I have never known anyone whose speech communicated such a sense of the reality of God as did the Doctor (Martin Lloyd-Jones) in those occasional moments of emphasis and doxology. Most of the time, however, it was clear, steady analysis, refection, correction and instruction, based on simple thoughts culled from the text, set out in good order with the minimum of extraneous illustration or decoration. He knew that God’s way to the heart is through the mind (he often insisted that the first thing the gospel does to a man is to make him think), and he preached in a way designed to help people think and thereby grasp truth – and in the process be grasped by it, and so be grasped by the God whose truth it is.

J.I. Packer

CATEGORY	CUISINE	TAG	YIELD
Meats, Vegetables		Pork	6	Servings

INGREDIENTS

6		Pork rib chops, cut 2 inches thick (about 1 lb each)
1	ts	Dried thyme
1	ts	Dried majoram
1	ts	Dried basil
1	ts	Dried summer savory
4	tb	Vegetable oil
4	c	Beef broth
7	c	Sugar
3 1/4		(8-oz) firm red cooking apples, cored, unpeeled, and very thinly sliced in food processor (5 C tightly packed)
1/4	c	Apple cider
1		(1 3/4-oz) package powdered pectin
1/2	c	Grated orange zest
1/2	c	Grated lemon zest
4	tb	Unsalted butter
1/2	c	All-purpose flour
1/2	c	Dry red wine
		Fresh sage and thyme sprigs for garnish

INSTRUCTIONS

HERBED PORK CHOPS
APPLE CIDER GLAZE
BROWN WINE SAUCE
To make Herbed Pork Chops:
1. Preheat oven to 325F. Rub pork chops on both sides with thyme, marjoram,
basil and savory.
2. In heavy large skillet, brown half the chops in hot oil over medium heat
10 minutes on each side. Repeat@ browning remaining chops.
3. Arrange chops in roasting pan, reserving drippings in skillet for sauce.
Pour beef broth over chops.
4. Cover and bake at 325F for 2 hours until fork tender.
To make Apple Cider Glaze: 1. While pork chops are baking, measure sugar
into a bowl and set aside.
2. In heavy 6-quart pot, combine apples cider, pectin, and grated zests.
Stir until pectin dissolves. Cook, stirring constantly, over medium high
heat until apples are soft and mixture comes to a boil, about 5 minutes.
3. Add sugar. Stir until completely dissolved. Cook stirring constantly, to
a full rolling boil that cannot be stirred down. Boil 65 seconds, stirring
constantly. Remove from heat.
4. Stir gently for 3 minutes. Strain 1 1/2 C to use as a warm glaze for
pork chops.
5. Ladle remaining hot gaze into 2 sterilized pint jars, leaving 1/4 inch
headspace. Seal and refrigerate up to 2 months to use as jam on toast and
muffins.
To make Brown Wine Sauce: 1. When pork chops are done, remove chops from
oven. Keep pork chops warm on platter. Strain pan juices and skim off fat.
Measure 3 C pan juices.
2. Melt butter in skillet with reserved pork chop pan drippings. Stir in
flour until blended.
3. Whisk in pan juices from chops and wine. Cook over medium high heat
stirring constantly, until thickened and boiling. Reduce heat to medium low
and simmer 3 minutes, stirring occasionally.
To serve: 1. Ladle brown sauce onto 6 servings plates. Arrange a pork chop
in center of each plate. Spoon warm apple glaze over chops.
2. Garnish with sage and thyme sprigs.
Victoria/February/92  Scanned & fixed by Di and Gary

A Message from our Provider:

“If thankfulness does not move us to serve God, then we do not truly understand who our God is and what He has done in our behalf. Without gratitude for Christ’s sacrificial love, our duty will become nothing more than drudgery and our God nothing more than a dissatisfied boss. #Bryan Chapell”