Smoked Pork Chops with Maple- Baked Apples

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Smoked Pork Chops w/ Maple- Baked Apples

The sweetness of the raisins and apples combined with the pork chop makes this dish delicious!

Yield: 4 servings

Prep Time: 25 min

Cook Time: 50 min


4 (1-inch) thick smoked pork chops (bone in or boneless)
1 large Rome apple, diced
1/4 cup yellow raisins
1 Tablespoon butter
2 small sliced yellow onions
1 teaspoon chopped fresh thyme
1/4 teaspoon pepper
1/2 cup chicken broth
2 Tablespoons maple syrup
1 Tablespoon all-purpose flour


1. Preheat oven to 375 degrees.

2. Brown chops in large, non-stick skillet over medium-high heat for 3 to 5 minutes (turning once). Remove and place in 13x9-inch dish. Spread apple pieces and raisins over the top and along the sides.

3. Add butter, onions, thyme, and pepper to the skillet and cook until onions are browned and tender (about 15 minutes); transfer to baking dish and arrange over and around the chops. Combine chicken broth, syrup and flour. Pour into the baking dish.

4. Cover with foil and bake 25 to 30 minutes, until sauce is bubbling.


*If preparing this recipe as gluten free, be sure to use gluten free chicken broth, GF maple syrup and GF all-purpose flour.
*It's ok to leave the apple peel on. The red adds nice color to the dish.

*If you wish to use regular pork chops instead of smoked, the cooking times may vary, depending on the thickness of your chops.


If you are preparing this using the nutritional information, look for smaller chops

Nutritional Information per serving:
Serving size: 1 chop w/ apples
Calories per serving: 247
Fat per serving: 5g
Saturated Fat per serving: 3g
Sugar per serving: 18g
Fiber per serving: 2.25g
Protein per serving: 23g
Cholesterol per serving: 59mg
Carbohydrates per serving: 27g

WW POINTS per serving:
Points Plus Program: 6 Old Points Program: 6


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Lori Lange of Recipe Girl

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  • Sandy wrote:

    This was delicious! I loved the combination of the savory onion flavored (almost tasted like french fried onions) and the sweet apples and raisins. My mom tried the recipe and said it was the best way she has ever eaten pork chops. Mmm. For me, the times were a bit off (maybe because I have a gas stove.) I only cooked my onions for about 5 minutes tops (since the pan was already hot from the chops), I browned my chops in a little less time, and though I baked them for 30 minutes, I think it would have been better for a bit less. Because of the yummy sauce, it masked any dryness in the chops though. 🙂

  • Louise wrote:

    Hi Lori,
    What a wonderful fall recipe. The thyme and maple syrup are a “beautiful marriage.” Today is Johnny Appleseed Day and I just had to include this recipe in my list of apple recipes to celebrate the day. Thank you so much for sharing…Now, I’m off to check out your Butternut Squash Risotto!!!