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Apple Glazed Pork Chops

This is the recipe for our “signature dish,” Apple Glazed Pork Chops. This was originally published in our cookbook, Favorite Recipes from the Old Rittenhouse Inn, now out of print, but available at

6 pork chops, center cut (about 2 inches thick and 1 pound in weight, each)
4 tablespoons vegetable oil
4 cups reduced pork broth
1/2 cup dry red wine
1 teaspoon minced thyme
1 teaspoon minced marjoram
1 teaspoon minced basil
1 teaspoon minced summer savory
1 tablespoon minced fresh garlic
4 tablespoons flour
5 tablespoons cold water
Apple Cider Marmalade

1. Preheat oven to 325 degrees.

2. In a heavy preheated skillet, brown the chops in oil over medium heat, 10 minutes on each side or until well browned.

3. Arrange chops in roasting pan. Pour pork broth and win over chops. Add thyme, marjoram, basil, savory and garlic.

4. cover and bake at 325 degrees for 2 or 3 hours, or until fork tender.

5. When pork chops are done, remove chops from oven and keep warm.

6. Strain pan juices and skim off fat. Measure 3 cups of pan juices and transfer to a saucepan.

7. Blend flour and water in small bowl until smooth. Whisk into pan juices. Cook over medium heat until thickened. Reduce heat to low and simmer 3 minutes, stirring occasionally.

8. Ladle brown sauce onto a warm plate. Arrange a pork chop in the center of each plate. Spoon warm apple marmalade over each chop.

Yield: 6 servings
Preparation time: 30 minutes
Cooking time: 2 1/2 hours