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Pork Apple Stacks

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Pork Apple Stacks

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Grated Granny Smith apples with maple syrup make a sweet and slight tart slaw to serve with this Iowa State Fair first place recipe from Karen Harshbarger of Mediapolis.


  • 6 boneless ribeye (rib) pork chops (1/2-inch thick)
  • 4 Tbsp. apple brandy (OR brandy)
  • 1 granny smith apples (large, grated)
  • 2 Tbsp. olive oil
  • 2 Tbsp. lemon juice
  • 2 Tbsp. maple syrup
  • 3 sage leaves (fresh, chopped)
  • maple syrup (optional)
  • fresh sage (optional)
  • apples (sliced,, optional)
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    1. Brush the chops with 2 tablespoons apple brandy. Grill over medium heat 6 to 8 minutes or until 145 degrees F. Remove from heat and cover; let rest for 3 minutes.
    2. Meanwhile, combine grated apple, olive oil, lemon juice, maple syrup, 2 tablespoons apple brandy and chopped sage. Drizzle two plates with a little maple syrup. Place one chop on each plate and top with 1 heaping tablespoon apple slaw. Repeat layers. Place a third chop on each stack and top with remaining slaw. If desired, use a large pick to hold all in place.
    3. Garnish with apple slice and sage leaves.
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