Flemish Pork Casserole

Preparation info
  • Serves


    • Difficulty


Appears in

By Robert Carrier

Published 1965

  • About


  • 4 thick pork chops
  • 4 tablespoons butter
  • 4 tart eating apples


Trim excess fat from 4 good-sized pork chops; season chops and brown very slowly on both sides in 2 tablespoons butter. Peel apples and cut them into eighths. Put the half-cooked chops in a shallow casserole, sprinkle with rosemary, salt and freshly ground black pepper, and arrange mounds of apples