Sweet & Spicy Pork Chop Casserole

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!

• Ready In: 1 hr 30 mins
• Serves: 4-6

Ingredients

• 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

1. Rub pork chops with oil, and sprinkle both sides with tarragon, salt and pepper.
2. Heat griddle over high heat, spray with a little vegetable oil, and quickly brown chops on each side to seal in the juices.
3. 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.
4. Mix brown sugar and cinnamon together in a bowl, then sprinkle half the mixture over the apples and onions.
5. When the chops are nicely browned, add them to the casserole dish, and sprinkle with remaining brown sugar and cinnamon.
6. 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.
7. Dot all over with little knobs of butter.
8. 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.