| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Schwartz, Schwartz1 | 4 | servings | |
INGREDIENTS
| 3 | tb | Cooking oil |
| 4 | Pork chops – trimmed of excess fat | |
| 1 | md | Onion – thinly sliced |
| 1 1/2 | oz | Plain flour; (40g) |
| 1/2 | pt | Chicken stock; (300ml) |
| 1 | 7 fluid ounc pure apple juice; (200ml) | |
| 1 | ts | Schwartz Rubbed Sage |
| 1/2 | ts | Salt |
| 1/4 | ts | Schwartz Citrus Pepper |
| 1/4 | ts | Schwartz Ground Ginger |
| 2 | Eating apples – cored and sliced | |
| 2 | tb | Calvados – optional |
INSTRUCTIONS
Preheat oven to 350F, 180C, Gas Mark 4. Heat the oil in a frying pan, brown the chops and transfer to a casserole dish. Add the onion to the oil remaining in the pan and fry until softened. Add the flour and cook for 1 minute, stirring. Gradually blend in the stock and apple juice and bring to the boil, stirring. Add the seasonings and pour over the chops. Cover the casserole and cook in the oven for 1 1/2 hours or until the meat is tender, adding the apple slices and Calvados, if using, for the last 20 minutes of cooking. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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