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Aunt Mildred's Dixie Pork Chops
Posted by Denise on October 13, 2011
Mildred's Dixie Pork Chops make a very special and delicious meal.
Aunt Mildred’s Dixie Pork Chops make a great entrée for when you want to
impress company or to make your family feel special. The combination of sweet apples, raisins and the tasty,
slightly acidic sauce pleases everyone, including my son when he was a more finicky eater.
My Great-Aunt Mildred first introduced us to this meal in the
early 1970’s. We think she got the recipe from a Southern friend. She would make special foods for my family when
we would visit her and my Uncle Hans. They were such a sweet couple, long gone now. They had lived through many
rough times, including the death of their only child. She died when she was nine or so years old, due to
complications from the measles. In spite of everything, they were devoted to each other and felt blessed in their
lives. They lived with grace and love and made everyone around them feel happy to know them. What a great way to
Aunt Mildred always wanted us to stay for dinner when we would
visit. She always made such wonderful meals. Dixie Pork Chops were served on several occasions and we all loved
them so much that Mom got the recipe from her and made them at home. I make them every once in a while for my
family when we are hungry for something special and they never disappoint.
The original recipe calls for adding hot water to the flour in
the pan, but every time I did that I ended up with lumpy sauce. Flour dissolves in cool water a lot more easily
than it does in hot water, so do that instead. It will thicken up just as easily and as long as you stir it
frequently when it is cooking, you won’t have lumps. The vinegar adds just the right amount of tang to offset the
sweetness of the fruit and brown sugar.
We hope you love these as much as we
Aunt Mildred's Dixie Pork
Makes 8 servings
Makes 8 servings
1 Tablespoon oil
for browning pork chops
8 Pork chops, 1” thick
4 Tart apples, cored and sliced into rings, Granny Smith for
½ Cup light brown sugar, packed
1 Cup warm
white or cider vinegar
1. Pre-heat oven to 3500 F. Brown pork chops in oil in
skillet on the stovetop over medium-high heat. Place browned chops in single layer in a baking pan.
Sprinkle the salt and sage over the top.
2. Top pork chops with apple rings. Sprinkle the brown sugar over chops and apple
3. Add the flour
to the water and mix thoroughly so no lumps are left. Add vinegar to water mixture. Pour
water/vinegar liquid carefully into fat in the skillet and stir, making sure to get all the
brown bits from the pan bottom mixed in. Cook until thickened. Pour over the pork chops and
apple rings. Sprinkle raisin over the top of everything.
4. Bake the
casserole on lower rack of the oven for 60 minutes or until meat is tender.