I just love recipes like this. Simple ingredients and mouthwatering results! Slow cooking these pork chops on low heat results in some seriously tender, juicy chops. Every time I serve this, people ask for seconds. Add some mashed potatoes and veggies and there’s dinner. Let me introduce you to the epitome of good old-fashioned, stick-to-your-ribs, hearty fare:
Don’t forget to spoon some of the caramelized apples and onions overtop!
Make sure you do not uncover the pork chops even ONE time. You need to keep that wonderful moisture trapped inside to achieve those juicy results. If you keep the oven at 325 F and remove them after three hours they will be perfect. Remember now, not ONE peek!
TIP: I use a mandolin to slice the apples and onions. This cuts prep time in half and saves your mascara. Let’s face it. Thinly slicing two large onions is no one’s idea of a good time.
4 bone in pork chops
3 granny smith apples peeled and sliced thin
2 large yellow or white onions sliced thin
1/2 cup brown sugar
Coarse sea salt and ground black pepper
Preheat the oven to 325 F degrees. Lightly grease a 9 x 13 baking pan. Place the onion slices in an even layer over the bottom of the dish. Then place the apple slices on top. Sprinkle the brown sugar over the apples.
Season the pork chops with salt and pepper on both sides. Arrange the pork chops over the apple slices.
Cover tightly with aluminum foil. Bake the pork chops for three hours. Enjoy!
Recipe source: melskitchencafe.com