WSU Family-Graduate Housing, has a lot of great programs, but one of my favorites has always been the fall apple picking at Bishop’s Orchard in Garfield, Washington. This event was last weekend and it was a beautiful day for it! We came away with 12 pounds of apples – some of them, of course, have made their way to the dehydrator. Last year we got even more and canned some really delicious applesauce, this fall has just been a bit too hectic to make that happen. Instead, this year, we made a great gluten-free, vegan, apple crisp and some baked apples with cinnamon and a drizzle of maple syrup and some sweet-savory pork chops.
These chops we bought, from our favorite pasture-raised pig folks at Omache Farm. For this dish, they came together simply as a delicious main course on a bed of sliced apples, halved plums from the WSU Tukey Orchard fruit sale, and some sliced red onions, with nothing but black pepper cracked over top. You can see in the photo below that the apples, plums and onions are together in a baking dish, and the pork chops were placed right on top, and the whole thing was thrown in the oven at 350 for 30 minutes.
We enjoyed the pork chops with Delicata squash from our CSA and some sweet corn from Wilson Banner Ranch, spritzed with olive oil and roasted right alongside the chops.
Do you have a favorite fall pork chop recipe, a favorite thing to do with an abundance of apples, did you try this recipe to impress some dinner guests? Let us know in the comments!
Always with gratitude- especially to Shane McFarland for helping to clean up the messes I make!