Flavorful! Autumny! Comforting!
I stumbled upon this recipe last week just one day before our grocery run. I was actually going to try my parmesan-dijon chicken recipe with pork chops (recipe found in the book Betty Crocker’s Cooking Basics: Learning to Cook with Confidence). Luckily, the pork chops and apples recipe jumped out at me! I had apples (it’s fall, after all) and I had just bought brown sugar for an appetizer I made for a Halloween bash. It was as easy and delightful as I could’ve hoped for. On this rainy and chilly evening, we paired it with stuffing, green beans and mashed potatoes for that wholesome, all-American comfort food meal.
Cinnamon Apple Pork Chops
2 medium apples (we used Gala)
3 T packed brown sugar
1/2 t ground cinnamon
4 pork chops
- Heat the oven to 350 degrees.
- Cut the apple into fourths, and remove the seeds. Cut each fourth into 3 or 4 wedges. Place apple wedges in the casserole dish. Sprinkle the brown sugar and cinnamon over the apples.
- Cut and discard most of teh fast from the pork chops. Spray the skillet with cooking spray, and heat over medium heat 1 to 2 minutes. Cook pork chops in hot skillet about 5 minutes, turning once, until light brown.
- Place the pork chops in a single layer on the apple wedges. Cover with lid or aluminum foil and bake about 45 minutes or until pork is slightly pink when you cut into the center and apples are tender when pierced with a fork.