pork chops with apples & pears

About 20 years ago, we opened a small restaurant called "The Heritage", it was based on our heritages. We served three different dishes per night one was Mexican, one German and the third we called "The Valley". The Valley recipes were from a cookbook we found which was comprised of recipes written by women from a local church in the 50's.  Using this cookbook as the base, I "Ingridized" the ones we chose to serve.
This recipe was originally pork chops & apples but, I added some ingredients to make it more like the filling used in stuffed pork ribs.

Begin by slicing the apple & pear, I slice them then cut the slices in half, this creates large chunks

put apple juice in a small pan over low heat to reduce

Put fruit in a bowl and mix with apple cider vinegar, ginger, brown sugar & raisins

Meanwhile, sear 4 pork chops( or however many will fit in your pan). To do this, start with an oven safe pan, add about 2 T oil and heat until you can see ripples in the oil, salt the pork chops and put in oil until it starts to brown then turn over and sear the other side.

Remove from heat, dump the apple mixture over the chops then pour the apple juice over the top. Spread the apples & pears over the pork chops evenly.

  Cover with a tight lid or tin foil if you don't have a lid that fits tight.

Place in oven and let it slow cook until the meat is so tender it falls apart.  I start with an hour then check every 1/2 an hour after that, it usually takes about 2-2 1/2 hours.

Serve with rice and steamed broccoli

To add an extra touch,  chop another 1/2 an apple & pear, and 1 t brown sugar and add  to the rice, then use apple juice for 1/2 the water to cook the rice in and cook following instructions.