Continuing the Fall Fun: Baked Apples and Pork

After enjoying my fall-tastic pumpkin pancakes this morning, I decided to keep the autumn spirit alive and use one of fall’s finest fruits in tonight’s dinner. Apples!

I tossed a load of laundry in the washing machine and then broke out my trusty recipe binder and flipped to the Pork Chops and Apples recipe I printed out from Eat Better America’s Web site.

Laundry Night!

My Supplies

First, I trimmed the fat off the pork and lightly browned the meat before placing the chops on top of the sliced Granny Smith apples, sprinkled with cinnamon and brown sugar.

Browning the Pork

Granny Smith Apples Smothered in Cinnamon

Before entering the oven...

Mmmmm!

I then covered the pork and apples with foil and baked at 350 for approximately 30 minutes.

Done! Juicy Baked Apples

I fixed myself a nice plate. The apples were definitely my favorite part of this recipe!

Mah Plate

The Best Part

The recipe was pretty decent, though the pork was a tad on the dry side. Ryan had the suggestion to top the meat with applesauce next time which seems like a good idea to me. I might also shorten the baking time.

Enjoying the Baked Cinnamon Apples

Despite some dry bites, I still managed to clear my plate!

Enjoying Every Last Bite

Here’s the recipe:

Ingredients:

1	medium unpeeled cooking apple, sliced
2	tablespoons packed brown sugar
1/4	teaspoon ground cinnamon
2	pork rib chops, 1/2 to 3/4 inch thick (about 1/4 lb each)

Directions:

1.	Heat oven to 350°F. Place apples in ungreased 1 1/2-quart casserole. Sprinkle with brown sugar and cinnamon.
2.	Remove fat from pork. Spray 8- or 10-inch skillet with cooking spray; heat over medium heat 1 to 2 minutes. Cook pork in hot skillet about 5 minutes, turning once, until light brown. Place pork in single layer on apples.
3.	Cover; bake about 45 minutes or until pork is no longer pink in center and apples are tender.