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.
Ingredients: [‘pork chops’, ‘flour’, ‘ground sage’, ‘salt’, ‘pepper’, ‘vegetable oil’, ‘apples’, ‘caraway seeds’, ‘apple juice’]
Quantity of Ingredients: [“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”]
Number of Servings: 6
Steps: [‘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.’]