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Pork With Maple Glazed Apples and Sweet Onions

User Rating 3 Star Rating (2 Reviews)


Pork With Maple Glazed Apples and Onions

Pork With Maple Glazed Apples and Onions

D. Rattray
The apples and onions cook slowly, so you'll want to make them ahead of time or start them early. Replace the apples and onions with a chutney or relish if you're in a hurry. Use boneless pork chops or country style ribs in this tasty recipe.


  • 4 to 6 boneless pork chops or boneless country style ribs
  • 1/3 cup flour
  • 1 teaspoon seasoned salt
  • 1/4 teaspoon thyme, crumbled
  • 1 tablespoon olive oil
  • .
  • Maple Glazed Apples and Onions
  • 1 cup sliced sweet onion, about 1 medium sweet onion
  • 3 tablespoons butter
  • 3 large apples, peeled, cored, and thinly sliced
  • 3 tablespoons maple syrup
  • 1 tablespoon brown sugar
  • 1/4 to 1/2 teaspoon ground cinnamon, or to taste


Maple Glazed Apples and Onions:
In a small deep skillet, melt about half of the butter. Add thinly sliced onion. Sauté over medium-low heat until onion is yellowed and tender. Add apple slices and remaining butter. Continue to cook, stirring frequently, until apples are yellowing and tender. Add maple syrup, brown sugar, and cinnamon. Continue cooking until very tender and golden brown.

Combine the flour with 1 teaspoon seasoned salt mixture, Cajun seasoning, or a similar salt and pepper mixture. Add 1/4 teaspoon of the thyme and a dash of crumbled rosemary. Heat oil over medium-high heat. Add the boneless ribs or chops and sear on all sides. Reduce heat, add 1/4 cup water or broth, and cover the pan. Cook for 20 to 30 minutes longer, depending on thickness.

Remove chops or ribs to a warm plate. Serve with maple glazed apples and sweet onions.
Serves 4 to 6.

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User Reviews

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 1 out of 5
Yuck. Threw it out., Member lyricfox

Something must have happened with this recipe between the dates of the other reviews (2007) and when I made it (September 2012) because all I can say is this was one of the worst tasting, toughest meals I've had of country pork ribs. Maybe the meal would have been improved by using chops rather than the other recommended meat, but there was absolutely no flavor. And my reservations about the cooking time for making the ribs tender were well placed. Tough. Tough. Tough. So after one night of this dish, the other ribs are heading for the trash. Really disappointing because I've gotten many good recipes off Southern Foods....just goes to show not every recipe is a winner

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