Pork is a popular meat centered around the fall season around the world. In Germany, Bavarian chops are lightly floured, browned, sautéed with mushrooms and green onion, and simmered in beer. It is served over noodles with butter or German Spaetzle and red cabbage as part of the Oktoberfest meal.
Hispanic Heritage Month is in September and the pig plays an important role in the celebrations. Mexican dishes such as carnitas de cerdo picante, which means “small meats,” are cooked, seasoned pork that is shredded and served on tortillas or tacos.
Pork is also an important food of the American fall harvest. Michigan dried cherries can be used to make a wonderful sauce for baked pork chops. Another fall pork chop favorite is made by coating the pork chops with a brown sugar honey mustard glaze and topping with brown sugar sprinkled peaches, cinnamon and butter during the last few minutes of baking.
Fall Glazed Pork Chops use another fall season favorite: cranberries. Blueberries are accented with other fall flavors of apple cider, ginger, and nutmeg. This is a delicious and quick weeknight baked pork chop recipe to add warmth to the crisp fall air.
You can get the recipes for Autumn Glazed Pork Chops and Bavarian Pork Chops, HERE.
Pork is an excellent source of thiamine, vitamin B6, phosphorus, niacin, and is also a good source of potassium, zinc, and riboflavin.
Take advantage of seasonal fall harvest foods and grocery store meat specials to stretch your food dollars, while at the same time adding delicious fall flavors to your menu.
