This recipe for apple pork chop casserole was submitted by Emily’s, my sister-n-law, dad. He got the recipe for the casserole from some friends who lived in Boise Idaho and it has been a family favorite ever since.
4 cups sliced apples
1/2 cup sugar
3 tbs. flour
1 tsp. cinnamon
Dash lemon juice
4 thick (1/2”) sliced pork chops
1 package pork “Shake and Bake”
Place apples in casserole and sprinkle lemon juice over top. Mix sugar, flour, and cinnamon and sparkle over top. Coat chops with shake and bake. Place chops on top of apples and mixture.
Bake uncovered at 400°F for 50 minutes.
Shake and Bake:
4 cups dry bread crumbs
1/3 cup vegetable oil
1 tbsp salt
1 tbsp paprika
1 tbsp celery salt
1 tsp ground black pepper
1/2 tsp garlic salt
1/2 tsp minced garlic
1/4 tsp minced onion
1 pinch dried basil leaves
1 pinch dried parsley
1 pinch dried oregano
In a large resealable plastic bag combine the crumbs, oil, salt, paprika, celery salt, pepper, garlic salt, minced garlic, minced onion, basil, parsley and oregano. Seal bag and shake all ingredients together.
Here is an alternative version with less sugar. Serve with baked sweet potato with a little butter and broccoli.
Source: Adapted from The Cool Duke
4 pork chops (1/2-inch thick)
1/2 teaspoon salt
Ground black pepper
2 apples, peeled cored, and sliced
4 tablespoons brown sugar
1/2 teaspoon ground cinnamon
3/4 cup hot cider or apple juice (no sugar added)
2 tablespoons butter
Preheat oven to 375 degrees. Lay chops on a cutting board. Season with salt and pepper and drizzle with olive oil; set aside while you prepare the rest of the ingredients. In a small bowl, combine the brown sugar, cinnamon, 2 tablespoons olive oil and hot cider.
Heat a large skillet over high heat. Add the chops and brown on both sides. Place the chops in a baking dish and cover with the apples and liquid. Cover and bake in the preheated oven for 20-25 minutes.