Tuesday, May 1, 2012

Judy’s Apple-Pork Chops

My good friend Judy Peterson is going to be so surprised to read this post! Nearly 50 years ago, when I first learned to cook, Judy hand-wrote her recipe for Apple-Pork Chops on a filing card. The dish was delicious, economical, quick, and simple - exactly what I needed at the time! I’ve made these chops many times over the years, as the stains on the recipe card indicate. 

Good food and good times: The memory lingers on

Each time I prepare this dish, I beam warm thoughts Judy’s way. It is tremendously sad to lose a favorite recipe when you lose a friend through illness or by some other means. Please, please … share your favorite recipes with friends and family, as Judy did for me. 

Judy’s Apple-Pork Chops:

Pork chops, as required
Milk, as required
Seasoned bread crumbs, as required
Apples, as required
Brown sugar, butter, and powdered cinnamon, as required

Preheat oven to 350 deg. F. Trim excess fat from pork chops. Dip into milk and then into seasoned crumbs. Fry in canola or other quality vegetable oil on medium-high heat in heavy skillet. Transfer browned chops to casserole. Peel and core apple, slicing each into three or four thick rings. Place around pork chops. Into center of each ring, poke 1 tsp. brown sugar, dab of butter, and a dash of cinnamon (see Note). Add enough water to fill casserole dish by about 1/4-inch. Cover tightly and bake 30-to-40 min.

Note: I normally use 1 tbsp. of brown sugar for each apple ring, adding extra butter and cinnamon, too.

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