Sunday, September 4, 2011

Pork Chops with Apples and Onions Recipe

This recipe is probably of German origin, but it is well suited to the tastes of most nationalities. Serves six.

6 1-inch thick chops from loin or boned shoulder
Pork fat or oil
3 T. honey
Salt and pepper
6 tart apples
6 red sweet onions
1/2 cup light brown sugar
1 cup dry white wine
2 t. cinnamon
1/2 cup buttered crumbs

V.S.P. Glaze the chops in fat or oil and the honey. Sprinkle them with salt, pepper and tarragon. Peel the apples and onions and cut them in very thin slices. Mix them and put half in the bottom of a casserole, lay the glazed chops on next, and cover with the rest of the apples and onions. In a small saucepan, boil up the sugar, wine and cinnamon and pour over the top. Cover and bake for one hour at 300 degrees. Sprinkle the top with buttered crumbs and let the casserole stand in the oven uncovered for five minutes. Serve.

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