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Bavarian Pork Chops
Prep Time:
1 to 4 hours
Cook Time:
20 minutes
4 - 6 servings

4 bone-in center pork loin chops, cut 1-inch thick

1/2 cup apple juice

1/2 cup Worcestershire sauce

1/4 cup oil

1/4 cup water

1/4 cup raisins

1 tablespoon coarse ground black pepper

2 tablespoons fresh-squeezed lemon juice

2 cloves garlic

1/2 teaspoon salt

1/4 teaspoon cinnamon


Pulse marinade ingredients in blender or food processor until raisins
are very finely chopped; remove 1/3 cup mixture and set aside. Place r
emaining marinade with pork chops in a 1-gallon sealable plastic bag;
turn to coat. Marinate chops in refrigerator 1 to 4 hours
Heat a large ovenproof skillet over Medium-High heat. Brown pork in sk
illet 2 minutes per side.
Place skillet in oven to roast chops 8 to 10 minutes or until a meat t
hermometer inserted horizontally in chops reads 150 degrees. Do not ov
ercook pork. Remove from oven; lay chops on a platter and keep warm.
Add reserved 1/3 cup marinade mixture and apple juice to roasting skil
let. Bring to a boil over Medium-High heat; loosen and stir in any bro
wned bits from bottom of skillet. Cook, stirring constantly, 3 to 5 mi
nutes or until reduced by half and thickened. Drizzle sauce over pork
and serve

Nutritional Information

No Nutritional Information Available


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