Saturday, January 27, 2018

Brown Sugar Apple Pork Chops with Glazed Carrots

Hello Friends! 

Sorry I didn't make it Thursday to share a recipe - but it's the first weekend in a while we haven't had to run crazy for hockey - so I thought I'd share a recipe today. ;) 

I don't make pork chops that often, as they're not my hubby or kiddos' favorite. But I love them and get hungry for them sometimes. My hubby will oblige and eat them, but again not his fave meal. Luckily, I have other family that enjoy my cooking so I share with them when I have lots of leftovers! Yay! So my mom, or my aunt, and my FIL often reap the benefits too. I wasn't sure if I had shared this recipe before... but it's one I love this time of year when I'm wanting comfort food. It was a recipe of my Grandma's and I'd love to share it with you today. What's really awesome is that it all cooks together in one pan, as the apple and brown sugar and sage make a yummy kind of sauce that drizzles down when cooking and glazes the carrots underneath. Yummy!

Here's how they're made:

This time I happened to use boneless thick cut pork chops. But you could use whichever you like. Preheat the oven to 350*.  Put peeled and cut up carrots, or even baby carrots right out of the bag, into the bottom of a 13x9 pan.  You're making a bed for the chops to sit on. There's no need to grease pan as you'll be adding liquid to the bottom. I also add some sliced onion for flavor. Salt and pepper the carrots and sprinkle on some dried sage. Then add some liquid to the bottom of the pan. Just plain old water is fine, or be creative and add some apple cider, or broth. Whatever sounds good to you to mix with the cinnamon, brown sugar & apple juices that are going to drip down onto the liquid and carrots.  

To prepare the chops you can just season them if you like and add the brown sugar and apples and brown at the end of baking time. But I like to brown the chops first instead. So I add a little oil and butter in my cast iron skillet and brown the chops with seasoning first. I then lay them on top of the carrots and sprinkle them with a little more s&p and dried sage. I then add a little scoop of brown sugar on top of each one (maybe a Tbsp or so) and pat it down onto the chop. I then add a peeled quarter of an apple on top of the brown sugar and sprinkle a little cinnamon on top of each apple. Then cover with foil and bake for anywhere between 45 minutes to 1 hour and 15 minutes depending on how thick your chops are. You want them to reach at least 145* inside. Then serve with other sides of choice and enjoy the pork chops with built in apple topping. Yum! :P

**TIP:  If you're browning chops later  and not first, then when you have about 15 mins or so left on bake time remove foil and let the tops of the pork chops brown up a bit. 

And if you have leftovers (here with the carrots and stuffing I sent to my FIL) then put in a container and bring to a loved one.  My Grandma was the queen of  the "Food is Love" mantra.

Sending lots of love from my kitchen to yours! xoxo 

I'm linking with Andrea of Scrapality for Scraptastic Saturday.

Scraptastic Saturdays every Saturday @ 8 PM EST.


  1. These look so good! Bob is not a huge fan of pork chops either, but he will eat them. So, I'll be trying this recipe!

  2. I enjoy a pork chop now and then, tho also not my HB favourite either. I sometimes cook a sliced apple in the same pan, but your recipe is a much better version, and I'll try it some time soon. Thank you Carrie and Happy Sunday.

  3. Those look great! I'll have to give those a try and see if they like them. My family is pretty set in their "only like them fried" kind of ways. Hope you are having a great Sunday!

  4. Hello, pretty lady!
    So...thank you for this!
    Steve is not a fan of pork chops!
    I think it stems from my early marriage cooking!!! lol
    This looks like a new option!!!
    Have a cozy Sunday!!!

  5. I really appreciate your professional approach.These are pieces of very useful information that will be of great use for me in future.