Every Sunday I make dinner for my parents. I take this opportunity to try new recipes. When I find something we like I keep them in my recipe bin to make again later. I’ve been on the hunt for a pork chop recipe where my husband doesn’t have to drown the pork in steak sauce. He hates pork with a passion which makes planning dinners a bit tedious. After searching through the internet I decided to try the Tender Pork Chops with Caramelized Apples & Onions recipe at Mel’s Kitchen Cafe. It is one of the easiest pork recipes I have came across.
Here’s what the original recipe called for:
- 4 bone-in pork loin chops (at least 1/2-inch thick)
- 2-3 granny smith apples, peeled and sliced about 1/4-inch thick
- 1-2 yellow onions, sliced
- 1/3 cup brown sugar
- Kosher salt and freshly ground black pepper
Here is my modification:
- 4 large bone in pork loin chops
- 4 red delicious apples, sliced
- 3 small candy apples, sliced
- 1/2 cup brown sugar
- salt and pepper
The only reason why I made those modifications was because it is what I had on hand. I increased the amount of brown sugar because of the size of the pork chops, and because I used brown sugar on the top layer and bottom layer.
I preheated my oven to 325 as directed. I greased my 9 x 13 pan with a little bit of olive oil. While my oven was preheating I seasoned my pork chops with salt & pepper on both sides. I placed an even layer of onions on the bottom followed by the sliced apples and then sprinkled half of my brown sugar on the bottom. I layered the pork chops on top of the onion & apple mix. I then placed my remaining onions & apples on top of the pork chops & sprinkled the rest of my brown sugar over the top. Finally I covered my 9 x 13 pan with aluminum foil tightly before letting the pork chops cook for 3 hours. What an easy recipe!
It was so hard not to peak inside the pan. My home had a wonderful aroma of apples & onions all day. I only broke 1 rule of the recipe: opening the oven. It was only to place my aluminum wrapped Ruby Jewel Corn in the oven during the last hour of cook time. Luckily my opening of the oven didn’t dry out my pork chops. Here’s the final result:
Dinner was absolutely delicious. I’ve never had pork so tender before. The apples, and onions caramelized wonderfully. In the original writing of this blog I forgot to mention why my corn doesn’t look like regular corn. The Ruby Jewel Corn is red sweet corn. Before I cooked the corn the color was a very pretty red. After cooking the color changed drastically. The color didn’t affect the taste however.
We’re definitely keeping this recipe in the recipe bin. The next time I use this recipe I’ll see how the pork tastes with Granny Smith apples. It was nice to see my husband eat pork without drowning it in a sauce.