October 23, 2025

I promised myself to incorporate local apples into sweet and savory dishes this autumn. Last post for Chai Spice Apple Cake was just the beginning. Pork and apples are a tasty pairing.

Remember Shake ‘n Bake ? That seasoned breadcrumb packet was a frequent pantry item in my childhood home. Just before my folks arrived home from work, I heated the oven  and baked those crispy pork chops for our dinner.

making your own breading mix is easy and economical ; using a container for coating saves a plastic bag

Surprisingly, the old, and perhaps new, directions for baking pork chops with the commercial mix advise to cook bone-in pork chops for 45 minutes. Unfortunately, if you follow this to the letter you will be eating shoe leather. Half inch thick bone-in pork chops take 15-17 minutes to cook. Remove them from the oven and they will cook a little more.

Another trick is to place the chops into a large plastic container with my mix and shake. Can’t see wasting a plastic bag when there are washables nearby.

These tasty coated pork chops are accompanied by a simple and quick apple chutney. Make this ahead by a few days to save time.

Now that days are shorter and nights cooler, heating up the stove for dinner invites cozy into your dinner routine.

Pork Chops with Apple Chutney

recipe by Michele Humlan, The Good Eats Company

makes four servings

Apple Chutney

½ cup small dice sweet onion
2 tablespoons unsalted butter
¼ teaspoon kosher salt
one pound granny smith apple, peeled and diced finely
1 tablespoon pure apple cider vinegar
¼ cup light brown sugar
¼ cup raisins

directions 

1. Melt butter in heavy medium saute pan over medium high heat, then add onion and apple with a pinch of kosher salt.
2. When mixture sizzles, decrease heat to medium low and cook, stirring frequently, until apple and onion are soft – avoid browning.
3. Stir in the raisins, vinegar and brown sugar and simmer over low heat about 20 minutes until thick.
4. Chutney may be made several days ahead and chilled.
5. Bring chutney to room temperature for serving.

Pork Chops

four half inch thick bone-in pork chops
¾ cup dry bread crumbs *
½ teaspoon fine sea salt
1 teaspoon dry oregano
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon paprika
¼ teaspoon fine black pepper
2 tablespoons extra virgin olive oil

* if using gluten free dry crumbs, best to bake them at 350 until golden brown, then  cool

directions

1. Preheat oven to 400 degrees.
2. Have pork chops at room temperature while you assemble breading and wait for oven.
3. Combine dry breading ingredients in large lidded bowl; if using gluten free crumbs, you will have baked them until golden brown ahead of time since they won’t brown enough with the chops.
4. Place olive oil on saucer and dip each chop in the oil, shaking off excess.
5. Chops go into the breading bowl one at a time, shaking well to throughly coat.
6. Line heavy baking sheet (non-insulated ) with foil or parchment and leave a couple inches between the chops.
7. Bake for 15-17 minutes and let rest in pan for several minutes out of the oven.
8. Serve with apple chutney on top or on the side.