Recipe by Daydream
Your house will smell delectable while these are baking. A breeze to prepare, the pork is moist, tender and delicious to eat. This recipe is adapted from one in the 'Miss Australia Cook Book', published over 30 years ago. I have lost count of how many times I have cooked this yummy dish!
- 6 thick pork chops
- 2 -3 tablespoons olive oil
- 1 teaspoon dried tarragon leaves
- salt & freshly ground black pepper
- 4 apples, peeled,cored and sliced (I use Granny Smith)
- 4 onions, sliced
- 1⁄2 cup dark brown sugar (3 oz)
- 1 tablespoon ground cinnamon
- 1 ounce butter
- 1 large lemon, juice of
- 1⁄4 cup water
Directions See How It's Made
- Rub pork chops with oil, and sprinkle both sides with tarragon, salt and pepper.
- Heat griddle over high heat, spray with a little vegetable oil, and quickly brown chops on each side to seal in the juices.
- Toss the sliced apples and onions together, then arrange in the bottom of a casserole dish which is large enough to hold the chops in one layer.
- Mix brown sugar and cinnamon together in a bowl, then sprinkle half the mixture over the apples and onions.
- When the chops are nicely browned, add them to the casserole dish, and sprinkle with remaining brown sugar and cinnamon.
- Combine lemon juice and water in a small jug and gently and carefully (so as not to disturb the brown sugar mix) pour this over the chops.
- Dot all over with little knobs of butter.
- Cover casserole dish with a lid or alfoil, and bake in a moderate oven for about and hour, or until tender, uncovering for the last 10 minutes of cooking time.