4 thick pork chops
Butter
salt and black pepper
3-4 large cooking (tart) apples
Juice of a lemon
Butter
salt and black pepper
3-4 large cooking (tart) apples
Juice of a lemon
method
1. Trim any excess fat from the chops, wipe them dry with a damp cloth, and put them in a buttered ovenproof dish. Season to taste with salt and freshly ground pepper.
2. Peel, core and thinly slice the apples and arrange over the chops to cover them completely.
3. Melt some butter and brush some of it over the apple slices. Sprinkle with lemon juice and cover the dish closely with a lid or foil.
4. Cook the chops in the centre of a pre-heated oven, at 325°F (mark 3) for 1 hour.
5. Remove the foil, brush the apples with butter and cook for a further 10 minutes, or until the apples are lightly browned but not dry, and the chops are tender.
6. Serve the chops from the cooking dish or on a warmed serving plate.
7. Small new potatoes and braised chicory, go well with the sharp apple taste.
2. Peel, core and thinly slice the apples and arrange over the chops to cover them completely.
3. Melt some butter and brush some of it over the apple slices. Sprinkle with lemon juice and cover the dish closely with a lid or foil.
4. Cook the chops in the centre of a pre-heated oven, at 325°F (mark 3) for 1 hour.
5. Remove the foil, brush the apples with butter and cook for a further 10 minutes, or until the apples are lightly browned but not dry, and the chops are tender.
6. Serve the chops from the cooking dish or on a warmed serving plate.
7. Small new potatoes and braised chicory, go well with the sharp apple taste.
serving amount
serves 4
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more information
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