Fantastic Fall Meal

Very simple, and very tasty, this is a perfect company meal for fall! May I suggest pumpkin cheesecake for dessert? Mmmmmmm!



Pork Chops and Apples

• 3 lbs. apples, peeled, cored, sliced
• 1/4 c. brown sugar
• cinnamon
• 2 tbs. butter
• 6-8 pork chops
• salt & pepper
• 1/2 c. white cooking wine, sherry, or chicken broth*
  

*I ran out of cooking wine, and the last time I made it, I thought using just the broth missed a bit of the spark I so enjoyed in this recipe. I found a wonderful way to add the missing "spark" is to add a Tbs. or two of apple cider vinegar to the broth. It worked perfectly!

Brown the pork chops in a little bit of oil in a skillet.

In the meantime, grease a 9x13 pan. Arrange the apple slices in the bottom of the pan. Sprinkle the brown sugar and a generous amount of cinnamon on top. Dot with the butter.



Lay the pork chops over the apples. Sprinkle with salt & pepper to taste. Pour your liquid of choice on top and bake at 350* for one hour.



Acorn Squash
Cut your squash in half lengthwise and scoop out the insides.



Prick both sides gently all over with a fork. Fill the cavities of the squash with a Tbs. or so of butter, brown sugar to taste and some walnuts or pecans.



Put the halves into a small baking dish (8x8 works well) and add some water to the pan until it is about 1/2" deep. Bake with the pork chops for about an hour.

Fall Inspired Green Salad

• 1 head of romaine, washed and torn
• 2 small apples, cored and chopped
• 1 small red onion sliced as thinly as possible
• a handful of craisins
• a handful of pecans or walnuts coarsely chopped
• 1 small carrot, grated
• tastes delicious with raspberry pecan or poppy seed dressing

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