4 large pork chops, trimmed of excess fat
salt and freshly ground black pepper
50 g (2 oz) butter
60 ml (4 tbsp) olive oil
1 Spanish onion, finely chopped
4—5 tart dessert apples, peeled, cored and quartered
45 - 60 ml (3 - 4 tbsp) soft brown sugar
flat-leaved parsley, to garnish
salt and freshly ground black pepper
50 g (2 oz) butter
60 ml (4 tbsp) olive oil
1 Spanish onion, finely chopped
4—5 tart dessert apples, peeled, cored and quartered
45 - 60 ml (3 - 4 tbsp) soft brown sugar
flat-leaved parsley, to garnish
method
1. Heat the oven to 140°C (275°F) gas 1. Bring the pork chops to room temperature.
2. Season the pork chops on both sides with salt and freshly ground black pepper to taste.
3. in a flameproof casserole, melt half the butter and 45 ml (3 tbsp) olive oil. When the foaming subsides, add 2 of the pork chops and saute them for 2 minutes on each side or until they are golden brown. Transfer the chops to a plate and keep warm. Repeat with the remaining pork chops.
4. Return all the chops to the casserole, cover with a lid and bake in the oven for 15 - 20 minutes or until tender.
5. Meanwhile, melt the remaining butter with the oil in a saucepan. Add the finely chopped onion and fry over moderate heat for 5 minutes, stirring occasionally. Add the apples and cook for a further 10 minutes, or until the apples are soft and the onions are tender. Stir in the brown sugar and a little salt to taste.
6. Transfer the pork chops to a heated serving dish and pour the juices from the casserole over them. Garnish with the cooked apple and onion mixture and flat-leaved parsley, if wished. Serve immediately.
2. Season the pork chops on both sides with salt and freshly ground black pepper to taste.
3. in a flameproof casserole, melt half the butter and 45 ml (3 tbsp) olive oil. When the foaming subsides, add 2 of the pork chops and saute them for 2 minutes on each side or until they are golden brown. Transfer the chops to a plate and keep warm. Repeat with the remaining pork chops.
4. Return all the chops to the casserole, cover with a lid and bake in the oven for 15 - 20 minutes or until tender.
5. Meanwhile, melt the remaining butter with the oil in a saucepan. Add the finely chopped onion and fry over moderate heat for 5 minutes, stirring occasionally. Add the apples and cook for a further 10 minutes, or until the apples are soft and the onions are tender. Stir in the brown sugar and a little salt to taste.
6. Transfer the pork chops to a heated serving dish and pour the juices from the casserole over them. Garnish with the cooked apple and onion mixture and flat-leaved parsley, if wished. Serve immediately.
serving amount
serves 4
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5.3
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