Pork Chop Apple Bake

There is just something about fall that makes me want to have the pork and apple combination, and this Pork Chop Apple Bake is my latest way to make that combination work. I served it with smashed purple potatoes, which taste just like white potatoes, but we had some left over from when Steve made the Potato Bacon Bites, and who can resist the opportunity to eat purple potatoes.

In the final step of this recipe, you are going to use a bottle of beer. It probably doesn’t matter what kind, but I used a pumpkin ale because I am in a fall mood. And, I never buy beer, so I really have no idea what to buy, but thought I would go for interesting, and it worked well. In the recipe, I add salt to taste, but I will tell you that it probably needs more that you expect. Though, if you don’t add enough, you can add more at the table.

Pork Chop Apple Bake

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Author: Michelle Recipe type: Entree
Ingredients

• 5 cups cabbage, thinly sliced
• 4 bone in pork chops, mine were about 2½ pounds
• ¼ cup olive oil, divided
• 1 medium onion, sliced
• 2 large tart apples, cut in wedges (I used Granny Smith.)
• 1 12 ounce bottle of beer (I used pumpkin ale.)
• salt and pepper to taste

Instructions

1. Preheat oven to 350 degrees.
2. Place cabbage in a 9" x 13" baking dish and add salt and pepper to taste.
3. Salt and pepper both sides of the pork chops.
4. Heat 2 tablespoons of olive oil in a large skillet. Brown both sides of the pork chops. Place chops over cabbage in baking dish.
5. Add remaining oil, onion, and apples to the skillet and cook stirring frequently over medium high heat until onion and apples begin to caramelize.
6. Place onions and apples over pork chops.
7. Use beer to deglaze the pan by pouring it into the pan and using a wooden spoon to scrap the bits of pork, onion, and apple on the pan. Bring beer to a boil.
8. Pour beer over pork chops.
9. Bake until pork chops are no longer pink inside. The time will vary greatly depending on the thickness of your chops. Mine took about 45 minutes.

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