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I used boneless pork chops plus two large Granny Apples. While pork and apples are a great combination apples and caramel are even better in a sauce. The meat fell off the bone, the flavor combo of the onion/apple was wonderful, and the crunchy texture of the toasted pecans was great. Poured ALL of this over the chops in the baking dish, covered with foil and baked at 350F for 50 minutes then removed foil and baked for another 10 minutes. After it was tender, I added a bit more butter to the skillet because the onion had absorbed most of it added the brown sugar mixture (even with only 2 chops, I doubled the amount of the brown sugar mixture), and one thinly sliced Granny Smith apple simmered that until apple was fairly tender (maybe 20 mins), adding a small smattering of kosher salt to the apple mix. In a separate skillet, I sauteed a medium chopped onion in (salted) butter. I sprinkled garlic powder & black pepper on the chops & sauteed them in olive oil, on medium-high heat, browning them for 5 minutes on each side, then placed them in a small baking dish. Every year when the weather turns cold here, the family starts asking 'Is it time for apple pork chops?' :) I pour all pan juices over the servings for mopping. Homemade honey wheat bread is sure to disappear. DELICIOUS! Pairs great with butternut squash or sweet potatoes and corn or green beans. Remove foil - sprinkle with brown sugar and chopped pecans - bake 15 mins more for carmelize and crunch. Bake covered in foil at 350 for 20-25 minutes. Arrange over top the chops in a baking pan. :) so when time is short or I just don't feel like peeling all those apples, I buy 2 cans of the higher priced pie filling and put that in the frying pan used for browning with a stick of butter.(scrape up the good bits.) It usually has the right amount of spices built right in so I just heat through.

2) I always make at least double if not 4 times the sauce or there is arguing. The sweet and salt help make the chops even juicer. 1) I throw the chops in a marinade overnight of 2x apple juice to soy. I have made a few alterations/shortcuts I thought others might like to know. I first grabbed this recipe in 2003 and have been making it ever since. Every year when the weather turns cold here, the family starts asking 'Is it time for apple pork chops?' :) Read More