Autumn Pork Chops
- Yield 4 servings
Crisp Fall Granny Smith apples make this the perfect Autumn meal.
- 2 1/2 teaspoons salt
- 2 teaspoons sage
- 4 -- pork chops, 1/2-inch thick
- 1 tablespoon vegetable oil
- 3 tablespoons flour
- 1 cup warm water
- 1/2 cup raisins
- 1 tablespoon cider vinegar
- 3 medium unpeeled Granny Smith apples, sliced
- 3 tablespoons molasses
- Combine the salt and sage in a small bowl and mix well. Sprinkle the salt mixture on both sides of the pork chops. Heat the oil in a cast-iron skillet. Add the pork chops. Cook until brown on both sides, turning once. Remove the pork chops to a plate with a slotted spoon, reserving the pan drippings in the skillet.
- Stir the flour into the reserved pan drippings. Cook until brown, stirring constantly. Add the warm water and mix well. Bring to a boil. Stir in the raisins and vinegar. Return the pork chops to the skillet. Top the pork chops with the sliced apples. Drizzle with the molasses. Bake, covered, at 350 degrees for 40 to 45 minutes or until the pork chops are cooked through.
Recipe reprinted with permission from The Junior League of Bristol, TN/VA, Start Your Ovens, Cooking the Way it Ought'a Be from the Junior Leage of Bristol (The Junior Leage of Bristol, TN/VA 2001)