Baked Pork Chops
Baked pork chops with apple, onion and caraway make a dinner that needs almost no attention once the dish is in the oven. The fruit and onion soften under the meat and pick up honey, while Dijon and caraway add a sharp, savory edge to the top of each chop. Because the pan is covered, the thin chops stay moist through a full hour of baking. The contributor suggests saving caraway from a rye bread bag.
Instructions
Heat the oven to 350 °F (180 °C). Choose a baking dish that has a lid or can be covered tightly.
Spread the sliced onion and apple in an even layer across the bottom of the dish. Drizzle the honey over them and scatter half of the caraway seed on top.
Lay the pork chops over the apple and onion. Season the meat with garlic salt and black pepper, then spread a layer of Dijon mustard over the top of each chop.
Sprinkle the remaining caraway seed over the chops. Cover the dish and bake for one hour, until the pork is cooked through and tender.
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