"All Things Autumn" Dinner

8 oz. thick sliced bacon
2 cups diced onion
4 boneless thick cut pork chops
4 large apples, peeled and cut in 1/2 in. slices
1 cup of Miles Wine Cellars Ghost Wine
1 15 oz. can of pumpkin
1 tsp. of cinnamon
1/2 tsp. of ginger
1/2 tsp. of ground red pepper
2 Tbsp. molasses

Fry bacon in stock pot until crisp. Remove bacon and save for roasted vegetables. Sauté onion in the bacon fat. Add pork and brown lightly on each side. Layer the apples on the pork. Mix the remaining ingredients in a bowl and pour over the pork and apples. Bring to a simmer. Cover and turn to low and cook for 2 1/2 hours. Serve over bacon roasted vegetables. Recipe for vegetables here.