Tuesday, October 26, 2010

Autumn Pork Chops

This is the perfect recipe for any fall weeknight!  I have to warn you that the smells from the kitchen around dinner time will be slightly deceiving.  Your children will think you are baking up a big fat apple pie for dinner and will be very disappointed when you tell them it's pork chops!  They will be pleasantly surprised when the flavors in their dinner are reminiscent to those found in the apple pie they had been hoping for! My girls love a big bowl of the baked apple served next to their sweet and saucy pork!

Prep Ahead Plan:  Place all ingredients except for the final 1/4 cup of sherry and cornstarch in a 9 X 13 inch baking dish the night before (it doesn't need to sit overnight).  Cover and refrigerate until the next evening when you are ready to bake it. 

Autumn Pork Chops
  • 6 pork chops
  • 3-4 large apples - peeled, cored and sliced
  • 1/2 cup packed brown sugar
  • 1 t  cinnamon
  • 3 T butter
  • salt and pepper to taste
  • 1/2 cup dry sherry

1/4 cup sherry mixed with 3 T cornstarch

1.  Preheat oven to 350 degrees F.
2.  Grease the baking dish and mix the apples, brown sugar and cinnamon in it.  Add the pork chops and pour the 1/2 cup of sherry over the top.  Season with salt and pepper.  I like to mix it up and place a few apples on top of each pork chop.  Dot with butter.
3.  Cover and bake in the preheated oven for 40 minutes.  Remove baking dish from the oven and add the 1/4 cup of sherry mixed with the cornstarch.  Bake an additional 10-15 minutes until the sauce thickens slightly. 

No comments:

Post a Comment