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Aunt Sam’s Dixie Pork Chops

An Olive Oil and Vinegar/Balsamic Condimento Recipe

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Prep Information

Prep Time

20 minutes

Cook Time

1 hour minutes


8 people


  • 8 pork shops - medium thick
  • 1/2 teaspoon sage
  • 1/2 teaspoon salt
  • 2 Tablespoons flour
  • 1/4 cup brown sugar
  • 4 tart apples, cored and sliced in rings
  • Pork Shake and Bake™
  • 2-3 Tablespoons Hojiblanca Extra Virgin Olive Oil
  • 1 cup hot water
  • 1 Tablespoon Champagne Wine Vinegar or Apple Cider Vinegar
  • 1/2 cup raisins
  • 3 Tablespoons Red Apple Balsamic Condimento


  • Put Shake and Bake™ on a plate or a piece of waxed paper, add salt and sage. Dredge pork chops in the mixture.
  • Brown chops on both sides in a hot skillet with the Hojiblanca Extra Virgin Olive Oil.
  • Place the chops in a baking dish, top with apple rings, and sprinkle with the brown sugar.
  • Add flour to the oil left in the warm skillet and blend. Add the hot water and Champagne Wine Vinegar, whisking the mixture until smooth and lump-free. Cook gravy until thick. Add about 3 Tablespoons Red Apple Balsamic Condimento and stir until blended. The addition of the Red Apple Condimento gives a rich brown color to the gravy. Add raisins and pour over the chops. Cover pan with aluminum foil and bake at 350 degrees for 1 hour.
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