Baked Pork Chops and Apples

Baked Pork Chops and Apples are natural go togethers. Pigs were usually slaughtered in the fall (same time apples were ready for harvest. I remember my aunt and uncle and his sister and husband, slaughtering hogs in the fall. Apples were coming on and with the fresh pork, you couldn't help but come up with a delicious meal using apples and pork chops. I would have nothing to do with the slaughtering of the pigs, but it was my job to go out to the end of Mamaw's tobacco field and pick the apples. AAHH those memories.

I grow fresh herbs in my garden so I took the liberty of adding some to this Baked Pork Chops and Apples Recipe. Thanks Mamaw for being such a great cook!

• 6 boneless pork chops, cut 1 1/2" thick
• 2 tsp. fresh sage
• 2 tsp. fresh rosemary
• 1 tsp. salt
• 1 tsp. fresh ground pepper
• 1 lb. baby carrots
• 2 c. sliced onions
• 4 granny smith apples, pared and quartered
• 1/2 c. packed brown sugar

Preheat oven to 350° F.

Wipe pork chops with damp paper towels. Trim off fat if necessary.

On waxed paper, combine sage, rosemary, salt and pepper. Dip both sides of pork chops in seasoning.

Layer carrots in a baking dish. Top with half of the sliced onion. Then add chops, slightly overlapping. Sprinkle remaining seasonings over chops.

Arrange apple quarters over chops and sprinkle brown sugar over top.

Bake, covered for 2 hours. Remove cover and baste with pan juices.

Bake additional 30 minutes or until meat is tender.

Let stand for 5 minutes, then skim off fat.

Baked Pork Chops and Apples go great with a fresh salad. Click here to check out salad ideas.