into pan; mix well. Gradually pour in apple juice, stirring
continuously. Cook until thickened. Pour over pork chops, sprinkle
- Bake, covered, for 1 hour.
Makes 6 servings.
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