Prep 20 mins
Cook 1 hr 10 mins
In this recipe from Mary Poulos Wilde's "Home Cooking", pork and fruit are a winning combination. She suggests serving this with buttered noodles and mustard-glazed baby carrots.
- 8 pork chops, 1/2 - 3/4 inches thick
- flour, for dusting
- ground sage, to taste
- salt, to taste
- pepper, to taste
- 3 tablespoons vegetable oil
- 8 medium apples, peeled, cored and sliced into 1/4 inch rings
- 2 teaspoons caraway seeds, lightly crushed
- 1⁄4 cup apple juice
- Butter a large a baking dish large enough to hold the pork chops in a single layer.
- Spread half of the apples over the bottom of the baking dish.
- Sprinkle this layer of apples lightly with salt, pepper and with 1 teaspoon of caraway seeds.
- Lightly dust the pork chops with flour and shake off any excess.
- Sprinkle both sides of each chop with ground sage, salt and pepper.
- Heat oil in a large skillet.
- Brown the chops lightly on both sides and place on top of the apples in the baking idsh.
- Top the chops with the remaining apples and caraway seeds.
- Deglaze the skillet with the apple juice and pour over all.
- Cover and bake at 350F for 1 hour, basting occasionally with pan juices.
I have one regret about this dish. I only made enough for two. Next time I will make the whole recipe so I can have leftovers! I loved the apple-caraway combination (must be the Norwegian in me). This goes together easily and taste wonderful. Served with Rutmus and buttered carrots. Made for Fall 2008 My-3-Chefs.