Shake the apple tree for
a delicious fall pork dish

Apples are abundant this time of the year and there are so many things you can do with them. Of course apple pie is traditional , and applesauce, apple cake, apple crisp or caramel-covered apples are delicious. I like to just bite into one and catch the juice running down my cheek.

Nothing goes better with pork than apples. I have a recipe to share this week that is really different. It is my own but inspired by a meal we have every Christmas when we attend a dinner at Greenfield Village. They call it Holiday Nights and one can walk around the village in the snow before going inside the tavern for a nice warm meal. This is what the early pioneers would make in the late 1800’s, and it’s really delicious. Try this and make your own Holiday Nights this coming season.

Pork with Baked Apples

Any type of pork can be used for this dish. I like to use pork chops on the bone as they are tastier. This dish will serve 4, allowing two chops for each person

8 pork chops on the bone
3 apples, cored, peeled and sliced; I like to mix one Granny Smith, one red and one golden
½ sweet medium onion chopped in large pieces
1 medium carrot, peeled and sliced
4 T. butter
2 t. cinnamon
2 T. brown sugar
¼ cup water
Salt and pepper

Pour a little olive oil in a sauté pan and salt and pepper the chops. Sauté until browned but not cooked through, about 2 to 3 minutes a side on medium heat. After browning the chops, place in a shallow baking dish. Peel and slice the apples, arranging them over the chops, layering in the onions and carrots. Dot butter on top of the apples and cover with cinnamon, brown sugar, salt and pepper to taste and finally add the water. Cover and bake for 1 hour at 350 degrees. Uncover and let bake another 20 minutes to allow the top to brown.

(If you want to be adventurous, use some pre-made pie crust and top the casserole dish with it and you will have a nice pie crust on top.)

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