I was a high school student when I received this recipe from my friend’s mom, who is German. She often made these chops for us after church on Sunday. Forty years later, I still love them. —Roberta Byers, Chaffee, Missouri
ONCE YOU TASTE this applesauce, you won't want the tore-bought variety anymore. Baking the apples locks in their delicious flavor! This recipe can easily be adjusted for any amount of servings. —Mary Mootz
The "secret ingredient" in this recipe is the applesauce. When everything's cooked up, you wouldn't know it's in there...yet the taste's just a bit sweeter.
My mother and grandmother once ran a beanery for a train crew. That inspired a lot of my cooking. In fact, I adapted this recipe from one of theirs.
Luckily for me, my husband likes to eat what I fix as much as I like to cook it! He and I have three children, all now grown, and six grandchildren.