INGREDIENTS (or as we call them, "BAGREED-A-MENTS")
4 pork chops, thick-cut preferably
4-5 apples, peeled, cored and sliced about 1/2 inch thick
1 large onion, sliced fairly thick
1/3 C. sugar
2 T. flour
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1T. dijon or honey mustard
3T Vidalia onion dressing (or honey dijon dressing)
Notes: You will be par grilling the chops for color and flavor, then baking, so thicker cuts will stand up better to all this cooking without drying out. (A browned or grilled chop just looks nicer in the pan than a steamed, sickly grey pork chop, and tastes nicer too.) You can also sautee them in a pan when it's 30 below out on the deck. If sauteeing, be sure to deglaze the pan and pour the drippings over the chops before baking. What is deglazing? Simply add about 1/4 cup water or stock to the hot pan to liquify the drippings, and use a spatula to loosen the juicy tidbits. Pour all of this over the chops.) Cut apples and onions thicker, as suggested, to stand up better during cooking. I also find that a ratio of 2/1 cinnamon to nutmeg is about right when using them together for any recipe, for instance in apple pie or apple sauce.
INSTRUCTIONS (or as we say, "DESTRUCTIONS")
Put chops on the grill until browned on one side. No need to cook all the way through--you'll be baking them.
Meanwhile, slice apples and onions. Combine the flour, sugar and spices in a plastic bag, and toss the apples in this mixture. Place them in an 11 X 17 casserole dish, and top with the sliced onions. Dot everything with the mustard, and drizzle with the dressing. Top with par-cooked chops, pretty side up. Cover with foil and bake for one hour at 350 degrees.
I just love little piggies. They are so tasty.
Penny Rug Wool
