Pork Chops with
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 (as in
Dr. Miracle's Apple Tart Without Dough), 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.
4 medium pork chops (you can
substitute veal chops if you prefer)
4 whole cloves
1/2 cup dry white wine or vermouth
4 celery leaves
2 bay leaves
4 celery stalks, washed and finely diced
1 tablespoon butter
2 apples, cored and coarsely sliced
1 tablespoon brown sugar
4 ounces Swiss or Jarlsberg cheese, coarsely grated
1. Preheat the oven to 375 degrees.
Butter a baking pan and place the pork chops in it.
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.
3. While the pork chops are baking,
in a frying pan sauté the diced celery in the butter for 5 minutes,
and then add the sliced apples and sprinkle with the brown sugar.
Continue cooking over very low heat for 10 minutes, or until the
apples are tender but not mushy.
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.
5. Serve the celery-apple mixture
on the plate as an accompaniment to the pork chops. Use a few spoons
of pan juices to further flavor the celery-apple mixture.
To round out this meal, you can
start with a consommé and end with a custard.