This is the time of year I really, really hate living in Florida. Not just hate, I am angry that I live in this state by this time of year. I want to be frolicking in leaves, wearing cute scarves and pea coats while cuddling up with a book and hot mug of tea as a deliciously crisp breeze rattles the window. Instead, I’m still sweating like a pig when I set foot outside and groaning as I turn the A/C down another degree because it’s still that gross outside. As someone who lived for fall and winter (I’ve actually always kind of loathed summer weather and find it suspicious when it’s that sunny all. the. time), Florida and I don’t actually get on well most of the time. Except for January and February when, at least in northern Florida, we get nice, cold nights with a delightful frost over everything. I live for those days.
So, instead, I just start pretending it’s fall outside my doors. I buy all the apply, harvest spicy candles I can find, wear my scarves indoors at all times, switch my kitchen towels over to leaves and Halloween and generally just take one to the chin with the A/C because I start cooking up a storm again with crock pot and stove. So, I share one of my new-found delightfully autumn recipes with you today. I was so keen to dive in, I have no photos but the original site link (included below), has great ones! I did make the recipe smaller for me – mine came out with 4 servings instead of the 6 servings of the original but I recommend this whole-heartedly! And it was fairly easy to put together once I got past the peeling of apples. I really am not good at peeling anything. It’s a kitchen skill I need to improve! This also has the sheet pan aspect going for it – throw everything on a cookie sheet and let bake!
Pork Chops and Apples Sheet Pan dinner [original recipe for 6]
I served this with frozen green beans and it’s been a great combo. The apples serve as your “potatoes” and as someone who has a sweet tooth, I love the change up from the usual sides. I bet you could switch them out for sweet potatoes though with just a few adjustments if you prefer.
- 2 Tbsp olive oil
- 1 lb. boneless pork chops, thin cut
- salt and pepper to taste
- 4 apples, peeled and sliced (I used Honeycrisp apples – the slight tartness mellowed well in cooking. I am betting Empire apples would be delicious but those are hard to find in the South in my experience)
- 1 Tbsp honey
- ½ tsp cinnamon
- dash nutmeg
- Brush sheet pan with olive oil. [Note: I put parchment paper down first to help with clean-up)
- Place pork chops on the pan and sprinkle with salt and pepper.
- Stir apples together with honey, cinnamon, and nutmeg.
- Pour apples onto the sheet pan with pork chops.
- Bake at 425 degrees for 25-30 minutes, until pork chops are cooked through and apples are tender.