While this pork chop recipe is great anytime of the year there's something about it that just screams "Autumn" to me. Every time I fix it I re-live memories of falling leaves, cool days and chilly nights, and knowing that summer is over for this year.

It's simple, delicious, and well worth it.

Take a two pound pork loin with all the fat trimmed off and cut into chops about an inch thick. You should get six chops out of the loin, but a difference of one or two won't matter. Or, take the easy way and just have some one inch chops bought from the store.

Dredge the chops in a flour/salt/pepper mix and fry up on both sides in a little hot oil. You just want to brown them for flavoring, not cook them through. When brown, transfer them momentarily to a holding plate and then scrape up the oil and leavings from the skillet.

Add scrapings to a shallow baking pan that will hold all the chops comfortably

Mix together one cup each of tomato juice, apple cider vinegar, and apple cider (apple juice will do if you don't have fresh squeezed cider), along with a little salt and pepper to taste and a few caraway seeds.

Pour in one third of your sauce into the baking pan. Stir it around with the juices from the skillet.

Place the chops around the pan and pour one third more of your sauce over them.

Place a thick onion slice (quarter inch or so) on each chop, and then cover that with thin apple slices.

Pour remaining sauce over the apple slices.

Cover pan (or cover with foil) and bake at 350 for about 35-40 minutes. And it's as simple as that.

I like to serve it with ladlesful of mashed potatoes to soak up the sauce.

If you like this I encourage you to look around at some of my other "World Famous" recipes. I think you'll find a lot to like.