From the kitchen of Kisti Ornellas and Francesco Gallo

Berkshire— As Autumn colors the trees and changes the air, there’s one requisite way to celebrate. It’s with a trip to an apple orchard, Any will do, because Berkshires’ orchards are the best. My family visited Lakeview Orchard in Lanesborough for the kickoff of sweater season. We purchased a thermos of hot cider and set off to pick. We read all the signs and hunted down our favorite apples: McIntosh, Honeycrisp, Cortland, and a few others to top off our collection. It was a fun event, and the cool weather inspired us to head home to cook some pork chops with… apples, a simple dinner that can be made in one skillet.

One Pan Pork Chops with Apples and Onions

2 to 3 pork chops, we used pork porterhouse, a cut that combines the top loin and the tenderloin
2 tablespoons olive oil
salt and pepper, to taste
2 medium apples, peeled and sliced
1 large yellow onion, sliced

Preheat oven to 350 degrees.

Brush the pork chops lightly with olive oil and add salt and pepper to each side while skillet heats up. 

Add olive oil to pan. 

Sear the pork chops on each side, about 3 minutes. Remove from pan and set aside.

Add the onions to hot pan and sauté until almost translucent. 

Add the apples and let soften. 

Add the pork chops back to pan and arrange them under the apples and onions.

Place in oven for about 15 to 18 minutes. 

Let them rest before slicing and serving topped with apples and onions.

Tip:

Roast some baby potatoes and sauté rainbow chard and have a fall feast ready in around 30 minutes.