Because I was gallivanting around with Jade this morning, drinking coffee with Jacques, visiting the market and the pharmacy, chatting with M. Parret, I didn’t have much time to think about today’s lunch, so this was fast, easy and good. We’re going to have some more tonight
I had a package of thin loin pork chops in the freezer and decided I’d cook them using “the ole flour and butter in the oven” method. Not big on applesauce, I sauteed some apples with butter and hard cider. Much, much better choice, no matter what my husband says
Oven Pork Chops with Sauteed Apples
8 thin sliced pork chops
Salt and pepper
1 tbsp butter
2 red apples, cored and cut into eighths
2 yellow apples, cored and cut into eighths
1 large onion, sliced
2 tbsp butter
5-6 sprigs thyme
2 tbsp hard cider
Season the pork chops with salt and pepper, dust with flour. Melt the 1 tbsp butter in a shallow baking pan, then add the chops. Bake in a 425 F oven for 20 minutes, turn and bake for another 15 minutes.
While the chops are baking, saute the apples, thyme and onion in the 2 tbsp of butter until the apples are crisp tender. Add the hard cider and boil for 1 minute. Serve with the pork chops.
Wine suggestion: Bourgogne Aligote