Recipes

[GloriBee]

This was requested a while back and I just put it in the original thread about pork chops. Then, I thought many who had requested it might not see it there. So, here it is.

This recipe was from the fall edition of BJ's Journal. It isn't one of those exact recipes: amounts of the cinnamon, brown sugar, etc. weren't given. The recipe calls for 1 1/2 inch chops, but today I used what I had on hand (maybe less than 1/2 inch and they were fine--I think 1 inch would be perfect, don't think I ever used thicker than that). The recipe says to use one apple per chop, but I use 2-3 and slice thinly and this is usually for an entire 9x13 pan. So, I think anything goes.

Cinnamon Apple Pork Chops

1 1/2 inch chops (1 per person)

Olive Oil

Brown Sugar

Cinnamon

Tart Apple (1 per chop); I like Granny Smith

Unsalted butter

Preheat oven to 350 degrees.

Put a little olive oil in a large skillet and heat and then quickly brown chops on both sides.

In the meantime, peel, core and thinly slice apples. Spread the apples in an ovenproof dish (I use a 9x13 Pyrex), dot with butter and sprinkle with cinnamon and sugar.

Place pork chops on top of apples.

Cover with foil and bake approx. 1 1/2 hours, or until meat thermometer registers 160 degrees.

note: obviously, thinner pork chops will cook through faster. You can tell when the pork chops are cooked through, if you don't have a meat thermometer or don't want to use one.

Enjoy!

Gloria