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Home » Entrees, Farm to Kitchen

Baked Pork with Caraway and Apples

By Helen Brody (October 13, 2013)

McLeod apples1 onion, thinly sliced
2 McIntosh or any firm apple, peeled, cored, and sliced
2 tablespoons honey
1 1/2 tablespoons caraway seeds
4 pork chops, trimmed
salt and freshly ground pepper
3 tablespoons Dijon mustard
1/2 cup water
Preheat oven to 350
In a large baking dish scatter onion over the bottom. Cover evenly with the sliced apples. Dribble the honey over the apples. Sprinkle half the caraway seeds over the fruit. Season chops with salt and pepper and spread lightly with mustard. Sprinkle with rest of caraway seeds. Arrange chops slightly overlapping on top of the apples. Bake,uncovered for one hour. Add water to pan if no liquid has accumulated after 1/2 hour.

Adapted from The New York Times

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