Nothing screams comfort food more than the change in the weather from hot to cool, am I right? With apple picking in full swing here in the midwest, I thought I would take advantage of all those juicy fruits and showcase some harvest baked pork chops with apples. Pork and apples are pure bliss when paired together. You will definitely want to add this to your fall menu – it might not look amazing photographed but it is amazing on your tastebuds.
Ingredients:
4 Center Cut Bone-In Pork Chops
2-3 Apples (Paula Red or Braeburn)
1 Large Onion
3 tablespoons plus 1 Tablespoon of Butter
3 tablespoon of Olive Oil
1 teaspoon Cinnamon
2 Eggs*
1/2 cup Flour (for dusting chops)*
1 cup of Bread Crumbs *
*Breading is optional
Directions:
1. Preheat oven to 350. In a cast iron skillet (or any skillet that can be put in the oven), melt the 3 tablespoons of butter plus the oil so it’s hot.
2. If breading the chops…Dip each chop in flour, then beaten egg, then bread crumbs.
3. Once chops are breaded and skillet is hot, sear the chops. (You re not cooking them through-just getting a nice crust on them!)
4. Remove seared chops from skillet and set aside. Cut onion into rings and apples into chunks. Dust the apples with the cinnamon. Melt remaining butter in skillet and add onion rings and apple chunks that have been dusted.
5. Let apples and onions cook down a bit.
6. Once they are cooked down, remove 3/4 of the mixture from the skillet, turn off the heat, and add the seared pork chops to the bottom of the skillet on top of the remaining mixture. Then add the rest of the mixture over the top of the pork chops
7. Cover the skillet with foil. Cover even the handle! Transfer the whole thing to the oven for 1 hour. For the last 10 minutes, remove the foil.
The apple and onion mixture turn into almost a chunky sauce.
Served in this photo with sweet potato stacks and boiled green beans.
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