For as long as I can remember my mother has been making this hearty and filling dish. Each time I make it, it takes me back to my youth of living in the mountains of North Carolina. Growing up, fall meant the leaves changing colors and tourists making their way up the mountain. The lush Blue Ridge Mountains put on one of the longest-running autumn leaf-color displays in the country, and I was blessed with an amazing view.

My family and I enjoyed hiking, especially at this time of year, and it could really work up an appetite. North Carolina’s mountains have numerous apple orchards, and you can find apples at roadside stands and farmers markets throughout the region. Apples are a good source of fiber and vitamin C and are thought to regulate blood sugar.

Hog farming is another cash crop in North Carolina. Although it is prepared very differently from place to place, pork is the most widely eaten meat in the world. Pork is very versatile as there are many cuts to a pig and many different ways to cook it.

This recipe is savory and aromatic. While it’s cooking in the oven, your entire home will be consumed with the scent of cinnamon and apples. Boneless pork chops are a bit more expensive, but I much prefer bone-in anyway. The meat close to the bone is so flavorful, plus I like to gnaw on the bone to get all the goodies off. I also think the bone-in pork chops makes for a better presentation. Just one bite of this dish and you will be squealing for more. Enjoy!