• 4 pork chops
• 4 tablesp. cider
• bouquet garni
• 3

Trim off rind and excessive fat and quickly fry chops in them until golden brown. Place in a casserole, add cider and bouquet garni, cover and cook gently on the cooker or in a cool oven (310°–335° F., Gas 2–3). Meanwhile, pour off excess fat from frying-pan; peel, chop, then fry the onions and apples for a few minutes. Add the cinnamon and water to cover them, put on a lid and simmer un