Pork and fruit go quite well together--I already had a pork chop and pear dish, so I looked for something to use up apples that were not being eaten. This is the recipe I cobbled together that we liked best. —jph
pork chops about 3/4 to 1-inch thick, trimmed
large yellow onion, thin-sliced
large green apples, cored, pared, and sliced 1/4-inch thick
caraway seeds, moderately crushed using a mortar/pestle
Use a baking dish or casserole with a heavy lid.
Arrange onion slices on the bottom; arrange apple slices over the onion; sprinkle with brown sugar; sprinkle with crushed caraway seeds.
Sprinkle chops with garlic granules, spread 1 tsp brown mustard on each chop, and place on top of the apple/onion layers.
Cover and bake in a preheated 425 degree F oven for l hour.