6

each

pork shoulder chops

1

medium

onions; thinly sliced

1

green apple; peeled and thinly sliced

2

Tbs

honey

2

tsp

caraway seeds

1

tsp

garlic salt

1

tsp

black pepper

1

Tbs

Dijon mustard

1

Preheat oven to 180°C. Layer onions and apples in the bottom of a shallow baking dish.

2

Drizzle honey on top and sprinkle with 1 tsp caraway seeds. Prepare chops by sprinkling them with garlic salt and pepper and spreading mustard on them.

3

Place chops on apples and sprinkle with remaining 1 tsp caraway seeds. Cover and bake 1 hour.