Pork Chops and Apples
This recipe is quite old - well, old in the sense that I've had it forever - I remember an Irish source, or at least one that claimed to be so. I don't make pork chops often, since buying a pork loin seems so much easier and satisfying, and pork chops - at least the way I've made them, seem to end up tough and dry ...
This recipe keeps them moist and tender and they can safely be over cooked. Pepper is important here - so use more than you think you might need.
Center cut pork chops - at least 1/2 inch thick
Apples - about 1 large/chop
Brown the chops in a bit of oil or whatever.
Peel and cut the apples in rather large pieces.
How To Chop an Onion
This is where that infamous Paint-derived onion picture appeared in the first edition
- I won't attempt to repeat it here - it was one of those once in a lifetime achievements which don't lend themselves to repetition ...
See how nice it is to live in modern times - someone else is always willing to do all the work for you!
Any way - I now prefer to slice the onions in thick slices, rendering this advice useless, but only for this recipe, chopping an onion is still a quite useful skill ....
To get on with it, chop or slice the onions -
In some sort of casserole thingy - anything with a lid that is also oven proof - layer the onions, apples, chops, repeat etc. Sprinkle each layer with salt and pepper, and perhaps a pinch of thyme - or better yet a fresh sprig.
You could, if you like, deglaze the pan the chops browned in with a small bit of wine, apple juice, water, or something and add the result to the casserole.
Bake at 350F for about an hour, or until the chops are fork tender.