Monday, December 2, 2013
The pork chops we ate when I was growing up were prepared one of two ways; either fried or baked. When fried they were served with pan gravy and when baked they were always accompanied by applesauce. This recipe is an updated version of the baked pork chops with applesauce I ate as a child. Sweet and tart fruits are the perfect complement to pork. You’ll find fruit stuffed inside and on top of chops, roasts and tenderloins in just about every cook’s repertoire.