At the butcher‘s I saw another butcher’s chop. That‘s an extra thick one, so the chop doesn’t get so dry. Go and get it.
The summer apples are already from the trees. I have a bowl full of Dijkmans sweet, rather a dry apple but also fine for this dish. So: looking for your apple!
Peel the apples, core out. Cut into thick slices. Place them on the bottom of an oven dish in which you have put a thick layer of butter. Drizzle in plenty of lemon juice. Is the oven already at 200°C?
Put the pork chops through a little flour through which you have put salt and pepper. Roast them in another pan all around brown. Two minutes per side. Put them on top of the apples. Deglaze the butter in the frying pan with sherry and add the mustard. Pour this over the pork chops.
Now the whole thing in the oven for half an hour. If the moisture evaporates too quickly, pour in a little sherry diluted with water. You shouldn‘t have too much left, just enough to cover the delicious new boiled potatoes, I’d take a stick, which you give next to it.
Necessary for 2 persons:
– 2 tablespoons butter
– 1 firm apple
– ½ tablespoon of flour
– lemon juice
– 2 thick butcher chops
– 1 dl dry sherry
– 2 teaspoon sharp mustard