Tuesday, January 06, 2009

Pork Chops and Apples

I came home to find John finishing up the main dish for dinner, Pork Chops and Apples (made from a recipe from a cookbook great cousin Caroline gave me for Christmas). Cooked fruit with meat sounds strange to me but it actually tastes good!
  1. Heat oven to 350 degrees.
  2. Peel core and slice a Granny Smith (Braeburn or Rome Beauty) into nine to twelve wedges and spread them in a 1 1/2 quart casserole dish.
  3. Sprinkle a mixture of 2 tablespoons packed brown sugar and 1/4 teaspoon ground cinnamon on top of apples.
  4. Brown two pork chops (1/2 to 1/4 thick, about 1/4 pound each) for about five minutes on each side.
  5. Lay pork chops over apple wedges in the casserole dish, cover with lid or tin foil and bake for about 45 minutes or until the pork is no longer pink (internal temperature should be 160 degrees)
That's it! We served with mashed potatoes and steamed green beans quickly sauteed with red bell peppers, garlic and sprinkled with almonds, salt and pepper.

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