While pork and apples are a great combination; apples and caramel are even better in a sauce. I used boneless pork chops plus two large Granny Apples. I followed the recipe except I doubled the sauce and added about 1T of cornstarch to thicken it. I changed the cooking method a bit. I browned the pork chops in a skillet and then coated a baking pan with aluminum foil before putting in the pork chops. To the same pan I cooked the brown sugar mixture and apples down adding the 1T cornstarch. I layered the apples on top of the chops then I poured the remainder of sauce over the pork chops. I baked the chops covered in foil at 350 degrees for 25 minutes, then uncovered it and baked another 30 minutes. I spooned the sauce over apples and chops then sprinkled with the pecans and serve. The whole thing turned out melt-in-your-mouth goodness! The apples gave subtle sweetness without overpowering the pork chops and they were so tender and succulent. The sauce and apples are warm, lightly spiced and carmelized just right! The pecans added a nice crunch and it was the perfect touch to the dish. The meat was tender, flavorful and mouth-watering. I paired this with, “Roasted Sweet Potatoes with Onions, “ and “Green Beans with Walnuts,” also from this website.
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While pork and apples are a great combination; apples and caramel are even better in a sauce....