We had lots of apple trees of many varieties in our orchards, and the supply would last for the whole winter. Mostly I had them for a snack or in a dessert, but here's one use in a main course that's a winner. It's incredibly easy yet nutritionally complete. I rather love mixing the sweet carb with the fat and protein in delicious defiance of current diet ideology.
Recipe information
Yield
Serves 4
Ingredients
Preparation
Step 1
1. Preheat the oven to 375 degrees. Butter a baking pan and place the pork chops in it.
Step 2
2. Press a clove into each chop. Add the white wine, celery leaves, and bay leaves and put the pan in the preheated oven. Bake the chops for 30 minutes.
Step 3
3. While the pork chops are baking, in a frying pan sauté the diced celery in the butter or 5 minutes, and then add the sliced apples and sprinkle with the brown sugar.
Step 4
Continue cooking over very low heat for 10 minutes, or until the apples are tender but not mushy.
Step 5
4. Finish the pork chops by removing the bay and celery leaves and sprinkling the cheese over the top of each chop; baste and then broil for a few minutes to brown the top.
