Apple-Cherry Pork Chops

 Hannah makes apple-cherry pork chops for her entire family.

Hannah makes apple-cherry pork chops for her entire family.

Hannah’s self taught culinary skills shine as she experiments her way through the kitchen. This time she creates classic recipes her entire family enjoys: apple-cherry pork chops, sweet potato casserole, roasted veggies, and berry shortcake. Delicious!



TOTAL TIME: Total Time: 30 min. 

MAKES: 2 servings


2 boneless pork loin chops (1/2 inch thick and 5 ounces each)

1/4 teaspoon dried thyme

1/8 teaspoon salt

1 tablespoon olive oil

2/3 cup apple juice

1 small red apple, sliced

2 tablespoons dried cherries or cranberries

2 tablespoons chopped onion

1 teaspoon cornstarch

1 tablespoon cold water


Sprinkle pork chops with thyme and salt. 

In a large skillet, cook pork in oil for 3-4 minutes on each side or until a thermometer reads 145°. Remove and let meat stand for 5 minutes.

Meanwhile, in the same skillet, combine the apple juice, apple, cherries and onion. Bring to a boil. 

Combine cornstarch and water until smooth; stir into skillet. 

Cook and stir for 1-2 minutes or until thickened. 

Spoon over pork chops.



TOTAL TIME: Prep: 20 min. Total: 1 hour 40 min. 

MAKES: 8 servings



6 sweet potatoes

2 eggs

1/2 teaspoon salt

4 tablespoons butter, softened

1/2 cup milk

1 teaspoon vanilla extract


1/2 cup brown sugar (light or dark are both fine)

1/3 cup flour

3 tablespoons butter, softened

3/4 cup chopped pecans


Pierce sweet potatoes with a fork, and roast until a fork can be easily inserted (about an hour). 

Remove skin and cut into chunks. 

Mix together the rest of the filling ingredients with the sweet potato, and spread into a casserole dish. 

Mix together topping ingredients, and sprinkle over sweet potato mixture. 

Bake at 350 for 40 minutes, until topping is brown.



TOTAL TIME: Prep 5 min. Cook 35 min. 

MAKES: 5 servings


5 cups of any vegetable you like

1 teaspoon salt

1/4 teaspoon pepper

1/4 cup olive oil


Chop the vegetables into bite sized pieces and toss in olive oil, salt, and pepper. 

Bake at 400 for 35-50 minutes (depending on the type of vegetable) until golden brown.



TOTAL TIME: 30 min. 

MAKES: 5 servings


2-1/2 cups buttermilk pancake mix

1/3 cup milk

1/4 cup butter, diced

3 cups mixed berries

3 tablespoons sugar

1 pint half and half


Mix pancake mix, milk, and butter together until a dough forms. 

Drop 1/3 cup portions onto a baking sheet, and bake at 425 for 10-12 minutes (until just slightly brown on top). No need to shape the biscuits. 

Toss the berries in the sugar. 

Place 5 biscuits in a bowl, divide the berries and half and half evenly, and pour over the biscuits. 


To get Hannah's recipes and many more easy weeknight dinners, order a copy of Taste of Home's 'Easy Weeknight Dinners' by clicking on the image on your left. 

Inside Taste of Home Easy Weeknight Dinners you'll find: 

  • 316 quick-read recipe with short ingredient lists
  • A year’s worth of fast-fix weeknight entrees
  • Gorgeous color photo for every dish
  • Complete meals ready in 30 minutes or less
Posted on June 1, 2016 .