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Apple are a very versatile fruit and can be used many different ways. Below are some scrumptious ways to enjoy them.

Caraway Pork Chops
  • 2 medium onions, thinly sliced

  • 3 apples, peeled and thinly sliced

  • 2 tablespoons honey

  • 2 teaspoons caraway seeds, divided

  • 6 ½ -inch-thick pork chops

  • garlic salt

  • pepper

  • Dijon mustard


Preheat oven to 350°F. Layer onions and apples in the bottom of a shallow baking dish. Drizzle honey on top and sprinkle with 1 tsp. caraway seeds. Prepare chops by sprinkling them with garlic salt, pepper and spreading mustard on them. Place chops on apples and sprinkle with remaining 1 tsp. of caraway seeds. Cover and bake 1 hour.

Apple Melt
  • 4 oz. grated Gruyere cheese

  • 1 sliced onion

  • 2 tablespoons olive oil

  • 1 small apple, thinly sliced


Cook sliced onion with olive oil in a skillet over medium-high heat until caramelized, about 20 minutes. Sprinkle half the cheese on 4 bread slices (buttered on the outside). Top with caramelized onion, thinly sliced apples and remaining cheese. Top with 4 more buttered bread slices. Cook in skillet over medium heat, flipping once, until cheese melts.

Apple Pancakes
with Maple Apple Sauce
Pork Chops with Brown Sugar Glazed Apples and Bacon


  • 1 + cups all-purpose flour

  • 3 tsp. baking powder

  • 1/2 tsp. salt

  • 3 Tbsp. granulated sugar

  • 1/4 tsp. nutmeg

  • 1/3 tsp. baking soda

  • 1 egg

  • 3 Tbsp. butter, melted

  • 1/4 tsp. vanilla

  • 1 cup milk

  • 1 cup apples, grated


Maple-Apple Sauce:

  • 2 large apples, peeled, cored, and diced

  • 2 tsp. butter

  • 1/4 cup maple syrup

  • 1/8 cup dark corn syrup

  • Dash of salt


For pancakes, combine flour, baking powder, salt, sugar, and nutmeg in mixing bowl. In a separate bowl, mix baking soda, egg, butter, vanilla, and milk. Combine both mixtures stirring only until blended. Fold in grated apple. Bake on hot, lightly greased griddle. When batter is full of holes, turn to brown on other side. Turn pancakes only once while cooking.


For sauce, melt butter in a nonstick skillet over medium-high heat. Add apples and sauté until just brown, about 2 to 3 minutes. Add maple and corn syrup to apples and stir gently. Let cook another 2 to 3 minutes or until mixture thickens. Serve with Apple Pancakes.




  • 1 tsp. kosher salt

  •  1/2 tsp. black pepper

  •  4 thin-cut, bone-in center-cut pork loin chops

  •  1 tart apple, cored, cut into 16 slices

  •  1/2 cup packed light brown sugar

  •  6 slices bacon

  •  2 Tbsp. olive oil, divided

  •  2 Tbsp. butter, divided

  •  1 cup unsalted chicken stock

  •  1 lemon, juiced

  •  4 green onions, chopped, divided


Mix salt and black pepper together; season both sides of each pork chop. Press both sides of apple slices into brown sugar to coat them. Cook bacon in a non-stick skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels, reserving bacon grease in the skillet. Mix 1-tablespoon olive oil and 1-tablespoon butter into the reserved bacon grease over medium heat; cook the brown sugar-coated apple slices until apples are tender and glazed, about 5 minutes. Transfer glazed apples to a plate in a single layer leaving room between each apple. Stir in the remaining 1-tablespoon olive oil and 1-tablespoon butter to the skillet over medium-high heat. Brown pork chops, about 2 minutes per side. Transfer pork chops to a plate.


Mix the unsalted chicken stock, lemon juice, and 1/2 of the green onions into the skillet mixture; bring liquid to a simmer. Check sauce for seasoning; add salt to taste, if desired. Place the browned pork chops in the skillet and simmer in the sauce until pork chops are cooked through, about 20 minutes. Serve topped with 4 glazed apple slices per chop. Sprinkle with crumbled bacon; spoon a generous amount of the pan sauce over top. Finish with a sprinkle of green onions. 

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