Caraway Pork Chops

Pork and apples is one of those pairings that just makes sense, like fall in a baking dish.

Sliced onions and apples go down first, drizzled with honey and scattered with caraway seeds.

Then mustard-rubbed pork chops nestle right on top and everything bakes together, covered, until the pork is tender and the apples have gone soft and sweet.

The caraway gives the whole thing an earthy, almost Central European flavor that elevates this way beyond basic baked pork chops.

Kitchen Tips

• Use firm apples like Granny Smith or Honeycrisp. They hold their shape in the oven instead of turning to applesauce.
• Don’t be shy with the Dijon. A generous coating on each chop creates a little crust and adds sharpness that cuts through the sweetness of the honey and fruit.
• Keep it covered the entire time so the chops stay juicy and the apples steam into tenderness.