6 thick-cut pork chops
1⁄2 cup refrigerated egg product, Egg Beaters®
21⁄2 teaspoons pumpkin pie spice, McCormick®
1 teaspoon garlic salt, Lawry’s®
1 teaspoon dried whole leaf sage
1⁄4 cup packed brown sugar, C&H®
2 tablespoons butter, softened
2 packages (14 ounces each) presliced apples, Chiquita®
1 cup panko (Japanese-style) bread crumbs, Ian’s®
Fresh snipped parsley (optional)
Place chops in a large zip-top plastic bag; set aside. In a small bowl, whisk together egg product, 1⁄2 teaspoon of the pumpkin pie spice, the garlic salt, and sage. Pour egg product mixture over chops in bag. Massage bag to coat chops. Squeeze out air and seal.
In a small bowl, stir together brown sugar, butter, and the remaining 2 teaspoons pumpkin pie spice. Add apples; toss to coat. Place apple mixture in a large zip-top plastic bag. Place sealed bag of chops and sealed bag of apples in large freezer bag. Seal bag, label, and freeze.
THAWING AND COOKING: Thaw completely in refrigerator. Preheat oven to 375 degrees F. Place apples in 9×13-inch baking pan; set aside. Remove chops from egg mixture. Place bread crumbs in shallow dish; coat chops with bread crumbs. Place chops on top of apples. Bake for 40 to 45 minutes. Sprinkle with snipped parsley (optional).