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New England Style Pork Chops Recipe
1lb carrots
2lg. onions
6 rib pork chops 1" thick (about 2 1/2 lbs.)
1 1/2 tsp rubbed dried sage
1 1/2 tsp. salt
1/4 tsp pepper
1lb tart apples (I use granny smith)
1/4 c light brown sugar (packed to measure)
Preheat heat oven to 350°F. Wash carrots and trim off ends. Using a French chef knife slice carrots diagonally 1/2" thick. Arrange carrots on bottom on ungreased 3 qt. casserole or shallow baking pan. Peel onions cut them into thin slices and arrange half of them on top of carrots. Wipe pork chops with rubbed sage, salt and pepper on waxed paper. Do both sides of pork chops. Save remaining mixture. Arrange seasoned pork chops on top of carrots sprinkle remaining leftover sage slat and pepper mixture on top of pork chops.
Peel apples core also. Cut apples into quarters but I slice mine so they lay flat on pork chops.put extra onions on tops of pork chops.Sprinkle with brown sugar.
Cover with foil bake 1 1/2 hrs. Uncover baste with juices bake 30 min. longer or until chops are tender. Let stand 5 minutes. I never let stand I eat right away.
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