Serves: 4
Total Calories: 322

1/4 cup flour
1/2 teaspoon dry mustard
1/4 teaspoon pepper
1/8 teaspoon ground allspice
4 pork chops, cut 1 inch thick
2 tablespoons oil
1 1/2 cups apple juice
2 tablespoons brown sugar
1/2 teaspoon cinnamon
2 apples, peeled and sliced

Combine flour, dry mustard, pepper, and allspice. Dredge pork chops in mixture, reserving remaining flour mixture. In skillet, brown chops in oil; remove and keep warm. To drippings add apple juice, brown sugar, and remaining flour mixture. Cook and stir until bubbly. Return pork chops to skillet, and sprinkle with cinnamon. Pour juice mixture over all. Cover and simmer for about 60 minutes until pork is no longer pink. Add apples during the last 20 minutes of cooking. Cool and place in Ziploc bag to freeze.

Thaw. Arrange in baking dish sprayed with nonstick spray. Bake covered at 350° until fully heated and bubbly.

Note: Ham slices can be a yummy replacement for the pork chops.

Nutritional Facts:

Serves: 4
Total Calories: 322
Calories from Fat: 94

More Recipes from the Best of the Best from the Pacific Rim Cookbook Cookbook:
Polynesian Style Brisket
Beef Brisket
Killer Flank Steak
Steak Sandwich with Avocado Salsa and Roasted Peppers
Walla Walla Steak Sandwich with Horseradish Sauce
Round Steak Pasties
Round Steak Sauerbraten
California Tri-Tip
Beef in Walnut Sauce
Barbecued Beef Cubes
Hawaiian Teriyaki Burger
Stuffed Burgers
Make-Ahead Barbecued Meatballs
Nana’s Meatballs
Sweet-Sour Meat Loaf
Lasagna in a Bun
Lazy Loco Moco
Easy Enchilada Pie
Slow-Cooked Pork with Wine Sauce
Oven Kalua Pig
Korean Ribs
Barbecued Short Ribs
Tropic Sun Spareribs
Pork Chops à la Rogue
Margaret’s Sesame Pork Chops
Spiced Pork Chops
Sautéed Apples and Pork
Veal Marsala
Lopez Lamb Curry
Lamb Loin with Pesto Mint Sauce
Succulent Moose Roast
Alaskaladas
Grilled Moose Steak
Caribou Pot Roast with Sour Cream Sauce
Bear Tenderloins with Blackberry Sauce
Braised Venison