Prep 15 mins
Cook 40 mins
I got this recipe from my 1970 Southern Living cookbook. I thought it was good and it got us away from the same old way I use to make them. Prep and cook times are approximate, depending on your oven. The recipe says 4 servings, but for us it was 2 servings, since we had two chops each.
- 2 teaspoons salt
- 1⁄2 teaspoon ground black pepper
- 4 pork chops (3/4 inches thick)
- 2 apples, cored and cut in half
- 1⁄4 cup brown sugar
- 1⁄2 teaspoon caraway seed
- 1⁄2 cup water
- Sprinkle half of the salt and pepper on chops.
- Brown chops in skillet; then place in 1 1/2 quart casserole.
- Place apples, skin side down on top of pork chops.
- Sprinkle with sugar.
- Add caraway seeds and remaining salt and pepper to water and pour over chops and apples.
- Cover and bake at 350 degrees for 30 to 40 minutes.
I tried John's suggestion of using the cinnamon instead of the caraway seeds and it was delicious!! My 2 year old had seconds and getting my son to eat anything that is not is a hotdog is something of a challenge! Bravo Keen5!!
This was a very good recipe. The pork, even though it was 3/4"-1" thick, you could cut it with a fork. Perfect recipe. Now the bad news: I don't like caraway seeds. I used them, but not my personal taste. Next time I'm going to substitute cinnamon for the caraway.
So easy to make and tasety too. This has become one of our regulars