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Wine Braised Pork Chops with Apples, Pears and Cranberries

Chicken with mashed potatoes and green beans on a white plate
Photo by Shari Pennington

This delicious Wine Braised Pork is rich in texture and flavor. The recipe pairs well with Rosemont of Virginia Winery’s Virginia White and appears in this full episode of “ Un-Wine’d," which airs Saturdays at 1:00 p.m. on VPM PBS.

Watch past seasons and current episodes on the PBS app or PBS website. Check the broadcast schedule for local listings. To discover more recipes seen on “Un-Wine’d," please click here.


What You’ll Need:

  • 4 to 6 thick cut, bone-in pork chops
  • 1 tbsp. salt
  • 1 tsp. freshly ground pepper
  • 2 tbsp. olive oil
  • 1 large white onion, cut into wedges
  • 2 cloves garlic, crushed
  • Stockpot

  • 2 ribs celery, diced
  • 2 tart apples, cored, and cubed
  • 1 pear, cored, and cubed
  • ½ c. dried cranberries
  • 1 bottle of white wine
  • 1 qt chicken stock


Step 1: Pat the pork dry with paper towels. Then rub the park with salt and pepper.

Step 2: Heat a large stockpot over medium heat and add the olive oil. Then add the pork and brown all the sides.

Step 3: Add the onion, garlic, and celery. Saute until the onion begins to soften.

Step 4: Add remaining ingredients and cover. Cook for approximately 3 hours or until cooked through.