A Recipe by magsandlou.blogspot.com
Pork Chops and Apples
Yield: 2 dinners (plus some leftovers)
1. Place 4 chops each in large freezer bags and set aside. In a small bowl, whisk together egg product, 1/2 t of the pumpkin pie spice, and all the garlic powder, kosher salt and sage. Divide egg mixture evenly and pour into the two bags with pork chops. Massage bag to coat chops. Squeeze air out and seal.
2. In a small bowl, stir together brown sugar, butter and the remaining 2 teaspoons pumpkin pie spice. Add apples and toss to coat.Dividing apples in half and placing in two bags. Place sealed bags of chops and sealed bags of apples in large freezer bags. Seal bags, label, and freeze.
You will end up with two large freezer bags each containing 1 bag of chops and 1 bag of apples.
*Thaw completely in refrigerator (I placed mine in the refrigerator the night before). Preheat oven 375 degrees. Place apples in 9x13inch baking dish and set aside. Remove chops from egg mixture. Place bread crumbs in shallow dish and coat chops with bread crumbs. Place chops on top of apples. Bake for 45 minutes.