Tag: pork chops

Baked Pork Chops with Apples Recipe

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Pork chops are a food that I crave in mid-winter, but would seldom think about eating in July. Maybe it brings back vague memories of eating freshly butchered pork in January when I was a child.  When I saw an intriguing recipe in the January, 1916 issue of Good Housekeeping for Baked Pork Chops with Apples, I immediately knew that I wanted to try it. The old magazine featured the recipe–and even included a picture.

Source: Good Housekeeping (January, 1916)

The top of a baked apple showily topped each pork chop for a lovely, yet decidedly old-fashioned, presentation. The pork chops had a nice, slightly crispy, bread crumb coating with sage undertones that blended nicely with the tanginess of the baked apples.

Here’s how I adapted the recipe for modern cooks:

Baked Pork Chops with Apples

  • Servings: 3
  • Difficulty: easy
  • Print

1/2 cup bread crumbs (fine)

1/4 teaspoon salt

1/8 teaspoon pepper

1/4 teaspoon rubbed sage

3 pork chops

3 apples

1 tablespoon (3 teaspoons) butter

Preheat oven to 375° F.  Combine bread crumbs, salt, pepper, and sage. Coat the pork chops with the bread crumb mixture and put in a baking dish or oven-proof skillet. Cut the top 1 1/2 inch off the apples and core. (Reserve the remainder of apple for use in another recipe.) Center a cored apple top on each pork chop; place 1 teaspoon of butter in the center of each apple. Bake for 45 minutes or until the pork chop is thoroughly cooked.

And, here is the original recipe:

Source: Good Housekeeping (January, 1916)
Source: Good Housekeeping (January, 1916)