The chops are put on a baking tin and a little onion purée spread over them. The onion purée is made by boiling the onions till very tender, rubbing through a sieve, mixing with a little butter and thickening with white breadcrumbs and an egg. In the same pan, parboiled sweet potatoes are put, and cored dessert apples. Bake in a moderate oven till the chops are tender, basting frequently. When done, put the chops on a hot dish, pour a little melted butter over them and garnish with the sweet potatoes and the apples.