Apple Pork Chop Bake
|Pork shoulder chops||20 Ounce (4 Chops, 5 Ounce Each)|
|Salt||1⁄2 Teaspoon, divided|
|Pepper||1⁄4 Teaspoon, divided|
|Ground sage||1⁄4 Teaspoon|
|Vegetable oil||2 Teaspoon|
|Diced onion||1⁄2 Cup (8 tbs)|
|Yams||12 Ounce, parboiled, peeled, and cut into 1/4-inch-thick slices|
|Apples||2 Small, cored, pared, and cut into 1/4-inch-thick wedges|
|Water||1⁄2 Cup (8 tbs)|
On rack in broiling pan broil pork chops, turning once, until rare.
Sprinkle chops with 1/4 teaspoon salt, 1/8 teaspoon pepper, and the sage; set aside.
Preheat oven to 350°F.
In small skillet heat oil; add onion and saute until translucent.
Spread sauteed onion over bottom of shallow square 2-quart casserole; top with sliced yams and sprinkle with remaining 1/4 teaspoon salt and 1/8 teaspoon pepper.
Top yams with apple wedges, then pork chops; add water and cover casserole.
Bake for 45 minutes.
Remove cover and bake until pork is fork-tender, about 15 minutes longer.