This is a meal suitable for a cool, autumn dinner. The pork chops turn out moist and savory and pair nicely with the sweet and somewhat tangy flavor of quince. I like to eat a slice of quince with each bite of pork chop, as the combination reminds me of harvest season. If you are unable to find quince, two large apples would substitute well (any tart variety such as Macintosh, Granny Smith or Cortland).

Ingredients

2 serv.

quinces, large, peeled, cored, sliced thin2
brown sugar↗3 -4 tablespoons
butter, cut into 1/2 inch cubes↗3 tablespoons
cinnamon, ground (optional)↗1⁄8 teaspoon
pork chops, bone-in (1/2 inch thick)↗2
poultry seasoning1 teaspoon
garlic powder↗1⁄4 teaspoon
onion powder↗1⁄4 teaspoon
olive oil↗1 tablespoon

Step-by-step instructions

1
Preheat oven to 350°F.
2
Season pork chops with poultry seasoning, garlic powder and onion powder. Brush a small baking pan with olive oil. Arrange the pork chops in the baking pan. Roast for 35-40 minutes (simultaneously with the quince) or until fully cooked. Around 20 minutes into roasting, turn the pork chops.
3
Place 3 tbs. cubed butter in a 13" x 9" baking pan. Sprinkle with brown sugar. Roast for 20 minutes (simultaneously with the pork chops). Toss with a rubber spatula and roast for 20 minutes more or until quince is softened (like apple pie filling) and caramelized.
4
Serve pork chops with quince mixture spooned atop.

Source: food.com

Original recipe ↗

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