Recipe: Breaded Dijon Pork Chops, Corn Bread Dressing, Cinnamon Baked Apples

BREADED DIJON PORK CHOPS

3/4 cup crushed saltiines ( about 20 crackers)
1/2 tsp dried thyme
1/4 tsp pepper
1/8 to 1/4 tsp rubbed sage
3 tbsp dijon mustard
4 boneless pork loin chops (1/2 inch thick)
1/4 cup vegetable oil

In a bowl, combine the cracker crumbs, thyme, pepper and sage. Spread mustard on both sides of pork chops, coat with crumb mixture. In a skillet, cook pork chops in oil over medium high heat for 4 to 5 minutes on each side or until golden brown and juices run clear.

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CORN BREAD DRESSING

1 pkg (6oz) corn bread stuffing cubes
1 medium onion, finally chopped
1 celery rib, finally chopped
1 can (8 1/4oz) cream style corn
1 cup water
1 tbsp butter or margarine, melted
1 tbsp spicy brown mustard

In a large bowl, combine the stuffing, onion, celery, corn and water. Spoon iinto a greased 8 inch square baking dish. Combine the butter and mustard; drizzle over stuffing. BAke, uncovered at 375 for 20 minutes or until heated through.

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CINNAMON BAKED APPLES

3 large tart apples, peeled, cored and cut into wedges
2 tbsp lemon juice
2/3 cup apple juice
2/3 cup packed brown sugar
2 tbsp butter or margarine
1/4 tsp ground cinnamon
4 cinnamon sticks (3inches), optional
Whipped topping, optional

Place apples in an ungreased 11x7x2 inch baking dish. Drizzle with lemon juice, toss to coat. Set aside. In a small saucepan, combine the apple juice, brown sugar, butter and cinnamon. Cook and stir over medium heat until sugar is dissolved and butter is melted. Pour over apples. Add cinnamon sticks if desired. Bake, uncovered, at 375 for 20 minutes or until apples are tender. Discard cinnamon. Serve warm with whipped topping if desired.