Fall Pork Chops

Cooler nights call for Fall Pork Chops


Leaves start to glow red, orange and yellow. The sun fades earlier each passing day. My cravings shift from watermelon and tomatoes to cinnamon, brown sugar and crisp apples.

Fall Pork Chops are a perfect fit for the Autumn season and that need to nestle in for a warm, family meal.

And the smell! Brown sugar, cinnamon and apples…there’s a reason stores are filled with candles with just that description.

I actually found this Fall Pork Chop recipe in a Bisquick recipe book at the grocery check out many, many years ago. Back when I actually used Bisquick.

It’s the only recipe that I still use from that 2000 booklet…but it was sure worth that $3.99 for one of my favorite Fall meals.

Ingredients List

  • 1/2 cup packed brown sugar
  • 2 Tbsp butter, diced
  • 1 tsp ground cinnamon
  • 1 large, peeled and cubed sweet potato
  • 2 large, unpeeled apples, cut into chunks
  • 2/3 cup whole wheat pancake mix (or Bisquick)
  • 2/3 cup panko bread crumbs
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 egg
  • 2 Tbsp water
  • 6 boneless pork loin chops, 1/2 inch thick (about 1 1/2 lbs)


Preheat oven to 350°F.

In a small bowl, mix together brown sugar, butter and cinnamon. Set aside.

Toss together pancake mix, salt, pepper and panko in a medium sized bowl.

Mix egg and water in a separate bowl.

Dip pork chops into egg mixture, then dip to coat each side in bread crumb mixture.

Spray a large, non-stick skillet with oil and warm over medium heat. Once warmed, brown both sides of each pork chop, about 3 minutes per side.

Place pork chops in single layer in a 13×9-inch, un-greased baking dish. Cover pork evenly with apple and sweet potato pieces. Then sprinkle brown sugar mixture evenly over top.

Bake uncovered in oven for 45 minutes.