Move over pumpkin spice, Autumn is the season of apples!

Usually grocery stores (and orchards, of course) will have far more than the typical varieties available, letting us get a little creative in the kitchen.

But sometimes apples can be a bit tricky to use outside of desserts. This combo with the pork chops is a fantastic way to use them in a more savory manner.

It’s sort of a ‘dump and go’ type of dish, where you layer everything together in a casserole dish and make a quick gravy for the top and bake until it’s done.

Here I go into tools you need, ingredients, and written instructions on how to make this delicious baked Pork Chop with Granny Smith Apples & Onions recipe.

Let’s Dive In…

Pork Chops with Granny Smith Apples & Onions Recipe

Granny Smiths shine in this recipe, but other tart apples you can use are:

• Braeburns
• Northern Spy
• Jonagold

Tools you need

• 9×9 casserole dish
• small saucepan

Ingredients

Pork chops:

• 1 granny smith apple, sliced 1/4 inch thick
• 1 white onion, sliced 1/4 inch thick
• 3 pork chops (about 1.5 pound pack)
• 1/2 teaspoon salt
• 3 grinds (a pinch-full) of pepper
• 1/2 teaspoon paprika
• 3-5 sprigs of fresh thyme
• 1/2 teaspoon dried sage

Gravy:

• 2 tablespoons butter
• 1-1/2 tablespoons of flour
• 6 ounces (half of a can) of beer
  • If you don’t want to use beer: use 6 ounces of broth with 1 tablespoon of vinegar

Instructions

1. Preheat oven to 350 degrees
2. Cut your apples and your onions, and place at the bottom of your casserole dish, making sure it’s evenly distributed.
3. Place your pork chops onto of the apples/onions; sprinkle your seasonings on top of them (salt, pepper, paprika, thyme, sage). Set aside.
4. In a small saucepan, add your butter and melt over medium heat.
5. Once melted, add your flour, Wisk vigorously until it’s well combined (lumps are okay at this point).
6. Turn the heat off. Pour your beer (or broth mixture) all at once into the butter/flour mixture. Wisk vigorously until it’s silky smooth. This will take a couple of minutes.
7. Pour gravy over the pork chops evenly.
8. Place in your oven and bake for 30 mins, or until the porkchops are done. You can broil for 1-2 minutes to get a crispy crust, if you can.
9. Pull out of the oven and allow to rest for 10 minutes. Best served with mashed potatoes, and the gravy from the dish poured over everything. Enjoy!

Leftovers can be refrigerated for up to 5 days. Sometimes it even tastes better the next day.

Feel free to DOUBLE the recipe to fit a 9 x 13 dish.

That’s It!

That’s all there is to this one. It’s pretty easy.

This recipe was dug up in one of my older cookbooks, and it’s one we resort to time and time again for pork chops because it’s an easy one to put together and bake.

I wrote it slightly different, to hold a smaller amount of ingredients (making it more affordable in today’s expensive day in age).

The original recipe can be found in a book called Mrs. Chards Almanac Cookbook: Hollyhock & Radishes, written in 1989. (link to this book is here)

It’s a good cookbook, and I’ve mentioned this one before. Definitely has been lost in the digital world we live in now, but a good one to seek a hard copy of.

I hope you are able to take advantage of the wonderful apple season while it’s here with this recipe. Enjoy!